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Telephone
6235 4990
Introduction
Bochinche is an Argentinian Restaurant that sits in Martin Road. With 100 seats, Bochinche will offer Chef Diego Jaquet's signature dishes like braised pig's head croquettes and quince, grilled octopus with smoked leeks and more. continue reading
Opening Hours
Today
11:00 - 01:00
Mon
Closed
Tue - Thu
12:00 - 15:00
17:30 - 00:00
Fri
12:00 - 15:00
17:30 - 01:00
Sat
11:00 - 01:00
Sun
11:00 - 00:00
Payment Methods
Visa Master AMEX
Other Info
Alcoholic Drinks Available
Alfresco / Outdoor Seats
Open Till Late
Takes Reservations Details
Restaurant Website
http://www.bochinche.com.sg/
Signature Dishes
Braised Pig's head Croquettes and Quince Dulche De Leche Creme Brulee Grilled Octopus with Smoked Leeks
Review (7)
Level4 2016-02-25
46 views
Pictures are at http://thehungrybunnie.blogspot.sg/2015/09/bochinche.htmlWe really really really like boCHINche. The food is hearty; atmosphere is buzzy; service is warm - overall, a winning formula for the full-house most nights.Reservations at boCHINche are advised, especially if dining in groups of more than 2 persons. If possible, try to hit up the restaurant before 7.30pm on weekdays, the wines are $10 a pop till then - an excellent (and extremely affordable) way to unwind after a hard day's work.We love:1) Caramelized Pork Belly & Grilled Prawns ($18) with sweet potato puree, pork crackling, and chorizo: must-try appetizer2) Ojo de Bife Ribeye ($55): cooked a perfectly pink medium, and so sumptuous it rendered the mustard-tinged peppercorn sauce redundant.3) Malbec Braised Ox Cheeks ($23) paired with a velvety truffle mash, succulent house-made chorizo, and a luxurious malbec sauce: totally melt-in-your-mouth4) Iberico Pork Chops ($42) glazed with mustard and honey and drizzled with a caramelized apple chutney; gloriously luscious5) For a meat-oriented restaurant, their grilled market fish is awesome. The fish everyday is different, and according to market price (the chef will apprise you of the price beforehand). Their treatment of fish is to season it with rosemary, sea salt and blistered lemon, and grilling it.So simple, and so good. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
For the complete review by Chubby Botak Koala, click / copy the link below:http://www.chubbybotakkoala.com/2015/06/bochinche.htmlBochinche, an Argentinian theme concept deli and restaurant. A collaboration between Spa Esprit Group with Argentinian born Chef Diego Jacquet. It seems that Cynthia Chua and her team are the people with the golden touch when it comes to new F&B concepts in the market. Bochinche is located in the same building as Common Man Coffee Roaster, which is also owned by Spa Esprit Group. Once you entered the second floor, you will be welcomed with huge paper carcases as if you are entering a butcheries. Of course no major scale butchering happen here, instead you will see the range of Argentinian products. Our brunch stated with Watermelon Salad ($13). Our favourite cheese was on it. Beautiful Mozzarella with extra chilled watermelon cubes are just refreshing. The sliced tomato, micro herbs and toasted seeds provided the contrasting texture and flavours to the dish. Yum Yum, good start. Chimichurri Burger V2.0 ($29) and Bife Ancho Rib Eye Steak ($55 for 300 gram) are our main meal. Together with Provenzal Chips ($10) on the side and Béarnaise sauce ($5). Chimichurri is a common sauce use in Argentina to marinate or to accompany the meat. Made of finely chopped parsley, garlic, olive oil, oregano and white vinegar. Normally each family will have their own family recipe for this sauce and each one will tell you that theirs are the best. This sauce paired well with the burger as the acidity and herbs balance the fats in the meat. The patty is tender and juicy. The deep orange colour of the yolk just scream BITE ME!!! However, watch out for the extra pungent provolone cheese which did not bode well with us. The beef from the Rib Eye originated grass fed cattle in Buenos Aires, hand selected by Chef Diego. Our first encounter with Argentinian beef was a memorable experience, so we have no doubt this one will be the same. It is nicely charred, cooked to medium rare. It has a nice marbling to it, tender and succulent. I say it is comparable any US or Australian grass fed beef. The provenzal chips was well seasoned and a good pairing for the steak. Crispy on the outside, yet moist inside. It is definitely better than normal fries. It is also good as a beer snack. Service was friendly, attentive and have a good understanding on the menu. The décor of this place is very casual, whimsical using solid wood as the main theme here. Indoor and outdoor seating are available, my suggestion is that watch out for what's written in the back of the seat cover and have a good laugh. For the indoor seating, Bochinche have two long bench seating beside the usual dining tables. On one side you can see the chefs at work, while on the other side, the bartender will provide the entertainment during your dining. Overall, our dining experience in Bochinche was a positive one. The food, service and atmosphere is just dandy. We really look forward to our next visit here and try our their dinner menu. Salud!!! Cheers!!! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-10-12
