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Morton’s The Steakhouse
Nestled within the enclave of hotels, lies a gem of an all-American steakhouse. While there may be a myriad of similar
grills within the area, this one would certainly leave you with an impression so strong, you literally heft it back home
in you. Located on the fourth level of Mandarin Oriental Singapore, Morton’s Steakhouse Singapore has been in business for many years now and has remained as one of the most revered steakhouse in Singapore. The steaks served are
cooked to perfection.
Morton’s Bar and the main diner are at different
locations, providing an opportunity to walk up
an appetite before the dinner. A wonderful predinner nip would be to head down to the bar
that is right above the main diner, for their classic Appletini and Lychee Martini. If you are a bit
more adventurous, the highly recommended is
the Chocotini. Presented as an opaque creamy
milk drink, the Chocotini has melted chocolate
swirled into the bottom of the glass, with not
the usual one but three ounces of spirit added
into the simple yet lethal concoction. If alcohol
is not your cup of tea, there are other non-alcoholic drinks that the house serves too. To top
the experience off, the house serves a free flow
of filet mignon sandwiches that pairs perfectly
well with any drink from the menu.
A short walk down from the bar lands you in the
restaurant. In it, a soft warm ambience coupled
with dimmed chandeliers that line the ceiling,
welcomes diners into the hall. An open concept
kitchen that is situated at the far right of the
diner oversees the expanse of the restaurant.
The first dish of the evening was the Baked Seafood Platter that consisted of Jumbo Shrimp
Alexander, Jumbo Lump Crab Cake, Broiled
Sea Scallops and Oysters Rockerfeller. The chef
tenderly prepared each item in the dish and
the definite highlight of the dish had to be the
Broiled Sea Scallops. They were prepared carefully so as not to overcook the delicate shellfish.
The seafood paired well with the accompanying dips, however, they were equally good
eaten alone. Providing an exceptional taste, the
lobster bisque is prepared with an explosive mix
of blended lobster shells and other fine ingredients. The creamy texture of it makes it very easy
on the palate, leaving you craving for more.
Morton’s Steakhouse only uses a fine selection
of prime cut beef from the United States (USDA)
and Australia (Black Angus). The restaurant
spares no expense by selecting only the prime
grade for their beef selections. The result of such
would mean that the marbling of the fats in the
meat is high, making it extremely tender. All of
Morton’s steaks are wet marinated in a vacuumed sealed bag for sixty days before serving,
allowing for penetration of the seasoning and
high moisture retention in the meat.
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The Centre Cut Filet Mignon, taken from the
smaller end of the tenderloin, is the most tender cut of the beef and also the most desired
especially among the ladies. Succulent as it is,
medium-rare doneness is highly recommended
for it. The Centre Cut Prime Ribeye and their Signature Cut Prime New York Strip were equally
good too. The surface of the steak is decorated
with charred lines from the grill it came from
and the juiciness from every bite is evident as
a light smoky initial taste brings out the beefy
flavour of the steak. Unlike the Filet Mignon,
the consistency of the meat is dependent on
the amount of surrounding fats, therefore every
slice brings a different texture. While there were
other preparations available for the steak like
Cajun and Five Peppercorn Rubbed, the lightly
salted version was exceptional.
Before placing the dessert order, the server
brings you a silver serving tray with a selection of fresh desserts prepared daily to choose
from. The best were selected and we were presented with Creme Brulee, New York Cheese
Cake and of course, the one and only, Morton’s
Legendary Hot Chocolate Cake. Paired with a
scoop of vanilla ice cream and raspberries, this
sweet yet sinful cake was simply delicious. This
decadent dish is suitable for singular or group
consumption but the former is recommended
as the irresistibile thick molten chocolate that
flows out when you cut the cake is too much
to give up. Creme Brulee is also another highly
anticipated dish with the layer of sugar on top
carefully caramelised with a mini-blowtorch to
a thick crunchy layer, sealing the pale coloured
light creme beneath. The crème brulee is very
smooth and light on the palate as it melts in the
mouth leaving a sweet yet supple aftertaste.
As much as the food goes, the ambience and
the staff at Morton’s never fail to disappoint. It is
definitely a place where memories are created
and the palate pleased. Morton’s Steakhouse
Singapore is a place to visit at least once in your
lifetime.
Morton’s The Steakhouse
Mandarin Oriental Singapore | Fourth Storey | 5
Raffles Avenue | Singapore 039797 | T 6339 3740
| www.mortons.com
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