Morton's of Chicago

128
22
4
1-min walk from Exit L1, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station continue reading
Telephone
27322343
Good For
Romantic Dining
Special Occasion Dining
Additional Information
Bar Monday - Saturday 5pm - 11pm Sunday 5pm - 10pm Dining Room Monday - Saturday 5:30pm - 11pm Sunday 5pm - 10pm
Opening Hours
Today
17:30 - 23:00
Mon - Sat
17:30 - 23:00
Sun
17:00 - 22:00
Payment Method
Visa Master AE Cash UnionPay JCB Diners
Number of Seats
144
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
VIP Room Details
Phone Reservation
10% Service Charge
Sea View
Restaurant Website
http://www.mortons.com
About
Morton’s of Chicago, The Steakhouse is located in the vibrant Tsim Sha Tsui district overlooking the famous Victoria Harbour. Morton's has remained true to its founders' original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment. Morton’s serves the best available USDA aged grain-fed beef and is renowned for the extensive, award-winning wine list.

Review (164)
Level4 2018-01-09
8170 views
男朋友第一次帶我黎Morton's慶祝週年紀念💖有得坐window seat👫 送左全體店員既簽名卡😍連一張即影即有💋 仲有張印左我地名既menu😍 侍應點菜時會細心介紹餐牌👩🏻‍🍳首先呢個大大洋蔥包($160)🍞好香而且外脆內軟👍🏻兩個人share的話只能食一半😂 有舊靚牛油😋-然後我地點左個 Prime Ocean Platter💙 (二人份$540)🦐🍸🦀 有 新鮮生蠔,特級珍寶蝦,珍寶蟹肉咯嗲,波士頓龍蝦,阿拉斯加帝皇蟹腿😍好新鮮而且鮮甜,不過份量有點少!龍蝦湯($175) 超重干邑白蘭地味道🍾好濃郁😛龍蝦味非常突出🦐🍲 waitress幫我地分左兩小碗,好細心💖而main course 我地叫左兩份😍🍽1️⃣ Center-cut Prime Rib Eye (16orz) $6982️⃣ Bone-in Rib Eye (22orz) $748兩份我都再加左black truffle butter😍 但我發現太膩了😭🙈 唔加已經好好味🤤bone-in有一邊好淋身但另一邊會硬少少,不過整體OK😳最後叫左一個Side Dish🍽 芝士松露炸薯條😍($130) 🍟 呢個同我平時食開有d唔同,我偏向有醬點的truffle fries😂呢個係粉狀~好大筒最後食唔完😭 但d薯條是高質的☺️最後的最後😍 餐廳知道我地係慶祝Anniversary送左個Soufflé (檸檸味)比我地🥂(原價要$198)雖然我比較prefer心太軟,不過欣賞餐廳心意😘 已經超級滿足!☺️☺️ 環境好有氣氛👫不過平日去食都覺得有點點嘈呢😯 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
最愛的扒房 Featured Review
Level4 2017-12-01
19852 views
愛吃牛扒的朋友們相信對這家來自芝加哥的牛扒店不會陌生,不用跑到大陸或台灣,我們香港也有一家,座落在尖沙咀喜來登酒店。小妹很愛吃牛扒,心中有牛扒餐廳前三位的排名,兩家在中環,這家Morton和另一家中環的扒房是小妹最愛扒房的並列第一位(笑)。慶祝生日紀念日來這邊吃飯餐牌還有自己的名字並附上生日快樂或是紀念日快樂的字樣,吃晚飯餐廳職員會幫客人照寶麗來,然後放在一張卡裡面送給妳,超有氣氛。我們這次去是在平日晚上,工作完陪男友逛逛要買的東西後餓得不得了,感覺一頭牛都能吃得下(笑)。男友提議去Morton吃因為大概看我再不吃點東西要抓狂,頓時覺得很開心因為很隨意地去這種餐廳感覺蠻爽!我們差不多晚上9點過去吃餐廳裡還坐滿了人,幸好還有桌子給我們。另外一樣我很喜歡這邊的原因是這裡的音樂很casual,大家講話也蠻大聲,所以沒有那種高級餐廳的約束感。可以看著美美的維港夜景吃飯感覺不錯。如果沒有來過這邊的朋友我建議牛排可以點一份share就足夠兩個人吃,因為份量很大!我記得我們第一次來的時候叫了前菜,配菜,兩份牛扒還有甜點,完全吃了一半就投降了,超級飽而且浪費食物。所以我們這次也是點了一份22oz的Bone-in ribeye($748)兩個人share. 這邊的牛扒很厚身,肥瘦均勻,很多肉汁,點了medium rare上來的生熟剛剛好。牛肉嫩滑柔軟,一塊好的牛扒不用加任何汁醬已經很好吃,贊贊贊 ✪ω✪我們還點了一份黑松露薯條($30)。薯條是幼身的那種,炸得很脆,黑松露和撒在薯條上面的芝士粉都很香。另外我們還點了一份熱盤海鮮拼盤($530),有大蝦,生蠔,帶子和蟹餅,味道都不錯。甜點我們點了朱古力心太軟配雪糕。這邊用的是Haagen Dazs的雲尼拿雪糕,很大一球,配上熱辣辣的心太軟超級贊!吃了這個牛扒頓時覺得禮拜三這個Hump day過得很開心哈哈哈✿◡‿◡ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
😀😀😀Birthday Dinner 😀😀@ Morton's of Chicago (Sheraton Hotel)💗💗💗💗💗💗💗💗💗💗💗💗💗💗生日正日來到喜來登酒店晚飯。餐廳整個覺得很美式。有不少外國人在晚膳。餐廳主打食牛扒。仲有點餐後就有一大個洋蔥麵包。熱辣辣好好食。* 是日點餐 *🌼頭盤: Morton's Prime Ocean Platters 莫爾頓海鮮拼盤 $530(for 2ppls) 。 焗煙肉帶子,珍寶蟹餅,蒜香牛油焗蠔,焗亞歷山大珍寶蝦。$530(這個我俾🌟🌟🌟🌟🌟5星。因為4款熱食頭盤都好正。好香好好食。帶子超大粒,蟹餅真係有好多蟹肉,蝦真係珍寶大隻。正💓).🌼冷盤:Burrata ,Mango, Heirloom Tomato Saland 原種蕃茄芒果沙律配意大利軟芝士及火腿 $268(嘩。有3款蕃茄,紅,黃,綠。我都係第一次食綠色蕃茄,原來口感同紅色蕃茄好唔同。爽口好多。芒果超甜。超大個意大利軟芝士。哈哈。但都唔及係歐洲好食。).🌼主菜 :Porterhouse Steak 24oz 上等腰肉牛扒 $818(這個有點失望。因為我哋最期待就係食牛扒。雖然係好大份量。但無咩牛肉味,又煮得 over5成熟。。其實不是太好味。失望).🌼小食: Sauteed Button Mushrooms 炒原粒蘑菇 $120(這個我很喜歡。真係超多多蘑菇。粒粒充滿水份,如果再炒香多少少就更好。。食完好飽肚。好食💓).🌼因為小妹生日。所以餐廳送了 Lemon Souffle $100.為小妹生日晚飯畫上靚靚句號。💓💓.🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟這間餐廳主打牛扒。但反而令我失望。驚喜係頭盤好好食。仲有環境都屬浪漫有情調,只係客人太好,都會有點吵。。是日埋單 $1910 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Good Old Morton's Featured Review
Level4 2017-09-04
7994 views
