Morton’s of Chicago first entered the culinary world in 1978 and has since expanded its brand (and mouth-watering steaks) worldwide. In Hong Kong, Morton’s sure knows how to make a trip to Kowloon worth it with their classic staples of steak and seafood. Morton’s of Chicago has recently added six new dishes to their fall “Prime Selections” menu, making a visit an absolute must if you’re in the market for quality food and service, a beautiful view of the harbour, and an overall wonderful dining experience. This wasn’t my first time dining at Morton’s (check out my review on Morton’s happy hour) and it certainly won’t be my last.
Morton’s of Chicago sits along Victoria Harbour, offering great views of the HK skyline (perfect if you’re there at 8:00 pm to catch the light show). The service is top-notch with attentive waiters (something to be desired in HK) and the decor, albeit simple, works with the restaurant’s concept.
Now, mentioning complimentary bread isn’t something you see in many restaurant reviews, but the one at Morton’s deserves a special mention. The enormous round garlic loaf served to us by far trumps other complimentary bread given elsewhere.
For our starters we ordered the Jumbo Shrimp Cocktail ($220 HKD), and trust us, they weren’t kidding around with the “jumbo” part. The Lobster Stuffed Roasted Mushrooms ($180 HKD) from the “Prime Selections” menu had hints of garlic butter and a sauce that was almost too good to leave on the plate. In a rather poor effort to be healthier, we opted for the Chopped Spinach Salad ($130 HKD). The salad was lightly dressed and the bacon bits and Parmesan were aplenty.
For our mains, we ordered both new dishes from the “Prime Selections” menu; a very impressive Bone-in Filet Mignon ($748 HKD) that definitely won’t disappoint meat-lovers with its 14 ounces of double cut filet broiled to order. The Seared Sea Scallops Rossini ($325 HKD) were served atop black truffle leeks with foie gras butter, creating yet another aromatic mix to the menu.
Along with our mains, we ordered two new sides from the “Prime Selections” menu, as well as one from the classic menu. First up was the Mashed Black Truffle Cauliflower ($105 HKD) consisting of creamy cauliflower puree with black truffles and Parmesan cheese. Though this side was nice, we much preferred the Nueske’s Bacon Steaks ($180 HKD), with its 12 ounces of thick cut slowly roasted slab bacon and a honey-bourbon glaze. We just had to order the Parmesan & Truffle Matchstick Fries ($115 HKD), which came out in a massive cone. Unlike most other truffle fries we’ve had, you can taste the truffle from the first fry down to the very last.
A meal just isn’t complete without dessert, and thankfully Morton’s makes their desserts just as good as they make their steak. Their new White Chocolate Bread Pudding ($110 HKD) is made with white chocolate chips and pecans is served atop bourbon caramel sauce, vanilla ice cream, and white chocolate confetti, and was definitely one of our favourite desserts we’ve had in awhile. We also couldn’t resist the Creme Brulee, which was the perfect end to an outrageously satisfying (and filling!) meal.
Morton’s of Chicago – The Steakhouse
The Sheraton Hotel & Towers, 4th Level
20 Nathan Road