Morton's of Chicago @ Mandarin Oriental Singapore - All Natural Steak and New Fall Menu

In celebration of its 40th anniversary this year, Morton's of Chicago at Mandarin Oriental Singapore introduces a selection of mouth-watering seasonal items as part of their new Autumn menu. Morton's of Chicago also kicks up the festivities a notch with its all-natural, hormone-free tender cut for diners to indulge in this season.

All Natural 10oz Filet with Bone Marrow 4/5

One of my favourite dish is the All Natural 10oz Filet with Bone Marrow ($108) which boosts an exceptionally smooth texture for the meat. While the filet is lean and lacks marbling, the robust fatty coverted bone marrow was a great complement to the meat which enhances the flavours and textures of the dish.

Dry-Aged Prime Bone-In New York, 18oz 4.2/5

The Dry-Aged Prime Bone-In New York, 18oz (S$138) features a fine silky marbling and firm texture. By removing moisture through the carefully managed dry aging process, the steak’s natural taste is intensified to give a full-bodied flavor and succulent tenderness in each bite.

Nueske’s Bacon Steak 4/5

Back by popular demand, the Nueske’s Bacon Steak (S$20) was a combination of both bacon and steak. Prepared in a similar method as to a traditional steak, the thick-cut apple-smoked pork belly was coated with an autumnal sweet mustard glaze to provide a sweet flavour to the savoury dish. This sweet-savoury roasted slab of bacon, along with its juicy fats was an absolute enjoyment, ideal for sharing as an appetizer or as a side dish to accompany Morton’s selection of mains.

Truffled Mashed Cauliflower 3.8/5

We had some of their seasonal sides which were best paired with the richly-flavoured meat dishes. The Truffled Mashed Cauliflower ($28) was a light accompaniment to the hearty steaks, with its soft and fluffy cauliflowers exuding a strong whiff of aromatic truffle to tease the tastebuds for more.

Sauteed Wild Mushrooms 3.5/5

The Sauteed Wild Mushrooms ($23) features cremini, shiitake and oyster ceps, sautéed with butter and garlic and served on top of grilled golden baguette slices. Flavourful with a subtle saltiness, the dish is full of buttery and creamy goodness filled with heaps of juicy shiitake mushrooms.

With robust flavors setting the tone for a fall meal at Morton’s, the steakhouse’s 2015 Caymus, Cabernet Sauvignon from Napa Valley, is highly recommended as a tableside companion. Enjoy a specially-priced bottle at $180 while supplies last. From now through December 30th, guests can also enjoy a fabulous Steak & Lobster dish for $108. The succulent 8oz. Filet topped with a Whole Maine Lobster & Bearnaise sauce is bound to satisfy even the most fervent of carnivores.

Morton’s Chocolate Layer Cake 4/5

No meal is replete without sweets, and Morton's of Chicago sets the bar high with a repertoire of sweet delights, especially their all-time favourite Morton’s Chocolate Layer Cake ($24) which comes in a towering rich chocolate goodness and a drizzle of salted caramel to balance it off.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Morton's of Chicago
Mandarin Oriental Singapore
Fourth Storey
5 Raffles Avenue
Singapore 039797
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Nearest MRT: Promenade (CC Line, DT Line). Esplanade (CC Line)

Opening Hours:
Mon-Sat: 530pm - 11pm
Sun: 12pm - 9pm

Direction: 
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]

SKIRT @ W Singapore - More Than Just A Steakhouse Here

SKIRT at W Singapore is not known only as a steakhouse for its prime cuts of meat but it now offers an expanded menu that includes European dishes with a touch of Asian influences, under the new leadership of Head Chef, Justin Dingle Garciyya. It is moving away from its steakhouse label, with more variety on the menu.

Focaccia 4.5/5

Our dinner started with some warm house-baked Focaccia that is served with duck fat butter and smoked salt. I would have stuffed myself with the fluffy bread if not for the reason that I am saving my stomach for the rest of the new menu.

Sir Lankan Crab & Caviar 4/5

The Sri Lankan Crab & Caviar ($32) comes with luxe shreds of crab meat crowned with caviar. This is served in a creamy shellfish bisque. The bisque has that familiar curry flavour probably from the addition of lemongrass in it.

Truffled Beef Tartare 4.2/5

Having the beef tartare alone can be a bit surfeit for some. Hence I like the idea of the rice crispies that is paired with the Truffled Beef Tartare ($28). It gives the dish an enjoyable texture, so that one will not feel heavy eating it.

Veal Sweetbread & Foie Gras 4.2/5

I didn't thought I would enjoy the Veal Sweetbread & Foie Gras ($38) with mushroom which has been cooked in a red wine jus but I just could not help going back for more. Besides the fatty foie gras, the red wine jus definitely plays a part in elevating the taste of the the veal sweetbread and mushroom.

Bone Marrow 4.5/5

These Bone Marrow ($45) is a two-in-one dish with plump escargot inside the bone marrow, oven roasted with cafe de skirt butter.

Cape Grim Sirloin 4.5/5

A visit to Skirt is not complete without trying the steak. We had the Cape Grim Sirloin that is grilled to medium rare and dressed in sun choke foam. The beautiful pink piece of meat is tender and juicy, while the sauce did not steal the limelight from the beef, instead complementing it.

