Call +65 6339 3740 to receive a WhatsApp menu to order delivery.
Morton's The Steakhouse in Singapore is located on the 4th Storey of Mandarin Oriental, which is situated in the heart of the Commercial and Central Business District.
Every detail, from the succulent steaks and seafood and vast wine selections to the seamless service, makes Morton's the classic dining experience.
The menu at Morton’s is consistent at all locations across the globe, offering generous portions of beef, including a 24-ounce Porterhouse, 20-ounce New York sirloin and a 14-ounce double-cut filet mignon.
Comments
My family and I booked a staycation at the Mandarin Oriental recently and of course the second most important decision for me (other than where to stay) was where could my husband and I celebrate our 7th wedding anniversary? As we are very much experience people (and less about material gifts), we each take turns to book a celebratory dinner and this year I was up. It didn’t take long for me to reserve Morton’s, The Steakhouse, one of the premium restaurants at the Mandarin Oriental. Part of my attraction to this place was most definitely the succulent steaks on offer, satisfying Singapore since 1998 – a sure fire way to impress my carnivorous French husband.
Entering the contemporary dining space, the ambience is serene and sophisticated – muted yet warm tones would impress even the most discerning chairperson or C-suite executive. We are warmly greeted and seated at a comfortable and spacious booth with fine linen adorning the table – classic sophistication with nothing pretentious. One look at the menu and I am transported back to my days working in Chicago (the original home of Morton’s), with world-famous dishes such as the maine lobster cocktail, jumbo lump crab cake and USDA prime aged steaks catching my eye.
A stunning bottle of red is opened and we are delighted to discover this is Morton’s signature wine – the Raymond “Primal Cut”. A Cabernet Sauvignon produced by Raymond Vineyards in the Napa Valley specifically for Morton’s – this bold and structured red is pleasantly smooth with medium tannins and well-balanced with fruity notes. It will be a perfect match for the upcoming meat dishes.
A waft of delicious warm bread tickles our noses before the famous (and complimentary) cob of onion bread descends to our table. This baked slice of heaven is fluffy, sweet, melts in your mouth and is topped with crunchy minced onions. We have to be careful here – layered with melting butter, this is the kind of bread that could spoil our dinner. It was quite the achievement to stop the French husband from ordering more.
Onto the menu and knowing this is a classic American steakhouse, I also know the dishes will be VERY generous in size and yet there were sooooo many we wanted to try. We eagerly relied on the well-informed and articulate staff to help narrow our choices and began the meal with one of their signature dishes – the Jumbo Shrimp Cocktail. The arrival of this dish is a presentation in itself – with dry ice oozing from the silver goblet as the five enormous shrimp hang adeptly off the edge. These prawns are perfection – plump and flawlessly prepared, with just the right amount of crunch that gives way to a juicy explosion of flavour with each bite. Our other appetiser choice was the equally impressive Ahi Tuna Tower – layers of crispy wontons, avocado, mango and the freshest raw tuna seasoned with sriracha, sesame oil and coriander to create a towering temptation for our tastebuds.
It would be tough to beat these seafood sensations but I had faith in Morton’s steak reputation to ensure our mains would be just as memorable. The look on my husband’s face said it all – when his very generous 24oz (nearly 700 grams!) porterhouse steak arrived, his smile beamed ear to ear as the meticulously prepared medium-rare morsel engulfed his entire plate. At this moment I knew I had surpassed even his high standards for anniversary experiences.
I chose something a little more ladylike, having the mixed grill of a 6oz (170g) filet mignon with grilled shrimp and bacon wrapped sea scallops. Filet mignon has long been my favourite cut of meat, being the most tender of the steak cuts. Like all Morton’s steaks, only the finest grain-fed USDA prime cuts containing some of the highest grade of marbling are used before being broiled and seasoned to perfection. The filet offers a charred, caramelised exterior that gives way to a juicy centre which is perfectly complemented by the shrimps, bacon wrapped scallops and oh so crunchy asparagus.
Onto the grand finale and seeing as it was our anniversary, the signature Souffle For Two was recommended – a divine, light, fluffy egg-based dessert with just the right amount of wobble. With chocolate, Grand Marnier, raspberry and lemon it was a unforgettable combination of some of my favourite flavours adorned with the words “Happy Anniversary” in chocolate script around the plate.
