Morty’s Delicatessen: New York Soul, Hong Kong Energy.

When Manhattan lost its iconic Carnegie Deli, Hong Kong gained a worthy contender. Since 2016, Morty’s Delicatessen at Jardine House in Central has been the city’s answer to a true New York-style deli, founded by Brian Tock to honor his grandfather, Morty Sazant, a butcher who emigrated from Europe to New York in 1920.

Morty’s sandwiches are unapologetically bold, stacked with house-smoked meats and freshly baked breads. The Classic Pastrami and Morty’s Reuben 2.0 headline the menu, but creative specials like Tandoori Chicken and Mortadella & Burrata bring global flair. Their pastrami has even earned praise from The New York Times: brisket from a sustainable family farm undergoes a 45-day dry-aging process before a 20-day cure in a 16-spice rub. It’s then slow-cooked overnight and smoked with hickory and cherry wood, yielding a tender texture and sweet, bacon-like flavor.

Bread is equally important here. Morty’s bakes daily using a blend of Japanese and Italian flours, including the refined doppio zero, ensuring every sandwich is built on the perfect foundation.

To complement the food, Morty’s curates a rotating list of Hong Kong craft beers from Heroes Beer Co. and Young Master Brewery, handpicked by award-winning Beverage Director John Nugent. Served in Teku glasses, the beers’ aromas and flavors are elevated, making them a perfect match for a pastrami sandwich. Can’t decide? Go for the tasting flights.

Morty’s isn’t just a deli — it’s a bridge between New York tradition and Hong Kong creativity, where timeless comfort food meets modern craft.