Morton’s The Steakhouse, The best steak anywhere!

IMG_0197Morton’s The Steakhouse has been around for almost 3 decades and opened restaurants all over the globe, but the vision remains the same. Quality. Consistency. Genuine Hospitality. And that was what I experienced with my party of 11. Reservation was made and we were pleasantly surprised when a manager brought us to a private room. To be able to dine with privacy and away from the bustling dining area, my first impression has been made. Evidently, this restaurant does not lack patrons at all. There was a moment of silence when we flipped through the menu. The steaks are pretty pricey, ranging from 100-200 SGD.  IMG_0198Lobster Bisque: We are pretty much fans of the Lobster Bisque at Jack’s Place, so we were not used to the version here. It lacks the  lobster essence and instead, carries a alcoholic after-taste. In my personal opinion, I’m definitely staying away from this the next time I’m here. IMG_0201Broiled Scallop: Scallop is a must-have-appetiser for me and Morton’s have done it adequately well. The concentrated flavour of the bacon goes exceptionally well with the fresh mild flavour of the shellfish. Although the scallop is cooked longer than I’d preferred, it is still succulent and mouth-watering.
IMG_0208Centre-Cut Prime Ribeye: One of the fattiest cut, the steak is also aged for 23-28 days. In other words, the steak will possess a greater concentration of beef flavour, and much more tender as well, due to the breaking down of the connective tissues by the beef’s natural enzymes. As the photo simply shows, the beef is not served in any accompanying sauce. Instead, straight from the searing grill and into the plate. This only means that the steak is indeed delicious on its own. I cannot agree more on this. A tip for anyone ordering a steak at Morton’s; the portion is humongous for the appetite of an Asian. A 8oz Filet Mignon alone will have you struggling at the end, so do request to share your steak. IMG_0215Sauteed Spinach & Button Mushroom: This has got to be my favourite sides of all. Both mushroom and spinach are cooked to perfection, well-seasoned and extremely addictive. If only I could have a second tummy for another bowl of this. IMG_0224Chocolate Souffle for Two: Do not be alarmed when the dessert arrives on your table. This soufflé is indeed for two, or more. Especially after soup, appetisers and the steak, you would definitely need a group. The first soufflé that I’ve tasted. Airy, light, sweet, but not too over-whelming. IMG_0228Morton’s Legendary Hot Chocolate Cake: Warm, velvety-smooth melted chocolate encased within moist chocolate cake. Mildly sweet with a tinge of dark chocolate bitterness. This dessert is indeed legendary.

Morton’s The Steakhouse
Mandarin Oriental Singapore
Fourth Storey
5 Raffles Avenue
Marina Square, Singapore

Opening Hours:
Monday – Saturday: 5.30pm – 11pm
Sunday: 5pm – 10pm
Tel: +65 63393740

Ssikkek Korean BBQ Restaurant

Making a Quick Statement

The Hallyu wave have gotten our locals going gaga over K-pop, K-drama, K-variety and even Korean style BBQ. Ssikek was one of the first few to start gaining popularity with us food lovers. A variety of meat such as beef, pork and chicken are provided buffet style for diners to grill over a hot iron heated electrically. What this restaurant lacks is smoke suction systems and a boss that delegates responsibilities. Despite a less-than-efficient service,

We Recommend: Garlic Chicken (The beef seems somewhat bland to my liking. I miss the black pig grill in Jeju island.)

Ssikkek Korean BBQ Restaurant
United Square
101 Thomson Road, B1-15/16/17
Singapore 307591

Opening Hours
Weekdays: 11.30am to 2.30pm (Lunch)
5pm to 11pm (Dinner)
Weekends/PH : 11.30am to 11pm
Tel: 6254 8123


Blisshouse Theme Restaurant

Making a Quick Statement

One of the few theme restaurants in Singapore, Bliss House carries a Garden of Eden theme. From intense floral decorations to fake grass carpet, the setting is perfect for mini wedding celebrations or private parties. The restaurant serves European cuisine from tapas to pasta to meat mains.

We Recommend: Diver’s Scallop for appetisers
They sear the scallops perfectly, it leaves you wanting for more.

Blisshouse Theme Restaurant
6 Eu Tong Sen Street, #03-21,
The Central, Singapore 059817

Opening Hours
Monday – Sunday
Tel: 6225 5532

Lady Antoinette has arrived.

IMG_6241Antoinette comes from the name Marie Antoinette, the last queen of France, who was famous for her lavish and luxurious living. As the name suggests, the menu of this cafe pivots on French cuisine, particularly Parisian patisserie. Delicate, well-crafted cakes and pastries sit behind squeaky clean display glass panels, tempting shoppers that walk along the corridors. So what makes of their brunch menu?
IMG_6233Classic Eggs Florentine: Toasted brioche, wilted spinach, Serrano ham and Hollandaise sauce, this dish is arguably the cousin of Eggs Benny. All the ingredients complement each other resulting in a heavenly combination of flavours for each bite. The poached egg is done perfectly, yolk oozing out at the cut of the knife. But the star of this dish has got to be the Hollandaise sauce. Creamy and well-seasoned, this is one of the best sauce that I’ve tasted so far. IMG_6240The cafe is furnished with posh tables and chairs, and adorned with intricate ornaments, giving diners a lush and luxurious dining experience. Wouldn’t it be great to dine like the queen?

