Renowned steak house in the city, Morton’s of Chicago, Hong Kong has rolled out an all-new seasonal menu to celebrate the dawn of fall, allowing business travellers the chance to enjoy delectable American Wagyu steak, along with a hearty side feature dish with a sophisticated twist and decadent dessert.

A luscious prime steak tartare kicks off the menu on a rich tone served with pickled red onions, Dijon mustard, cornichons and a lightly toasted baguette, this perfectly seasoned beef tenderloin tartare prepares the palate for the indulgent courses to follow.

At the heart of the menu is American wagyu ribeye steak 10oz sourced from Snake River Farms, a ranch in the Northwest of the US hailed for using traditional Japanese feeding methods, which results in a buttery and superior textured meat. Cooked to order, the ribeye remains juicy and tender due to its Japanese grade marbling.

Two new side dishes include roasted hen of the woods mushrooms and Morton’s blue cheese mashed potatoes with Nueske’s bacon. For a sweet finish, the homemade white chocolate pecan bread pudding is studded with white chocolate chips and pecans and served with a warm oozing bourbon caramel sauce. Coupled with a bulb of vanilla ice-cream and dusted with white chocolate confetti, this decadent dessert excites the senses with fall-infused flavours.

Diners can take advantage of the restaurant’s extensive wine collection showcased in a wine corridor connecting the bar and main dining room, while checking out the specially-curated wine list featuring more than 200 international labels. www.mortons.com

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