Brocollini 4/5

Beets & Blunts 4.2/5

You can also order a number of sides such as the Brocollini, Beets & Blunts, Lobster Mac & Cheese and Pommes Anna to go with the steak. I like the pickled roots from the beets & blunts which helps to cut the richness.

Lobster Mac & Cheese 4.2/5

Pommes Anna 4.5/5

I would recommend going for the Lobster Mac & Cheese which is a luxurious upgrade from the classic with pieces of lobster meat. The Pommes Anna with thin layers of potato slices in melted butter, will get you savouring for more.

Banana Pizza 4.2/5

I would strongly recommend you to save a space for the Banana Pizza ($18). The combination of the sweetness of the banana and nutty caramelized pistachios, topped with a scoop of vanilla bean ice cream gives an enjoyable contrast that will delight the sweet tooth.

Note: This is an invited tasting.


SKIRT
W Singapore
21 Ocean Way
Singapore 098374
Tel: +65 68087278
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Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Sun-Thu: 6pm - 1130pm
Fri-Sat, Eve of PH  and PH: 6pm - 12midnight

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Beach station. Alight at Beach station and transfer to Sentosa Bus B. [Map]

Moosehead Kitchen-Bar @ Telok Ayer Street - New Head Chef Seumas SmithTakes The Helm

One of my favourite restaurants, Mooseead Kitchen-Bar is into its third year and at the same time welcomes its new head chef, Chef Seumas Smith who is only 24 years old. He maybe young but under his belt, he has worked at 1-Michelin star Lords of the Manor and 2-Michelin star Dinner by Heston and Esquina in Singapore.

Beetroot 4.2/5

Some people may no t like the earthly flavour of the Beetroot ($14) but you would not get it here. The clever use of spicy ponzu, feta and sumac yoghurt help to balance and mask off the earthly taste. The addition of pomegranate and crushed almonds provided the extra crunch to the dish.

Fried Artichokes 3.5/5

The Fried Artichokes ($15) comes with house made ricotta, garlic aioli, almonds, radishio salad, water cress and pickled lemons. It is a good dish and I like the play of flavours coming together but I was just slightly confused which is the star, the artichokes or ricotta? Cause I remembered I was wiping clean the ricotta with the pickled lemons, enjoying how the chemistry of the two ingredients come together.

Cauliflower 4.2/5

The Grilled Cauliflower ($14) or what we called the vegetarian steak is charcoal grilled via Inka oven to a robust smokey flavour. What mae the dish even more enjoyable is the garlic miso dressing that elevated the whole dimension rounded of with some sesame seeds and spring onions.

Roasted Asparagus 4/5

Topped with shaved parmesan, the Roasted Asparagus ($20) is once again grilled in the Inka oven for a delectable crunchiness with the toasted buckwheat providing the extra texture, finished with a light mushroom dashi puree.

Chargrilled Broccolini 3.8/5

Another vegetable dish on the menu is the Chargrilled Broccolini ($9). What stole my heart on this dish is the delicious hoisin mayo. I could not really describe it but it is one of those thing that you know it will work well with almost any ingredients. I was secretly hoping that our Chinese cuisine could learnt a thing or two in the sauce and use it in our dishes. It will bring a new taste to the dining table.

Bone Marrow, Anchovy, Sourdough 4/5

Some people may find Bone Marrow a bit fatty and dislike the creamy texture. The version at Moosehead is spread over a piece of sourdough together with the savoury anchovy mixed with chopped capers, baby gherkins, diced shallot, pickled lemon and parsley. The combination worked beautifully together, customers will not be able to tell that they are having bone marrow.

Pork Belly 3.5/5

The slow cooked Pork Belly ($31) is brushed with spiced caramel (szechuan pepper, star anise, cinnamon) and chargrilled before being served with baby turnips and kale. While I don't have complain with the slab of pork belly, I felt the dish lack the multi senses experience as compared to the other dishes I have tried.

Beef Cheek 4.2/5

While the pork belly did not quite satisfy me, the Beef Cheek ($32) was the opposite. I was blown away by how flavourful and tender the braised beef cheek was, it literally melted in the mouth. The wild mushrooms and the mash, played the role of supporting actors excellently too.

Bone Marrow Mash Potato 4.5/5

You know you should not eat too much of it but I was not able to control myself to go back for more of it. The Bone Marrow Mash Potato ($9) was very addictive. Besides butter, bone marrow was added into the recipe for the unami result.

Almond Cake 4/5

The Almond Cake ($10) comes with yuzu creme fraiche. What I like about the cake is the nutty crunchy bits that comes with each bite of the moist cake.

Roasted White Pear 4.5/5

The Roasted White Pear ($12) is one of my favourite dessert in the new menu. The roasted nashi pears was poached in syrup, cinnamon, star anise and vanilla. The sweetness of the poached pear paired with the tangy citrus yoghurt harmoniously for a perfect ending to a lovely night.


Moosehead Kitchen - Bar
110 Telok Ayer Street
Singapore 068579
Tel: +65 66368055
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Closed on Sun)

Direction:
1) Aligh at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Journey time about 1 minutes. [Map]