Food Review: Morton’s The Steakhouse at Mandarin Oriental Singapore | 20 Years and still one of the best steakhouses in Singapore
The Place Located at Mandarin Oriental Singapore on the same level as Melt Cafe, steak lovers would probably have heard of Morton’s The Steakhouse, an American brand from Chicago which has been in Singapore for 20 years this year. The steak restaurant is not managed by the hotel, though it has been in the same location since day one. The interior of the restaurant is very dim, yet retaining the classic American chic at the same time, which makes it quite a romantic dining destination in my opinion.
The Food I recently visited Morton’s to try some of the dishes from its new Spring Menu, with some noteworthy ones for me. For a start, the Nueske’s Bacon Steak with Peach Bourbon Glaze (S$20) is very impressive, and it almost stole the thunder from the beef for me. The presentation is nothing like the bacon I am used to seeing. Instead, the dish is a thick slab of shiny bacon meat, a thick cut of apple-smoked pork belly (12oz) that is prepared in the same manner as a traditional steak. Tender and fatty at the same time, the coat of sweet peach-bourbon glaze is not superfluous at all.
Another new appetiser on the menu is the Burrata, Grilled Asparagus & Baby Heirloom Tomato Salad (S$32). This is definitely a healthier option to the bacon steak, though I will strongly recommend the bacon steak over this dish any time.
On to mains, one of the new addition to the steak menu is the 8oz American Wagyu Royal Ribeye Cap Steak (S$112). Regarded as one of the best cuts of American wagyu beef, the flavour of this cut is rich and succulent, one of the more enjoyable dishes I enjoyed during my visit.
Other than the ribeye cap steak, the 7oz American Wagyu Filet Mignon with Fire Roasted Poblano Butter (S$108) pairs Mexican spice alongside the meat. The pepper-infused butter does elevate the flavours of the filet mignon, though I find it less flavourful than the royal ribeye cap on the whole. As the price is not much different, go straight for the royal ribeye cap steak over this if you enjoy your beef with a more intense flavour profile.
There is no better way to enjoy steaks with my favourite side dishes – Truffle Fries and Sauteed Mushrooms.
For a non beef dish, something new on the Spring menu is the Seared Cod with Romesco Sauce (S$78++), a Catalonian classic dish. The sauce is composed of roasted red peppers and toasted nuts, while the pan-seared cod is topped with some greens and tomatoes. The ingredients are well-balanced and the cod fish is delicious.
If you only have space for one dessert, the one I had is the Chocolate Layer Cake, one of the classic dessert items on the menu at Morton’s. Be warned that this thick slab of cake is huge, and I can’t imagine anyone having one serving of it on their own. The chocolate is very rich and creamy, so less is more for me.
Rants If it is obligatory for you to take pictures of your food, the lighting here is relatively dim.
Will I Return Again? There are no lack of steakhouses in Singapore but Morton’s still remains one of the credible ones around. The dining ambience is ideal for dates, just be prepared to splurge for a meal here.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4.5/5
Overall Experience: 4/5
Morton’s The Steakhouse
Mandarin Oriental Singapore
Fourth Storey, 5 Raffles Avenue
Tel: +65 6339 3740
Monday to Saturday: 5.30pm to 11pm
Sunday: 12pm to 9pm
Ranted by The Ranter