40 views
The whole place looks pretty "ATAS" (high-class). Separated by wooden planks walkway, left side is the drinks bar, while right side is more to the teppanyaki concept. In addition, one side of the outside seating is more to chilling at night for drinks, with low tables, while another side of the exterior is more for normal dining. Interior seating is available as well at the far end of the restaurant. It seems that boCHINche has took great effort in their designing concept and able to accommodate the different needs of their patrons, be it for food or for drinks.Pan & Manteca ($7.00). House-baked bread and their salted butter is one of the best starter before the mains. Freshly-baked fluffy bread and spread with butter makes it awesome with both kids and adults.Classic Provoleta, Almonds & Honey ($17.00). If salted butter is not good enough, chuck a piece of this on top of your bread and it works just as good as the butter!Yellow Fin Tuna, Grilled Pak Choi, Spicy Humita & Crispy "Aji Molido" Tofu ($30.00). Big fat and fleshy tuna, dabbing against a light amount of cheese set aside, is definitely worth the price paid for.Brioche French Toast, House-cooked Ham & Bacon Ice Cream ($19.00). What's unique about this dish is the bacon ice cream! With the "concoction" of bits of bacon with vanilla ice cream, it may receive both praises and criticisms.House Chorizo Sausage, Malbec Braised Ox Cheeks & Caramelised Onions ($25.00). Pork sausage is quite tasteless to me, but tried it with the sweet dark sauce will be able to compensate for the blandness."Chimichurri" Burger v2.0 ($28.00). With the provolone cheese, tomato, onions, pancetta and fried hen egg, the burger is pretty much a hot favorite in boCHINche.Grilled Pineapple, Mate Tea Granite & "Arroz Con Leche" Sorbet, Lemon Crumble ($18.00). Ended our meal at boCHINche with a dessert. I do love their rice pudding sorbet, which is of the right balance for its sweetness.For more details, please visit http://www.foodesteem.com/2014/10/bochinche.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2014-08-31
30 views
If you have read my post about Common Man Coffee Roasters, you would know how much I love the brunch items there. But CMCR is soo popular amongst the expats and its always packed! Now, do you know there's an alternative nearby? Really near in fact; it's located just above CMCR!Had the chance to try out their new brunch menu sometime back, and I'm happy to know that some favourite classics on Bochinche's dinner menu can be found on the brunch menu too. You definitely should not miss the Provoleta cheese which I recommended here. Other classics include the house chips, House chorizo sausage and Yellow fin tuna.We started our brunch with some freshly squeezed juices made on the spot at their bar and served in a cute beaker. Both the orange and grapefruit juice, as well as the watermelon and mint juice were really refreshing.The Toasted croissant with grilled tomatoes, creamy spinach & smoked ricotta ($9) uses the same croissant as CMCR which I loveeee. This is definitely one dish I'll order if I'll head back again.The Ricotta pancakes, berries salad, maple syrup & cinnamon crème fraîche ($18) is a dish that would whet anyone's appetite just by looking at it. The colours are so enticing! Pancakes here are slightly more chewy than the usual buttermilk pancakes. So if you like something with more bite and texture, then you'll probably love this!My favourite dish of the day! The Squid burger, smoked pepper, chopped romanine, crayfish & dill mayo ($27) was so flavourful. The patty was fresh and crisp and the dill mayo totally enhanced the taste of the patty. I will totally have this on my own!I spotted the Brioche French toast, house-cooked ham & bacon, vanilla ice cream ($19) on the menu and I was thinking to myself "ham and bacon with ice cream??". It sounds super mismatched but the flavours actually went quite well together. I wished the flavours were more robust though.Bochinche provides a twist to the usual eggs benedict, by substituting ham with braised ossobuco. It looks super awesome but I can't take beef!! The eggs was perfectly poached and the yolk oozes out once the knife delves into it.Ending the meal with some desserts and the Crème caramel, “dulce de leche” & crushed meringue ($13) was something I didn't try at the dinner tasting. The pudding was soooo smooth and creamy and the crushed meringue added on to the texture. What a perfect end to the meal!Read full review and photos, please visit shirlynnyang.blogspot.com continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-07-29
