Review: boCHINche Takes Diners on a Flavour-Loaded Trip to Argentina

Review: boCHINche Takes Diners on a Flavour-Loaded Trip to Argentina

What you should order at Singapore’s quintessential spot for Argentinian cuisine

Singapore could use a couple more places like boCHINche, a swanky yet laid back hangout peppered with street art-decorated walls, staff that are quicker with their pours than their smiles (a close second, though) and where a large, custom-made wood and charcoal grill churning out smoke-kissed steaks that’ll have you dancing to the tune of Caminito –  the Tango track – all the way home.

Beef and Bone Marrow Burger. Photo: Jessica Chan

Meals might kick off with enduring comforts: A well-marbled Ojo de Bife – Argentinian rib eye; the layered pleasures of the Beef and Bone Marrow Burger or the Grilled Ox Tongue that beckons with its accompaniments of creamy aubergines, gribiche and pickled Jalapenos. Delve deeper into the menu, however, and you’ll see that Argentina is a treasure trove of ingredients, from its booming agriculture to the meandering coastline – all presented elegantly through chef patron Diego Jacquet’s balance of tradition with modernity.

Photo: Jessica Chan

I couldn’t get enough of the succulent Grilled Octopus – a popular dish inherited from the Spanish -  served with anchovies cream, and was wholly satisfied with their vegetarian Tomato & Beetroot Tartare topped with burrata, smoked almonds and redolent with aromas of fresh basil. Another seafood dish that showcases the prowess of boCHINche’s grill is the Grilled Wild Monkfish with its crisp, well-browned exteriors accentuating its naturally sweet flesh.

Spread of food at boCHINche. Photo: Jessica Chan

Don’t expect any surprises with dessert as the menu offers tried-and-true classics of Crème caramel & Dulce de leche ($12) or an amped up rendition with banana split ice cream ($17). Those who prefer to indulge in a post-meal vino – Argentine Malbec, anyone? - can look forward to the selection of cheeses ($24), including the likes of a creamy Brillat Savarin lincet and the nutty Crottin de chavignol, with a selection of chutneys and homemade sourdough.

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