After five years of calling its cosy corner on Amoy Street home, Singapore’s foremost Argentinian steakhouse boCHINche by local lifestyle collective Spa Esprit Group has moved out of one Chinatown dining enclave to claim its stake in another - this time along the popular Club Street stretch.
The new location boasts a larger dining hall decked out with a fresh look inspired by tribal design, an open kitchen and grill that flanks the entire length of the restaurant, and a refreshed menu designed by head chef Fabrice Mergalet to bring the ageold steakhouse experience to the modern age.
With a bigger location comes bolder ambitions as boCHINche continues to elevate the steakhouse experience in its new home. Ingredients, from trusted staples to regional specialties, are sourced seasonally from around the world to ensure the best products all year long. Modern cooking techniques such as sous vide, lacto fermentation, and infusions allow the kitchen to develop new dishes with unexpected ingredient and flavour combinations that draw inspiration from culinary traditions beyond Latin America, and across the world.
Beyond its prized steaks, lighter, brighter flavours and more varied protein options have been introduced to widen its appeal. One thing remains unchanged since day one - steaks are cooked using traditional grilling techniques over charcoal fire to achieve a lightly charred crust and smoky aroma that best highlights the natural flavours of the beef.
Easily spot the restaurant on 27 Club Street with its textured facade cladded in panels of rustic recycled wood pieces. Step into the space and immediately notice the difference as tribal design-inspired interiors exude an undeniable masculine elegance, contrasted with quirky, fun elements throughout.
A nod to soviet modernism design, clean, elegant lines of wood panelling, marble surfaces, and brass fittings are further accentuated with warm lighting in the 66-seater restaurant designed by the group’s creative director Jerry Sparks.
A long tabletop open kitchen stretches across the entire length of the restaurant into the dining area, where a glass enclosed stairwell illuminates the interior with natural light throughout the day. Large panels of dark red marble naturally streaked with black, grey, and white were chosen to resemble the texture of well-aged meat, and cut at angle to piece seamlessly across concrete grey walls.
Geometrically shaped lights add a fun, angular pattern throughout the space, while table legs are wrapped with colourful tribal prints and topped with pops of red and yellow.
Pre-meal nibbles come in inspired morsels packed full of flavours. Crispy Argentinian Spring Rolls pictured above (S$14) are filled with tender, richly flavoured chopped pig ears, cut with an aromatic mix of jalapeño, piquillo, scallion, and coriander.
While meats are the main event at boCHINche, a new selection of standout starters offer bright respite for those seeking a lighter touch for their meals. A plump, milky ball of artisanal Italian Burrata pictured above (S$29) is paired with a medley of fermented tomatoes that cut through each creamy spoonful with refreshing fizzy pops on the palate, dotted with avocado mousse and edible orange cosmos.
Venture beyond the traditional cuts of Argentinian ribeye and tenderloin into the richer marbling of a ‘Devesa' Argentinian grain-fed OP RIB (S$22 for 100g) – a recent addition with bone-in meats now available to be imported from Argentina. Solomillo (pictured above) (S$65 for 300g) features a flavoursome loin cut of Australian beef with beautiful marbling. Hailing from the rolling hills of Gippsland, Australia is the Bone-In Vintage Galiciana Striploin - main header image above. (S$140 for 400g), dry-aged for 38 days with a marble beef score of 3+.
Image Credit: Ojo de Bife Rib Eye Steak ARG 300g
A list of trusty sides can be ordered alongside the meats, such as the signature Hand Cut Chips “Provençal” (S$10), or colourful greens such as Roast Cauliflower, (pictured below) Pine Nuts, Raisins & Pistachio Pesto (S$15) and Grilled heritage heirloom carrots, spices & caramelized walnuts, pictured below (S$23). No satisfying meal in a steakhouse is complete without desserts, and boCHINche certainly doesn’t fall short here.
White Chocolate Cheesecake (S$19) delivers an interesting contrast of equally prominent sweet and savoury notes, its richness tempered with seasonal fruits and rounded off with milk ice cream and crumble, or have your post-dinner coffee, dessert and nightcap all at once with the Espresso Martini Crème Brûlée (S$19) with brown sugar ice cream.
a. 27 Club Street, Singapore 069413
s. www.facebook.com/bochinchesg
Delivery: https://shop.bochinche.com.sg
Opening hours: Monday to Saturday: 12.00pm - 10.30pm (closed on Sundays)