Not to be outdone by the food and while their service had been impeccable, the staff had a few extra surprises up their sleeves. First was a photo opportunity with our sumptuous souffle – taken both on our phone and by Morton’s themselves. Mere minutes later the photo arrived, printed, framed and with a hand-written message. Joining it was a scroll of the menu with a printed message congratulating us for our 7th wedding anniversary – a classy and memorable touch.
Morton’s certainly lived up to its reputation of providing a classic American steakhouse experience – but it went beyond our expectations with the quality of the food, elegant, attentive service and special touches. From corporate dinners to intimate birthday dinners or romantic dates (especially if you are wining and dining the man in your life), Morton’s The Steakhouse is perfect for celebrating momentous occasions.
As a final note, they are offering a limited time Steak & Lobster menu which is incredible value at $118++ - inclusive of an appetiser, 6oz filet mignon, lobster tail, side dish and dessert. An experience we cannot wait to try on our next visit.
Entering the contemporary dining space, the ambience is serene and sophisticated – muted yet warm tones would impress even the most discerning chairperson or C-suite executive. We are warmly greeted and seated at a comfortable and spacious booth with fine linen adorning the table – classic sophistication with nothing pretentious. One look at the menu and I am transported back to my days working in Chicago (the original home of Morton’s), with world-famous dishes such as the maine lobster cocktail, jumbo lump crab cake and USDA prime aged steaks catching my eye.
A stunning bottle of red is opened and we are delighted to discover this is Morton’s signature wine – the Raymond “Primal Cut”. A Cabernet Sauvignon produced by Raymond Vineyards in the Napa Valley specifically for Morton’s – this bold and structured red is pleasantly smooth with medium tannins and well-balanced with fruity notes. It will be a perfect match for the upcoming meat dishes.
A waft of delicious warm bread tickles our noses before the famous (and complimentary) cob of onion bread descends to our table. This baked slice of heaven is fluffy, sweet, melts in your mouth and is topped with crunchy minced onions. We have to be careful here – layered with melting butter, this is the kind of bread that could spoil our dinner. It was quite the achievement to stop the French husband from ordering more.
Onto the menu and knowing this is a classic American steakhouse, I also know the dishes will be VERY generous in size and yet there were sooooo many we wanted to try. We eagerly relied on the well-informed and articulate staff to help narrow our choices and began the meal with one of their signature dishes – the Jumbo Shrimp Cocktail. The arrival of this dish is a presentation in itself – with dry ice oozing from the silver goblet as the five enormous shrimp hang adeptly off the edge. These prawns are perfection – plump and flawlessly prepared, with just the right amount of crunch that gives way to a juicy explosion of flavour with each bite. Our other appetiser choice was the equally impressive Ahi Tuna Tower – layers of crispy wontons, avocado, mango and the freshest raw tuna seasoned with sriracha, sesame oil and coriander to create a towering temptation for our tastebuds.
It would be tough to beat these seafood sensations but I had faith in Morton’s steak reputation to ensure our mains would be just as memorable. The look on my husband’s face said it all – when his very generous 24oz (nearly 700 grams!) porterhouse steak arrived, his smile beamed ear to ear as the meticulously prepared medium-rare morsel engulfed his entire plate. At this moment I knew I had surpassed even his high standards for anniversary experiences.
I chose something a little more ladylike, having the mixed grill of a 6oz (170g) filet mignon with grilled shrimp and bacon wrapped sea scallops. Filet mignon has long been my favourite cut of meat, being the most tender of the steak cuts. Like all Morton’s steaks, only the finest grain-fed USDA prime cuts containing some of the highest grade of marbling are used before being broiled and seasoned to perfection. The filet offers a charred, caramelised exterior that gives way to a juicy centre which is perfectly complemented by the shrimps, bacon wrapped scallops and oh so crunchy asparagus.
Onto the grand finale and seeing as it was our anniversary, the signature Souffle For Two was recommended – a divine, light, fluffy egg-based dessert with just the right amount of wobble. With chocolate, Grand Marnier, raspberry and lemon it was a unforgettable combination of some of my favourite flavours adorned with the words “Happy Anniversary” in chocolate script around the plate.
