New Menu Review: Spring Menu at Morton’s The Steakhouse

New Menu Review: Spring Menu at Morton’s The Steakhouse

Brought to you by:   Jenni Lien  Jenni Lien  | 19 days  ago

New cuts, sauces and twists on classics

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 like Singapore, Shanghai, Taipei and Hong Kong. The Hong Kong branch is located inside the Sheraton in TST and offers one of the best views in the city. It’s a classic spot – think carpet, white tablecloths, chandeliers and excellent service.

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We visited on a recent weeknight to try the new spring menu.

First things first (can you tell we love beef?), the new steaks on the menu are the eight-ounce American Wagyu rib-eye cap steak ($788) and the seven-ounce American Wagyu fillet 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 was fatty and 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.

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Fillet 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 was worth the calories.

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Another dish that was worth the calories was the bacon steak with peach-bourbon glaze ($138). The sugary glaze caramelised the pork belly so that it resembled a premium piece of char siu, but the apple-smoked flavour was all-American.

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.

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The burrata, grilled asparagus and baby heirloom tomato salad ($228) could be satisfying as a main. Vegetable-wise, it was an interesting mix of textures and flavours, and the burrata itself was an ideal texture – soft and extremely creamy.

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For those who really don’t want to have steak at Morton’s (who ARE you?), try the seared cod with romesco sauce ($478). The roasted red peppers and almonds added flavour without too much fat and the cod itself was quite lean.


Verdict

Morton’s keeps things fresh for spring with new cuts, sauces and twists on classics. It’s a solid steakhouse, with all the dishes thoughtfully executed (though the fillet mignon with poblano butter was the highlight for me). And no matter what you choose for your main, don’t leave without adding sides of creamed spinach and bacon-and-onion mac ‘n‘ cheese. A trip to Morton’s is a time to indulge! Your waistline will forgive you.


4F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, TST, 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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Jenni Lien

Jenni Lien | Hong Kong

Will travel far for food. Blogs at www.jenniexplores.com.

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