BoCHINche is among the rare few South American restaurants in Singaporeans to offer a unique tasting experience from the distant land. Even on the shortest and most direct flights, it still takes more than 25 hours to fly from Singapore to Buenos Aires, Argentina. So despite boCHINche’s relatively inaccessible location at Robertson Quay, it is still easier to get to when I want to get my hands on some Argentinian food.
Open Bar, Open Kitchen
There is no mistake what Argentinians are big on. I was greeted with a visage of cardboard beef carcasses the moment I stepped out onto the level two lobby of boCHINche. It is just another indication that the Argentinians love their meat and in fact, Argentinians are among the biggest consumers of beef in the world per capita.
Seen outside BoCHINche. Photo courtesy of BoCHINche.
Counter seats at the open kitchen and open bar at BoCHINche. Photo courtesy of BoCHINche.
The restaurant boasts an interesting open layout, with two large rows of counter seats taking centrestage in the restaurant, with the bar on one side and the open kitchen on the other. This creates an airy ambience, and I personally enjoy observing the kitchen prepare my food. There are some group seating further in, and more seats on the large balcony outside.
Small Plates, Big Flavours
BoCHINche recently introduced an all-new small-plates menu to showcase the range and diversity of Argentinian cuisine beyond the grill. The Iberico Cold Cuts (S$21) with a selection of Lomo, Chorizo and Shoulder cuts got the evening rolling. The floral sweetness and perfume from the 30-month aged shoulder cut was quite sublime and I found myself going back for more the rest of the evening.
The shoulder iberico aged for 30 months is excellent. Photo © Justin Teo.
I liked that the next sequence of the Sea Bass Cerviche (S$15) has a tangy acidic seasoning that helps cut the oiliness from the cold cuts. The cerviche is served with lemon curds, coriander and pickled radishes, although the cold cuts’ accompanying pickles are quite good themselves too.
Sea Bass Cerviche with lemon curds, coriander and pickled radies. Photo © Justin Teo.
With their similarly ball-shaped appearances, I almost got the mildly cheesy Chipa bread (S$8) confused with the Crab & Humita Croquettes (S$15). The chewy chipa bread balls are served with the grilled aubergine cream, while the delicious crusty crab croquettes come with a slightly spicy criolla salsa sauce.
Chipa bread and grilled aubergine cream. Photo courtesy of BoCHINche.
Crab and humita croquettes with spicy criolla sauce. Photo courtesy of BoCHINche.
Next up were the two more talked-about dishes that evening among my dinner companions – the Grilled Octopus, Green Peas & Mussels Escabeche (S$18) and the Classic Provoleta, Almonds & Oregano Honey (S$17). I can see Spanish or Mediterranean influences in many of the Argentinian dishes, but I felt that the rich flavours of the cheesy, sweet and yet savoury provoleta, which was served in a tiny pan with warm bread, was perhaps most unique to Argentina.
Grilled Octopus, Green Peas and Mussels Escabeche. Photo © Justin Teo.
Classic Provoleta, Almonds and Oregano Honey, served with warm bread. Photo © Justin Teo.
Just when I thought it was going to be a “light-weight” dinner with small plates, the Chimichurri Steak Burger (S$29) changed that. The burger patty, made from ribeye steak, is flavour-boosted with bone marrow and further stacked with strips of bacon, and served with the traditional Argentinian Chimichurri grilling sauce. It is quite certain to satisfy all but the most picky meat-lovers.
Chimichurri Steak Burger, with ribeye steak patty boosted with bone marrow. Photo © Justin Teo.
The Watermelon Salad (S$13) confused me when it was served. I couldn’t tell if it was a dessert or a salad; it had pumpkin seeds, it had ice shavings, it had what appeared to be ice-cream on cubes of watermelon. It turned out the white bits were mozzarella cream and there were sun-dried tomatoes. Hence the interplay between the salty, sweet and tangy worked with the mozzarella to make for an interesting palate cleanser.
Watermelon salad, mozzarella cream, tomatoes and pumpkin seeds. Photo courtesy of BoCHINche.
I was rather excited to find dulce de leche in one of the two desserts that evening, having only tasted the sweet and dark toffee-like sauce once before. Crème Caramel, Dulce de Leche & Chocolate Crumble (S$13) and the Milk Cake, Passionfruit Sorbet & Toasted Almonds (S$14) both have milky elements that would please the inner child in most of us, although some may be overwhelmed by the sweetness of the crème caramel with dulce de leche.
Milk bread with passionfuit sorbet and toasted almonds. Photo © Justin Teo.
Crème Caramel, Dulce de Leche and Chocolate Crumble. Photo © Justin Teo.
boCHINche may be calling these dishes “small-plates”, but they are definitely big on flavours. Whether you are craving for a robust meaty meal, or a different dining experience, boCHINche’s offering would certainly be right up your alley. Every Tuesday, from 5.30pm to 8.30pm, diners get to enjoy BoCHINche’s Best Burger and Fat Chips Promotion at S$29++, with a beer on the house.
boCHINche
22 Martin Road, #02-01
Singapore 239058.
Tel: +65 6235 4990
Opening hours: Tuesdays to Thursdays and Sundays – 5.30pm to 12mn; Fridays and Saturdays – 5.30pm to 1am. Closed on Mondays. Last orders at 10.50pm.
