答應小伙子，若考試成績有進步，便帶他去看「阿凡達」和吃一頓豐富晚餐，結果有些少進步，我不得不遵守諾言，我帶他去鋸扒。

事實上，是我想來這餐廳較多，經過一年忙碌，營營役役，不要說為五斗米，就算為五兩米也要折腰，因此，久不久吃一頓優質的晚膳也不為過，而且也希望藉此推動一下小伙子的心，做人要努力才可有好享受，又順帶學習餐桌禮儀。

我們被安排坐在窗旁，可看到部份維港的景色，甫坐下，一個小金瓜大小的洋蔥包便放在檯上，烤香的麵包格外誘人，太座立刻拿刀分切給各人，包的熱力將本來凝固的牛油也傾刻溶掉，滲著牛油香，包變得更美味，哪怕千篇一律，好的東西真是百吃不厭。

一位外籍的女侍應將食物樣本推到檯前，隨後公式化的台詞便開始，介紹一下菜式和煮法，也好讓小伙子練習聆聽英語能力、及認識牛排各部份的名稱。講解後，放下餐牌讓我們細閱。

我們選了冷頭盤，Morton's Prime Ocean Platter ，是兩人用的雜錦海鮮併盤，包括有兩隻生蠔，兩隻珍寶大蝦，亞拉斯加皇帝蟹腳，蟹肉咯嗲，美國龍蝦肉，堆砌在一盤碎雪上，還伴有三種汁醬：辣根，芥茉蛋黃醬和咯嗲汁，加上檸檬角和辣椒仔。蟹肉咯嗲和美國龍蝦都已經去殼，啖啖肉，方便人客進食，肉質鮮甜，醮點芥茉蛋黃醬可令口感幼滑，珍寶大蝦亦已去殼，肉質結實，爽口，亞拉斯加皇帝蟹腳則太鹹，一般的入口蟹腳都是用鹽水烚過才寄運，因此過鹹不是廚師的問題，個人則不太喜歡，最後才試生蠔，單是蠔身也有兩吋半長，是美國 Blue Point 蠔，我愛祇加些少檸檬汁來吊味，蠔肉肥美，入口爽脆甜美，很新鮮，好好味。

餐牌祇得兩種魚，因三文魚有較多機會吃到，所以祇好點 Sesame Encrusted Yellowfin Tuna, Spicy Soy Ginger Sauce 芝麻燒黃鰭吞拿魚，一件無骨的魚扒沾滿黑白芝麻，燒至半生熟，配辣薑汁豉油。吞拿魚本身肉質纖維較粗，所以烹至五成熟也不會變得幼滑，橫豎也是粗鞋，滾上芝麻也不影響其質感，反而增加其香味及口感，魚有鮮味，可惜辣薑汁豉油太鹹，影響了食慾，一件約七安士重的魚扒，剩餘半塊，三個人也你推我讓。

Porterhouse Steak 上等腰肉牛扒，是澳洲牛肉，中間有 T 骨，一邊是西冷，一邊是牛柳，一件扒有兩種肉質享受，生熟程度扒得恰當，肉質較韌和肉味都不及美國牛肉，少了份甜美和肉香，個人最喜歡美國牛肉，愛其各方面都取得很好的平衡，日本的，太腍了！缺少了肉類應有的纖維感，但其虛榮感卻戰勝了很多饕客的味蕾。然而，這件澳洲牛扒，無論烹調技巧和肉質也是不錯的。

這裏所有配菜都是另外點的，有焗薯皮，燒露筍，炒洋蔥等，我們點了炒菠菜和原粒蘑菇，菠菜青嫩無渣，原粒蘑菇芬香爽口，炒得有水準。

飯後我們沒有吃甜品，因為小伙子的心已奔往「亞凡達」的潘朵拉星了。

Morton's is a place of indulgence and romance, US style.

Visited this restaurant a few times. Not a single case of disappointment. When youare seated, you will be shown a huge plate with everything raw, including raw rib eye, lobster, and sirloin of a proportion familiar to Americans (i.e. big). You will be served big bread.

