Cut vs Morton's... Which is The Best Pricey Steakhouse in Singapore? & Some History of Morton's in SG
Service was also not great and the long time serving staff member added to the miscommunication on our desserts. The chefs are probably not as good as before or at least the one that did the food for my table and the one next to mine was a massive fail. The food on the next table had an overpouring sour-ish vinegar-ish smell that was too much for them and for us. OVERALL: I would not recommend going to Mortons anymore due to the drop in the food standard and the iffy service. All the positive notes about the place below can be ignored as they no longer apply. Consistency is extremely important and this place has lost it.]
I won't dance around like those sites out there probably looking to maintain free food status and say these are the TOP steakhouses in Singapore blah blah blah. My post is simpler: which is better and why. Note this is not a food blog(although i may do a few food posts now and then), I pay for my food like regular folks, and I think I have had a decent amount of good food through the years. The paying for the meal bit matters as it goes to objectivity and a typical dining experience i.e. same as any other dude or dudette that walks in and pays for their meal.
Let's break it down a little:
Morton's... u can see the outside on the left bit now... i prefer it before the renovation
(3) Bread and Appetisers: Normally not so key as you are really there for steak
combination of flavors made it taste like a prawn cocktail. overall a nice take on the dish
Doneness - my recent visit both were done Medium Rare and done right. In some of my earlier Morton's visits, my Medium rare came rare and bloody and had to go back for a bit more heat.
Bearnaise sauce - Morton's bearnaise for me is a great sauce to go with their Filet Mignon. The Cut one was too thick and almost had a butter like consistency and taste
Double Cut... mmmmmm
How has the dining experience for Morton's in Singapore changed over the years then?
(1) In the past they would do a presentation of all the different cuts of steak and show you the Maine lobster they were gonna cook for you if you so wanted lobster that night [ i named him Harry, He looked like a Harry to me ;) ] After the first few times the novelty wore off but for folks there for the first time(eg young lovers and the boy wanting to impress the girl etc), it was nice and fun and also for non-steak aficionados they have the answer to their questions of 'what can i expect from cut A vs cut B' or 'i like xyz type of meat what should i go for?'.
(2) When you're celebrating a birthday they give you (1) a free dessert(chocolate lava cake is my choice ALWAYS) and the menu sheet with 'happy XXrd birthday Raphael!' on it
(3) Presenting desserts - they still present the cold desserts and let you know what the hot desserts are. they aren't shown on the menu. this hasn't changed iirc.
(4) they renovated the place too so now instead of the wall with black and white photos of folks lining em one of the walls has given way to windows(see pic above) and the front of the shop is now a glass see through thing(see pic below). more tables squeezed into the place too.
(5) most or all of the long serving wait staff are gone. there was the Indian chap with the fine moustache and the caucasian with the squarish hair cut style and some others i would remember if i saw em again who worked there for at least 3-4 or more years but in this recent trip down, all the wait staff faces were new to me. of course it could be that they had the day off.
and that's it for this post. Morton's was a better overall experience in the past but even though it's slightly lesser than it's former self, it still is great and the best marquee steakhouse in Singapore for me. be prepared to spend $150-300(or more) per pax depending on how big an appetite you bring and what you be drinking. oh and my recommendation for any new to you restaurant is to go in with very low expectations, the only way should be up then :) cheers, raph