MORTON’s was really good in 1998 when my very good friend, Michael Donlon was the GM. Michael is one of the nicest and kindest people I have ever met and a true blue straight American like his uncle. Standards have dropped alas,and what displeased me a lot awhile back, and I have a memory like an elephant, is the waiter whose name always reminds me of Hi-Lo milk who demands tips when he does not get a big fat tip on top of the 10% service charge. C’mon, this is SINGAPORE, NOT New York so there is already a 10% service charge, capische! Also as observant gourmets have noticed, no more Godiva chocolate so what is the deal, cost cutting to make more profit or what??? And last but definitely not least, NO USDA beef, their unique selling point. Yes, you are right, Aussie grass fed beef is drier and not so nice as USDA corn fed beef. Scientific studies document this fact. So, make my steak Lawry’s, OK Jose! I have to go there tonight to do a tasting, I shall try to be objective and unemotional like Spock in Star Trek……
By the world renowned The Travelling Gourmet Dr. Michael Lim
Btw, I think foul mouthed Anthony Bourdain sucks. For those who want a Chef hero to emulate, try Heinz Beck, Michel Roux or Philippe Legendre, all Masterchefs and great gentlemen who I am honoured to call my friends. {:-)