In Hong Kong, there are certain restaurants requiring advance booking. Some more venerable ones require super advance booking say weeks to months in advance. Adhoc calling or walk-in are possible but successful rate to get a table like this is 0-5%. Morton’s The Steak House is one of this type. Jean and I had tried many times adhoc booking in weekend but never possible.Recently on a Saturday, Jean called Morton’s when we were having a drink nearby to see if they could have a table that night, to our surprise, they had 1 table available in an hour time. Oh my god ! We were super excited somehow ! (As we also ran out of idea where to go for dinner in Tsim Sha Tsui on a Saturday night without advance booking )

Morton’s The Steakhouse is located on the 4th floor of Sheraton Hotel in Tsim Sha Tsui. To access , it’s better to use the two visitor lifts on the other side of the lift lobby. These two lifts are specially made with glass wall facing the street side allowing access to all restaurants in the hotel all the way up to Level 17 (you can go through stairs from Level 17 up to Sky Lounge after) . I always like to take this lift as you can in fact see the very nice street view Salisbury road and a bit seashore view from top. Morton’s is just on the 4th floor, but we still went up to 17th floor first and then down to 4th floor 😉

When we arrived the entrance of Morton’s, Jean was attracted by a big wooden storage locker with various cells. Each cell was locked with a wood-fencing glass door and marked with a metallic plate with different names on it. The attraction indeed wasn’t these names nor the locker, it was more about the wine collection stored inside ;).

We were first offered a small table next to the corridor . Though the table was a small one, there were small baskets on the side of the seat so we could put our bags in it. The seats were cozy. We were looking forward to seeing the steak options immediately :p

We first looked at the menu and we were like “we want to try everything ” lol . After a while, a staff brought along with him a big metallic plate with all (except one) choices of raw steak on it and started to explain in details the characteristics of different cuts. See below photo

From top left : NY Strip , Porterhouse for one person, Fillet mignon , Center-cut rib eye , Porterhouse for two people , Bone-in rib eye. So what’s the missing one – prime rib ! Prime rib is only available on Friday and Saturday night that even requires pre-order 24 hours in advance. At the moment we arrived , there were still three cuts. But we took too much time for selection so when Jean decided to go for it , it’s already sold out. Anyway… …I was so tempted for the bone-in rib eye as the fat marbling was really nice and bone-in would inject more taste to the meat. Also, it would more tender than fillet mignon and prime rib as well. “Medium rare and keep juicy in the middle for me please” – that’s my order ! Jean ordered the same as no prime rib. Originally we were tempted for porterhouse. After seeing the meat itself , I know it’s not for me as I less prefer lean steak like strip and bone-in steak could introduce more flavour to the meat than porterhouse’s bone. On top of the mail . We also ordered Mac and Cheese as sides to share. We were specially warned not to order a lot by the staff as portions here were really big. Finally, Jean picked a bottle of red wine to pair with our steak, a simple one Chateau Monbousquet 2011 for us.

Interesting enough, right after our order for the main, we were already given a dessert menu to “study” since some of their signature dessert require 30 to 40 minutes to prepare like the warm centered hot chocolate cake and soufflé . I was so tempted for the lava cake and immediately ordered one as the finale for our meal ;p

After we ordered, we were served a very cut baked bun. Before we actually start , a staff came to us to offer us to move to a bother bigger table next to the window with sea view. We were happy to move of course. Yo ! So from below photo onwards, we moved to a new table.

The bread was really nice and giant , we didn’t expect to eat a lot of bread in order to reserve some rooms for the main course -STEAK!

Bone-in rib eye finally arrived . Smell sooooooo good. Cheers with my dining partner then we started to dig in our own steak. When I cut out a small, the pink colour and the texture was good. I started to put a piece into my mouth, oh my god , it’s very juicy, meltingly soft, tender and or rich meat flavour! That’s really perfectly cooked! I was super excited and then looked at Jean, he reacted the same ! A side note, Jean is a very good chef (for leisure) and we like to buy very good quality cuts and cook at home with different or a mix of techniques ( sous vide , oven grilled , charcoal barbecue, etc) as it’s not easy to control the combination of good quality beef and cooking technique when dining outside. Coming back to the table, the first sentence I told Jean after my first bite on the steak was ,” oh my god , it beats your juicy steak! ” Seriously , it is really a top quality steak house among those famous steakhouses we two have tried in Asia, US , Australia, New Zealand and even Argentina. But to be fair, this is an American steak house , I should not compare it with Argentina or Australian steak house since by default they are using completely different cooking method and sourcing different beef that I like all of them . If to compare only among American steak houses we two tried, this medium rare bone-in rib eye was far above our expectation ! Indeed, this comes with a high end price as well. I was satisfied as the wine Jean picked matched so well with this steak too. Even though the staff put some French mustard aside , I didn’t even want to touch that mustard to avoid ruining the nice flavour from my steak.

Mac and Cheese was very good too. But bear in mind, it’s so rich in cheese and somehow we couldn’t finish it with the steak (steak was of big portion to me lol )

Finally , oh my god, we still had a dessert ! As a foodie , I always leave a bit room to well complete the meal with a dessert somehow. The hot centered chocolate cake came along with a big scoop of vanilla ice cream. Jean said it’s Haagen Dazs ice cream after tasting it , huh, I had no idea and didn’t pay attention as my eyes had been always on the chocolate cake lol. When I cut the cake from its centre, lava chocolate started to come out as expected. I was wondering what special with this signature dessert. Full of question marks in my mind. Until I put a slice of chocolate cake with a bit ice cream into my mouth. It was super rich in chocolate !!! I love it so much ! I concur it is definitely the signature dessert here.

This was a very wonderful dining experience that Jean and I enjoyed so much the ambience and chatted till the restaurant was about to close . Food was definitely top notch . I would definitely highly recommend this restaurant to those like top quality beef , seafood , variety of good wine selections, attentive services and casual atmosphere for dining.