{"id":1534,"date":"2013-07-03T09:12:01","date_gmt":"2013-07-03T09:12:01","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=1534"},"modified":"2019-10-04T19:51:28","modified_gmt":"2019-10-04T11:51:28","slug":"mortons-singapore","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/","title":{"rendered":"Morton’s, Singapore"},"content":{"rendered":"

<\/p>\n

<\/p>\n

The Singapore steak house scene has seen in recent years the arrival of new entrants.\u00a0 Some are good; some are ludicrous — witness the laughable coming and going of Brawn.\u00a0 It arrived with a gaudy PR blitzkrieg and left in a smelly cloud of negative reviews.\u00a0 In the midst of increasing competition, Morton\u2019s of Chicago remains firmly a stalwart.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Morton\u2019s is renowned in American restaurant industry for its fine quality<\/p>\n

\"\"<\/a> dining, service and elegance.\u00a0 In Asia, its tradition continues.<\/p>\n

My evening began at The Bar@Morton\u2019s. \u00a0The bar begins at 5pm and by 6pm, the bar is packed, with expat bankers from nearby banks. It figures since they offer a very good deal\u2014from Mondays to Saturdays, during their Happy Hour from 5pm-7pm, they offer specially priced MORtinis at only S$12.95.\u00a0 I tried the Apple MORtini (slightly sour and tart) and Chocolate MORtini (chocolaty, velvety, heavenly!). \u00a0Every once in a while, the servers would bring out complimentary filet mignon sandwiches\u00a0 The buns of the sandwiches are ordinary and nothing to shout about but the filet mignon is quality.\u00a0 The ambience is quality; the crowd is quality.\u00a0 As reservations are not taken, come early or be prepared to wait at the door.<\/p>\n

\"\"<\/a><\/p>\n

I proceeded to enjoy my dinner at the dining room.\u00a0 My first course was the Five Onion Soup, made up of leek, shallots, garlic, Spanish onion, purple onion and topped with croutons and cheese.\u00a0 Nice and rich.\u00a0 You might want to get the Egg and Onion loaf (which was ok) to go along with it<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Next was the seafood platter.\u00a0 Morton\u2019s is known as a leading steakhouse and I came with the expectation of a satisfying steak of the highest quality.\u00a0 As such, the seafood platter was an unexpected (albeit rather exciting) surprise.\u00a0 The seafood ranks among the freshest I have tasted, as fresh as the seafood in Australia.\u00a0 The platter consists of oysters, crab, shrimp, lobster and Alaskan King Crab.\u00a0 There are 2 options for the seafood platter: fresh or baked.\u00a0 Fresh implies that the platter is cold and comes served on ice.\u00a0 Baked implies that the seafood comes baked with some cheese. Fresh is highly recommended over baked.\u00a0 This way, you can really taste the freshness of the seafood, which, in itself, is an enjoyment of the highest level.<\/p>\n

\"\"<\/a><\/p>\n

Then came the main event itself— the steak.\u00a0 I ordered 2 cuts: Rib Eye (454 grams, medium rare, grilled in Morton\u2019s griller (800 \u2013 1000 F) for 7 mins) and the Single Filet Mignon (250 grams, medium rare, grilled in Morton\u2019s griller (800 \u2013 1000 F) for 8 mins).\u00a0 The Rib Eye has been wet aged for 40 days and is flavourful, though not as flavourful as the dry-aged Ribeye at The Prime Society (see here<\/a>).\u00a0 Sorry Morton\u2019s.\u00a0 Nevertheless, it is extremely good.\u00a0 What strikes me most is that it has been perfectly grilled.\u00a0 Top marks for that.\u00a0 I whole-heartedly give it my thumb up. \u00a0\u00a0The Filet Mignon is tender, tender, tender. \u00a0Again, a very competent steak.\u00a0 For the side dishes, I chose saut\u00e9ed asparagus.\u00a0 Loved it!\u00a0 Loved the taste of balsamic vinegar.<\/p>\n

