Steakhouse restaurant review: Morton’s of Chicago, Hong Kong
Trying the legendary steakhouse's new spring menu
For steak lovers, Morton’s likely needs no introduction. Founded in 1978, this Chicago-based steakhouse now boasts nearly 100 restaurants worldwide including in major Asian cities such as Singapore, Shanghai, Taipei and Hong Kong. The Hong Kong location is located inside the Sheraton in TST and boasts one of the best views in the city. It’s a classic white tablecloths with carpet, chandeliers, and excellent service kind of place.
We visited on a recent weeknight to try the new spring menu.
First things first (can you tell we love a good steak), the new steaks on the menu are the 8oz American Wagyu Ribeye Cap Steak ($788) and the 7oz American Wagyu Filet Mignon with Fire Roasted Poblano Butter ($688).
The staff at Morton’s recommended that the cap steak be cooked medium, which resulted in a texture that resembled brisket in a good way. It’s fatty, hearty, yet tender at the same time. There aren’t many places in Hong Kong that have this cut on the menu, so try it at Morton’s while you can.
Filet mignon is a perpetual bestseller, and Morton’s has spiced things up for spring by pairing it with a Poblano (mildly spicy Mexican pepper) butter. The quality of the beef was wonderful; a buttery mouthful even without the melted butter on the side. Definitely an extra indulgent option, but one that’s worth the calories.
Another thing that was worth the calories was the Bacon Steak with Peach Bourbon Glaze ($138). The sugary glaze caramelized the pork belly so that it kind of resembled a premium piece of char siu, but the apple-smoked flavour was all-American.
But of course, spring is a season for showing off some skin (especially in super humid Hong Kong), so there are two lighter dishes for those looking to indulge without overdoing it.
The Burrata, Grilled Asparagus, and Baby Heirloom Tomato Salad ($228) could be satisfying as a main. Vegetable-wise, it’s an interesting mix of textures and flavours, and the burrata itself is an ideal texture; soft without being too soft, and extremely creamy.
For those that really don’t want to have steak at Morton’s, try the Seared Cod with Romesco Sauce ($478). The roasted red peppers and almonds add flavour without too much fat, and the cod itself was quite lean.
Morton’s keeps things fresh for spring with new cuts, sauces, and twists on classics. All dishes were delicious, though the Filet Mignon with Poblano Butter was the highlight for me. And no matter what you choose for your main, don’t leave without adding creamed spinach and the bacon and onion mac and cheese. A trip to Morton’s is a time to indulge! Your waistline will forgive you.
4F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Rd, Tsim Sha Tsui, 2732 2343
*By invitation (Foodie)
**All photos are from the PR agency