$20,500-$22,000

月薪

RESERVATIONIST/HOST HK$25K (incl. of tips & service charge share, sales incentive) (1 yr experience)

$25,000

月薪

RESERVATIONIST/HOST HK$25K (incl. of tips & service charge share, sales incentive) (1 yr experience)

$25,000

月薪

Morton's of Chicago

481 食評

味道

環境

服務

衛生

抵食

88538

尖沙咀

$801以上

美國菜扒房酒店餐廳無翅餐廳

複製到剪貼簿

346

Bread

4 已推介

yeungmangsuet

等級1

Birthday dinner for 2首先Order 左半打生蠔👍🏼再加兩個牛柳配lobster tail 既set dinner，除個龍蝦尾太太太太鹹之外其他都算OK...服務上就覺得一般可能因為人手不足食完生蠔同頭盤之後等左好耐都冇人收碟😟而maincourse 又等左好耐先上...跟餐有兩個甜品同埋因為生日會送一個甜品而我地自己帶咗蛋糕嚟切（冇收切餅費）不過太飽了🤣🤣🤣仲有，最早段侍應會幫我地影相然後會晒返出嚟送俾我地❤️

Birthday dinner for 2

首先Order 左半打生蠔👍🏼
再加兩個牛柳配lobster tail 既set dinner，
除個龍蝦尾太太太太鹹之外其他都算OK...

服務上就覺得一般可能因為人手不足
食完生蠔同頭盤之後等左好耐都冇人收碟😟
而maincourse 又等左好耐先上...

跟餐有兩個甜品
同埋因為生日會送一個甜品
而我地自己帶咗蛋糕嚟切（冇收切餅費）
不過太飽了🤣🤣🤣

仲有，最早段侍應會幫我地影相
然後會晒返出嚟送俾我地❤️

Centre-cut filet Mignon 6oz

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2020-09-28

用餐途徑

堂食

人均消費

$900 (晚餐)

慶祝紀念

生日

推介美食

noralein

等級4

194

With its timeless décor, white tablecloths, uniformed waitstaff and humming crowd, Morton's exudes a classy vibe that is reminiscent of upscale steakhouses in the roaring twenties of my imagination. We are here on a weekday evening at 7 and the restaurant is already packed. Guests everywhere across the room are in high spirits. For a moment, I could picture the same conversations, waitstaff pacing across the room in similar fashion, chefs in the kitchen making the same shouts, etc. happening somewhere several decades earlier.

Unfreeze the temporary daze and I find myself here and now, fast-forwarded to 2016's Hong Kong, facing my partner and the familiar night-time Victoria harbor and being given a thin piece of paper that looks very much like a menu. But wait, I see my name.

2709 瀏覽

1 讚好

0 留言

This is indeed a one-of-a-kind surprise, mechanic and unexceptional as it may be for Morton's (where every birthday boy and girl seem to get the same treat) it has made me feel extra special on my birthday.

Not being too hungry, I skipped appetizer and decided to go for filet diane, which is 6oz of tenderloin (sliced along the short dimension), my favorite cut. Some say that tenderloin lacks flavor, but I would happily trade a bit of flavor for its incredible tenderness, or so I thought.

My partner has chosen broiled sea scallops as appetizer and prime rib-eye as his cut.

We are immediately offered a sizable, dome-like bread with a large knife. Unfortunately as a loyal follower of the whole grain diet and a self-respecting gourmand, I would naturally not let this beautiful looking creature succeed in taking up tummy space when I am anticipating my tenderloin.

I took a small bite to check it out, and it is the characteristically soft and slightly sweet white bread found everywhere in North America. I personally prefer tougher, grainier and longer fermented bread, but this is just fine.

The scallops are gigantic . My partner quickly spooned one onto my plate before I could say no. The scallop is firm and succulent with delicately sweet flavor, and searing it with bacon wrapped around takes it to a whole new level.

Placing tenderloin on top of a piece of bread reminds me of 19th century beefsteak banquets--ancestors of today's steakhouses as we know it, where working class men were served tenderloin on white bread and often saved it to keep a score. I dipped my fork in the sauce and detected mushroom, butter, cream, and maybe Worcestershire sauce. Nah, I prefer to have my steak as it is.

The rib-eye came at the same time as my filet mignon. The 16oz portion is significantly larger than mine, making tenderloin nearly double the price of prime rib-eye on a per gram basis.

Center-cut Prime Ribeye, 16oz

I sampled my partner's rib-eye as well for comparison's sake. It turns out that the tenderloin was somewhat lacking both in flavor and tenderness. If it was a 7 for flavor and 8 for tenderness, prime rib-eye was a 9 for flavor and 7.5 for tenderness. I believe it was most likely my mistake ordering the tenderloin medium well. It would have been much better cooked to medium rare.

Overall, though, I am happy enough with my cut, and look forward to returning in the future to try out more of their menu when I am in a hungrier and more carnivorous state.

Service on this occasion is excellent--thoughtful, responsive and professional. As it has been a special occasion, staff took a picture for us on the restaurant's camera and gave us the physical photo in a standard Morton's of Chicago paper-made photo frame, with a birthday message and signatures of their staff on duty. We were also given vouchers to spend on future visits at the Sheraton's top-floor bar.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2016-06-28

用餐途徑

堂食

人均消費

$600

推介美食