Morton’s

Address: 4th Floor, Sheraton Hotel, 20 Nathan Road, Tsim Sha Tsui
Tel: 2732 2343

Consistency is key at Morton’s, from the origin of its lobster and potatoes (Maine and Idaho, respectively) to the preparation of the steaks to the cast-iron pig lamps on the tables. While dining at Morton’s, you might think you're in Chicago – until you get a glimpse of the magnificent harbour view outside the fourth-floor window.

The chilled ocean platter is a popular new starter that comes in various serving sizes to feed the whole table. Each kind of seafood can be ordered separately, but the platter suits the adventurous and indecisive alike. Among the medley are sweet Alaskan king crab legs, oysters on the half shell and “colossal” shrimp cocktail, the adjective by no means an exaggeration.

Morton’s prides itself on its unfussy steak preparation; most selections use no marinades or sauces, relying only on the rich flavour of the beef. The steaks are cooked at 1800°F with upper and lower broilers to seal in all the juicy goodness, ensuring a tasty meal. For sides, the enormous 20-ounce baked potato comes with a generous helping of toppings. A new side dish is the surprisingly delicious baked macaroni and cheese, which uses four cheeses and has a crispy, golden top.

Save room for dessert, because the hot chocolate cake is legendary - runny on the inside and firm on the outside, and served with Häagen-Dazs ice cream. The steakhouse also specialises in magnum bottles of wine (meaning extra-large… anyone see a theme here?) that are great accessories to a special celebration. Morton’s is not open for lunch, but happy hour from 5pm to 7pm features discounted martinis and free steak sandwiches.

W's Entrecôte Address: 6th Floor, Express by Holiday Inn, 33 Sharp Street East, Causeway Bay Tel: 2506 0133 "Entrecôte" is French for ribeye, and that is the speciality at this casual and charming steakhouse. When W’s Entrecôte first opened 13 years ago, the initial concept was to follow in the footsteps of French steakhouses, offering only salad as a starter, steak and salmon for mains and a long list of delectable desserts. Hong Kong’s palates have influenced the menu to include a wider selection, including lamb cutlets, duck breast and vegetable sides. Keeping in line with French tradition, portions are moderate and designed to leave you satisfied but not overly full.

Ruth’s Chris

Address: Ground Floor, Lippo Centre 89 Queensway, Admiralty
Tel: 2522 9090
and
Address: Ground Floor, Empire Centre, 68 Mody Road, Tsim Sha Tsui East
Tel: 2366 6000

"Don’t touch the plates!" sounds like a severe warning, but it would be wise to follow these words of caution, as the steaks at Ruth’s Chris are served on plates heated to 500°F. Thick, juicy and flavourful US prime fillet, New York strip and ribeye – each one smothered in a tablespoon of butter – are a taste bud’s dream. The steak might be the highlight of your meal, or week, however, a sumptuous experience at this steakhouse doesn’t start and end with beef.

The barbecued shrimp starter is one of Ruth’s Chris’ signature dishes and is served in the chain’s outlets all over the world. It is slightly spicy with a garlic sauce that goes well with the warm toasted bread. Ruth’s chop salad, developed by founder Ruth Fertel, is the most popular salad and combines 17 different ingredients. The salad’s impressive presentation signals that this is no ordinary fare – special ingredients include the strong bleu cheese and paper-thin fried onions, as well as a lemon and basil dressing.

The mashed-potatoes side is another signature dish, and customers often ask for the recipe for the creamed spinach. But don’t fill yourself up with side dishes because the huge-portioned desserts are worth leaving space for. The cheesecake is authentic New Orleans-style, and the chocolate molten cake with a ganache centre is something to write home about.

Although the menu and jazz music stick to the New Orleans tradition, the restaurant was designed with some uniquely Hong Kong touches, including square tables that can be transformed into round ones, as well as many booth tables, a Hong Kong favourite.

There are some special selections for lunch, including sandwiches, a smaller six-ounce fillet and the option of a set lunch. The set dinner menu would not disappoint if you are up for a hearty steak dinner.