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
The Move
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.
The Space
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
01.
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.
02.
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.
03.
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.
04.
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.
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Tasting notes
$14
Argentinian spring roll, pig ears, jalapeno, piquillo, scallion, coriander & brown miso mayo
Crispy Argentinian Spring Rolls are filled with tender, richly flavoured chopped pig ears, cut with an aromatic mix of jalapeño, piquillo, scallion, and coriander. A sweet, savoury brown miso mayo brings it home.
$85
Rutini Torrentés 2018 (Mendoza, Argentina)
A unique, light bodied white wine with distinctive floral aromatic character. Enticing aromas of white peaches are accompanied with hints of jasmine and rose. On the palate, it has pleasant freshness with citrus notes, beautiful structure, and acidity with a long and full finish.
$5
Provolone cheese & smoked ham, confit onion, pimento & oregano
A new flavour joins boCHINche's signature trio of hand-cut beef, chicken and corn empanadas. An elevated take on the quintessential ham and cheese pairing in the style of the famous Argentinian street snack is stuffed with rich provolone cheese, smoked ham, sweet confit onions and pimento
$29
Burrata, fermented medley tomato, avocado mousse & orange cosmos
A plump, milky ball of artisanal Italian Burrata is paired with a medley of lacto fermented tomatoes that cut through each creamy spoonful with refreshing fizzy pops on the palate, dotted with avocado mousse and edible orange cosmos—adding an element of the unexpected to the classic combination of burrata and tomatoes.
$23 (gls) / $90 (btl)
Animal Malbec 2019 (Mendoza, Argentina)
It is expressively fruity and fresh. With notes of plums, cherries, blackberries and currants. These flavours are consistent with the characteristics of this varietal. In the mouth it unleashes its full potential, combining soft tannins with an elegant and personal structure.
$28
Quail, salt crust roasted beetroot, berries, buttermilk, hazelnut & garden leaves
More than just a beautifully charcoal grilled bird, the tender quail is accompanied with earthy flavours of salt-crusted roasted beetroot, crunchy roasted hazelnuts, and tangy berries that all come together with a rich buttermilk sauce.
$27
Arg prawn, scallop tartare, “Bomba Arroz Verde” Manchego & Spiced Mix Leaves
Bomba Arroz Verde is a classic Spanish-style that we've topped with grilled Argentinian prawns, while raw scallop bites are folded throughout the rice and glazed with a stock made using seafood trimmings, resulting in a satisfying, creamy consistency while still remaining blissfully dairy-free.
$65
Ojo de Bife | Rib Eye Steak | ARG 300g (Wet aged)
From the grass-fed Pampas cows to the unique beef cuts and special Asado cooking techniques, Argentinian beef has long been considered some of the world's best. Here is a classic Argentinian rib eye, which is one of the juiciest cuts of the beef with exceptional tenderness and marbling.
$25 (gls) / $95 (btl)
Siesta Cabernet Sauvignon 2014 (Mendoza, Argentina)
A wonderful red tone with violet reflections, clean and very bright. In the nose there is an explosion of cherry fruit, fresh raspberry and plum. Toasty scents and subtle hints of vanilla are indications of the wine's passage through small oak barrique. The entry in the mouth is juicy, filling up the sense of taste with an invasion of fruits, honey, a touch of caramel, and gentle notes of minerals and mint; further adding to the interesting character of this wine.
$65
Solomillo | Sirloin Steak | AUS 300g (Wet aged)
With the focus on bringing the best cuts of beef from around the world, we've chosen to replace one of the signature Argentinian sirloin cuts with a flavoursome loin cut of Australian beef with beautiful marbling.
$140
Vintage Galiciana Striploin bone in aged 38 days MBS 3+ | AUS 400g
Hailing from the rolling hills of Gippsland, Australia, the Bone-In Vintage Galiciana Striploin is dry-aged for 38 days with a marble beef score of 3+. A breed that originated from the Galician region of Spain where farmers have been deliberately breeding older animals for their deeper, more complex flavours, these Australian cattles graze on pastures for at least five years, resulting in a remarkable yellowish hue, well-muscled texture and a rich, beefy flavour. We dry-age the beef it in-house using a traditional method by adding a coat of beef tallow, which enhances the aging process while introducing new dimensions of flavours.
$10
Hand cut chips “Provençal”
$15
Roast cauliflower, pine nuts, raisins & pistachio pesto
$23
Grilled heritage heirloom carrots, spices & caramelized walnuts
$19
White chocolate cheesecake, seasonal fruits, crumble & milk ice cream
An interesting contrast of equally prominent sweet and savoury notes, the richness of both chocolate and cheese are tempered with seasonal fruits and rounded off with milk ice cream and crumble
$19
Espresso martini crème brulee, & brown sugar ice cream
A post-dinner coffee, dessert and nightcap all in one boozy, caffeinated sweet treat.
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