My favourite is prime rib. It is one of the finest quality in town, better than Lawry's. But Morton's is still fine dining the US style, and that means there are not many courses, not many dishes, not many decorative things on your dish, few ornaments, but just plain freshness served with a heart. I would imagine a farm house setting would make diners feel more at home. Perhaps the decor of a dining room in a country ranch, where one can hear horses squealing outside, can transport people to the mid-West.

The restaurant commands a nice view of the harbour, though New World Centre is an inconvenient block. Waiters are nice and attentive and I have no complaints.

The menu has a lot to choose from, but steak is still its best. Many foreigners at Mortons' eat big chunks of steak, washing them down with the exquisite set of wines in stock.

It was our first visit because I personally don't like beef much but we decided to go somewhere have not been before. Disappointed that we couldn't get a window seat as requested and I failed to understand why 80% of the window seats were occupied by foreigners.

Since we had a heavy and late lunch in見城, we only ordered one lobster and one steak. The lobster was fresh one and 3 lb ($400 per lb), they cut it into half and baked with cheese and butter. Quite nice - supposed to since it is fresh.

Steak – I told the waitress that I had no idea about steak and wanted something lean, she recommended one (forget the name) with medium rare plus, honestly, I don’t know there are medium rare plus. But the output was like medium well to well done. The quality of the meat was good but overcooked. Creame brulee was too sweet and the layer of suger was too thick.

Wine – $ for new world wine is reasonable, we ordered a Margaret River Chardonnay at $380, later two glasses of Merlot as recommended by the waitress.

Service – The service there is very good, personally think the service is better than Oyster Bar upstairs and Unkai downstairs though not comparable to Mandarin Grill. The waitress served us was very polite and patience despite I was a bit rude and 面黑 at the beginning because of the seating arrangement.

Accommodation – it was too crowded, they should at lease reduce one row tables.

We came here because of friend's recommendation. We were told the Crab Cake and Chocolate Larva Cake were "must-try". As it turns out, those 2 were the only dishes worth mentioning. It is rather sad, given that it is a steak house afterall, and supposedly one of the best in town.

We ordered Cajun Steak, which is just alright, the meat is juicy, but the skins are quite dry and it smell like overcooked.

The Prime Rib (Boneless) is well below par. I don't have a clue how they justified such a big portion for a prime rib (22oz). You know prime rib doesn't come grilled and taste is minimal. We had it medium rare but the tender is all over the place. We had to waste half of the portion because it is too raw to eat. We believe outback and ruth's chris have better quality if not quantity. But who cares about quantity if it tastes awful.

The rest of the price has gone to the service and red wine we ordered. It is too crowded as well.

It's my first time to Morton's and I heard a lot of good words about this steak house. I am sorry to say that their food quality is not up to standard given the price they charge!

We started with the "onion dome bread" (as usual to all the diners)...I have exceptionally high expectation on this bread due to the fact that everyone complimented it here. However, I found the taste of the bread to be very ordinary...the regular baguette probably tastes the same or even better...personally, I prefer the homemade olive bread.

Then, the 3 of us ordered the following dishes:

1) Canjun New York steak (20oz) - medium
*** Big Tony (a 6' 5" American guy) ordered this one and I tried a slice...the presentation is awesome and the taste is up to standard. I believe this steak is the best among the 3 we ordered

2) Fillet Mignon single cut (medium rare)
*** Sorry to say that I am very disappointed with the texture of this Fillet Mignon...very chewy and rough. The one that I had in Bostonian (yep, a seafood house, can't you believe it?) a month ago tasted way better than this one and the price is half.
*** I ate quite some bread to start off...I was stuffed when my steak arrived so I just splitted it among ourselves, tried 2 slices and piggy bag the rest

3) Prime rib (medium rare)
*** My gosh, the portion is very big...double the size I had when I was back in Canada...my 5'10" friend couldn't finish it...I tried a slice and it's so-so but just BIG

4) Tomato salad in blue cheese dressing - Big Tony said this is his favorite dish...sorry no pic cos he finished it too quickly
5) Sauteed button mushroom - unbelievable
6) Asparagus - Not bad
7) Steamed Broccoli with Hollandaise sauce - it's broccoli after all
8) Mashed potato - forgot to take pic and I was too full to try it yet my 2 friends said it's delicious
9) A bottle of Australian red - good choice

In a nutshell, the overall dining experience was good but pls don't expect too much. The signature steaks are just up to standard and I am very picky in steaks...I'd rather go for the quality than the quantity of food.

well, after making the reservation i had very much expectation of my very first visit to this steak house. all in all this is one of the most popular - and expensive - steak houses in hk, i was looking forward to enjoying a delicious feast.

together with two buddies we shared:

onion bread - good! very hot and yummy!!!!

