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Thick, juicy coin-medallions of octopus, sprinkled with a dash of paprika, served with sweet green pea purée, and tangy mussel escabeche. It seems so simple, yet the complex flavours and techniques make this a starter so deeply satisfying.

BoCHINche will be closed end this month (last day being the 29th I think), while they prep for their new space at Amoy St. So if you're planning a visit, make it quick!

Amoy st? I foresee myself visiting much more often
Jason Wong haha you work around the area?
Near-ish lol