For a great big fat steak there are few places in town better equipped to deliver the goods than Morton’s. Everything here is enormous from the waiters with their boisterous personalities and ready-to-go jokes to the truly massive servings sizes—even their “small” steaks are a substantial feed at 10 ounces. The fresh new interior of the restaurant makes the space a lot sleeker and airier. Although their prices are expensive, the restaurant encourages a relaxed and enjoyable atmosphere. And the food is tremendous. Every steak cut we tried was magnificent from the smaller Oskar and single cut fillet mignon to the larger bone-in rib eye and New York strip, each was cooked to perfection. We highly recommend their side-orders of potato hash and creamed spinach too. And if there’s room for dessert, the eye-goggling chocolate soufflé and the crème brulee didn’t disappoint either. For a quality cut of meat Morton’s is hard to beat, and the exceptional service doesn’t hurt either.
Have you tried the Single Cut Filet Mignon? It’s one of I-S Magazine’s 50 things to eat in Singapore before you die (2010).