(chilled) ocean platter for two - oysters, crab legs, crab / shrimp meat, shrimp, etc presented on a large plate of ice. presentation was good and taste-wise good as well - they were fresh, a very good starter to kick off tonite's dinner.

crab cake - i have to say this was the best i've ever tried till now. unlike those made by the IC steak house or ruth chris which you can tell the cake is mixed with a lot of batter, this one was 100% made of crab meat, you couldn't find anything except for large pieces of crab meat. pan-fried to the just right crispiness outside, it's full of crab favor and nothing else. the best one in town!

with quality starter and appetizer, we anticipated great main courses as well - which, i have to say it's a nightmare....

(US) rib eye - ordered medium rare and it's cooked right to medium rare, with hot and red inside. the outside was very dry, coarse and rough. and it's chewy, not tender enough - i really couldn't accept, talking of a piece of prime grade rib eye at this grade of restaurant, would let me chew chew chew and still couldn't swallow and have to spit out the residues (有根)... outside, it's dry like 柴皮, inside, it's 有根. talking of taste, fairly amt of beef aroma but not very impressive. sometimes when i am lucky enough i can have something even better in dan ryan!!! an extremely disappointing rib eye. i am a meat lover, and this was the first time i couldn't finish it - no one was interested to finish the last piece....

(US) prime rib - i have to say, personally i dislike prime rib, i love those grilled steaks. but this one was terrible. it's really really BIG - a large piece of meat with one inch's thickness. so it was like a big piece of steamed meat (you know for prime rib, no sauce, no seasoning); taste? tasted like my mother's steamed pork. and again, 有根.... for lawry's, i know i don't like this style of cooking, but still, lawry's is tender and juicy. this one, failed in both texture and favor. really terrible experience.

chocolate cake - not good. not very flowing centre, just so-so.

services were up to standard, very attentive.

but i was very disappointed of the food... it calls itself a steak house, huh?

my ranking is: ruth chris > IC steak house > morton

and if go for something cheaper dan ryan is a good choice.

won't come back again, no way!

時間過得很快，不知不覺訂婚已經一年了! 預早一晚去了Morton's扒房慶祝，到訪喜來登多次，第一次感覺到此地真的很美很浪漫~

多謝龍一早訂位，該晚迎接我們的，除了殷勤有禮的侍者、華美璀璨的海景，還有印有我們名字的餐單。此外，不得不讚那個巨大無比、又香又棉的洋蔥包，實在是極之美味啊!本身熱烘烘味道已經極佳，塗上香醇芳郁的牛油又是另一番滋味感受。不是龍努力阻止，我會努力把整個人間美味吞進肚子...!!
　
本來一早想好要個龍蝦湯，但是晚太溫暖，結果有點貪心的改點了沙律與蟹餅。凱撒沙律份量很大，分成兩份還是有滿滿的一大碟；羅馬生菜十分新鮮，沙律醬比例較少口味頗清怡。蟹餅不算太大，不過切開可以很清晰見到大堆蟹肉絲，味道鮮美抵讚，我只嫌伴食的沙律醬味道略濃，有點搶味。

