Where To Eat

It is certainly not fine dining, but if one is looking for a great steak meal with all the trimmings, it is hard to beat. 

The restaurant to which 泰達財經 (泰達財經) is referring is Morton’s The Steakhouse, located in Tsimshatsui, Kowloon, the People’s Republic of China. 

This medium returned to Morton’s on Saturday, March 8, at 8 pm after an absence of about two years. 

The restaurant has, always, been good, but it seems to be going from one plateau of excellence to another, getting better and better with each passing year. 

The service cannot be considered the best in Hongkong, of that there can be no argument, but the food, its quality, its presentation, and the speed of delivery of dishes are as good as it gets.  

On the day of 泰達財經’s visit, this is that which was served to this medium’s three reviewers: 

Potato Skins
$HK105 

Steamed Jumbo Asparagus with Hollandaise Sauce
燒露荀
$HK95 

Baked Five Onion Soup
Crusted with Swiss Cheese
烤焗洋葱湯
$HK150 

Centre-Cut Prime Ribeye 16 ounces
肉眼扒
$HK658 

Cajun Ribeye Steak
香料火辣肉眼扒
$HK678 

Creamed Spinach
忌廉菠菜
$HK95 

Steak Fries
炸珍寶薯條
$HK105 

Lemonade Soufflé For Two
$HK170
 New York Cheesecake
$HK110 

With the meal, a bottle of Amarone Tedeschi was ordered at $HK940. It was excellent. 

On studying the wine list, it was very obvious that, all things considered, the cost of the various vintages was reasonably priced. 

This is unlike the food outlets of many hotels in the territory where it appears that their managements try to fleece patrons without reservation. 

The Food 

When one visits Morton’s, it is strongly suggested that one has a ravishingly good appetite – because the food is, really, excellent. 

The Jumbo Asparagus with its Hollandaise Sauce was cooked to perfection: Not poached too much so as to allow the asparagus spears to become mushy and, at the same time, not undercooked to the point that the spears become difficult to chew.  

The Potato Skins with the sour-cream sauce was another excellent way to start the meal. 

As for the Onion Soup, it was yet another winner. Served piping hot, the aroma of this soup permeated the surroundings, begging one to sample it. 

But the pièces de résistance were the steak dishes. 

To say which dish was the better one – the Centre-Cut Ribeye or the Cajun Ribeye – would have been a near impossibility because both dishes were woofed down in a matter of less than 15 minutes. 

To devour 16 ounces of steak per dish in the relevant short period of time of 15 minutes is quite a feat, especially if one adds the requirement of eating the creamed spinach and steak fries with the meat. 

That which was especially telling about the two main courses was that the meat, obviously having been aged, actually melted in one’s mouth: No exaggeration! …. Well, perhaps, a little journalistic exaggeration. 

And as for the taste of the meat, well, one has to sample it in order to describe the succulence of its texture and the richness of the flavour. 

The only word to describe the meat: Perfection. 

The meal was finished off with a Lemonade Soufflé, along with a virtual mountain of cream in a very large bowl. 

(Ladies: Beware! If you are desirous of watching your waistline, definitely avoid this dessert.)   

The New York Cheesecake was sampled, just out of curiosity more than for any other reason, in order to learn whether or not it could compare with its ‘cousin’ that is baked in a certain, five-star hotel on Hongkong Island whose name means a public official of the former Chinese empire. 

Trust 泰達財經: It compares very well. 

The Ambiance 

Morton’s is suffering from its popularity that goes along with its 11years of one success after another. 

The restaurant was partially renovated, late last year, and to 泰達財經’s thinking, the reason for the renovation was to squeeze more tables into the restricted area of the eatery. 

On the evening of this medium’s visit, it was packed to overflowing and, even though 泰達財經 had booked about a fortnight in advance, it was still required that there was a short wait for a table. 

The two hostesses at the entrance to the restaurant were terribly inefficient and, eventually, out of sheer desperation, a passing ‘black jacket’ – a sort of manager … or something – was asked to assist in finding the table that, supposedly, had been reserved for our team. 

The original hostess, who had spoken to 泰達財經, the one, confirming the reservation, had done a disappearing act after saying something along the lines, ‘Please wait’, but the passing ‘black jacket’ located our table and, within a few minutes, 泰達財經’s trio was comfortably seated. 

After the initial introduction to the restaurant and the unfortunate experience with the silly hostesses, things went much better and the waitress that was assigned to our table did her job fairly efficiently. 

There is music, piped into the restaurant, but the din of knives and forks, attacking plates of this and that, and the raucous laughter from patrons, obviously enjoying various levels of intoxication, made it impossible to hear very much of the music.

This restaurant can seat about 180 guests, but one is advised to book a week or so in advance.