Monday, August 10, 2015

Morton's of Chicago in HK

My first time at Mortons was in Macau and the food was great.

It was my first time at the Hong Kong branch and the dinner I had was quite special because it was cocktails paired with food.

Normally dinner is paired with wine but at Morton’s they have launched this new cocktail pairing which is fun and colourful.

Started off with the famous bread.

We started off with seafood which was paired with Pink Tonic.
The drink was a girly pink with a strong taste of grapefruit which made it easy to drink with tones of lime. It also had Lemongrass Infused Gin, fresh lemongrass, tonic water, sugar and syrup.

Chilled mortons prime ocean platters:

Everything on the platter was delicious because the prawns were fresh and springy and the crab was sweet and there were huge chunks of it.
There was freshly grated mustard to go with the oysters.
Next was the fish which was paired with the Pineapple zinger.
The pineapple zinger had a strong citrus tone and contained Pineapple Infused Vodka,
Ginger Liqueur, Orange Juice, Lime Juice, Fresh Ginger and mint.

Chilean seabass fillet a la nage

The fish was silky and it was incredibly moist and delicate.
Then there was steak paired with orange old fashion.
I found the taste a bit too strong but guys will love this because it was too masculine for me.
It contained Orange Infused Bourbon, Orange Juice, Juice Of Lime, Fresh Raspberry, Sugar and Syrup.

Signature cut prime new york strip 20oz

This was a juicy and meaty steak.
We had grilled asparagus which was lovely with steak because it was drizzled with balsamic vinegar that made it taste fruity and appetizing.

To finish, it was cajun ribeye paired with Asarita.
The Asarita was quirky and fun because the Jalapeno gave it a fiery kick which was a great pairing with cajun.
I liked the salt rim because it gave the drink an extra salt kick which toned down the lime.
The asarita was made with Silver Tequila, Triple Sec Sugar Syrup, Cucumber, Coriander, Lime Juice and Jalapeno Pepper.

Cajun ribeye steak 16oz
I liked the cajun steak more because the cajun gave it more flavour and the ribeye was softer too.

For dessert we had Double chocolate mousse paired with Raspberry side car.

Raspberry and chocolate always goes well together and the bitterness of the drink balanced the sweetness of the mousse and I loved the small bits of chocolate in the mousse.

The brownies at Mortons' taste great too because they are soft and doughy without being too sweet with a stong chocolate taste.

To conclude, my favourite was the pink tonic because it was pretty and had a light alcoholic taste.

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