Our New York Times approved pastrami uses a single breed farm, cured for over 20 days with a 16 ingredient rub
before slowly cooked and smoked in our in-house factory. We sourced from a sustainable family-owned farm,
our brisket undergoes a 45-day in-house dry-aging process enhancing its flavors and tenderness
before spending over 20 days in a 16 ingredient rubb, slow-cooked overnight, and smoked with American Hickory
and Cherry Wood chips for a sweet, bacon-like flavor to achieve the perfect texture.
All our breads are handcrafted and baked in house and delivered each morning to our shops. We use a mixture of Japanese and Italian flours including the refined doppio zero for Morty’s artisanal breads providing the perfect foundation for our sandwiches.
We shine light on Hong Kong craft beer breweries including Heros Beer Co and Young Master Brewery. Curated by our award-winning and Group Beverage Director John Nugent, he highlights seasonal selections creating an engaging and diverse offering that will suit any palette.
Served in the preferred Teku glass, creating a much better experience by trapping aromas and enhancing the flavors of the beer to enjoy alongside our signature sandwiches. If you can’t decide what to drink, explore and taste with our sample flights.
