From anniversary menus to whisky-infused dry-aged steaks, here are all food and drink happenings that you should know about this week.
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Better With Age
Known for serving some of the best steaks in Hong Kong, Morton’s introduces dry-aged and whisky-infused dry-aged steaks for the first time. Four new premium cuts of steak including a dry-aged 16oz ribeye; 18oz bone-in strip; 24oz porterhouse; and a whisky-infused 16oz ribeye (available from mid July) will be featured on the classic American menu.
Dry-aged for 45 days, each steak develops tenderness and a unique buttery flavour and aroma. During the last 30 days of the process, the centre cut ribeye is also infused with Scotch on a daily basis, helping to tenderise the meat while tempering the strong dry-aged flavour for a more balanced choice. Other new plates to try include the less carnivorous herb roasted cauliflower steak.