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.

Bon steak et bon frites

I love steak frites and this is the only one in Hong Kong that serves the proper fries like the ones in France.

They do not take reservations so you have to get there early.


Steak frites is only HK$288 per head for a two course dinner.


There are so many desserts to choose from!

In the day it costs HK$288 per head for a three-course lunch including a green salad with walnuts, steak-frites and a dessert of the day.
There is a lighter single portion for spring-summer from Monday-Friday, priced at HK$168. Coffee or tea is also included – with ‘dessert of the day’ at an extra HK$30.

The decor here is matched to the style in Paris.





Here was what I had:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Bread:

Started off with crispy warm bread with butter that melted when you applied it.
I saved some bread for dipping the famous green sauce.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
fresh green salad topped with delicious walnuts from Perigord:

A refreshing crisp salad which was smothered in Dijon mustard dressing and topped with walnuts from Perigord.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steak frites:
They will ask you how you want your steak and whether you want the sauce separate or on the beef.
I decided to have my beef rare and sauce separate.
When the steak arrives, they will serve the first half on your plate and the rest is kept warm and served when you're ready.

I tried the beef rare and medium rare, the rare gives a sweeter flavour but the medium rare is juicier with a strong beef aroma.


After tasting the beef on its own I dipped it generously in the famous green sauce which was divine.
The sauce is vegetarian so you can indulge on it without feeling guilty~



The traditional way of eating it is to add mustard to the green sauce to give it extra flare which brings out the beef flavour even more.
I am now going to rant about the fries because I have finally found proper FRENCH FRIES!!!
What I mean by this is freshly cut fries that are fried.
They had a natrual sweet taste with a slightly sticky texture and they were soft which is how they are meant to be.
Again, they were really delicious with mustard and dipping it in the sauce!~
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
le Vacherin du Relais:


Finished with this pretty tower made of meringues, raspberry sorbet, vanilla icecream and cream!
The crispy sweet meringue and raspberry sorbet was just heaven.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
la Crème Brûlée:

This was another great dessert that was velvety and silky.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
I will be back soon for steak frites and I recommend the steak medium rare.
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Le Relais de l'Entrecôte
Garden East, 222 Queen’s Road East, Wan Chai

Blood thirsty for a bloody juicy steak!!!

I have always wanted to try this place but it is located on Peel Street so you have to walk up that steep street.

Basically it is fixed at $258 with 10% service charge on top and all you get is a salad, steak and unlimited fries.
All you need to do is choose is how well you want your steak done.

The price might put some people off but after seeing consistently done steaks I was convinced to go.
On my first visit, I went alone because it was fuss free eating by myself.

It was a quiet day but I still had to sit by the bar.
When I left, the place was still half empty.

The baguettes were placed first which were crusty and chewy.
I was not sure if it was sourdough because they were slightly sour.

The salad was disappointing because they were probably made the night before and the leftovers were served during lunch because the salad was no longer crisp.


The leaves were severely yellow and oxidised.

I spotted some Japanese Kewpie mayonnaise at the kitchen.

After a while, my steak arrived.





The steak was juicy and delicious on its own, however the fries were fried twice and and not golden yellow which were rubbish.
I asked for salt assuming it was seasalt by default but it was table salt.

After asking for seasalt I finally got Maldon's smoked seasalt.


On the second visit, I requested for sea salt expecting the smoked salt that I got last time but it was plain seasalt!!!!!!

For the two steaks, I requested for RARE and a MEDIUM RARE.
The rare was rare as requested but it was bloodless and not as juicy as the Medium rare indicating that the quality and freshness was inconsistent.
The steak which was meant to be a trimmed entrecote steak was not trimmed properly and was very fatty.

On a fourth visit, the steak was nice and juicy but there was a gamey taste to it.
It would be great if their steaks were consistent and not getting a good steak by luck.

The Saturday lunchtime staff are not as professional as the evening staff.

The dessert that was given free over lunch were just puffs with icecream in the middle, nothing to be missed because the paid desserts in the evening are better.




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La Vache!
G/F, 48 Peel Street, Central