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.