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Morty's, a modern delicatessen bringing the taste of New York to the neighbourhoods of Hong Kong. Honouring the traditions of American delis, all meats at Morty’s are house-smoked and cured using secret family recipes instilled in our signature reubens. Situated on the lower ground floor in Jardine House, Central, and on Starstreet, Wan Chai; the deli offers all-day dining as well as catering and delivery.

Morty’s offers a curated selection of signature reubens, classic pastrami, smoked meat sandwiches, house-baked bagels and fresh salads. Dine with us to discover our delicious deli movement.

Sticking to traditions, Morty’s 45-day meat aging process is done in-house — from the spice rub to the curing and smoking, down to the last step of resting the meat. Our beef is cured for more than 20 days under a closely-monitored temperature, then set to slow cook for 24 hours, and smoked to perfection. American Hickory and Cherrywood chips are used in the smoking process to bring out the sweet, bacon-like flavors of the meat. After the 5-step labour of love, the brisket is then steamed to revive its juicy texture before being sliced into mouth-watering prime cuts.