Mandarin Gallery
333A Orchard Road
Singapore 238897

Opening Hours:
11am to 10pm (Last order 9pm)

West America Travelogue: Bacchanal, Old Fisherman’s Grotto

To finally travel to the states was like a dream come true. After being westernized for my whole life, I was eager to check out the sights and sounds for myself. More importantly, have a taste of American food. From burgers to fried chicken to their famous buffets, all the episodes of Hell’s Kitchen and MasterChef have intrigued my taste buds. So the only thing left now is to try them for myself in West America. With only 10 days and on a guided tour, I know my choices maybe limited in variety and number, but I did the best I could. I’m happy to tell you that my palates, and my tummy, flew back home extremely contented. IMG_8023IN-N-OUT: So much talk about this burger chain when they brought a pop-up event to Singapore and the burgers were sold out within minutes. The tour guide gave us the option to choose between Chinese fast food, Panda Express, or IN-N-OUT. My family of 8 were unanimous and the only group in the tour to brave the long queues for some real American burgers. Like the saying, fortune favours the brave. The buns were slightly greased but soft to sink your teeth in. Beef patties are juicier and fatter than our local burgers. The combination of onion, lettuce, tomato slice and American Cheese is just instant fireworks in your mouth. The flavours are different yet complement each other in a harmonious fashion. I don’t think I’m going to eat burgers from Ronald anymore.
IMG_7571Fried Chicken (Disney Land): Through the education of Gordon Ramsay’s television series, I’ve learned that fried chicken is THE dish of Southern United States. Crisp well-seasoned skin, rendered of excess fat, is a mark of a well made fried chicken. A true Southern fried chicken is absolutely a notch above the ones they serve in our local KFC stores. The chicken parts are larger in size but yet tender and moist. The batter carries a special herb flavouring that is hard to find in our sunny island.
IMG_8544Once upon a time, my family sat down in front of the telly and chanced upon a food documentary. It was doing a countdown on the top buffets restaurants in Las Vegas. At the end of the episode, we were all salivating. And from then on, we had a mission. That is to try at least one buffet restaurant in Las Vegas. After a quick research on the internet, my family of 8 marched towards Caesars Palace’s Bacchanal, with open minds and empty stomachs. A name that suggests ‘a wild and drunken celebration’, the restaurant aims to live up to its name with a exciting array of 500 different dishes by 9 different show kitchens: Mexican, Italian, Chinese, Japanese, American, seafood, pizza, deli (including soups, cheeses and charcuterie selections) and desserts. We literally stood jaw-drop for ten seconds in amazement at the sheer size of the restaurant and another ten seconds to decide where to begin. It does not help that the newly refurbished restaurant has a modernized and edgy interior design that spells posh yet cosy at the same time. Technically, the only motto I have when dining in a buffet restaurant is to lay off the starch. Which means less rice or noodles. However, I also recommend Singaporeans to lay off the Chinese and the Japanese kitchen. We know we can find such dishes with better quality back at home. Personally I favoured the seafood and carving station.
IMG_8534Buffet (Bacchanal, Las Vegas): This was my plate only from the seafood section. Tasty, succulent and fresh, no wonder the seafood section has the longest queue. 
IMG_8846Weeks before I was due for this trip, I had a slight inkling of what to do or eat in my trip. From what to buy at the three different factory outlet stores to the places to dine. That includes Old Fisherman’s Grotto at Old Fisherman Wharf, Monterey. A seafood, steak and pasta restaurant that is highly decorated with accolades and awards, their award winning Clam Chowder is a must try. In addition, this restaurant boasts a stunning harbor view, offering diners an unique dining experience. Do not be surprised if you were to walk into the restaurant filled with Singaporean tourists. With a 50-year legacy, this restaurant seems to be the best choice for tour agencies.
IMG_8821Original ‘Monterey Style’ Clam Chowder (Clam Bowl): Old Fisherman’s Grotto is the originators of the world renowned chowder. If that does not convince you enough, the restaurant’s dish is also named the Best Clam Chowder in Monterey County this year. Available in three serving options, the clam bowl serves a generous portion that is enough for 2-3 of us. And indeed, this is the best clam chowder that I’ve tasted. Creamy, rich in flavour and exceptional in taste, a hearty bowl of clam chowder definitely warms my soul, and tummy!
IMG_8824Original ‘Monterey Style’ Clam Chowder (Sourdough Bread Bowl): The only difference is in the serving bowl, yet this might appeal more to the males. The relationship between bread and soup cannot be explained and it is poison to diners who do not know the limits to their appetite. The soft sourdough bread goes remarkably well with the chowder and tempts patrons to overeat. IMG_8828Baked Abalone: Succulent, cheesy, nothing can go wrong with this dish. However, if you really want to get a taste of Monterey Bay’s fresh seafood, order crustaceans instead.
IMG_8841Half Dungeness Crab with Calamari: Where do i start for this dish? The golden brown calamari or the bright orange dungeness crab. Crab lovers will be pleased to prise open the shell and dig out the meat using their bare fingers. Abundant crab meat that makes flower crabs and mud crabs pale in comparison, it is cooked perfectly and tastes delectably fresh and sweet. Not to forget, the accompanying drawn butter gives the crab a lifting fragrance. Calamari is not over done, crunchy and well-seasoned.
IMG_8843Baked Half Lobster: Do not be fooled by the small piece of meat that this half lobster has to offer on its tail. Look carefully, and you will notice the gargantuan pincer. Cracked open, it reveals a generous piece of fresh juicy pincer meat that does not stick to the shell. With a squeeze of lemon and a dab of drawn butter, my tastebuds are good to go.