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Sometimes, nothing quite cuts it like old-school glamor. A takeover may have landed on the white tablecloths of Morton’s of Chicago’s some time ago, but it is no trigger for reflexive revisions of the upmarket steakhouse under the high pomp of Mandarin Oriental hotel. Unlike the other Morton’s outlets in the U.S., the Singapore outpost is not too impatient for updates.
The trappings of an archetypal steakhouse from Chicago are there. Full leather booth seats are delineated with glass screens, emblazoned with frosted logo prints, framed between brass poles. Tawny tungsten bleed onto pyramids of wine bottles on columns of tabletop.
The amiable hospitality remains in check. Morton’s staff, in formal black, would lift the table just for you to ease into the plush seats by the windows. More austere, though educational and amusing, is food briefing done on board shiny pushcarts with real samples of the food in question.
To prove its testimony of delivering the best even when it comes to its non- signature offerings, the Morton’s Prime Ocean Platter- Baked was just as impressive and we were told that both versions, as good as they were in their own right, would suit either those who prefer their seafood baked or chilled. Sea scallops wrapped in Bacon, Jumbo Lump Crab Cakes, Oyster Rockefeller and Jumbo Shrimp Alexander, the show- stopping plate was worth every penny in our opinion.
The aromatic fragrance of the five kinds of onions was wonderfully infused together with the crusted cheese topping. When had all together, the Baked Five Onion Soup was indeed soul satisfying. We were caught by surprise from our first try, the delicious medley of savoury sweet and sour notes was really heavenly. Deservedly one of their signature dishes that is definitely worthy of one’s order.
Centre-cut Filet Mignon, beef comes like a solo star, starkly alone onstage with a bare cover of sprouts. Morton’s seem undeniably French by nature, sauce-wise. Best to go with either béarnaise (hollandaise made with vinegar instead of lemon) or on their own, tender cuts like the filet mignon (the tenderloin, inner muscle of the cow) were simply dainty, total surrender and no resistance. Never opt for well-done or you might want to rethink the point of touching expensive bovine in the first place.
Bone-in Ribeye, marbling is saliently featured on its own and while this part may not be as pointedly tender as the filet mignon, their fat pockets, as flavor nooks, makes for instant appreciation of the ribeye. You simply exercise your jaw in concentration to suss out nuances of the aged meat.
Morton’s Legendary Hot Chocolate Cake, decadently sinful and remarkably executed for getting every element right, both taste and texture- wise.
For mroe dishes reviewed, please view the link above.
Morton’s Legendary Hot Chocolate Cake
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