Bochinche

Bomba Arroz Verde 4/5
Ojo de Bife Rib Eye Steak 2.5/5
The Beef & Foie Gras Burger 3/5
Dark Chocolate Fondant 3.5/5

I have never tried a White chocolate cheesecake but it’s a rather interesting contrast of equally prominent sweet and savoury notes.

This is another one fav that I will come back for it. I would never think that Espresso, Martini, Brown Sugar Ice Cream can make up such a great combination on Crème Brulee.

Feature :
🥩Devesa' Argentinian grain-fed OP RIB
A recent addition with bone-in meats, imported from Argentina.
💰$22 for 100g.

🥩Solomillo.
A flavoursome loin cut of Australian beef with beautiful marbling.
💰$65 for 300g.

🥩Bone-In Vintage Galiciana Striploin.
Dry-aged for 38 days with a marble beef score of 3+.Deeper, more complex flavours, resulting in a remarkable yellowish hue, well-muscled texture and a rich, beefy flavour.
💰$140 for 400g.

🥩4% Miracle A5 Bara Wagyu.
A seasonal special exclusive in Singapore to boCHINche—served in a tasting platter of flank, skirt, head bara and flap cuts
💰$120 for 200g.

🥦Roast Cauliflower, Pine Nuts, Raisins & Pistachio Pesto.
💰$15.

📍boCHINche.
27 Club Street.

#mediatasting

Argentinian steakhouse boCHINche formally located at Amoy Street settles into new home at 27 Club Street with a fresh look inspire by tribal design, and a refreshed menu helmed by Fabrice Mergalet.
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boCHINche offers a selection of grass-fed beef imported directly from Argentina, Australia, New Zealand, USA and Japan. A new dry-aged fridge allows beef to be dry-aged in-house typically for 35 to 38 days to push the flavours to its maximum. Their steaks are cooked using traditional grilling techniques over charcoal fire to achieve a lightly charred crust and smoky aroma.
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What I had is The Meat Feast ($240.00++) which includes 1300g of Rib Eye, Fillet, Sirloin, Hanging Tender. This is great for sharing (for 2 to 4 pax) that allow us to try out not just 1 but 4 types of steaks at one time. Of course, for those who already had their favourite cuts in mine, it’s also available as an a-la-carte in the menu.

Steak was well seared and nicely done! Enjoyed it as is and also with Chimichurri sauce. The sauce brought the steak to a new dimension of flavor. Do make your reservation early!