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Atout Singapore Yelp Reviews
Latest Reviews On Yelp
4 Reviews
0 Replys |
Went to a business dinner here and was AMAZED.
Easily one of the top restaurants I've ever been to in the world. Chef Patrick came out to discuss the menu and make recommendations before we ordered. The dishes were served family style so I was able to try many different items and all were delicious. The deserts were mini works of art and did not disappoint. Not sure when I will be back in Singapore but rest assured, I will eat there when I am.
Be the first to ReplyGreat pate and rilettes! .
...as one would expect from the former Bistro Du Vin chef. Everything we tried was tasty. The service was also great, got there on a Friday with no reservation and did their best to accommodate us, first inviting us at the bar upstairs for a drink and a small bite, as we were waiting for a table. Amazing! Will definitely be back.
Be the first to ReplyChef Patrick Heuberger has taken over the old Au Petit
Chef Patrick Heuberger has taken over the old Au Petit Salut, and he has lengthened and broadened the menu, and improved on the honest cooking. The food is very good and portions are generous, so a large group would gain by sharing appetisers. The charcuterie dishes (duck rillettes, pâté en croûte, beef tongue) are commendable, but the pig brain is really outstanding. Among the mains, the mustard rabbit is superb, and the stuffed quail is also scrumptious. Service is pleasant - chef Patrick regularly visits the dining room, and the French maître d' is very helpful in recommending dishes or unusual wines. The only bémol is the local staff - friendly but blurred. For instance, for our 'tah pow' they didn't pack the excellent sauce (there was an abundant amount left) and forgot to give it to us!
Be the first to Replya tout i am not but touting them, i am!now, more about
a tout i am not but touting them, i am!now, more about Ah-too?old location, new branding?new restaurant, veteran chef!for those who have dined at au petit slaut before, you will be very familiar with the layout here, perhaps a little more chillax now than before.menu is more varied but you will also notice a similar slant to it.they have been rather packed since their opening and that i think has stretched their service team to the brink of inadequate service.if you can bare with, slow..............service then your palates will be in for a treat!i would much rather have my bread basket filled with toasted bakes but they were good enough for the duck rillettes that i ordered as a starter and both were in fact good to eat even on it's own.a taste of the frothy lobster bisque with give you a cappuccinoess lightness contrasted with the depth of a strong, hearty, crustacean creamy base layer.the white asparagus, that will incur a supplement, fulfilled it's aphrodisiac role more than a gastronomical one.the main i had was a crispy black pudding and it transported me back to that very day in edinburgh when i first laid tongue on it!but now, to a much desired end result.gastronomical heaven in black and i'm definitely going back!it may not look like much but the perfect crisp gently peels away to reveal a soft, smooth, vulnerable, delectably minced mix.it's not gamey at all, no repulsion whatsoever, just pure attraction!simply seated on a bed of apple sauce to further tickle the palate.the oven roasted french chicken with 40 garlic came steaming hot in a claypot.just be careful not to burn your most valuable asset whilst eating!again, it does not look like much but the tenderness of it all will justify your decision to share this with another(only available for two pax).so maybe come in a bigger group and indulge.i'm not a big fan of tenderloin cut but if you must have your beef and eat it.pay the +$10 supplement and steak out!as it is a three course set lunch for $42++, be sure to pace yourself suitably for the sweet ending.in my case i had the truffle brie, not sweet but sweet!i guess they have to think about some crackers to accompany it?all you get is a singular slab of it.well, i don't really care to have any but am just used to all the condiments that come with my cheese plate most of the time i order one.otherwise, head straight for the super dark chocolate pot!it's 70% and a thick mousse in texture.there is a reason why it is their specialty!having cut his teeth elsewhere with various experts in their field, patrick has come back stronger and it shows in their food.i think his personable ways will be the trump card and further his chances of success with atout!
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