Friday, October 13, 2017

Morton's Steakhouse Fall Menu - The Chanel of Modern Cuisine

Somehow, classics can never go out of fashion. Look at Chanel and Audrey Hepburn, timeless icons that will remain as sought after as they are classy.

Morton's Steakhouse belongs to that same category when even in an culinary era of gimmicky foams and colourful purees, the sense that stepping into this equally timeless institution will guarantee you a night of unmatched deliciousness and gastronomic satisfaction.

With the end of the year in sight, Morton's has decided to prepare a fall menu that will be just in time for festive occasions as well as that memorable date night.

Their signature Mortinis will certainly get anyone in the right mood for the evening, but here is a quick rundown on their new menu items for this season.

Beetroot and Goat's Cheese Salad

Salads at Morton's are big, bold and flavourful. Well-seasoned with a classic honey and balsamic dressing, this new salad is easy to eat and finish and will win over the meat eaters with its appetising notes.

Moules Marinieres

These gorgeous mussels are directly imported from Holland and these little dutch babies will forever alter your idea of mussels entirely. No longer the rubbery, bland tasting frozen ones you get here typically. Instead, each morsel is plump, juicy and thoroughly coated in the tasty wine and butter sauce.

Their signature onion bread is also just the vessel to scoop up the remaining ocean sweet juices from the bottom of the bowl. Extremely delicious and every portion should be lovingly finished in no time.

Waygu New York Strip

As for their mains, the new beef cuts are every bit as superb as before. The Waygu New York Strip is perfectly charred, the steak knife should have no issue cutting through the buttery soft texture.

Grain fed, each bite will linger longer than the current train problems in Singapore. As always, there is a choice of butters and a yummy black peppercorn sauce to go along, but seriously, the beef is so good you really don't need any.

Bone In Tenderloin

If tenderness is your thing, the bone-in tenderloin is even more buttery soft than the striploin. To be honest, I am always inclined to the striploin cut, but this time, I am utterly besotted by the beautiful texture here. And maybe the bone-in gives it more beef flavour than the usual filet mignon. Either cuts will satisfy the steak fan here.

Maple Sweet Potato Fries

Just as delectable, the newly minted Maple Sweet Potato Fries should serve as a rehabilitating alternative for substance abuse, for it is even more addictive than crack. Uh, that is, if I ever had crack.

That smokiness recalls the best smoked meats, and the bittersweet notes from the wonderfully caramelised syrup coats each stick perfectly that it is illegal not to have another one. And another one after that. And another one ... you get the idea.

Truffle Cauliflower Mash

The sides at Morton's are as as good as their mains, and this truffle mash proves that point more than adequately. Creamy, toasty and a lovely crusty finish from their broilers means you can't get a cauliflower mash as smashing as this one here.

Chocolate Cake

American desserts are all about richness and indulgence, so utterly indulge yourself into this glorious chocolate cake. It is rich, that goes without saying, but it is the American way. Big, classic and ultimately delicious.

It seems that whenever I step into Morton's, they can do no wrong. Even with menu updates and little tweaks here and there, the experience remains the same. Attentive service, classic decor and tasty food that will never go out of trend.

And thank goodness, nothing pretentious. No need to return any french tyre stars here, for Morton's is all about savouring greatness in cooking and tradition. For that, it is the Chanel and Hepburn of the culinary world.

Morton's Steakhouse
Mandarin Oriental Hotel
Fourth Floor

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