Holding a bid - Morton's, The Steakhouse Singapore - Buy Reservations
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Morton's, The Steakhouse Singapore Reviews from The Last Year
Generally excellent as usual
Order Rib Eye and Prime Steak with both medium rare but the texture of the material is somewhat either overcook on the surface or the beef quality is not premium. The rest is fine with chick, salad and onion soup. Service is good and ambient is wonderfully.
Late but Great
We were staying at the Mandarin Oriental and were late back from the night safari. Room said open until 10.30 but was 10pm for service. The chef was just retiring but they gave us a good table. I ordered the 16oz ribeye. Gill the fillet. Fries and mushrooms and good old English mustard. Both steaks were excellent. Mine juicy and pink with the fat expertly cooked. I did not think I would finish it but so tasty all the way I did. I could have even used the lovely bread to soak up the juice. Gills fillet was just as good. Chips were the losers as the steaks were so delicious. I would recommend sharing the sides so not to waste the food and just enjoy the steak. Even being late to the restaurant service was excellent with most of the staff happy we were there. Good wine choice to complement the steaks. We had a bottle of white but I should have tried a glass of red.
Old school steakhouse experience, great food, expensive
This is a very old school experience, and that's not a bad thing - we were seated in a semi circular table and they pulled out the table to let us sit down, then pushed it back in, all very cosy. The wine list (according to my far more sophisticated dinner partner) is limited but the steak is great and the starters like oysters are very nice, including oysters rockefeller which I had never tried before. Overall a great night out, but very expensive.
Thank you Nemo
I went here just for a few drinks with my friends. I was entertained by Nemo and her cocktails were divine. You don't need to be here for the proper meal, even though you're here for the drinks are still ok.
Will return for the exceptional service
The steaks (i had wagyu) were done to my liking and I tend to be fussy about steaks. The porterhouse was huge but I found it a little tough (but we had ordered it well done). They also serve very good dessert and their service is exceptional.
Extremely disappointing for a re-opening in splendidly renovated Mandarin Oriental.
Service - awful. I properly booked Morton’s for a quiet Sunday dinner with a friend from overseas so we could have a nice catch up. I was interrupted 3 times by the waiter who seemed to be in a rush to get us through dinner, even though we were 25 minutes Esther than my reservation at 7pm. First time, I happened to be getting over a choke over a piece of bread. Instead of asking if I was alright (which both I and my dinner companion thought was why he came by), he asked of we were ready to order? Clearly not, and we asked him to come back. We ordered through another waiter. Then during our dinner, while we were deep in conversation, we got interrupted again by him. I told him I prefer to be served by someone else who isn’t in a rush. I fed back to the manager when he came by and complained about the waiters service, the interruptions. Then (unbelievably), when my wine glass was finishing, he interrupted us again to ask if I would like an another glass. He literally cut us off our conversation for that?! Then I said not now, thinking he’d let it go, to which he relentlessly asked: could he remove my glass then??!! Food - mediocre, limp meat. We preferred the Porterhouse, but neither side of this was pleasing. Soggy and no crisp. The Morton’s salad was like Lawrey’s without the spin. Potatoes Au Gratin and saturated mushrooms were good. Soufflé and a better- trained waitress saved the evening.
Bad sommelier lost a loyal customer
The "sommelier* or whatever he was, elder western gentleman, was extremely dispassionate and clearly did not care about the quality of the wine he served. We ordered a $400 bottle of wine and the label was off, (we commented on it but he shrugged it off, literally shrugged) the wine was flat, but he didn't notice. We still took it because it wasn't spoiled, but it almost was. The "sommelier" gentleman never bothered to even check the cork or smell it before serving it to us. Horrible. I used to go to Morton's 3-4 times a year and each time spend +700$ on wine, but I think you just lost a customer for life. Fire this "sommelier" if he was that, or maybe he was just a random person, we wouldn't know as he never bothered to even say hi or introduce himself.
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Holding a bid
By 👻 @ExhaustiveMilk80, 05/08/2024 7:52 am
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What does it mean to hold a bid? and how do you do that?
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Answer from 🍀 @GloriousSeed75 (05/08/2024 3:45 pm)
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Hi @ExhaustiveMilk80, to be able to hold a bid you must have either the key holder medal or concierge medal. Holding bids allows you to work on trying to secure the reservation without someone else getting it before you and filling it
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