Diner’s Diary | New at Morton’s of Chicago: meat, of course, but seasonal salad, fish and dessert too
We’re invited to try new menu items such as hearts of palm salad, Alaska halibut, wagyu New York strip ... and a dessert so big it could feed three guests
Most of the menu at Morton’s of Chicago in Hong Kong is pretty straightforward – meat, meat and more meat. But some of the items are changed seasonally, and this week we were invited to try some.
For starters, we enjoyed the hearts of palm salad (HK$160), which included lots of arugula, cubes of watermelon, slices of sweet mango and a sprinkling of sliced almonds in a light creamy dressing.
Next came the olive-crusted Alaska halibut (HK$418), a large chunk for two, sitting on a bed of spinach with garlic home-made beurre blanc sauce. We liked the fish option, though it was slightly overcooked by the time it arrived at our table. Nevertheless, the generous coating of finely diced Kalamata olives gave the fish a Mediterranean flavour.
Our main event, the 8oz American wagyu New York strip (HK$680), cooked medium rare as requested, was tender and juicy. Accompanying it was a side of sautéed spinach and button mushrooms (HK$115), and a huge portion of truffle matchstick fries (HK$125) that had hardly any potato taste, being overwhelmed by Parmesan cheese, and a truffle smell that quickly dissipated.