Morton’s The Steakhouse makes its debut in the Philippines: Here’s what to expect

Signature cuts include their dry-aged bone-in strip, signature cut New York strip, and the impressive 36oz Tomahawk. For an indulgent twist, pair the filet mignon pairs with a juicy Maine lobster tail for some surf and turf, while popping on enhancements like blue cheese butter, black truffle butter, or try it out Oscar style (topped with jumbo ulmp crab meat, asparagus, and béarnaise sauce) for an added touch of decadence.

Seafood lovers are equally spoiled with options like their Prime Ocean Platters and of course, the delicate, buttery Maine lobster tail. And no Morton’s meal is complete without its signature sides—generously portioned and perfect for sharing.

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“We’ve been chasing this brand for maybe five years, even before the pandemic,” Manuud shares. “We thought that the brand and the values are aligned between Bistro and Morton’s, and we take pride in the people we work with. The commitment to quality that Morton’s has aligns perfectly with what we stand for.”

For Morton’s, the partnership was a no-brainer. Jarrett Ingram, vice president for international and licensing at Morton’s parent company Landry’s, adds, “The market in the Philippines is one of the most exciting in the world in terms of growth potential. It’s a market that appreciates good cuisine, and we’re confident that our offering will be well received. 

While the brand stays true to its roots, offering its world-famous steak cuts, seafood and gourmet sides, diners can find some Filipino twists to dishes at this new location.

“Filipinos are very flexible with their food,” says Manuud. “We created a menu option with garlic rice because we know that’s important to Filipino diners. But we also make sure that the essence of Morton’s brand is preserved, so the quality and experience are consistent with what people expect.”

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The restaurant also boasts a curated selection of 300 wines, with varieties and vintages that are rare even by international standards. “We’ve got wines here that you can’t find anywhere else. From Hundred Acre to Screaming Eagle, we’ve got an unbelievable selection,” Ingram shares enthusiastically.

Whether by the glass or bottle, each pairing is thoughtfully chosen to complement the meal, guided by its head sommelier Nicolas Martinache.

“When people dine with us, we want them to remember the experience, from the first moment they walk in, until the last sip of their wine,” Ingram adds.

It’s not just the food and drinks that will leave you in impressed; this Morton’s, which Ingram described to be “the coolest one ever”, is designed to offer an experience for the tastebuds, and the eyes too.

The Uptown East Gate location introduces an inviting yet elegant space, inspired by elements of coal, fire and heat. Gabion walls, lava rock accents, and oxblood tones set the stage, while soft lighting creates a warm, classic steakhouse atmosphere. The design is luxurious, sleek, and incredibly photogenic, with elements that make it feel like a space crafted just for this location. 

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“My favourite moment is when you walk in—the bar, the lights, the energy of the space. The charcoal wall that glows red is spectacular. There’s also the Chicago skyline—it’s unique,” Ingram says. Manuud also shared his appreciation for the beautiful lighting and accents that bring the space to life. “I’ve been to Morton’s in the U.S. in several locations. It’s different,” he shares.

Ideal for intimate dinners, business meetings, and celebratory occasions, the 200-seat restaurant also offers two private dining rooms accommodating groups of 6 or 12. 

Of course, none of this would matter if the service didn’t match the calibre of the food and design. 

With over four decades of excellence, Morton’s is synonymous with quality, consistency and genuine hospitality. Morton’s takes pride in its 23-step service programme, which ensures that every customer feels like royalty from start to finish. “I think service is everything. We have a service programme that’s second to none. There’s attention to detail in everything we do,” Ingram emphasised.

Meanwhile, The Bistro Group is renowned for its service excellence, a practice integrated into its operations, from staff training to customer interactions, as reflected in each restaurant. The group embraces the “A-plus philosophy” that ensures every member of the team is well-equipped to anticipate guest needs, maintain a positive atmosphere, and deliver the highest level of hospitality with every interaction.

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As for the future, both Manuud and Ingram are excited about what’s to come. “We’re looking at a couple of locations for future Mortons. We think there’s room for between five to eight locations in the Philippines,” Manuud reveals. 

Ingram echoes the sentiment, adding that Morton's will continue to push the envelope in terms of both cuisine and design.

“We’re committed to growing with the market here,” Ingram says. “The Philippines is a key part of our global expansion, and we’re thrilled to be part of it. We look forward to many more years of growth and innovation together with the Bistro Group.”

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