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2012-07-27
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for a more detailed review with pictures, please check out http://thehungrybunnie.blogspot.com/2012/02/mortons-steakhouse.htmlMorton's is one of those old-fashioned classically American fine-dining steakhouses with a history spanning decades. The Singapore one is the first to be opened of its 6 international outlets, housed in the luxurious Mandarin Oriental Hotel. To ensure continuity and familiarity, the Singapore restaurant was built in same decor, concept and style as with all of the other b
Morton's is one of those old-fashioned classically American fine-dining steakhouses with a history spanning decades. The Singapore one is the first to be opened of its 6 international outlets, housed in the luxurious Mandarin Oriental Hotel. To ensure continuity and familiarity, the Singapore restaurant was built in same decor, concept and style as with all of the other branches. The restaurant, kept aglow with lowlights, and coupled with the dark wood interior of the restaurant provides the ideal setting of a traditional steakhouse experience. The restaurant, with its butler-like service and visual presentation of the menu with a rolling meat cart and detailed descriptions of the preparation of each dish, maintains its old-world charm since the chain was founded in the late 70's.
We had:
1) Mortons' Onion Loaf (complimentary) is just legendary, and for good reason. It arrives on your table, a huge mound, and you're immediately hit with its aromatic oniony and fresh bread scent. You tear away fluffy soft bit-sized pieces, and your tastebuds are then assaulted with the taste of freshly baked bread with just a subtle hint of sweet caramelized onions
2) Broiled Sea Scallops ($40.50) wrapped in bacon and served alongside an apricot chutney really wasn't to my liking. With the exception of the slight charring on top, the scallop was largely raw. I like my scallops pan-seared and cooked through just right, not raw.
3) Aged USDA Prime Ribeye Steak ($97) my favourite cut. It may be the fattiest part of the cow, but I love the extra flavour it imparts to the meat. Full bodied and robust, a real man's meat. This was done to a medium perfection, so it was cooked through, no bloody elements, but still tender and juicy. The beautiful charring lent a smoky finish to the deeply intensely flavoured steak
4) Aged USDA Double Cut Filet Mignon ($97), the most tender cut with little fat and muscle suited the more weight and health conscious. Little wonder this is one of two cuts that are offered in smaller sizes, a single cut instead of a double. Fresh watercress, a favourite green commonly found in Chinese herbal soups served as a crisp, peppery refreshment. I have to point out that the wonderful thing about Morton's steaks is that they are so flavoursome on their own that sauce or gravy is never missed when chomping down on their steaks. They really are just that good on their own
5) Morton's Legendary Sundae ($35) instead. The chocolate cake, previously known as the Godiva chocolate cake, could only feed 2 diners, but the sundae is huge enough to feed 4. Try as we did, we just couldn't finish these. The sundae is like the hot chocolate cake, put on top a layer of sweet caramel and stuffed into a sundae cup, then topped off with a scoop of vanilla ice-cream and loads of whipped cream. The still-warm chocolate cake underneath the mound of cream oozed with warm chocolatey sauce when broken into. Super decadent, super rich and super indulgent, but it was so worth the gazillion calories.
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