Dead Cow Society at Morton’s Of Chicago at The Oriental

collageThis blog loves steaks. It has been 6 years and this blog has not made it to Morton’s, the Babylon of Beef in Singapore. The last serious attempt was thwarted by the ban on US Beef in Singapore. And when the ban was lifted, there was a long wait for their stock of non-US Beef to run out.

So it was with great anticipation and excitement when the Dead Cow Society finally herded itself together and managed to make reservations at the Mecca of Meat.

No visit to Morton’s is quite complete without a visit to the Morton’s bar with its wide selection of Martinis. Of course, that’s not the real reason to go there. The real reason is the free roast beef sandwiches that gets distributed from 5pm to 7pm every weekday. It’s a great way to end a long day. Warm slices of roast beef between warm buttered-bread, believe me, those sandwiches are to die for.


This blog was there when the bar decided to launch a new range of Tequila and citrus fruit-based Martinis. I had the Cosmopolitan. It was great.

The (very small) entrance to the restaurant is fronted by a door that looks suspiciously like a fire-escape. Once inside, you are immediately teleported into a mid-sized restaurant with warm cozy-lighting. Members of the DCS noted that there was difference to the other Morton’s they’ve been to in parts of the US. This prompted an amusing comparison to McDonald’s (the great tits of America, according to Stephen King).


As it was near Valentine’s Day, this blog noted a lot of gift exchanges that included an engagement ring at a table. The girl [insert Rocky’s Theme here] accepted. Well done!

Speaking of celebrations, the wine list at Morton’s is comprehensive and impressive for a steakhouse. They know their food and which wines go well. The prices were a tad high and the corkage (non-negotiable) is (was?) $60+++ per bottle. Seeing as how we brought some really good wines, we thought that it was better to pay the corkage than get a bottle.

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I was impressed that the wine sommelier knew his stuff. Which wines were supposed to be decanted, which had to be filtered, which such be drunk immediately and so on. Not many who hold the title at restaurants bother to do this now. There’s something very old-school about using a candle to pour wine that warms the heart.


And no trip to Morton’s is complete without the ever-entertaining presentation of the highlights of the restaurant. This is done by the very friendly service staff who took our oohs and ahhs without breaking stride.

The way she held the Asparagus reminded me of someone who might be very interested in coming (har!).

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Everything was huge! In some cultures – this is a blog; accuracy, schmecuracy – the Broccoli would be known as a small tree. And the potato… well, way to go, Idaho!

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While the wines were being prepared, I went looking at their kitchen, hoping to see just how they cook their steak. The Chef was very busy and grunted his permission as I asked to take some shots.


This blog has rarely seen so much meat being prepared on such a scale. They way they can remember how each individual steak is to be done is amazing.


Man, I gotta get me one of those grills!

We finally got the Broccoli, wild mushrooms and the huge stalks of Asparagus (Asparagi?) as our sides. Sadly, the potato was deemed too much of a filler.

They were all good. The wild mushrooms in particular, sauteed with mild garlic, it was quickly polished off. While most men avoid Asparagus for reasons such as this, we all enjoyed the steamed Asparagus.

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We all started with their famous Crab Cake. This is a huge cake with an entire crab’s worth of meat in it. It came with a generous serving of lemon and mayonnaise. It was very sweet and delicious, as all good crabs are, with the lemon and mayo giving a nice creamy mouthfeel.

The garlic bread that they brought to our table was also excellent. Soft, warm and buttery with a delicately sweet garlic aroma. Despite our warnings (to each other) that it will spoil our appetite, it was polished off.

There was also the Lobster bisque which I thought looked very interesting and was really fragrant as the scent wafted to me from another table.

Crab Cake

Choosing a steak in Morton’s is very difficult. At least for me. I was torn between the porterhouse (for two persons actually) and the ribeye. In the end, I chose the ribeye with bone-in with the belief that the bone actually makes the ribeye more flavourful and tender. One chose the New York strip because he wanted a beefier and chewier experience.

I also had mine more charred on the outside. For the inner caveman in me, as one DCS member astutely put it. Anga-bunga, more good fire make meat.


And oh yes… it was very very more good. This is what a good steak should taste like. With a strong beef flavour accented with the charred crisp surface and sweet sweet interior. The kind of flavour with a depth that lasts a long time.


Comparisons with other restaurants were made, but by far, Morton’s deserves its accolade as the best steakhouse in Singapore. Some people may balk at the cost of a steak, but truly, you get what you pay for here. The quality of the beef is superb as is the size of the steak, which is very satisfying.


There was a choice of different condiment and sauces like Bearnaise, Hollandaise and different types of mustard. I prefered the Hollandaise which was a little more tart (of course it is) than the creamier but flat-tasting Bearnaise.

Finally, dessert. At Morton’s, dessert is a two-person affair. The choice was easy for us: Souffle and Chocolate Cake. While the cake had a molten dark chocolate centre from Godiva Chocolates, I was not impressed. Perhaps after such a heavy meat course, the chocolate cake seemed weak by comparison.


However, the Souffle was different. It came wobbling like a wobbly mushroom. What attracted me to it was a huge bowl of Sabayon to go with the Souffle.


Both were so soft that it was hard to tell where the Souffle ended and the Sabayon started. It was absolutely wonderful.


Service at Morton’s was warm, friendly, efficient and knowledgeable without being pretentious or obsequious. The setting is very comfortable, the booth seats are perfect for couples and there are private rooms for private parties. For people who do not take meat, there is always the seafood option which is mainly grilled Salmon or Lobster. In fact, I saw a table of four all having lobster. Something worth looking at. Prices are high, but reasonable considering the quality of the meat and the size. Those on a budget can try the porterhouse steak meant for two and really, the dessert is meant to be shared; I cannot picture anyone finishing any of the desserts alone.

This blog certainly got his meat fix for the month that night.


Posted on 1st Mar 2007 in Dead Cow Society, Food and Drink, Meat


There Are 5 Comments


thehungrycow commented on March 8, 2007 at 1:13 am

Wah, after all that fantastic beef, I would be one very happy cow too. Haha.


visinv commented on March 9, 2007 at 1:39 am

hmm…. Is Dead Cow Society sounds interesting… The beef? Drool……..


bottomless pit commented on March 19, 2007 at 11:23 am

Hi i, thanks for the great post on morton’s! i was just there this past weekend and had a prime rib. It was good as usual but i wasn’t impressed with the service compared with my previous visit there last year. I believe they do not use Godiva chocolate for the cake anymore …. It used to be called the Godiva chocolate cake but has since been changed to Morton’s legendary hot chocolate cake…and the server kindly told us they no longer use Godiva chocolates.Keep posting!


ivn commented on March 20, 2007 at 10:20 am

@bottomless pit: Thanks! I didn’t know that about the chocolate cake, but then again, I wasn’t too impressed with it as I was with the souffle.


Ivan commented on March 24, 2007 at 3:57 pm

@thehungrycow: Ummm… upon reflection, I think your comment is not a very happy one… For a cow that is. ;P

@visinv: Thanks! It’s just something we coined up after some very fine wines. 😉

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