|View from the private room inside Morton's|
The menu for the evening was a customized menu based on some signature items from the a la carte menu along with several specially made cocktails to go with each of the dishes served. After the loaf of warm onion bread served with whipped butter, we began our meal with the sumptuous chilled seafood platter. The portion for 3-4 persons included a whole Boston lobster, jumbo shrimp cocktails, lump crab meat, king crab legs and Irish rock oysters and served with the usual condiments. It's exactly what you would expect from a top steakhouse, and among all choices my favorite was the medium-sized rock oysters which was great with just a dash of cocktail sauce.
|Chilean Sea Bass Fillet a la Nage|
|16oz Cajun Ribeye (with jumbo asparagus in the background)|
|Asarita cocktail - with silver tequila, triple sec, syrup, cucumber, coriander, lime juice and jalapeno|
|Double chcolate mousse and Raspberry sidecar|
Overall it was a comforting, pampering dining experience with satisfying food, something you would only get in a classic steakhouse which to me, will never go out of fashion.
(The meal was hosted and paid for by the restaurant)
When? May 12 2015
Where? Morton's of Chicago, 4th Level, The Sheraton Hotel and Towers, 20 Nathan Road, Tsimshatsui, Kowloon
Menu Highlights? Chilean Sea Bass a la nage, 16oz Cajun Ribeye