INTERIOR DESIGN PITCH
Bigger & Bolder: boCHINche takes big swings in decking out new Club Street home
Seven years and bearing witness to the rise of two hip dining enclaves later, Singapore’s foremost Argentinian steakhouse is settling into its third and new home on Club Street with a bold new look that has no qualms embracing both its undeniable masculinity and owners’ Spa Esprit Group’s quirky charm. All wrapped up in a modern makeover of the age-old steakhouse experience led by the group’s creative director Jerry Sparks.
In a nutshell
After five years of calling its cosy corner “meating spot” on Amoy Street home, Singapore’s foremost Argentinian steakhouse boCHINche by local lifestyle collective Spa Esprit Group has moved out of one Chinatown dining enclave to claim its stake in another – this time along the popular Club Street stretch. This marks its third move, each time leaving its mark behind a neighbourhood that have all been deemed dining destinations in their own rights.
Undeniably bigger and better at 2,200 square feet, the new location brings to the steakhouse stalwart an expansive and versatile layout that takes guests through an open kitchen and grill that flanks the entire length of the restaurant, into a larger dining hall decked out with a fresh look largely inspired by tribal design and art, with soviet modernist influences and strong wooden elements.
The man none other than
The eclectic interior is the brainchild of Jerry Sparks (previously Jerry de Souza), Creative Director of Spa Esprit Group. He’s worked with the group’s lifestyle maven Cynthia Chua since its conception across several creative and branding roles through the years to shake up Singapore’s lifestyle scene with unconventional brands powered by her entrepreneurial tenacity and his profound understanding of taste, design, fashion and culture.
More than just a new address
Here's what is new and improved at boCHINche's new home
A modern-day steakhouse experience
An expanded open kitchen and grill that flanks the entire length of the restaurant allows for bolder culinary ambitions where head chef Fabrice Mergalet leads his team in elevating the age-old steakhouse experience through a refreshed menu. Modern cooking techniques lend themselves to new dishes with unexpected ingredient and flavour combinations, with lighter, brighter flavours and more varied protein options featured more prominently to widen its appeal beyond its prized steaks.
Culinary ambitions beyond Latin America
Only the best ingredients are sourced seasonally from around the world all year long, with inspiration drawn freely from culinary traditions beyond Latin America, and across the world. While Argentinian beef remains the heart and soul of boCHINche, a renewed emphasis has been placed on the brand being an authority on high quality cuts of beef from around the world. Today, BoCHINche offers a proud selection of carefully selected, grass-fed beef imported directly from Argentina, Australia, New Zealand, USA and Japan.
Bringing out the best in beef
A new dry-aging fridge allows beef to be dry-aged in-house—typically for 35 to 38 days—using traditional methods, with an added coating of beef tallow that helps enhance the aging process while introducing new dimensions of flavours. Steaks are cooked using traditional grilling techniques over its wood and charcoal grill using a combination of cherry, apple and jarrah wood to achieve a lightly charred crust and irresistible, smoky aroma that best highlights the natural flavours of the beef.
A fresh new look
The new location is not only bigger but features a fantastic layout that allows the open kitchen and grill to be feature more prominently, and the dining room is illuminated with natural light through a glass encased stairwell. Creative director Jerry Sparks drew inspiration from tribal design and soviet modernism to create a fresh new look that contrasts an overall masculine elegance with fun, quirky elements throughout.
Some "light" reading
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