經過一輪presentation，以及前菜的「開胃」(還是填胃?)，來到是晚的主菜--Cajun Ribeye steak。這是一款略加調味的牛扒，份量巨大約有14oz，一上檯已經香氣撲鼻，引人食慾。侍者知道我們是分嗜，早已準備另一隻已預熱的空碟，細心值得一讚；將牛扒七三分後，大家就開動了：一入口，是前所未嗜的豐腴芳香、柔潤多汁，每一啖都是難以形容的感動與享受!小妹功力不足，無法更具體的去形容那種美味，總之真的很好吃，好吃到之後多晚也會想起。不過肉眼始終較為肥美，食到後半場，大家都很飽很飽呢。
　
品嚐了有太豐富的前菜與太美味的主菜，龍早已棄戰；甜品presentation再吸引，我獨力也只吃得下心太軟。這個紀念日版的心太軟，點上蠟燭後顯得份外精緻動人；雖然流心程度一般，但充滿朱古力濃香的滋味極佳，再伴以香滑美味的HD雪糕，予人冷熱對比又濃郁的美味感受，是個十分美好的句號。
　
最後還有餐廳奉送的合照與紀念咭，令人很心甜!
　
很美好的經歷，又一間滿分餐廳，多謝龍! 另外由於Morton太美味了，我很貪心的要求來多幾次，好不好?
　
更多照片可見：http://siuyan824.spaces.live.com/blog/cns!26E81014A01166DB!9522.entry

Went there for celebrating my bf's bday last night. After we settled down at our table, the server took around 7-8 minutes to introduce the food but we couldn't recall much she said because she spoke with heavy accent and too quickly. We shared the following:-

1) Baked Ocean Platter
2) Ribeye
3) Side dish - hash brown
Free complimentary dessert - hot chocolate cake

Food quality was ok, except that one of the oysters in the platter gone bad. We told our server about that and she said she would escalate it to her manager. Yet we did not receive any feedback from her or her manager afterwards. The ribeye tasted not bad but we think it doesn't really worth the price it charged.

Hygiene could be improved. When the server cleaned up the table, she used a plastic utensil to scratch the left over food off the edge of our table and nearly dropped the food onto my bf's jeans. That was quite unpleasant.

Other than that, the service was quite good and we both think it makes a great place for celebrations / special occasions. We were offered a free complimentary dessert, a framed picture signed by all staffs, and menus with customized greetings printed on them. Overall we had a sweet dinner~

今年生日時蠔酒吧及Morton兩間選擇了前者，今次又有特別日子慶祝，就決定來這裡吧！預先打電話訂位時已問有什麼日子慶祝，店方會送一個甜品作禮物。除了一點點心意外，原來餐牌上印了我們的名字，並可以帶走作紀念，真有體貼。

其實我主要來食甜品，而又知是美式勁大份量，頭盤及主菜只叫一道。

侍應姐姐好有耐性介紹當日主菜，又推介老公的紅酒，但我已好心急，介紹完主菜後，立即請她要介紹是日甜品了。

及後先來一個巨型洋蔥包，切開後散發出陣陣熱氣及香氣，外脆內鬆軟，我們只消滅了半個，還是留肚隨後更精彩的。

頭盤是蟹餅，與樓上蠔酒吧相比，這個較遜色，可能這就是扒房及專食海鮮的分別。

主菜是20oz的Prime rib，是侍應姐姐推介的，話說每日只售8件。端上來是一件厚厚的肉擺在我眼前，未食已膩滯之感，就算我要了細半份，也消滅不了。其肉嫩多汁，但缺乏牛肉的真味，只是近肉邊有肥膏的位置，才僅有少許餘香。

點了巨型蘆筍作Side dish，味道很清爽、鮮甜；再淋上牛油檸汁，更加錦上添花。

未食頭盤前，已決定試他們的signature dessert心太軟，再加一個青檸批。

放棄原有whipping cream，換了一球雪榚在青檸批之上的。這個是絕佳的飯後甜品，酸度很濃烈，是我喜愛的，入口亦夠滑溜，充滿清新怡人感覺，批底亦很鬆化。

心太軟是店方贈送的，還有碟邊寫上祝福字句。餅身雖是熟了點點，朱古力漿不夠流心，但味道濃烈得很，加上雲呢拿雪榚，當然是妙絕的配搭。

其上甜品其間，侍應哥哥還給我們合照，相隔分鐘後，經理奉上一張所有店員簽名的賀咭，真是有心思。

又是一家連鎖美式餐廳......