With its timeless décor, white tablecloths, uniformed waitstaff and humming crowd, Morton's exudes a classy vibe that is reminiscent of upscale steakhouses in the roaring twenties of my imagination. We are here on a weekday evening at 7 and the restaurant is already packed. Guests everywhere across the room are in high spirits. For a moment, I could picture the same conversations, waitstaff pacing across the room in similar fashion, chefs in the kitchen making the same shouts, etc. happening somewhere several decades earlier. Unfreeze the temporary daze and I find myself here and now, fast-forwarded to 2016's Hong Kong, facing my partner and the familiar night-time Victoria harbor and being given a thin piece of paper that looks very much like a menu. But wait, I see my name. This is indeed a one-of-a-kind surprise, mechanic and unexceptional as it may be for Morton's (where every birthday boy and girl seem to get the same treat) it has made me feel extra special on my birthday. Not being too hungry, I skipped appetizer and decided to go for filet diane, which is 6oz of tenderloin (sliced along the short dimension), my favorite cut. Some say that tenderloin lacks flavor, but I would happily trade a bit of flavor for its incredible tenderness, or so I thought.My partner has chosen broiled sea scallops as appetizer and prime rib-eye as his cut. We are immediately offered a sizable, dome-like bread with a large knife. Unfortunately as a loyal follower of the whole grain diet and a self-respecting gourmand, I would naturally not let this beautiful looking creature succeed in taking up tummy space when I am anticipating my tenderloin. I took a small bite to check it out, and it is the characteristically soft and slightly sweet white bread found everywhere in North America. I personally prefer tougher, grainier and longer fermented bread, but this is just fine.The scallops are gigantic . My partner quickly spooned one onto my plate before I could say no. The scallop is firm and succulent with delicately sweet flavor, and searing it with bacon wrapped around takes it to a whole new level. Placing tenderloin on top of a piece of bread reminds me of 19th century beefsteak banquets--ancestors of today's steakhouses as we know it, where working class men were served tenderloin on white bread and often saved it to keep a score. I dipped my fork in the sauce and detected mushroom, butter, cream, and maybe Worcestershire sauce. Nah, I prefer to have my steak as it is.The rib-eye came at the same time as my filet mignon. The 16oz portion is significantly larger than mine, making tenderloin nearly double the price of prime rib-eye on a per gram basis.  I sampled my partner's rib-eye as well for comparison's sake. It turns out that the tenderloin was somewhat lacking both in flavor and tenderness. If it was a 7 for flavor and 8 for tenderness, prime rib-eye was a 9 for flavor and 7.5 for tenderness. I believe it was most likely my mistake ordering the tenderloin medium well. It would have been much better cooked to medium rare. Overall, though, I am happy enough with my cut, and look forward to returning in the future to try out more of their menu when I am in a hungrier and more carnivorous state. Service on this occasion is excellent--thoughtful, responsive and professional. As it has been a special occasion, staff took a picture for us on the restaurant's camera and gave us the physical photo in a standard Morton's of Chicago paper-made photo frame, with a birthday message and signatures of their staff on duty. We were also given vouchers to spend on future visits at the Sheraton's top-floor bar. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-08-04
318 views
結婚週年,👨🏻揀左黎呢間餐廳食晚飯慶祝環境 服務都一流!點菜時 職員好細心講解仲拎住一盤牛比你睇住黎揀首先點左半打新鮮生蠔,Crab cake😋好味,啖啖蟹肉 每次見到餐廳有都會忍唔住點🤤Main course :Filet MignonBone in ribeye好juicy,肉質又夠腍 😋唔洗落任何調味已經好好食👍🏻另外點左三個side dishes,忌廉菠菜😍黑松露薯條😍忌廉粟米落單時 職員有提醒兩個人食會太多,但三款都想食就照叫喇 真係好大碟,好彩最後都差唔多食哂冇浪費最後餐廳仲送左甜品,食到好飽好滿足😋呢度好適合慶祝生日,紀念日職員仲會幫你影相 即影即有送比你留念添❤️ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)