Steak your claim

It’s hard to resist an old-fashioned steakhouse with elegant decor and romantic dim lights, accompanied by the aroma of sizzling meat.

Located in Tsim Sha Tsui with harbor views from every table, Morton’s The Steakhouse will offer a three-course steak and seafood menu (HK$788) featuring all-time favorites from October 2 to 15.

Guests have a variety of starters, seafood and desserts they can choose from to accompany their filet mignon.

Those worried about portion sizes should feel free to feast on the signature dishes without fear of overeating, because the steakhouse from Chicago has adjusted portions to Asian appetites.

Served with mustard mayonnaise and horseradish, the top-pick appetizer jumbo shrimp cocktail is sure to awaken your taste buds. The shrimp meat is plump and comes with a refreshing bite after blanching and freezing, while the bright red cocktail sauce, made with seven seasonings including worcestershire source, horseradish and tabasco, is a perfect balance of sweet, savory and spicy.

A 170-gram tender filet steak is served with a choice of jumbo lump crab cake, lobster tail or scallops oreganata as well as a side dish from the a-la-carte menu.

“As we are a classic world-chain steakhouse, we thought of a classic steak-and-seafood combo,” said executive chef Alan Wong Shuen-kee. “It’s elevated surf and turf made from the finest from the land and the ocean.”

The dressing with Morton’s secret seasoning is tender and juicy, while the chef-pick jumbo lump crab cake, made with more than 90 percent crab meat and served with mustard mayonnaise, is sure to please diners with a fresh, plump bite.

“We share most suppliers with steakhouses in the United States,” said Wong. “When it comes to sourcing local ingredients, we strictly follow American standards – even the size of each piece of asparagus is specified.”

A meal isn’t complete without dessert, and the chef recommends Morton’s legendary hot chocolate cake paired with a Haagen-Dazs vanilla ice cream ball.

Hot chocolate lava slowly flows out from the cake crust when opened, emitting a charming sweetness. With icing sugar and berries on top and caramel dressing, this ladies’ favorite brings a wonderful contrast of ice and fire, sweet and sour.

House 1881 Stable Steak House is offering a limited seasonal dry-aged meat selection – the perfect choice for those seeking dining with a garden view in the city center.

The chefs have spent a long time aging a variety of premium cuts, including USDA prime T-bone, rib-eye, tomahawk, and Okinawa pork, resulting in meat that is flavorful, tender and juicy.

The steakhouse and House 1881’s Cafe Parlour are also bringing back crowd favorite Buy-1-Get-1-Free offers for all main courses, available until October 31.

For those looking for a romantic steak date with top-notch meats and a killer view of Victoria Harbour, look no further than the Wooloomooloo Steakhouse in Wan Chai. But hurry – it’s your last chance to grab its anniversary set dinner menu (HK$738), available until September 30.

Diners will be offered the anniversary special cocktail Perfect Ten as a welcome drink, which blends Applewood’s Sundowner gin and limoncello with famed neighboring winery Penfolds’ Koonunga Hill autumn riesling, fruit juices, rose syrup, bitters and egg white.

Offering two options for each of their five courses, the menu showcases Wooloomooloo’s grilled favorites. For the main course, guests have a choice of Australian beef cuts, including the Wooloomooloo Steak, all paired with mashed potato, grilled asparagus and red wine sauce.

Outback Steakhouse is also celebrating its 20th anniversary by opening a new branch at Citygate in Tung Chung. If you are tired of traveling all the way to the city center for a beautiful dining view, you can now enjoy quality steaks inside a first-of-its-kind 3,000-square-foot Outback Bubble Tent.

Those spending more than HK$300 at its Feast at Outback, Taste the Real Aussie promotion from now until November 30 will receive a travel voucher and enjoy exclusive discounts from eight travel agencies.

(This article was published at The Standard on September 27, 2019: Weekend Glitz: Steak your claim )

190927 Steak your claim

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