在香港有開業的巳有 Dan Ryan's, Ruby Tuesday, Union, Ruth's Chris 及 Lawry's，Morton's 還能站得下嗎？

在這個金融海嘯令人不不安氣氛濃罩下的星期五，因恐怕是 "周末" 晚上關係，位子不好找，中午巳連忙打電話訂枱。接電話的侍應生說 : "對不起，從六時到九時都客滿。九時後才有位子...."。沒辦法，今天實在想飽吃一頓，唯有苦等。看來在股市狂瀉之際，散戶無計可施，倒不如來個 "努力加餐飯" ，吃一頓好的，更為實際。故此是晚座無虛席，就連差不多十時還有新一批顧客光臨，好不熱鬧......

這裡的牛扒是清一色 aged US prime grade，餐單上亦有澳洲頂級貨。我點了 oyster rockfeller 做頭盤.....不俗，是剛熟透，混合了芝士和菠的味道，顯得十二分的討好。主菜我點了 rib eye in short rib，太座點了 fillet，另加了 potato skin 及露筍作配菜。份量是不折不扣的純美式，絕不欺場，保証閣下吃過捧腹而回。

據說所有扒類是由 1600 度大熊爐直接燒出來的。由於不是先煎後燒，兩件扒類，表面上的油份不多，略為乾身和帶微焦。扒類食品經高溫烤出來的更可以保留肉汁，事實上，果然無論 rib eye 或 fillet 都是肉汁豐盛，惹人好感。另因是 aged steak 關係，肉質比一般更為鬆軟和富肉味。本來這份量的 rib eye 我決計是吃不掉的，但味道實是太好了，不經不覺我竟然可 "跑畢全程" 。整體而言，這裡食物的質素和份量令人滿意，單是從扒類來說，Morton's 比 Ruth's Chris 或 Union 更合我心意。以質和量角度來算， Morton's 絕對稱得上物超所值，凡是物超所值的餐廳必定有它的立足點......

唯一美中不足之處，枱數太多而令氣氛過份熱鬧。不過美式餐廳大多如是.......有時候，熱鬧一點不是更好嗎？想到這點，我再也沒有什麼地方要挑剔了.....

PS : 1) 不要上了 Onion bread 的當。它委實不錯，但嚼多了你又怎可嚥下一塊足 16 oz 的 rib eye in short rib 或是 porterhouse 呢.....
2) Morton's of Chicago 巳改名為 Morton's the steakhouse。

是次評分 : 90 分

10月10日晚同男友黎morton's 慶祝佢生日. 上年去食過洲際, 今次多得time-out magazine 送左張$1,500 gift cert, 今年可以同男友黎呢度 .

訂位時staff已經問有無特別occasion, 我話係男友生日, 講埋名佢知. 我地到餐廳時個經理同幾個waiter就已經同我男友講happy birthday. 之後order 野食, 個menu上面仲寫住 "morton's wishes xxxx happy birthday", 真係好細心, 好dedicated.

我地order左:

appetizer: crab cake $135 - 好鮮味既蟹肉, 好好味. 份量唔太大, 做appetizer好好. 推介!
salad: caesar salad $95 - 新鮮既菜, 好脆, 個sauce 好好味. 食晒!
main course:
ribeye steak $605: 我要medium rare, 外面好有grill既味, 裏面就好淋, 食落唔會"痴"牙, 正!!!
不過份量太多(好似16oz), 我都食唔晒
porterhouse steak $595: 好似t-bone咁, 兩邊唔同味. 雖然叫medium rare, 但好似整得熟過頭. 呢個size仲大, 不過我男友都食晒.
另外有complimentary 既union bread, 好香口好好味, 但好大個, 兩個人根本食唔晒, 有d 浪費.
我地仲叫左杯ice tea $45 同 mango ale $70.

食完main course, 一team waiter & waitress就拎住個hot chocolate cake出黎圍住我地唱生日歌. 我男友好surprised, 好開心.

total 埋單$1,645, 由於hot choclate cake $100 係餐廳送, 比左張$1,500 cash coupon後我只係比$49.5. 超抵食!!!

環境方面, 睇海景, 不過可能樓底矮, table又密, 所以好嘈咁. 唔係一個談心既好地方.

服務係一流!!!

