BoCHINche - Elements of Great Food and Drinks with Argentinian Influences

boCHINche

I have been to boCHINche on 3 different occasions for dinner and brunch, and I regretted that I never wrote a single formal review on boCHINche, apart from posting pictures and comments on my Instagram. 

My fourth visit to boCHINche was actually an invited tasting session from the Spa Esprit Group, who carries 17 distinct lifestyle (beauty and F&B) brands both in Singapore and internationally.

In case you are not aware, they are the same group of people that brought us Tiong Bahru Bakery, Forty Hands, Skinny Pizza, the big guns Common Man Coffee Roasters and more.

Every weekend, you will see a habitual trend of people queuing outside Common Man Coffee Roasters. While boCHINche on the second level of 22 Martin Road, is much quieter and slightly more sophisticated than her sibling downstairs.

I was pleased to accept the invitation from Spa Esprit Group, as the well respected Argentinean Chef Diego Jacquet was recently in town and has introduced new dishes into the brunch menu.

I was really excited and looking forward to see what Chef Jacquet had spruced up from the existing menu. 

If you think meats are the only highlights at an Argentinean restaurant, then you are wrong.

Chef Diego Jacquet and his kitchen team blends various influences such as Latin American, French, Spanish and Italian into the Argentinian cuisines. 

With a mixed bag of different cultures, there will be dishes at boCHINche that will prove irresistible for the avid eaters and the non-adventurous. 

Without further ado, here are the photo highlights of my brunch tasting. 

Watermelon Juice with Mint

Orange and Grapefruit Juice

Apple and Celery Juice

Pan & Manteca and Provoleta cheese with almonds & honey

Yellow Fin Tuna with grilled pak choi, spicy humita and crispy Aji Molido tofu

Heirloom tomato salad with burrata, citrus olives and chopped basil

Squid burger with smoked pepper, chopped romaine, crayfish and dill mayo

Sirloin steak salad with porcini, sweet potato, grilled leeks and mustard dressing

Smoked salmon and scrambled eggs with red onions, capers and dill cream cheese

Organic poached eggs on toast with braised ossobuco and chives hollandaise

House chorizo sausage with Malbec braised ox cheeks and caramelised onions

Brioche French toast with house cooked ham, ham and vanilla ice cream

Grilled pineapple, mate tea granita, lemon crumble and Arroz con leche sorbet

Dulce de leche creme brulee and banana spilt ice cream

Bitter chocolate tart with chill flakes yogurt and chocolate ice cream

Milk cake with passion fruit sorbet and toasted almonds

Chef Fabrice Mergalet holding the fort as BoCHINche's executive chef, while Chef Diego Jacquet is concentrating and developing Argentinean cuisine in London. 

Chef Fabrice is always busy and too focused at the kitchen, but he gladly pose and smile for my camera. Thank you Chef Fabrice for this picture and accommodating to my request.

VERDICT

Must order - Provoleta cheese.
Top Picks - Yellow Fin Tuna, Steak Salad, Tomato Salad, House Chorizo sausage.
Desserts - You should not miss the Milk Cake and the Dulce de leche creme brulee.

Provoleta - The cheese was so rich and divine, I could easily finish one pan by myself. I would strongly recommend you to order the bread box (Pan & Manteca) to go with the cheese.

Yellow Fin Tuna - The fish was perfectly seared around the edges while the meat in the middle was tender.

Steak Salad - The steak was nicely seasoned and cooked to perfect medium rare. The other condiments complemented the steak well.

Tomato Salad - Cheese lovers will also love this dish. The burrata was plump and oozes out cheese when you break it. The tomatoes were very fresh and flavourful when mixed with the herbs.

House Chorizo Sausage - The Ox Cheeks was literally melting in my mouth, as it was being slow cooked. The chorizo with a fine texture was made in house and packed with so much flavour from the spices used.

Milk Cake - The sponge cake was soaked in a trio of milk - evaporated milk, fresh milk and condense milk, served alongside a dollop of house-made passion fruit sorbet. I had this dessert on my past visits, totally in love with it that I asked for an extra portion on a special request.

Dulce de leche creme brulee - The dulce de leche has a distinct flavor of caramelized milk that really sets it apart from other caramel sauces. The banana spilt ice cream also house-made was lightly flavoured, smooth and bewitching.

I had a completely unexpected experience at boCHINche, some of the brunch items I tried before was refreshed with different elements. This hearty mid-morning meal is definitely worth my trip on the busy weekend. 

Brunch is only available on weekend, Saturdays and Sundays. On weekdays, BoCHINche sets your day right with a tantalising 2/3-course set lunch without ripping a hole your wallet. I personally would favour the dinner menu more at boCHINche, which brandishes an array of creative dishes with diverse cooking style. 

If you are coming with a group of friends or family (pax of 6 and above), you don't have to crack your brains on the wide menu selections. Go for the Sharing menu and you can enjoy a course set specially curated for individual portions. Pre-selection of menu during reservation is strongly recommended, so that the kitchen can prepare the ingredients beforehand.

Thank you Spa Esprit Group and boChINche for inviting me. I will not hesitate to head back to experience another explosion of flavours!

BOCHINCHE
22 Martin Road, #02-01, Singapore 239058

Reservations Tel: 6235 4990

Open Daily, except Monday

Website http://www.bochinche.com.sg
Facebook http://www.facebook.com/bochinchesg