34 views
For full review, please visit us at http://www.makeyourcaloriescount.com/2014/07/sg-bochinche-insight-to-argentine.htmlApart from knowing that Argentinian cuisine is known for their beef-oriented dishes, I must say I am quite ignorant to what this lovely part of the world has to contribute to the dining table. Argentina is the second country in the world after United States, with the most immigrants mainly from Italy and Spain, which explained the influence of Italian and Spanish cuisine on Argentinian food. Subsequently, the British, German and Jewish also moved to Argentina which resulted in a mixed culture and European culinary influence.Embodying the Argentinian's social custom of communal dining and gathering, boCHINche offers a convivial atmosphere with its curated list of Argentinian wines and house cocktails. This inspiration comes none other than renowned Argentine chef, Diego Jacquet who previously worked at three Michelin star restaurant El Bulli. Interestingly, he never forgot his roots and often return to Patagonia, a place where he spent most of his youth, to discover his love for food and seek inspiration.As soon as you step out of the lift to land on the establishment of boCHINche, expect to be impressed by Jerry De Souza's design. It is no surprise as the Spa Espirit Group's Creative Director is the mastermind behind the unique personality of each store. Some of the more commonly known brands under the Spa Espirit Group includes Browhaus, Tiong Bahru Bakery and Tippling Club. Jerry derives his inspiration from just about anything and everything especially from his travels as he seeks to push boundaries. More importantly, Jerry's style is never a cookie-cutter as he consistently thinks ahead and stays progressive in designs, keeping interior designs current and relevant. With a focus on crafting an unique experience, it is no wonder that ambience is a key success element here.We particularly enjoyed the freshly toasted bread which was served warm and the salted butter spread melted instantly.The beautiful Argentine variant of Provolone cheese is often described as Argentine pulled-curd Provolone cheese. Made of full fat cow's milk cheese, this semi-hard cheese is usually aged for a minimum of four months. Together with the drizzled honey, it had a pleasing sweetness to balance its savouriness and completed by the distinctive piquant taste derived from goat. The almond flakes added a much desired texture to it and while this might not be the norm, I found it extremely satisfying to pair the Provoleta with the bread.An appetiser to kickstart a hearty Argentine meal, the burrata cheese (which means buttered in Italian) is a fresh Italian cheese made from mozzarella and cream. When the burrata is sliced open, ritagli-thickened panna cream flows out, bearing its rich buttery flavour and fresh milkiness which makes it a perfect ingredient in salads. We enjoyed the fresh tomatoes that gave a nice crisp and the citrus olives and chopped basil helped liven up the dish with its refreshing flavours.One of the star dishes on the brunch menu, this would have been the dish for me to return to BoCHINche for. With a beautiful sear on the surface of the thick slices of yellow fin tuna, it was almost sashimi-like on the inside, making the fish melt-in-your-mouth, almost. The freshness of the protein shone through as the earthy ground red pepper flakes (known as aji molido in Argentina) helped brought out the flavours from within. Infused in the fine batter coating the delicate tofu, I enjoyed the nice layer of crisp which added texture to the dish. Overall, a very fine dish that impressed my palate.The classic eggs ben passed the "flowy egg yolk test" which in my opinion should be a given at any cafe or restaurant that serves the dish. While I enjoyed the tenderly braised veal shanks tucked underneath the poached eggs, I generally prefer the original rendition better with an offering of ham or bacon instead. Also, the hollandaise sauce seemed too mild for my liking as I would