久不久要豪一次，否則人在天堂，錢在銀行，不值得。這是等二次光顧Morton's，亦感到滿意，so far so good!
這晚人很多，非常嘈吵，像一個市集，侍應耐心地介紹食物，我們聽得很辛苦，其實來來去去都是那幾樣，只是菜蔬有些季節性，反正講完都會俾餐牌，自己睇好過。
有個特別推介幾好，$925有Australian Lobster & Filet Mignon, Broiled Asparagus, Caesar Salad, 不過唔想食Asparagus, 無叫到。
食物點了:
Smoked Pacific Salmon $145, Ocean Platter, Baked for 2 $375, USDA Rib Eye $605, Broiled Salmon $325, Sauteed Mushroom $70, Morton's Hot Chocolate Cake $100.
Smoked Salmon 淡淡的，不太咸，焗雜海鮮很不錯，兩位去的話，我重點推介，有煙肉scallop，莧菜焗蠔，蟹肉，大蝦等都很彈牙。主菜的Rib Eye肉質很好，只是要medium，略嫌熟多了一點，gf 要的Broiled Salmon侍應問要多熟，也是很體貼的服務，試問有幾多間餐廳會問你三文魚要幾熟？白牛油汁再加檸檬很對口胃，炒白菌很有水準，甜品chocolate cake 配Haagen Dazs Vanilla ice cream，溶熱的朱古力漿配冰冷的雪糕，為這餐劃上完美的句號。

服務算係咁，但洋經理只招呼大檯客，不來也吧，費事應酬佢﹗

Look, it's not fine dining in italian or french restaurant so I knew it would be crowded and noisy. I was going to propose to my gf so I requested a window seat and a quiet corner near the entrance.

Started w/ two glasses of champaign.

Porthouse was from Australia so I was not too interested. I'm not really a prime rib man because it tends to get cool too fast, so I ordered New York Strip. They are promoting a combo w/ lobster tail + mignon, so we ordered that too.

It had been like 15 minutes after we finished ordering and proposing and stuff; it was when we turned our attention to the onion bread. We were surprised to find that it was still warm, soft and moist. We ended up eating almost half of it without butter.

We shared the salad that came with the combo, enough for both of us. I would like to have more blue cheese in the dressing when she definitely would want less.

Here came the dishes. The lobster tail was fresh and juicy, but as it was australian the taste was a bit plain, went well with butter though. The 20 oz striploin was so evenly grilled that every (thin) slice was just as good. Absolutely indulgence x 20!

My gf found "medium" mignon was still too rare. Relatively it was not too impressive. The steamed (foot-long) asparagues were so sweet that no sauce was really needed. We were so busy that we left the potato skin too cool, but still good stuff with plenty of sour cream and bacon bits.

So the new recrods are:

Most expensive dinner for two: $2,500
Finished whole glass of champaign in one dinner (for me)
Best steak ever!
Biggest steak ever!

I would recommend it to everyone I meet, even myself!

And if that matters to you, cantonese speaking staff.

Not very impressed with the decor for the price they are charging. Feels like another Dan Ryan's.

Lobster bisque was very disappointing. not much lobster flavour just a lot of cream taste at $150!
Caesar salad was very disappointing also, cannnot believe they use Kraft parmesan cheese and not the real stuff at $105, and the portion was not big.
Onion bread looks better than its taste.
Rib eye steak, the best I 've had in Hong Kong so far very good flavour and cooked just right, but at $600 I expect nothing less.
Dessert was acceptable but nothing special.
Wine list is pretty good.

Stick to the steak and wine if you go there.

After living in California for so long, I am so spoiled by the USDA Prime grade steak in US. It is really hard to find really good US style steak in HK. Not only the quality of steak is hard to find, but also the way they cook it. Usually when you order medium rare in HK, you won't really get medium rare. Any ways, there are a few pretty good steak house in HK I would suggest and Morton's is one of the best.

Here you can find real USDA Prime grade steak and real US portion (huge). Everything you order here is huge and this remind me of my home. This place is way better than Lawry's Hong Kong. At least Morton's in Hong Kong really taste almost like the US one.

If you look for romantic dinner, here is also a good place to go. Highly recommend for steak lovers.