We have to admit that when we’re craving for steaks, one of the few restaurants we think of is Morton’s of Chicago. Can you blame us if we’re hooked on its prized ribeye steak, done medium rare, or its utterly tender filet mignon, served medium well?
While these two steaks are enough to make us troop down to the restaurant; from now until September, there are more reasons to do so—their seasonal menu. But be warned, you’d want to come with a huge appetite.
A good way to start is with the hearts of palm salad, which is pretty much the only green option you’ll find in the seasonal special. It’s worth ordering as it comes in a huge portion and perks up the palate with its refreshing flavours from the watermelon, mangoes and fresh palm.
There’s also the slight bitterness from the arugula as well as some added crunchiness, thanks to the toasted almond seeds. The home-made honey poppy-seed dressing completes the whole dish and melds all the flavours together.
Another option from the starter selection is the grilled oysters with garlic herb butter, which is another knockout. Though the oysters are small-sized, each one packs a punch with its signature briny taste that’s complemented with the herbed butter and sea salt. We recommend sharing both appetisers so you can have more space for the mains.
There are two varieties of steak on offer. The first one is the 8oz American wagyu New York strip, which is one of the most prized cuts from the Snake River farms. It comes to you as a thick cut meat which is perfectly brown on the outside and pink on the inside. The meat is quite lean, but with every bite, you get to taste its rich and buttery texture with a hint of sweetness. It’s one memorable steak, that you can’t help but wish this to be part of the regular menu.
The next one is the bone-in filet mignon, which is equally delightful. It was offered by the restaurant previously, and has been reintroduced as a seasonal special thanks to its popularity with diners. You can tell why it’s in such high demand when you slice and see how the meat is just so fork-tender. And when you pop it in your mouth, you can feel the sensation of the meat seemingly melting in your mouth.
If you’ve still got a bit of space in your stomach, there’s the blueberry white chocolate bread pudding. Again, it comes in a huge portion and the fresh blueberries, white chocolate chips and bourbon white chocolate ganache on a thick and heavy bread pudding make it utterly sweet. Paired with the vanilla ice cream, a few spoonfuls may prove too overwhelming on the palate.
To tone down the sweetness, pair it with a glass (or two) of wine. Here, you can choose from over 200 labels sourced from the Old and New World. Whether you like it fruity, dry or full-bodied, the waitstaff can recommend you something that will suit your tastebuds and end your meal on a high.
Morton’s of Chicago | The Mandarin Oriental Hote, Level 4, 5 Raffles Avenue, S(039797) | Call 6339 3740 | Visit www.mortons.com