\"\"<\/a><\/p>\n

I had the 2010 Beringer Founder\u2019s Estate Cabernet Sauvignon to go with my steak.\u00a0 It was a satisfactory accompaniment.\u00a0 I would have preferred my red to be bigger and bolder to match up to my steaks, but the experience was still all right.<\/p>\n

Morton\u2019s offers hot and cold desserts.\u00a0 The most popular hot dessert is the hot chocolate cake; the most popular cold one is the carrot cake.\u00a0 The hot chocolate cake is all right. Strongly recommended is coffee to round up the experience.<\/p>\n

\"\"<\/a><\/p>\n

Besides the fresh, fresh seafood and the expertly executed steaks, the best part about dining at Morton\u2019s is the service.\u00a0 The service here is dependable and competent.\u00a0 In service-starved Singapore, that is like stumbling upon a gold mine.\u00a0 The servers all seem to know what they are doing and are never pushy.\u00a0 They have all worked here for a considerable length of time, which is always a good sign. It means they are happy with their jobs. When they are happy, they do their jobs well and the diner benefits.\u00a0 When ordering your steak or dessert, they bring you a cut\/ dessert platter, so you know exactly what you are ordering.\u00a0 This is the way things should be done and for that, I am extremely thankful.<\/p>\n

\"\"<\/a><\/p>\n

The Morton\u2019s dining room whispers business and power.\u00a0 The ambience is serious and grown-up.\u00a0 This is a good place if you want to impress somebody with money and power.\u00a0 It is definitely not a place where kids will run around, crying and screaming.\u00a0 It is a huge relief to have a place that is unabashedly grown-up (and leave the silly, draggy world of kids behind) where adults can relax and enjoy a quality dining experience.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

If American capitalism offers quality product, consistency and competent, dependable service and dining experience, my response is a resounding \u201cWHY NOT?\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

