Bochinche

2558 Wishlisted
~$80/pax
NOW OPEN for lunch and dinner. Visit www.bochinche.com.sg to view the menus. Please call us at 6235 4990 to book your seat.

27 Club Street
Singapore 069413

(open in Google Maps)

Tuesday:
12:00pm - 02:30pm
06:00pm - 10:30pm

Wednesday:
12:00pm - 02:30pm
06:00pm - 10:30pm

Thursday:
12:00pm - 02:30pm
06:00pm - 10:30pm

Friday:
12:00pm - 02:30pm
06:00pm - 10:30pm

Saturday:
12:00pm - 02:30pm
06:00pm - 10:30pm

Sunday:
Closed

Monday:
12:00pm - 02:30pm
06:00pm - 10:30pm

View Address & Details

Top Dishes

What you should order based on community favourites

Shop vouchers

Enjoy dining without burning a hole in your pocket, no membership required

Reviews

From the Burpple community

I have never tried a White chocolate cheesecake but it’s a rather interesting contrast of equally prominent sweet and savoury notes.

This is another one fav that I will come back for it. I would never think that Espresso, Martini, Brown Sugar Ice Cream can make up such a great combination on Crème Brulee.

Feature :
🥩Devesa' Argentinian grain-fed OP RIB
A recent addition with bone-in meats, imported from Argentina.
💰$22 for 100g.

🥩Solomillo.
A flavoursome loin cut of Australian beef with beautiful marbling.
💰$65 for 300g.

🥩Bone-In Vintage Galiciana Striploin.
Dry-aged for 38 days with a marble beef score of 3+.Deeper, more complex flavours, resulting in a remarkable yellowish hue, well-muscled texture and a rich, beefy flavour.
💰$140 for 400g.

🥩4% Miracle A5 Bara Wagyu.
A seasonal special exclusive in Singapore to boCHINche—served in a tasting platter of flank, skirt, head bara and flap cuts
💰$120 for 200g.

🥦Roast Cauliflower, Pine Nuts, Raisins & Pistachio Pesto.
💰$15.

📍boCHINche.
27 Club Street.

#mediatasting

Argentinian steakhouse boCHINche formally located at Amoy Street settles into new home at 27 Club Street with a fresh look inspire by tribal design, and a refreshed menu helmed by Fabrice Mergalet.
.
boCHINche offers a selection of grass-fed beef imported directly from Argentina, Australia, New Zealand, USA and Japan. A new dry-aged fridge allows beef to be dry-aged in-house typically for 35 to 38 days to push the flavours to its maximum. Their steaks are cooked using traditional grilling techniques over charcoal fire to achieve a lightly charred crust and smoky aroma.
.
What I had is The Meat Feast ($240.00++) which includes 1300g of Rib Eye, Fillet, Sirloin, Hanging Tender. This is great for sharing (for 2 to 4 pax) that allow us to try out not just 1 but 4 types of steaks at one time. Of course, for those who already had their favourite cuts in mine, it’s also available as an a-la-carte in the menu.

1 Like

Steak was well seared and nicely done! Enjoyed it as is and also with Chimichurri sauce. The sauce brought the steak to a new dimension of flavor. Do make your reservation early!

Also ordered their Ribeye steak, this time I took a picture of how they ensured the presentation of the food is maintained even for a takeaway order. Such fresh Rosemary and garlic that paired well with the perfectly seasoned and grilled Ribeye steak! 👍👏

ADVERTISE WITH US