Some may consider steakhouses old fashioned and out of date, but when it comes to grilling the perfect steak, Morton’s remains consistent. Their comforting sides, sophisticated wine list, and picture perfect TST location continuously bring back regulars and has remained as one of the longest steakhouses serving the city for over 20 years. I’ve never seen so many special celebrations in one place!
The steakhouse isn’t known for jumping into food fads, but does give a lot of their sides a modern twist, and the new additions are special because it’s the first time they’re adding aged steaks to the menu. Dinner was perfect for a Monday night. Most times I don’t order appetisers and go straight for steak, but the ahi tuna poke ($138) was nice and light to share.
Now to the most exciting part – the premium cuts. Our attention was focused on the dry-aged, bone-in strip (18 oz,$ 1188) and the whisky-infused ribeye (16oz, $1188). Both are dry-aged for 45 days to maximise its flavour and generally taste more tender than a fresh cut.
The whiskey infused steak is spritzed daily with premium scotch in the last 30 days. There’s some sweetness to bite and it tenderises the meat even more. Just like a dry aged steak, the beefy flavour is robust with a subtle cheesy or fermented ending.
For sides I love diving into the bacon and onion macaroni and cheese ($130). Savoury and creamy, it completes the American steakhouse experience.
Desserts come easy at Morton’s, and if you still have room, I recommend getting the creamy New York cheesecake with sweet blueberry compote or the zesty key lime pie (both $135) to share. Both are delicious and scream American classics!
Always consistent in delivering the American steakhouse experience, Morton’s strives to be a fan favourite. The dry aged steaks are definitely worth trying and because they are so large, they are perfect for sharing amongst a good sized group.
🌐 Morton’s of Chicago in Hong Kong
📍 4/F, Sheraton Hotel, 20 Nathan Road, TST, Kowloon, 2732 2343
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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