The Singapore steak house scene has seen in recent years the arrival of new entrants.\u00a0 Some are good; some are ludicrous — witness the laughable coming and going of Brawn.\u00a0 It arrived with a gaudy PR blitzkrieg and left in a smelly cloud of negative reviews.\u00a0 In the midst of increasing competition, Morton\u2019s of Chicago remains firmly a stalwart. Morton\u2019s is renowned in American restaurant industry for its fine quality dining, service and elegance.\u00a0 In Asia, its tradition continues. My evening began at The Bar@Morton\u2019s. \u00a0The bar begins at 5pm and by 6pm, the bar is packed, with expat bankers from nearby banks. It figures since they offer a very good deal\u2014from Mondays to Saturdays, during their Happy Hour from 5pm-7pm, they offer specially priced MORtinis at only S$12.95.\u00a0 I tried the Apple MORtini (slightly sour and tart) and Chocolate MORtini (chocolaty, velvety, heavenly!). \u00a0Every once in a while, the servers would bring out complimentary filet mignon sandwiches\u00a0 The buns of the sandwiches are ordinary and nothing to shout about but the filet mignon is quality.\u00a0 The ambience is quality; the crowd is quality.\u00a0 As reservations are not taken, come early or be prepared to wait at the door. I proceeded to enjoy my dinner at the dining room.\u00a0 My first course was the Five Onion Soup, made up of leek, shallots, garlic, Spanish onion, purple onion and topped with croutons and cheese.\u00a0 Nice and rich.\u00a0 You might want to get the Egg and Onion loaf (which was ok) to go along with it Next was the seafood platter.\u00a0 Morton\u2019s is known as a leading steakhouse and I came with the expectation of a satisfying steak of the highest quality.\u00a0 As such, the seafood platter was an unexpected (albeit rather exciting) surprise.\u00a0 The seafood ranks among the freshest I have tasted, as fresh as the seafood in Australia.\u00a0 The platter consists of oysters, crab, shrimp, lobster and Alaskan King Crab.\u00a0 There are 2 options for the seafood platter: fresh or baked.\u00a0 Fresh implies that the platter is cold and comes served on ice.\u00a0 Baked implies that the seafood comes baked with some cheese. Fresh is highly recommended over baked.\u00a0 This way, you can really taste the freshness of the seafood, which, in itself, is an enjoyment of the highest level. Then came the main event itself— the steak.\u00a0 I ordered 2 cuts: Rib Eye (454 grams, medium rare, grilled in Morton\u2019s griller (800 \u2013 1000 F) for 7 mins) and the Single Filet Mignon (250 grams, medium rare, grilled in Morton\u2019s griller (800 \u2013 1000 F) for 8 mins).\u00a0 The Rib Eye has been wet aged for 40 days and is flavourful, though not as flavourful as the dry-aged Ribeye at The Prime Society (see here).\u00a0 Sorry Morton\u2019s.\u00a0 Nevertheless, it is extremely good.\u00a0 What strikes me most is that it has been perfectly grilled.\u00a0 Top marks for that.\u00a0 I whole-heartedly give it my thumb up. \u00a0\u00a0The Filet Mignon is tender, tender, tender. \u00a0Again, a very competent steak.\u00a0 For the side dishes, I chose saut\u00e9ed asparagus.\u00a0 Loved it!\u00a0 Loved the taste of balsamic vinegar. I had the 2010 Beringer Founder\u2019s Estate Cabernet Sauvignon to go with my steak.\u00a0 It was a satisfactory accompaniment.\u00a0 I would have preferred my red to be bigger and bolder to match up to my steaks, but the experience was still all right. Morton\u2019s offers hot and cold desserts.\u00a0 The most popular hot dessert is the hot chocolate cake; the most popular cold one is the carrot cake.\u00a0 The hot chocolate cake is all right. Strongly recommended is coffee to round up the experience. Besides the fresh, fresh seafood and the expertly executed steaks, the best part about dining at Morton\u2019s is the service.\u00a0 The service here is dependable and competent.\u00a0 In service-starved Singapore, that is like stumbling upon a gold mine.\u00a0 The servers all seem to know what they are doing and are never pushy.\u00a0 They have all worked here for a considerable length of time, which is always a good sign. It means they are happy with their jobs. When they are happy, they do their jobs well and the diner benefits.\u00a0 When ordering your steak or dessert, they bring you a cut\/ dessert platter, so you know exactly what you are ordering.\u00a0 This is the way things should be done and for that, I am extremely thankful. The Morton\u2019s dining room whispers business and power.\u00a0 The ambience is serious and grown-up.\u00a0 This is a good place if you want to impress somebody with money and power.\u00a0 It is definitely not a place where kids will run around, crying and screaming.