Not to be outdone by the food and while their service had been impeccable, the staff had a few extra surprises up their sleeves. First was a photo opportunity with our sumptuous souffle – taken both on our phone and by Morton’s themselves. Mere minutes later the photo arrived, printed, framed and with a hand-written message. Joining it was a scroll of the menu with a printed message congratulating us for our 7th wedding anniversary – a classy and memorable touch.
Morton’s certainly lived up to its reputation of providing a classic American steakhouse experience – but it went beyond our expectations with the quality of the food, elegant, attentive service and special touches. From corporate dinners to intimate birthday dinners or romantic dates (especially if you are wining and dining the man in your life), Morton’s The Steakhouse is perfect for celebrating momentous occasions.
As a final note, they are offering a limited time Steak & Lobster menu which is incredible value at $118++ - inclusive of an appetiser, 6oz filet mignon, lobster tail, side dish and dessert. An experience we cannot wait to try on our next visit.
Get the dining-out flavor while staying in during the "Circuit Breaker" period.
Enjoy all the delicious flavors with Morton's ‘Chef's Table’ Home kits ready for you to pick-up, grill and cook in your home kitchen.
Don’t want to do any cooking? Order our ‘Steak & Seafood Menu’, ‘3-course set Menu’ priced at S$98 and selected items suitable for take-away from the ala carte menu, all at 10% off.
Call to place your order between 12pm-8pm at +65 6339 3740 or email [email protected] and enjoy our juicy steaks at home. Also available are selected wines and beers at 50% discount.
Enjoy all the delicious flavors with Morton's ‘Chef's Table’ Home kits ready for you to pick-up, grill and cook in your home kitchen.
Don’t want to do any cooking? Order our ‘Steak & Seafood Menu’, ‘3-course set Menu’ priced at S$98 and selected items suitable for take-away from the ala carte menu, all at 10% off.
Call to place your order between 12pm-8pm at +65 6339 3740 or email [email protected] and enjoy our juicy steaks at home. Also available are selected wines and beers at 50% discount.
Now, you can cook your beef up, just the way you like it, with Morton’s ‘Chef’s Table’ Home Kits!
Grill up a classic Surf n’ Turf with the Table For Two which comes with Filet Mignon, lobster tails, and a side of choice, or make it burger fest and order up the Home Cookout and includes beef patties with all the fixings.
If you’re a big gang, try one of the Ultimate Grill Kits, which have an assortment of beef cuts, including the ribeye and New York strip. Call +65 6339 3740 to get your meal kits delivered.
Grill up a classic Surf n’ Turf with the Table For Two which comes with Filet Mignon, lobster tails, and a side of choice, or make it burger fest and order up the Home Cookout and includes beef patties with all the fixings.
If you’re a big gang, try one of the Ultimate Grill Kits, which have an assortment of beef cuts, including the ribeye and New York strip. Call +65 6339 3740 to get your meal kits delivered.
Serving up steaks since 1978 in 77 locations worldwide, you can expect quality and consistency at Morton’s. Apart from their ample selection of prime steaks and chops, which include American Wagyu, and Prime Angus Steak, you can also order DIY ‘Chef’s Table’ Home Kits, so you can grill up a steak dinner at home. Or, try out their two-course menu, which changes daily, and add on a bottle of wine for special occasions.
Had the 3-course Sunday Lunch Menu (S$98++). Top up S$30++ to change the entree to Center-Cut Prime Ribeye.
Went with the staff's recommendation of medium. The meat serving was double of the filet mignon. Opt to serve with brown sauce, plus sour cream for the mash on the side. The meat was done just right without too raw or too tough. The texture was smoother compared to the filet mignon, but the serving was too huge for a female like me. The end part was a tab too chewy than preferred.
Went with the staff's recommendation of medium. The meat serving was double of the filet mignon. Opt to serve with brown sauce, plus sour cream for the mash on the side. The meat was done just right without too raw or too tough. The texture was smoother compared to the filet mignon, but the serving was too huge for a female like me. The end part was a tab too chewy than preferred.
