Recently relocated to Club Street, boCHINche boasts fabulous Argentinian food in a stylish and elegant setting. I fell in love with the stretch of bar that met my eyes as soon as I stepped in to the restaurant.
Being a cook myself I love watching the artistry of chefs at play in open kitchen concepts, so this appealed. Not realising that there was a further space beyond, I was shown to a cosy corner that seats 30 or so pax comfortably.
The thought of a private event struck me immediately. This would be perfect for a special occasion. Friends would have to like meat though, as I was in an age-old steakhouse albeit with a new menu.
boCHINche’s menu started with an Argentinian spring roll (pictured below) filled with pig’s ears, Jalapeno, piquillo, scallion and coriander in a brown miso mayo. Off-putting to some but definitely of great intrigue to me.
Expecting a bit of crunch, these were delicious. I love trying new dishes especially ones from the country, in this case Argentina. My only foray into this cuisine was a restaurant I used to frequent when living in Sydney.
I was younger then and could go through the never-ending meaty courses. Today I was not so sure! Another starter that I would also say is a must-try was what we would call a curry puff in Singapore.
Empanadas have made a name for themselves and these were totally awesome. While there were four varieties on offer I made a beeline for the most famous street snack – provolone, smoked ham, sweet confit onions and pimento.
Paired with a Rutini Torrentes, this fruity white wine was deliciously fresh with citrus notes. The Empanadas were something I would possibly take away as a starter for my dinner parties - something to store in the back of mind for now.
My favourite Burrata (pictured below) made an entrance accompanied by lacto fermented tomatoes. A fabulous combo as tart flavours complemented this creamy artisanal delight.
Not being much of a quail enthusiast I wasn’t expecting much from the next dish but lo and behold I was proven wrong. I personally think this was the best grilled quail I have ever tasted.
The salt-crusted roasted beetroot, crunchy roasted hazelnuts and tangy berries made for a divine sauce that promised to wow any patron. I thoroughly enjoyed this dish and would highly recommend this as a pre-cursor to mains. A few sips of the Animal Malbec which were loaded with notes of plums, cherries, blackberries and currants did the job!
boCHINche is a specialist in meats offering grass-fed beef imported from Argentina, Australia, New Zealand, USA and Japan. With a new dry-aging fridge that allows beef to be dry-aged in-house, I could tell the difference in taste.
Beef is typically dry-aged for 35 days or so using traditional methods, after which steaks are grilled over wood and charcoal. It’s hard not to be a beef snob after eating such superior quality meat but there you have it. I admit I have become one.
I tried three varieties of steak – rib eye, sirloin and vintage Galiciana striploin. Priced at $65 for a classic Argentinian 300g rib eye, I felt this was good value for the quality I was chewing on.
So tender with my favourite taste of marbling in this cut, I was in heaven as I sipped a Siesta Cabernet Sauvignon 2014. On to the Australian 300g sirloin, also well marbled.
The stunner of the night at boCHINche was the $140 Galiciana striploin which hailed from the hills of Gippsland. With bone-in and dry-aged for 38 days, this breed originated from the Galician Region of Spain.
Head chef Fabrice Mergalet was obviously a true perfectionist for his refreshed menu certainly hit the spot with so many varieties of flavour and ingredients.
To accompany these delicious meats, a roast cauliflower side with pine nuts, raisins and pistachio pesto. Not to forget the grilled heritage heirloom carrots, spices and caramelised walnuts.
These would be delicious as mains for non-meat eaters! In fact through the entire menu while boCHINche seemed to ooze meat, vegetarians would be fine to dine here too.
Image Credit: Ojo de Bife Rib Eye Steak ARG 300g
I had come to the end of my meal where dessert usually shows itself as being the icing on the cake. Refreshing to the palette, I look forward to this part of the meal as much as what has come before.
An espresso martini crème brulee with brown sugar ice cream made a grand entrance with a crackle top that got me excited. Love that burnt sugar! This was my pick over the white chocolate cheesecake served with fruit, crumble and milk ice cream.
My suggestion to meat lovers would be to reserve a table at boCHINche for you will have a delightful meal paired with gorgeous Argentinian wines, all reasonably priced for the quality presented, in a stunning setting.
What else could you ask for?
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)