\u00a0 It is a huge relief to have a place that is unabashedly grown-up (and leave the silly, draggy world of kids behind) where adults can relax and enjoy a quality dining experience. If American capitalism offers quality product, consistency and competent, dependable service and dining experience, my response is a resounding \u201cWHY NOT?\u201d<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[26,410],"tags":[126,304,88,30,12,160,156,159,29,4,303,305,125,157,158],"class_list":["post-1534","post","type-post","status-publish","format-standard","hentry","category-restaurants","category-singapore-restaurants","tag-beef","tag-dining","tag-fine-dining","tag-food-2","tag-hotel","tag-mandarin-oriental","tag-mortons","tag-prime-cut","tag-restaurant-2","tag-review","tag-shopping","tag-singapore","tag-steak","tag-steakhouse","tag-usda"],"yoast_head":"\nMorton's, Singapore - Luxe Food & Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Morton's, Singapore - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"The Singapore steak house scene has seen in recent years the arrival of new entrants.\u00a0 Some are good; some are ludicrous — witness the laughable coming and going of Brawn.\u00a0 It arrived with a gaudy PR blitzkrieg and left in a smelly cloud of negative reviews.\u00a0 In the midst of increasing competition, Morton\u2019s of Chicago remains firmly a stalwart. Morton\u2019s is renowned in American restaurant industry for its fine quality dining, service and elegance.\u00a0 In Asia, its tradition continues. My evening began at The Bar@Morton\u2019s. \u00a0The bar begins at 5pm and by 6pm, the bar is packed, with expat bankers from nearby banks. It figures since they offer a very good deal\u2014from Mondays to Saturdays, during their Happy Hour from 5pm-7pm, they offer specially priced MORtinis at only S$12.95.\u00a0 I tried the Apple MORtini (slightly sour and tart) and Chocolate MORtini (chocolaty, velvety, heavenly!). \u00a0Every once in a while, the servers would bring out complimentary filet mignon sandwiches\u00a0 The buns of the sandwiches are ordinary and nothing to shout about but the filet mignon is quality.\u00a0 The ambience is quality; the crowd is quality.\u00a0 As reservations are not taken, come early or be prepared to wait at the door. I proceeded to enjoy my dinner at the dining room.\u00a0 My first course was the Five Onion Soup, made up of leek, shallots, garlic, Spanish onion, purple onion and topped with croutons and cheese.\u00a0 Nice and rich.\u00a0 You might want to get the Egg and Onion loaf (which was ok) to go along with it Next was the seafood platter.\u00a0 Morton\u2019s is known as a leading steakhouse and I came with the expectation of a satisfying steak of the highest quality.\u00a0 As such, the seafood platter was an unexpected (albeit rather exciting) surprise.\u00a0 The seafood ranks among the freshest I have tasted, as fresh as the seafood in Australia.\u00a0 The platter consists of oysters, crab, shrimp, lobster and Alaskan King Crab.\u00a0 There are 2 options for the seafood platter: fresh or baked.\u00a0 Fresh implies that the platter is cold and comes served on ice.\u00a0 Baked implies that the seafood comes baked with some cheese. Fresh is highly recommended over baked.\u00a0 This way, you can really taste the freshness of the seafood, which, in itself, is an enjoyment of the highest level. Then came the main event itself— the steak.\u00a0 I ordered 2 cuts: Rib Eye (454 grams, medium rare, grilled in Morton\u2019s griller (800 \u2013 1000 F) for 7 mins) and the Single Filet Mignon (250 grams, medium rare, grilled in Morton\u2019s griller (800 \u2013 1000 F) for 8 mins).\u00a0 The Rib Eye has been wet aged for 40 days and is flavourful, though not as flavourful as the dry-aged Ribeye at The Prime Society (see here).\u00a0 Sorry Morton\u2019s.\u00a0 Nevertheless, it is extremely good.\u00a0 What strikes me most is that it has been perfectly grilled.\u00a0 Top marks for that.\u00a0 I whole-heartedly give it my thumb up. \u00a0\u00a0The Filet Mignon is tender, tender, tender. \u00a0Again, a very competent steak.\u00a0 For the side dishes, I chose saut\u00e9ed asparagus.\u00a0 Loved it!\u00a0 Loved the taste of balsamic vinegar. I had the 2010 Beringer Founder\u2019s Estate Cabernet Sauvignon to go with my steak.\u00a0 It was a satisfactory accompaniment.\u00a0 I would have preferred my red to be bigger and bolder to match up to my steaks, but the experience was still all right. Morton\u2019s offers hot and cold desserts.\u00a0 The most popular hot dessert is the hot chocolate cake; the most popular cold one is the carrot cake.\u00a0 The hot chocolate cake is all right. Strongly recommended is coffee to round up the experience. Besides the fresh, fresh seafood and the expertly executed steaks, the best part about dining at Morton\u2019s is the service.\u00a0 The service here is dependable and competent.