Morton’s as good as always and now with a serious take out menu
When Morton's was co-founded in 1978 by Arnold J. Morton and Klaus Fritsch, they had little idea that their iconic restaurant would make it to Singapore and to another 7 International locations. Before they became friends and restaurant entrepreneurs, Morton and Fritsch worked together at the Playboy Club in Montreal. When the club was in the process of changing its menu, Fritsch made a hamburger for Morton to taste. Morton said the burger was the best he'd ever had. Morton and Fritsch then opened Morton's of Chicago - in Chicago. The original outlet is still there.
There are not that many high-end steak restaurants that have the staying power of Morton’s. In May 2019, the outlet at the Mandarin Oriental celebrated its 21st birthday. It is not surprising - the steak emporium is the best in Singapore. There is literally nowhere that comes close.
The outstanding service is overseen by suave Englishman Seth Blagden, who is one of the most experienced and charming restauranteurs in the land. The cocktails are second to none - the excellent Mortinis, which are 3 ounces of liquor, are world-class and simply the best martinis in Singapore. Your reporter has tried martinis in many bars - in search of the best martini for our dedicated readers - and nowhere comes close. I always go for the vodka martini with their famous blue-cheese olives. The barrel-aged negronis are also worth a go.
The steaks, which are all USDA Prime cuts flown in from the USA, are simply always excellent - and prepared exquisitely. It’s mainly just a matter of size and cut. I would defiantly try the blue cheese addition - this is new and it blew me away. There is something special about the way that steak is cooked at Morton’s - the chefs are consistent and steaks are always cooked precisely. Condiments to your heart's content are always available - and the creamed horseradish is a favourite.
Deserts - if you have space still, go for unforgettable key lime pie or the New York cheesecake - all the way from New York! Their cheeseboard is also a fantastic option - it’s a classic.
The wine list is extensive. There is more or less something for all palates and pocket books - the sommelier always has something special up his sleeve. I am a huge fan of the big reds - especially with sumptuous steaks.
This upscale joint is always a winner. Perfect for a romantic dinner, evening out with your crew, or closing a deal with an important client. A true all rounder all in a classic, but modern setting.
When Morton's was co-founded in 1978 by Arnold J. Morton and Klaus Fritsch, they had little idea that their iconic restaurant would make it to Singapore and to another 7 International locations. Before they became friends and restaurant entrepreneurs, Morton and Fritsch worked together at the Playboy Club in Montreal. When the club was in the process of changing its menu, Fritsch made a hamburger for Morton to taste. Morton said the burger was the best he'd ever had. Morton and Fritsch then opened Morton's of Chicago - in Chicago. The original outlet is still there.
There are not that many high-end steak restaurants that have the staying power of Morton’s. In May 2019, the outlet at the Mandarin Oriental celebrated its 21st birthday. It is not surprising - the steak emporium is the best in Singapore. There is literally nowhere that comes close.
The outstanding service is overseen by suave Englishman Seth Blagden, who is one of the most experienced and charming restauranteurs in the land. The cocktails are second to none - the excellent Mortinis, which are 3 ounces of liquor, are world-class and simply the best martinis in Singapore. Your reporter has tried martinis in many bars - in search of the best martini for our dedicated readers - and nowhere comes close. I always go for the vodka martini with their famous blue-cheese olives. The barrel-aged negronis are also worth a go.
The steaks, which are all USDA Prime cuts flown in from the USA, are simply always excellent - and prepared exquisitely. It’s mainly just a matter of size and cut. I would defiantly try the blue cheese addition - this is new and it blew me away. There is something special about the way that steak is cooked at Morton’s - the chefs are consistent and steaks are always cooked precisely. Condiments to your heart's content are always available - and the creamed horseradish is a favourite.
Deserts - if you have space still, go for unforgettable key lime pie or the New York cheesecake - all the way from New York! Their cheeseboard is also a fantastic option - it’s a classic.
The wine list is extensive. There is more or less something for all palates and pocket books - the sommelier always has something special up his sleeve. I am a huge fan of the big reds - especially with sumptuous steaks.
This upscale joint is always a winner. Perfect for a romantic dinner, evening out with your crew, or closing a deal with an important client. A true all rounder all in a classic, but modern setting.
I am a Morton's fan, Yes, it is on the more expensive side of dining out but we enjoy the white linen tablecloths, the old time service by the sharp waiters. The presentation of the food and sides as it is delivered to your table- you feel the air of Chicago of a by gone day. Morton's is not everybody's cup of tea but it is an experience - and we loved it
