June 4, 2017
Morton’s is a well-known steakhouse both in America and Singapore, and you may have already been there to try the legendary cuts of beef. The new seasonal Spring 2017 menu is out and I’m really glad to say that the food was so delicious that I was left craving for more.
The star of the show was the American Wagyu Filet with Herbed Tallow Butter (7oz) ($118). Cooked medium rare, the meat was extremely tender and cut as easily as butter.
Wagyu filets are known for its intricate marbling, but often lack in flavour as compared to other cuts. However, this dish was supplemented with a generous serving of herbed tallow (beef fat) that more than made up for the lack of flavour.
The herbed tallow won me over with its bold taste and aroma, and I think I was pretty addicted as I found myself adding copious amounts of it to my steak.
The Roasted Cipollini Onions with Citrus Glaze ($23) were a good accompaniment to the Wagyu Filet. These onions were mildly sweet and perfectly crunchy, a welcome contrast to the tender filet.
Do note that the portion is pretty large though, so I’d recommend ordering it only if you’re with a large group (or if you just really love onions).
The USDA Prime Dry Aged Bone-In Strip Steak (18oz) ($148) is another dish on the new spring menu. Though the cut was slightly tougher than the Wagyu Filet, it was still very tender.
I felt like I was in heaven as I ate this steak, and was completely distracted by my surroundings as I slowly savoured it. The flavour of this dry aged beef was certainly a lot more intense than other cuts of beef, which are more commonly wet aged.
I highly recommend the Parmesan & Truffle Matchstick Fries ($25) to go with more robust steaks such as USDA Prime Dry Aged Bone-In Strip Steak (above), or the Porterhouse Steak.
These fries were served hot and were generously coated with small chunks of grated parmesan. The truffle oil used was also of a high quality and smelled amazing.
We also had the new Seared Halibut With Herb Pistou ($68). The halibut was served with edamame beans and pistou, which is just pesto without pine nuts.
Though I loved the combination of pistou and edamame with the halibut, the halibut itself was quite dry, probably as it was overcooked. Morton’s does seafood well, in general, so I’m led to believe this overcooking may have been a one-time occurrence.
One dish that Morton’s did really well (apart from its steak) was the new Burrata, Mango & Heirloom Tomato Salad ($38). The burrata was incredibly refreshing and had a very creamy yet fresh texture that even cheese-haters will enjoy.
The heirloom tomatoes were a lot heartier than regular tomatoes that you may be accustomed to, and complemented the mango very well. The roasted pine nuts and prosciutto also provided a hearty finish to this salad that was great as a starter.
The desserts at Morton’s were also palatable, and classic — think sundaes, pies, and mousses. If you like ending your meal on a sweet note, try the Key Lime Pie ($23).
It may not look like it, but the Key Lime Pie portion is HUGE, larger than my hand. The dollop of whipped cream was also very generous and tasted great with the zesty and tart pie.
I was told that some customers were able to finish a slice all by themselves, but it seems to me that one slice could easily feed three people.
I don’t think that I have done justice in describing how amazing the food was at Morton’s. The steaks were impeccable and the sides were delicious and complementary to the mains. Great wine choices such as the Pebble Lane 2014 Pinot Noir and Cabernet Sauvignon are also available to provide a well-rounded pairing for your steak.
Morton’s Spring Menu 2017 is excellent, and the hearty portions will leave you stuffed to the brim. Bottom line is: every steak lover needs to dine here at least once in their life.
Expected damage: $150 – $200 per pax