\u00a0 In service-starved Singapore, that is like stumbling upon a gold mine.\u00a0 The servers all seem to know what they are doing and are never pushy.\u00a0 They have all worked here for a considerable length of time, which is always a good sign. It means they are happy with their jobs. When they are happy, they do their jobs well and the diner benefits.\u00a0 When ordering your steak or dessert, they bring you a cut\/ dessert platter, so you know exactly what you are ordering.\u00a0 This is the way things should be done and for that, I am extremely thankful. The Morton\u2019s dining room whispers business and power.\u00a0 The ambience is serious and grown-up.\u00a0 This is a good place if you want to impress somebody with money and power.\u00a0 It is definitely not a place where kids will run around, crying and screaming.\u00a0 It is a huge relief to have a place that is unabashedly grown-up (and leave the silly, draggy world of kids behind) where adults can relax and enjoy a quality dining experience. If American capitalism offers quality product, consistency and competent, dependable service and dining experience, my response is a resounding \u201cWHY NOT?\u201d\" \/>\n<meta property=\"og:url\" content=\"https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/\" \/>\n<meta property=\"og:site_name\" content=\"Luxe Food & Travel\" \/>\n<meta property=\"article:published_time\" content=\"2013-07-03T09:12:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-10-04T11:51:28+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2014\/10\/Steak-Tacos-600x400.jpg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/mortons-singapore\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/mortons-singapore\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/#\\\/schema\\\/person\\\/8c5b39a5a0e966ec3fd5643744562a6c\"},\"headline\":\"Morton’s, Singapore\",\"datePublished\":\"2013-07-03T09:12:01+00:00\",\"dateModified\":\"2019-10-04T11:51:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/mortons-singapore\\\/\"},\"wordCount\":822,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/mortons-singapore\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/wp-content\\\/uploads\\\/2014\\\/10\\\/Steak-Tacos-600x400.jpg\",\"keywords\":[\"beef\",\"Dining\\\/ Food\\\/ Restaurant\",\"fine dining\",\"food\",\"Hotel\",\"mandarin oriental\",\"Morton's\",\"prime cut\",\"restaurant\",\"review\",\"Shopping\",\"Singapore\",\"steak\",\"steakhouse\",\"USDA\"],\"articleSection\":[\"Restaurants\",\"Singapore\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/mortons-singapore\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/mortons-singapore\\\/\",\"url\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/mortons-singapore\\\/\",\"name\":\"Morton's, Singapore - 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Luxe Food & Travel","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/","og_locale":"en_US","og_type":"article","og_title":"Morton's, Singapore - Luxe Food & Travel","og_description":"The Singapore steak house scene has seen in recent years the arrival of new entrants.\u00a0 Some are good; some are ludicrous — witness the laughable coming and going of Brawn.\u00a0 It arrived with a gaudy PR blitzkrieg and left in a smelly cloud of negative reviews.\u00a0 In the midst of increasing competition, Morton\u2019s of Chicago remains firmly a stalwart. Morton\u2019s is renowned in American restaurant industry for its fine quality dining, service and elegance.\u00a0 In Asia, its tradition continues. My evening began at The Bar@Morton\u2019s. \u00a0The bar begins at 5pm and by 6pm, the bar is packed, with expat bankers from nearby banks. It figures since they offer a very good deal\u2014from Mondays to Saturdays, during their Happy Hour from 5pm-7pm, they offer specially priced MORtinis at only S$12.95.\u00a0 I tried the Apple MORtini (slightly sour and tart) and Chocolate MORtini (chocolaty, velvety, heavenly!). \u00a0Every once in a while, the servers would bring out complimentary filet mignon sandwiches\u00a0 The buns of the sandwiches are ordinary and nothing to shout about but the filet mignon is quality.\u00a0 The ambience is quality; the crowd is quality.\u00a0 As reservations are not taken, come early or be prepared to wait at the door. I proceeded to enjoy my dinner at the dining room.\u00a0 My first course was the Five Onion Soup, made up of leek, shallots, garlic, Spanish onion, purple onion and topped with croutons and cheese.\u00a0 Nice and rich.\u00a0 You might want to get the Egg and Onion loaf (which was ok) to go along with it Next was the seafood platter.\u00a0 Morton\u2019s is known as a leading steakhouse and I came with the expectation of a satisfying steak of the highest quality.