Mmmmortons!

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DC and I had a special occasion to celebrate and celebrate we did! We dressed up and went to Morton’s for a blow out meal. The onion bread that started our dinner was an omen of things to come – see how huge it is? We only nibbled a  bit of the soft bread while waiting for the typical show and tell that the menu was about.

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Already being forewarned that we would eat until we couldn’t eat no more, we shared half a dozen fresh Pacific oysters ($36.50) to start. They were fresh and sweetly briney, going very well with just a squeeze of lemon juice and less well with the cocktail sauce and grated horseradish. The saltines – crackers in cellophane packets – were an inexplicable, yet totally American addition to the appetisers.

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Then came the mains. DC was rather restrained (!) and went for a 400g double cut filet mignon ($97). Sorry for the poor lighting in the picture, but look at how high the steak is. It was done nice and rare. While a very tender cut, it wasn’t the tastiest I’ve had. Perhaps in aging the meat, all the blood is drained out and a lot of the taste is gone. Either that, or my main stole the show.

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When the server showed us the live Maine lobster ($50 per lb) in the menu demonstration, I knew that I was destined to have it. It was 3.5 lbs and was baked in butter. They even gave me a bib so that I could get cracking! This was lobster like I’ve never had before. I never really understand why people like lobster so much, because I’m such a fan of the tender, sweet flavour of crab. This lobster was incredibly sweet, tasting of the sea. It was firm and full of flavour, needing only a dab of melted butter at first, then a squeeze of lemon as the richness of lobster and butter began to sate. The head bits were the richest parts of the lobster, and the best part was that it could be eaten with a spoon. The lobster was amazing, huge and way too much for me. I gave up after eating half the lobster tail and a chalky tasting claw (weakest link). DC had to help with the rest so that I could have room for dessert.

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We finished off the meal with a slice of key lime pie, compliments of the restaurant. The custard part was tart and incredibly sweet, for once the cream was an absolute must so as to cut through the sweetness of the filling. It was a fitting end to our calorie-laden and very American dinner.

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At Morton’s, the service is impeccable. People come here for celebrations and the staff do their best to make everyone feel like it’s a special treat. In fact, it seemed that half the restaurant was celebrating birthdays. For us, the staff went all out to make sure we were OK (three different staff, from the manager to our own server asked if the food was fine and that we were having a good time) and even printed out a menu with our names and a congratulatory message on it as a souvenir. As an overall experience, Morton’s, while terribly expensive, is worth the while, simply because you and the food are the stars for the night.

Morton’s
Mandarin Oriental Singapore
Fourth Storey
5 Raffles Avenue
Tel: +65 6339 3740

August in China: A Village Market

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We were delighted that our visit coincided with market day. The market comes round to this corner of town every eight days, so it was a lovely bit of fortune we had. There were lots of villagers from all over coming here to stock up on necessities and buy and sell livestock.

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Bird flu or not, I was delighted to find a makeshift stall selling chicks and ducklings. Some of these chicks were so energetic that they managed to hop up onto the wire mesh in an attempted escape. The stallholder would simply toss them gently back to join its brothers and sisters.

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There were lots of ducklings of various ages on sale. Some were just a few days old and the older ones about a week or so old.

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They were packed into rattan carriers for transport back so they could be fattened nicely back on the ponds.

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The fruit stall was very popular. There were plenty milling around tasting the watermelon, bananas and grapes. I loved the grapes there. They were like none I’ve tasted before. These were huge, round and bursting with wine flavour. Sure, they had seeds and tough skins that had to be peeled or spat out, but the extra tannins only added to the tart, yet honeyed muscat flavour. I still dream of those grapes. Even the over-priced Japanese grapes couldn’t compare to these.

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Of course, we had to do more than just buy fruit. We ended up buying a live chicken for dinner! The stallholder was taken aback that these silly tourists would buy a chicken. Ours cost us the princely sum of ¥17.40.

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We carried it thus trussed-up all the way back. Willy happily toted it most of the way, basking in the astonished double-takes of passing villagers. It made a slightly tough but absolutely delicious dinner.

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