40C Harding Road
Singapore 249548

(open in Google Maps)

Sunday:
Closed

Monday:
11:30am - 11:30pm

Tuesday:
11:30am - 11:30pm

Wednesday:
11:30am - 11:30pm

Thursday:
11:30am - 11:30pm

Friday:
11:30am - 11:30pm

Saturday:
11:30am - 11:30pm

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Reviews

From the Burpple community

The Angus ribeye steak with yellow kampot pepper was the highlight of our meal! We requested for our steak to be cooked medium-rare so that it would not be too tough and indeed, Atout cooked it to perfection! 😁 The beef was tender on the inside and slightly fatty at the surface, which made for a tasty (and rather unhealthy) dish.

The outside of the steak was covered in pepper, which provided a very slight spicy taste which contrasted well with the inside of the beef, which was salted. Atout also offers the original pepper crust, which is a spicer version of the yellow kampot pepper. However, we chose the yellow kampot pepper as we did not want the spiciness to dominate the flavours within the steak. Even though this was priced at $95++, we were very satisfied with the dish. The portion is a little large, so it would be great to share this (and the cost) amongst three or four persons.

Do make a reservation as the restaurant is bound to be full on a weekend! In addition, you may wish to note that the food may take some time to be prepared, so you may not want to dine here if you are in a hurry. 😅

We also ordered a duck leg confit, which we thought would be outstanding since it would be a staple at any French restaurant. The duck confit, however, was rather average, although it's main selling point was that the skin was really crispy and the inside was really tender as well.

Nonetheless, there are many other dishes at Atout that you should be spending your $40++ on since there are quite a few other restaurants in Singapore serving very decent duck confit at a more affordable rate.

Braised kurobuta served in a steaming hot gravy containing a tinge of red wine - just the right dish for a rainy day! The pieces of pork cheeks were awesome, as they were really tender and bouncy, and they also had the right balance of fatty and lean portions.

The broth was also really flavourful, and it was likely simmered over a really long period of time. We suspect that there was some red wine added to the broth, as there a slightly tannic aftertaste to it. This added a pretty nice contrast to the usual saltiness of such a broth. The claypot also includes carrots and baby potatoes, which go well with the gravy and ensure that the dish would not be too mundane with only meat and gravy.

The dish costs $42++, which is about the average price amongst the restaurant's offerings, but we encourage you to try this dish if you are looking for an item with pork at Atout!

Chef Patrick Heuberger is very talented, and that’s why atout is one of the best bistros in Singapore. To really appreciate the good food here, go à la carte. The lunch menu, while reasonably priced, doesn’t include some of their better dishes.

2 Likes

Chef Patrick Heuberger is very talented, and that’s why atout is one of the best bistros in Singapore. To really appreciate the good food here, go à la carte. The lunch menu, while reasonably priced, doesn’t include some of their better dishes.

1 Like

This came beautifully plated with strawberries, strawberry sauce and blue pea flower (bunga telang) used for colour in a way I had never seen... Yup I admit I ate the flowers too.

I went there for the S$42++ weekday lunch set, a S$48 variant of which is available on weekends. For cake lovers there is an afternoon tea set for two, from 3 to 5pm daily this month of Sep 2019.

2 Likes
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