Atout Wet Aged Steaks

Atout, the new incarnation of the long-standing Au Petit Salut at Dempsey, has breathed new life into the space with Chef Patrick Heuberger at the helm, formerly of Les Bistrot Du Sommelier. The menu at Atout emphasizes charcuterie, cheeses, salads, and large sharing plates, but it's Chef Heuberger's expertise in steaks that steals the show. Thanks to my dining partner who is a regular, we were treated to the rare wet-aged steaks, a culinary gem from the chef's days in Hong Kong back in 2003, using the same cuts ever since.

The steaks were an absolute delight—juicy and charred, showcasing tantalizing boeuf supérieur flavors that easily rank among the top three steaks in Singapore, alongside Bistecca Tuscan and Tomahawk. I would return to Atout for the steak alone. Being one of the few establishments in Singapore offering wet-aged steak, I eagerly seized the opportunity to indulge. Chef Heuberger's finesse with the very same cut from his Hong Kong days catapults Atout into the top tier of French bistros.

The bread served at Atout was excellent, although we were surprised to discover an additional charge for butter—$3 for bread and $0.50 for butter, a first for us in dining experiences.

To complement our meal, my companion brought two extraordinary bottles: a very rare white Châteauneuf-du-Pape and a Margaux bursting with rose notes. We rounded off the evening with a Moscato d'Asti, a perfect choice for dessert.

Atout, meaning 'asset' in French, is undoubtedly a treasure for French expatriates craving traditional specialties like Andouillette sausage and black pudding (and they say the Chinese eat strange things), alongside a variety of other French delicacies. While I didn't sample the chef's French specialties on this visit, Atout has firmly secured its place on my list for future dining adventures.

Our meal for three, excluding the sublime wine brought by my companion, totaled $1500 — an investment well worth the exceptional culinary experience.