Evoking the same archetypal atmosphere of a classic high-end steakhouse in New York—from their mahogany furnishings to the sounds of Sinatra playing in the background—Morton’s The Steakhouse beautifully encapsulates the classic, speakeasy-style of American fine dining.
This steakhouse juggernaut in Mandarin Oriental impresses in more ways than one, from the impeccable standards upheld by their service staff to their array of phenomenal meat and seafood offerings. Every detail—the honest selection of succulent, wet-aged USDA Prime steaks, fresh seafood, extensive and award-winning wine list etc—attributes to why we absolutely love dining here.
The signature orders here include the wet-aged Prime Ribeye Steak and the colossal 48-ounce Porterhouse but for non-meat eaters, they also serve up a solid range of fresh seafood such as Maine Lobster, Honey-Balsamic Glazed Ora King Salmon and the must-try Seared Cod with Romesco Sauce that you can opt to have off their seasonal menu.
It’s easy to feel intimidated by a high-end restaurant like Morton’s especially so in all its classy, mahogany-clad glory, but truly, there is so much more to this steakhouse institution that goes far beyond just being a destination for business meetings and special occasions. With their stellar line-up of house classics coupled with their ever-changing seasonal menu, there’s bound to be something to tickle even the most discerning of palates.
CHILLED OCEAN PLATTER
For those who want to complement the steak meal with fresh flavours of the ocean, fancy their Chilled Ocean Platter (S$98++, serves 2) or even their Baked Ocean Platter (S$93++, serves 2). Believe us when we say that Morton’s will not let you down as far as freshness and quality is concerned.
The medley on-ice features premium items such as Maine lobster, jumbo lump crabmeat, fresh oysters on the half-shell, Alaskan king crab legs and enormous shrimps.
Accompanying it is a tray of condiments of which you can enjoy these crustacean delights with. We were particularly fond of their house-made mignonette which is made using Champagne vinegar, minced shallots and horseradish.
BAKED OCEAN PLATTER
We were utterly blown away by their baked version; the grilled oysters with garlic herb butter, in particular, were our favourite.
Topped with a rich sauce comprising butter, parsley and bread crumbs and broiled until the top layer develops a gorgeous golden-coloured hue but just enough such that the oyster still retains its pristine tenderness, our palates were literally transported to flavour heaven.
The focus of Morton’s Lobster Bisque (S$38++) is on a quality base that is made using only lobsters of the finest quality.
The bulk of the work is done with time and lots of attention. Allowing the rich broth to simmer low and slow over a long period of time develops deep, well-rounded flavour and is also what gives the bisque its classic creamy and decadent profile.
CENTRE-CUT PRIME RIBEYE (16OZ)
Those of you who love a proper steak will find nothing short of sheer satisfaction here at Morton’s. With an extensive array of steak cuts from the classic porterhouse, signature New York strip to their prime ribeye and more—what you can expect is a phenomenal and memorable steak experience.
We ordered the 16oz Centre-Cut Prime Ribeye (S$118++) and were treated to one of the best medium-rare steak experiences ever. The steak itself is wet-aged for up to 30 days and seasoned simply with just salt and ground black pepper, but the real money-maker lies in the way the steak is cooked. The exterior is charred to utmost perfection, providing a nice crunch, while the inside remains pink and succulent.
Accompanying this glorious hunk of meat, you can have your choice of flavoured butter to truly amplify the flavour. There are a total of 5 unique kinds of butter to choose from but perhaps the best pairing with our glorious steak would be the Foie Gras-Cognac Butter (S$6++).
AMERICAN WAGYU FILET MIGNON
As far as wagyu is concerned, it’s all about the intense, fat marbling in the meat—which is what gives it its distinct, buttery flavour. Here at Morton’s, they use American Wagyu which has a good fat-to-lean ratio, allowing their steaks to give off a much beefier note without being overly buttery.
We had the pleasure of savouring their American Wagyu Filet Mignon ($108++) that was a notch more tender in comparison to the ribeye but still brimmed with an intense beefy quality. The thick-cut medallion of American wagyu comes topped with a flavoured poblano butter that melts beautifully over the steak.
HONEY-BALSAMIC GLAZED ORA KING SALMON
When aspiring to exceptional culinary standards, the highly-acclaimed Ora King salmon (S$72++) is the first and only choice for discerning chefs around the world.
Hailing all the way from New Zealand, what makes this particular breed of salmon so much more delicious is the high oil content present in the Ora King itself that can be seen in the striking marbled fat lines within the bright orange flesh. A fair match to the prestigious wagyu of Japan if you ask us.
SEARED COD WITH ROMESCO SAUCE
Off the restaurant’s seasonal menu, we tried the Seared Cod with Romesco Sauce (S$78++). Treated with nothing more than some light seasoning, this delicate dish of fish and vegetables truly stole the show.
The cod boasted a delicate, somewhat bouncy texture with a slightly sweet flavour to it and the romesco sauce—with its sweet and subtly tart qualities—really did well to reinforce the natural flavours of the fish.
SIDES – SHISHITO PEPPERS / ONION RINGS / PARMESAN & TRUFFLE FRIES
What is a steak meal without some hearty sides to go along with it? Here at Morton’s, their side dish offerings truly go above and beyond in terms of quality and taste. Their Onion Rings (S$24++) are a hot favourite and their Parmesan & Truffle Matchstick Fries (S$27++) are pretty darn solid as well, but special mention has to be made about their Shishito Peppers (S$38++).
For the uninitiated, sautéed or roasted shishito peppers are the absolute best thing to nibble on along with drinks, or even as a tasty starter to begin a full-on steak meal.
Nicely charred on all edges and seasoned with nothing but salt, these blistered bad boys are both sweet and flavourful, however, depending on how unlucky you are, some of them might pack some serious heat.
KEY LIME PIE
Morton’s Key Lime Pie (S$26++) is a perfect way to end a satisfying steak dinner. Light and tangy with just the right amount of sweetness, the custardy and zesty profiles of the dessert really did well to take the edge of all that rich, buttery goodness that still lingered on our tongues.
Morton’s The Steakhouse
5 Raffles Avenue, Fourth Storey
Tel: +65 6339 3740
Mon to Sat: 5.30am – 11pm
Sun: 12pm – 9pm
Nearest Station: Promenade
This post was brought to you by Morton’s The Steakhouse.