In line with Mandarin Oriental Singapore’s closure throughout much of 2023 due to renovation work, the iconic steakhouse Morton’s which is at Level 3 & 4 of the hotel was also closed for a few months. It quietly reopened in September with a slew of new cocktails, grills and seafood.
Morton’s has now been in Singapore for 25 years and remains to be top-of-mind when it comes to steakhouses in the city. The venue’s happy hour was well known for a generation for providing sliders along with an order of a drink.
Staying true to its all-American heritage, the revised menu still captures the essence of the USA, with classic dishes you’d expect to find in a steakhouse given a small update.
I was told the refreshed menu now features over 20+ cocktails, and I am not surprised. During my visit, I got to make and try 4 of the new ones. Formulated by the bartending team in Singapore, the selection now includes Torino Tonic, juicy Watermelon Crush, Apple Snap, and sweet Lavender Cosmo priced at $29++. Among these four, my preference goes to the refreshing Torino Tonic which is made with peach syrup. The Watermelon Crush had a slightly astringent taste to it brought about by the crushed mint leaves that goes with the drink.
As mentioned previously, there are a number of new dishes as well. As a traditional steakhouse, the new dishes don’t depart much from what you’d expect from the brand.
I loved the Baked Corn Souffle (S$25) which goes nicely as a side dish to the steak. The souffle was creamy with the corn kernels providing an added sweetness to the overall dish.
Alternatively, you can never go wrong with a mac and cheese. In Morton’s, one can opt for two kinds – there’s the Bacon and Onion Mac and Cheese (S$29) as well as the more luxurious Lobster Mac and Cheese (S$58). Both come in this rich layer of cheese. It’s best to eat immediately upon serving while the cheese is still gooey.
The Epic Seafood Platter (S$300) is perhaps the most decadent kind of seafood platter I have seen. Served in a bi-level stand and brimming with crab, prawns, lobsters, oysters and even tuna poke; this is definitely one to impress. This is a sharing dish which would suit around 6 to 8 people.
Despite being known primarily for its steaks, one can also opt for non-beef mains at Morton’s. Among the seafood mains, the Miso Marinated Sea Bass (S$78) piqued my interest. Cooked in a style that one typically finds in cod, I was surprised to learn only later that they actually used sea bass because the meat was just as soft and slippery. The miso marination rendered a sweet and delicate flavor that lingered.
Moving on to the beef dishes, guests can order various cuts ranging from 6 ounces to a massive 36 ounces. If you are coming as a big group, the Tomahawk Ribeye (S$298) is bound to draw some oohs and ahs.
However, I was more partial to the Japanese A5 Wagyu New York Strip (S$150). At 6 ounces, it is suitable for one person. I found the wagyu a lot more tender, with the natural flavor just exploding in my mouth despite being just lightly seasoned. There is also a nice contrast between the slightly charred exterior and the juicy interior.
For those who prefer a different kind of meat, the Double Cut Rib Lamb Chop (S$118) was also nicely executed. The meat lacked the gamey flavor usually associated with lamb and was reasonably tender.
You can expect All-American desserts at Morton’s, including the likes of Key Lime Pie, Sundae, Chocolate Cake and more. I tried their Homemade New York Style Cheesecake (S$33), done the traditional way with a thin layer of biscuit at the bottom. The cheesecake was not too rich and in that sense, was not too cloying – just the way I like it.
5 Raffles Ave.
3/F Mandarin Oriental Singapore
+65 6339 3740