About Morton’s of Chicago, The Steakhouse

 

There aren’t a lot of fine dining restaurants in Singapore that stay long – periods longer than 10 or 15 years, and still maintain great service and reputation. But if you search a little deeper, you’ll uncover a handful that thrive in this hyper-competitive age. Morton’s of Chicago, The Steakhouse at Mandarin Oriental Hotel, is one of them. 

As a first-timer at Morton’s, I was immediately drawn towards the cosy feels of this steakhouse that had been around for 17 years. Complete with 1930s rosewood decor, macadamia white walls, and dim-lit chandeliers, there’s no wonder why it’s housed in the 5-star Mandarin Oriental Hotel. It’s befitting for such a classy-looking restaurant.

By the time I got seated and ready for the oh-so-glorious western cuisine to stream in, my appetite was already whet by Morton’s luxurious ambience and homely hospitality. That evening, we tried the Fall seasonal menu ($277), available from November 2015 till February 2016.

 

Starters

 

1. Seared Sea Scallops Rossini ($56)

 

 

Fresh, oceanic scallops with truffled leeks and silky-smooth foie gras butter were up for starters. This dish looks a little messy at first glance, but trust me, they taste absolutely delicious. The scallops are seared, leaving the fleshy insides with the right amount of chewiness. 

Although the black truffle leeks was a little out of place, it went surprisingly well with the foie gras butter – giving a splendid mishmash of oniony-livery taste. 

I’m not sure how the greens enhance the flavors of this dish, though. I would’ve preferred a cleaner look to a starter!

Rating: 8/10

 

2. Lobster Stuffed Roasted Mushrooms ($39)

 

 

Frankly, the lobster stuffed roasted mushrooms were the first of its kind I’ve seen. Lobster meat chunks sitting on a mushroom cap looks almost comical, but don’t let that fool you. This saporous dish left me wishing for more, with the unlikely combination of garlic-seasoned mushrooms and fresh lobster filling giving off a full-on aroma. 

The starters were exciting compounds – not too heavy on the palate, but not overly fleeting either. 

Rating: 9/10

 

Entrée

 

1. 14 oz. Bone-In Filet Mignon ($122)

The Bone-in Filet Mignon in medium rare makes you forget what you know about lip-smacking, savoury steak. Broiled to perfection in the oven, the 14-ounce meat is charred evenly on the outside, and left tender, juicy pink on the inside. The meat coats the palate, giving off that wholesome feel you’d dream of world-class meat. Peppercorn sauce worked in tandem with the succulent meat to flood my tastebuds with a ‘shiok’ sensation. 

Rating: 9/10

 

2. Nueske’s Bacon Steaks ($38)

 

I have always thought of bacon steaks to be a heavy choice, and a poor meal to pair anything with. But after savouring the Nueske Bacon Steaks,  was quickly proven wrong. My impression of bacon steaks changed forever. 

The 12 ounces of roasted, thick-cut goodness melted in the mouth within seconds, with the honey-bourbon glaze offering a mature touch of whisky at its end. Although all the dishes were nothing short of fantastic, I was most hooked onto this. 

Rating: 9/10

 

3. Steamed Jumbo Asparagus ($22)

 

The steamed jumbo asparagus did not complement the steak that it was served with, because of the sapless texture and bitter aftertaste. I had wished for a wholesome, juicy meal, but it was disrupted by the dry asparagus. Having said that, it did provide a fresh respite after eating a substantial amount of red meat. 

Rating: 5/10

 

4. Mashed Black Truffle Cauliflower ($22)

 

Every side dish should be as excellent as the mashed black truffle cauliflower – neither too heavy nor underwhelming. The creamy cauliflower puree with fragrant black truffles and parmesan cheese was garnished with chopped fresh chives. It was a good conclusion to the meal. The serving is quite large, so share this side dish with those making merry with you.

Rating: 8/10

 

Dessert

 

1. White Chocolate Bread Pudding ($25)

 

At first glance, the white chocolate bread pudding seemed unimpressive. With the sloppy pudding and an ice-cream scoop that seemed out of place, it certainly didn’t look gourmet. 

After sinking my teeth into the dessert, judgement instantly took a turn for the better. The eclectic mix of hot and cold was surprisingly addictive, and the bourbon caramel sauce introduced a sedative effect that was the perfect ending to a hearty meal. 

Rating: 8/10

 

The Verdict

 

Morton’s already has a superb reputation for being one of the best steakhouses with world-class service in the whole of Singapore. With their new Fall seasonal menu from November 2015 till February 2016, you definitely will be more tempted to take on Morton’s offerings now than ever before.

As a first-time patron at Morton’s, I thoroughly enjoyed the bacon steaks – I just kept reaching out for more each time, unable to get over the taste and texture of the meat. The atmosphere and decor of the restaurant were also on point, setting the tone right for a night of indulgence and relaxation. Ultimately, what cemented the unforgettable experience was the impeccable customer service. Waiters were proactive and polite, they even had this cool metal crumb scraper to clear your table before the next course. Talk about professionalism!

If I had to nitpick, it’ll be the restaurant layout. The main dining area had adjacent seating arrangements which made the entire area look clustered and cramped. This isn’t a deal-breaker for me, but I imagine it can be uncomfortable for couples having a private night out. 

That being said, the steakhouse is a great place for anniversary celebrations and birthday dinners, and a go-to place to chill out with drinks after knocking off.  Morton’s has proven that it’s worthy of being called one of the best steakhouses in Singapore!

Overall: 9/10

Address: Mandarin Oriental Hotel, Fourth storey, 5 Raffles Avenue Singapore 039797

Opening hours: 

Bar: Mon – Sat: 5pm – 11pm, Sun: 5pm – 10pm

Dining room: Mon – Sat: 5.30pm – 11pm, Sun: 5pm – 10pm 

Website: http://www.mortons.com/singapore