Why come all the way up to HK just to get Ruth's Chris? Simply because it's not available in Singapore, and I don't think I'll have the chance to get it back in the States anytime soon. (Plus I've already had my share of local food today, and there is more to come tomorrow.) This being my first time eating here, I went for the signature filet mignon, as well as some items that I'm used to getting at Morton's (to do a proper comparison), such as the sliced tomato salad (known as the beefsteak tomatoes at Morton's), as well as the sauteed mushrooms.
There was no doubt that this was good. The tomato salad featured crumbled blue cheese with a good amount of kick, and the filet came out sizzling loudly in butter (I actually requested the "extra butter" option), thus creating a great taste when eating the steak too. But would I trade that for Morton's? Probably not. While the tomatoes were good, I still prefer Morton's dressing over the sliced (dragon breath) onions used here. The sauteed mushrooms were a bummer in the sense that they were just whole mushrooms done very simply rather than the garlicky-buttery sliced mushrooms at Morton's. And while the filet was tender and full of flavor, it just didn't seem complete without the right sides.Don't get me wrong; I definitely won't complain if I'm forced to eat Ruth's Chris. (The service was outstanding as well.) But if I had to pick just one, I'd side with Morton's, even if the sizzling butter here was awesome.
4 comments:
Wow! This is the first time I've seen you post about something that to me is completely ordinary and boring. Very strange!
What you didn't write about, though, and what makes or breaks this meal is the red wine that the sommelier recommends to go with it.
I'm usually not much of a wine person. I like it and can tell which ones I like and don't like, but I'm not particular about it (and can never remember which ones I like anyway).
The main thing for me tonight was just finally being able to eat at Ruth's Chris after all these years of hearing about the sizzling butter on their filets. Just the butter alone made the meal for me, even if I preferred Morton's for the sides instead.
Pricing wise how does it compare with Morton's?
It's basically just as expensive, but it's worth it. :)
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