Morton's is a wholly owned subsidiary of restaurant management giant Landry's, founded in Chicago in 1978. As one of the most prestigious steakhouse chain brands in the United States, Moulton Steakhouse currently has more than 78 chain locations worldwide. Among the world's leading steakhouse chains in Shanghai, its historical status and overall scale are second only to Ru Sikui.

The addition of the word "seafood" to the name of the Malton Seafood Steakhouse in the Asia-Pacific region, following its Pudong in Shanghai, Beijing, The Venetian Macao, Hong Kong and Singapore, is a sign of the richer seafood elements in the menu. The restaurant not only offers high-quality imported aged grain-fed steaks, but also high-quality seafood and imported fresh oysters, both of which are of the same standard. The restaurant has won many awards such as "2015 Best Beef Restaurant in Shanghai" by That's Shanghai, "2015 Best Restaurant of the Year" by Tatleflow, "2017 Outstanding Steakhouse - Editor's Choice" by City Weekend, and has been on the Michelin Recommended Restaurant List for two consecutive years from 2017 to 2018. It is worth mentioning that there is a certain gap between Michelin-recommended restaurants and Michelin-starred restaurants, and there is no shortage of strong restaurants that are not on the recommended list, so there is no need to blindly worship them.

Moulton's Steakhouse has high requirements for the "consistency" of each branch, and in any Moulton restaurant, the taste is basically the same, so customers don't have to worry. In the U.S. and the rest of the world, Moulton uses USDA-rated Prime beef, but restaurants in Shanghai and Beijing have long had to switch to Australian beef due to China's import restrictions on U.S. beef, but the meat source has always been above the Australian standard M7 grade. After the import restrictions were lifted in 2017, Moulton has introduced American Prime beef in due course, and the Shanghai store began to offer it at the end of September 2017, and now American beef and Australian beef are on Moulton's menu at the same time.

Moulton's steak has the juicy character of American steak. Using the wet aging method, the beef is cut into large pieces and sealed in vacuum packaging, and placed in a constant temperature refrigerator at about 0°C, and the aging cycle is 4-6 weeks. Compared with the dry aging method, this has a low loss rate, which can better ensure the water content of beef juice, and taste fresh and delicious. The open-flame grill is also a highlight of Moulton. Unlike most steakhouses, Moulton uses a special oven, the Brioler, with an open flame on top of the oven and a core flame temperature of 800 degrees Celsius. When the steak is placed on a shelf, the instantaneous high temperature can quickly seal the juice inside, so that it is charred on the outside and tender on the inside. The restaurant's most popular is the American Prime Ribeye Steak, which has the highest oiliness content in the beef body and has the most texture and flavor of the beef. The steak is also very simple, simply seasoned with Moulton's exclusive seasoning salt, grilled at high temperature until doneness, drizzled with Au Jus gravy before serving, and finished with watercress to garnish the plate. The finished steak is tender and juicy, with a high quality texture. The U.S. beef fillet is a great choice for diners looking for a tender meat, even and finely distributed and rich meat, with onions, garlic, thyme and homemade tallow sauce. Moulton's prime T-bone steak features tender filet on one side and lean, chewy sirloin on the other. The flavor is tantalizing due to the bone-in grilling, and the two meats in this steak are perfect for diners who are hesitant to choose between a wide range of steak options.

In addition to the steaks, the restaurant's seafood offerings are no slouch. Fresh seafood arrives daily from the United States, France, Australia and New Zealand, including nine varieties of fresh oysters, which are delicious to eat chilled. The restaurant's menu features a wide variety of seafood with an Asian twist and plenty of portions. The restaurant continues Moulton's usual style, offering a wide range of delicious side dishes and sumptuous desserts, as well as a wide range of fine wines, spirits and cocktails.

Shanghai's first Moulton Steakhouse is located on the fourth floor of the Pudong IFC mall, featuring an American-style restaurant décor. Since its acquisition by Landry's, Moulton has begun to shift away from its usual style of classic American steakhouse to a more casual and stylish one, as evidenced by the recent launch of a new brand, Morton's Grille, which is now available in Guangzhou, Suzhou and Shanghai. Shanghai's Moulton Steakhouse, the third outlet of the Moulton Group in Shanghai, is the third branch of the Moulton Group in Shanghai, offering the same high-quality steaks that Moulton has come to say, as well as a variety of seasonal seafood, tender burgers, rich salads and desserts, and the restaurant has a more concise and modern décor. The menus of the three Morton restaurants in Shanghai all have different menus, such as the "Supreme Seafood Platter" which is only available at Moulton Steakhouse and Moulton Seafood Steakhouse, and the "Cold Seafood Platter" at Moulton Steakhouse. The steak products of the three restaurants are basically uniform and of a stable standard, so they are all worth recommending.

Located in IPAM Mall in Puxi, Moulton Seafood Steakhouse is the second branch in Shanghai, featuring a blue ocean décor with a pure white table setting, shell lamps, inlaid opals and pale pink granite. Sit on the terrace and overlook the panoramic view of Huaihai Road. The service level of the restaurant is good, all suits and leather shoes, warm and patient, will professionally introduce the dishes, recommend the use of steak sauce and ask about the dining experience, the meal service fee is 15%. The corkage fee for bringing your own drinks is 300 RMB. ICC car park costs $20 per hour.