desire a stronger punch in acidity and flavours from it.Comfort food that you cannot go wrong with. I particularly enjoyed the thick slice of fresh toast with a nice crisp on the edges paired with the velvety scrambled eggs. If you are a fan of smoked salmon like me, expect a generous serving that would please. While I appreciate the attention paid to details such as the fine slices of red onion, this ingredient was quite a misfit in my opinion. Admittedly, it added a nice layer of crunch but the inherently strong flavours of the red onion compromised the overall balance. Or at least it did for me.Food connoisseurs familiar with the Argentine cuisine would know that they are famous for their Malbec and steaks of course. Malbec is in fact a purple grape variety used in the making of red wine and typically the Argentine rendition tends to bear a more fruity note while remaining low in acidity due to the warm climate. As such, the flavours did not quite deliver through the braised ox cheeks though it was cooked perfectly, doing justice to the tender cut. The savoury chorizo sausage found its balance with the beautiful caramelised onions that introduced pockets of sweetness to the dish.Thanks to Alain, we managed to try a mouth-bite of the Sirloin steak since it was not quite enough to share around the table! There was a nice layer of juicy fat will pair harmoniously with the crisp sweet potato strips. The dressing was memorable as it left an earthy taste to it that lingers.A new addition to the brunch menu and a clear favourite at the table, it was unfortunate that we did not get to try this but feedback received from the table was that the burger was flavourful and had nice textures. While this might sound generic, we would revisit to try this on a separate occasion!While interesting, I could not quite figure out whether this was a main or a dessert. I actually enjoyed the mismatch of the flavours and the boldness of the chef to explore tastes beyond the norms. The savoury ham and bacon worked well with the brioche French toast but it was the rich vanilla ice cream that nailed it for me with a subtle hint of sweetness that teased.While categorised under their "Our Food" section on the menu, I thought that this might be more appropriate to have this dish as their desserts. Clearly designed for those with a sweet tooth, the acidity from the berries resonates well with the maple syrup though for some reason, I felt the pancake to be overshadowed and not given the attention it probably deserves. Also, it might be a hefty price tag for just three pancakes.There were quite a few elements in this dessert and arroz con leche actually meant the Spanish version of rice pudding. It made sense since Argentinian cuisine is largely inspired by the Spaniards. It was an interesting array of tastes and textures with the lemon crumble sprinkled across the sorbet which tasted mildly sweet and that grilled pineapple sitting underneath that added a stronger punch of acidity and sweetness.The milk cake was moist and rich, albeit a good rendition standalone. Similarly the passion fruit sorbet was great standalone as it offered a rather intense experience as the acidity cuts through my palate sharply with its distinctness. It was however too overwhelming for me to pair the two elements on the dish together as the passion fruit dominated rather than complemented the milk cake.Dulce de leche is a South American confection prepared by slowly heating sweetened milk to create a product that derives its taste from the Maillard reaction (chemical reaction between amino acids and reducing sugar which gives the product the browning colour and taste). If you have a sweet tooth, this would probably cure your entire day's fix with the creme brulee and ice cream. Overall, it was spot on, nice crust on the creme brulee but I would recommend this to be shared rather than enjoyed alone as anything more than two spoonfuls might be a little satiating on the appetite given the sweetness.Reminiscing my dining experience at boCHINche, there was this nice glow and burst of energy from the open kitchen where you get to witness the talented chefs at work. The knowledgeable and friendly serving crew enhanced that much desired customer service. The ambience was definitely well-crafted with the conscious effort of Creative Director Jerry at work.While the dishes in general are heavy on the palate, they were tastefully designed to bring out unique characteristics of its own. Perfect for dates or unwinding after a long week at work over some drinks, bask in the glory of communal dining, Argentine-style! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)