The Place From Martin Road to Amoy Street and now to Club Street, the new space of Bochinche is much bigger than its previous space in a long shophouse layout. You get a clear glimpse of the open kitchen and grill, while the dining room is illuminated with natural light through a glass encased stairwell.
Helmed by head chef Fabrice Mergalet, the refreshed menu boasts lighter, brighter flavours and more varied protein options beyond its steaks.
The Food Argentinian beef continues to remain the core of Bochinche, though there is a renewed emphasis on high quality cuts of beef from around the world with a selection of grass-fed beef imported directly from Argentina, Australia, New Zealand, USA and Japan.
My meal started with the Burrata (S$29), fermented medley tomato, avocado mousse & orange cosmos. You get a plump artisanal Italian Burrata paired with a medley of lacto fermented tomatoes with avocado mousse and edible orange cosmos.
Can’t miss out on the classic Argentinian street snack, empanada. I had a new flavour, the Provolone cheese & smoked ham (S$5), confit onion, pimento & oregano.
Next up was the Quail (S$28) with salt crust roasted beetroot, berries, buttermilk, hazelnut & garden leaves. The texture of the quail is tender, and the accompanying ingredients like the salt-crusted roasted beetroot and berries adds to the refreshing bit of the dish and balance the meaty aspect of the quail well, complete with a rich buttermilk sauce.
The last starter I had was the Arg prawn (S$27), scallop tartare, “Bomba Arroz Verde” Manchego & Spiced Mix Leaves, where the arroz verde spots a creamy texture.
On to the meats, the beef here is dry-aged in-house, typically for 35 to 38 days, where steaks are grilled over wood and charcoal using a combination of cherry, apple and jarrah wood.
I had a mix of a few types of beef – Ojo de Bife | Rib Eye Steak | Argentina 300g (S$65/Wet aged), this is one of the juiciest cuts of the beef; Solomillo | Sirloin Steak | Australian 300g (S$65/Wet aged), A flavoursome loin cut of Australian beef; Vintage Galiciana Striploin bone in aged 38 days MBS 3+ | Australian 400g (S$140), where you get a rich, beefy flavour.
Some sides to go along with the beef include the addictive Hand cut chips “Provençal” (S$10), Roast Cauliflower, pine nuts, raisins & pistachio pesto (S$15), and Grilled Heritage Heirloom Carrots, spices & caramelized walnuts (S$23).
For desserts, I had the White chocolate cheesecake, seasonal fruits, crumble & milk ice cream (S$19) and the Espresso Martini Creme Brûlée & Brown Sugar Ice Cream (S$19).
Rants Be prepared to splurge at Bochinche.
Will I Return Again? I love the new Bochinche space, and you can be promised of a good steak experience here.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
27 Club Street
Tel: +65 6235 4990
Monday to Saturday: 12pm to 10:30pm
Closed on Sundays
Ranted by The Ranter