\u00a0 As such, the seafood platter was an unexpected (albeit rather exciting) surprise.\u00a0 The seafood ranks among the freshest I have tasted, as fresh as the seafood in Australia.\u00a0 The platter consists of oysters, crab, shrimp, lobster and Alaskan King Crab.\u00a0 There are 2 options for the seafood platter: fresh or baked.\u00a0 Fresh implies that the platter is cold and comes served on ice.\u00a0 Baked implies that the seafood comes baked with some cheese. Fresh is highly recommended over baked.\u00a0 This way, you can really taste the freshness of the seafood, which, in itself, is an enjoyment of the highest level. Then came the main event itself— the steak.\u00a0 I ordered 2 cuts: Rib Eye (454 grams, medium rare, grilled in Morton\u2019s griller (800 \u2013 1000 F) for 7 mins) and the Single Filet Mignon (250 grams, medium rare, grilled in Morton\u2019s griller (800 \u2013 1000 F) for 8 mins).\u00a0 The Rib Eye has been wet aged for 40 days and is flavourful, though not as flavourful as the dry-aged Ribeye at The Prime Society (see here).\u00a0 Sorry Morton\u2019s.\u00a0 Nevertheless, it is extremely good.\u00a0 What strikes me most is that it has been perfectly grilled.\u00a0 Top marks for that.\u00a0 I whole-heartedly give it my thumb up. \u00a0\u00a0The Filet Mignon is tender, tender, tender. \u00a0Again, a very competent steak.\u00a0 For the side dishes, I chose saut\u00e9ed asparagus.\u00a0 Loved it!\u00a0 Loved the taste of balsamic vinegar. I had the 2010 Beringer Founder\u2019s Estate Cabernet Sauvignon to go with my steak.\u00a0 It was a satisfactory accompaniment.\u00a0 I would have preferred my red to be bigger and bolder to match up to my steaks, but the experience was still all right. Morton\u2019s offers hot and cold desserts.\u00a0 The most popular hot dessert is the hot chocolate cake; the most popular cold one is the carrot cake.\u00a0 The hot chocolate cake is all right. Strongly recommended is coffee to round up the experience. Besides the fresh, fresh seafood and the expertly executed steaks, the best part about dining at Morton\u2019s is the service.\u00a0 The service here is dependable and competent.\u00a0 In service-starved Singapore, that is like stumbling upon a gold mine.\u00a0 The servers all seem to know what they are doing and are never pushy.\u00a0 They have all worked here for a considerable length of time, which is always a good sign. It means they are happy with their jobs. When they are happy, they do their jobs well and the diner benefits.\u00a0 When ordering your steak or dessert, they bring you a cut\/ dessert platter, so you know exactly what you are ordering.\u00a0 This is the way things should be done and for that, I am extremely thankful. The Morton\u2019s dining room whispers business and power.\u00a0 The ambience is serious and grown-up.\u00a0 This is a good place if you want to impress somebody with money and power.\u00a0 It is definitely not a place where kids will run around, crying and screaming.\u00a0 It is a huge relief to have a place that is unabashedly grown-up (and leave the silly, draggy world of kids behind) where adults can relax and enjoy a quality dining experience. If American capitalism offers quality product, consistency and competent, dependable service and dining experience, my response is a resounding \u201cWHY NOT?\u201d","og_url":"https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/","og_site_name":"Luxe Food & Travel","article_published_time":"2013-07-03T09:12:01+00:00","article_modified_time":"2019-10-04T11:51:28+00:00","og_image":[{"url":"http:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2014\/10\/Steak-Tacos-600x400.jpg","type":"","width":"","height":""}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/#article","isPartOf":{"@id":"https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/"},"author":{"name":"admin","@id":"http:\/\/travelrestauranthotel.com\/blog\/#\/schema\/person\/8c5b39a5a0e966ec3fd5643744562a6c"},"headline":"Morton’s, Singapore","datePublished":"2013-07-03T09:12:01+00:00","dateModified":"2019-10-04T11:51:28+00:00","mainEntityOfPage":{"@id":"https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/"},"wordCount":822,"commentCount":0,"image":{"@id":"https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/#primaryimage"},"thumbnailUrl":"http:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2014\/10\/Steak-Tacos-600x400.jpg","keywords":["beef","Dining\/ Food\/ Restaurant","fine dining","food","Hotel","mandarin oriental","Morton's","prime cut","restaurant","review","Shopping","Singapore","steak","steakhouse","USDA"],"articleSection":["Restaurants","Singapore"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/","url":"https:\/\/travelrestauranthotel.com\/blog\/mortons-singapore\/","name":"Morton's, Singapore - 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