Morton's The Steakhouse at the Mandarin Oriental is an institution in itself. Despite the likes of all those celebrity chef restaurants and what have you across the river at Marina Bay Sands, this legendary steakhouse has still held its own - and I'm sure will continue to do so for a long time. From the impeccable service to the thorough show-and-tell of the steak cuts, seafood and vegetables on offer for the night, Morton's is the place to be in Singapore for that perfect steak dinner.
Morton's mythical Onion Loaf is as huge as many have described it to be, and in all seriousness should be shared else you won't even get to appetisers. This soft, fragrant and considerably light bread is extremely addictive. With this baby on the table, you can't quite keep your hands to yourself in between all the courses - have it your way with olive oil, butter or soup. Oh, soup. Now, let's talk about soup.
The Lobster Bisque was absolutely delicious. I couldn't have imagined that such a seemingly plain-looking soup could be this flavourful and rich. The generous serving of (what I believe to be) at least a third of a lobster was firm, fresh and sweet. Perfect.
The travel buddy loves his Onion Soup, and if he couldn't get enough of it in Italy (or anywhere else) you can expect him to have another go at this as well. It was good meeting up with him after so long because we're already planning our next big trip to *___________* at the end of the year. It's still far away but I'm so excited! :D
Jumbo Lump Crab Cake
Morton's signature Jumbo Lump Crab Cake may be pricey, but such indulgences are more than justified with delectable fresh crab meat packed so tightly and neatly together. I liked the light hint of herbs that went into this as well.
The Steak Fries were very much the wedges-type of "fries" compared to the shoestring or medium-cut ones, and would please those who love their fries more "potatoey" than crispy. It wasn't anything exciting, but the serving was impressive - even the two of us couldn't finish this.
Sautéed Button Mushrooms
The desperate attempt to balance an otherwise meat and carb-filled meal resulted in the (half-hearted) side order of Sautéed Button Mushrooms. In retrospect I'm glad we ordered this, because the mushrooms were moist and juicy and accompanied my steak well.
Did I say steak? :)
Presenting to you, the star of the evening!
New York Strip
When at Morton's, don't go kiddy and order a burger at the bar, or pretend to be shy and get the "smaller steaks". Go all the way and have that New York Strip! It's a big cut no doubt, but this was just amazing. Tender at every slice, and bursting with beefy goodness at every bite - I loved it from start to end. For those who like a little bit of bone, you're strongly recommended to try the porterhouse steak.
The travel buddy had his done the more moderate way, a Filet Mignon that is as good (but I'm sure, not necessarily as satisfying as mine haha!) as steak can get. As you can see, his is accompanied by the classic French Béarnaise sauce.
Just too filled with bread, soup, crab cakes, fries, mushrooms and those awesome steaks, we shared a Crème Brûlée for that mandatory sweet round-up to the meal. While the vanilla-bean speckled custard was really good, the caramel crust was a little too thick and overwhelmed it quite a bit. Still, a decent attempt.
Newsflash! Morton's $95++ "Seafood and Steak Menu" set is back by popular demand, and will only be around till 31 March 2011.
* Take your pick and change your appetisers, sides and even steaks as you please!
1) No extra charge for change of Morton's salad (eek!) to Onion Soup; $5++ supplement for upgrade to Lobster Bisque.
2) No extra charge for change of "Signature Potato" to Steak Fries or Sautéed Mushrooms.
3) $22++ supplement for change of single cut Filet Mignon to the New York Strip.
$20++ for the Crème Brûlée.
Mandarin Oriental Singapore, Fourth Storey.
Pictures taken with the Canon EOS 500D;
Pictures are blur because of low-light conditions.