More than just meat at Morton's

Bone-in ribeyes are cooked medium-rare. Photo provided to China Daily

The sauce was definitely the star of this dish. Made with the five types of peppercorn and cognac, the creamy sauce makes you want to use a nob of bread to soak up any that may still be on your plate. The beef was good, though not as tender as the ribeye, so order the ribeye if you prefer a softer texture.

For those who prefer a lighter main, the Chilean sea bass fillet a la nage served with jumbo lump crab, asparagus and sauteed vegetables in a creamy lemon, white wine and butter sauce is a delicious choice. Sea bass is a meaty white fish and was not overwhelmed by the buttery, creamy sauce. As with the peppercorn steak, the sauce for this dish was also the star.

Morton's serves a number of desserts with many being brought to the table on the dessert cart, including key lime pie, New York cheesecake, and fresh berries and cream.

After all the fairly heavy dishes, my preference is to have the fresh berries and cream and a cup of coffee, but it's also hard to resist a bite or two of the key lime pie. Hot desserts are also available, including the popular warm chocolate cake.

Overall, Morton's is a great place to enjoy good-sized portions with a group of good friends. The service is attentive and the staff is friendly and welcoming. The atmosphere is always sociable and a bit festive.

If you go

Morton's, The Sheraton Hotel Hong Kong, 4th Level, 20 Nathan Road, Kowloon, Hong Kong. Tel: 852-2732-2343

Cost per head: HK$600-800

Recommended: Crab Cakes, Shrimp Alexander, Bone-in Ribeye, Five Peppercorn Rubbed Prime Strip Steak, Chilean Sea Bass Fillet a la Nage, Key Lime Pie