Argentinian

Argentinian

Featuring boCHINche, Panamericana
Jason Wong
Jason Wong

Every country his its own version of a meat puff – pasties, epok epok, sausage rolls – and I adore them all, but the empanada will always hold top spot for me. From the flaky, crumbly crust to the anticipatory reveal of piping hot, savoury, saucy, meat filling within, I’ve never met an empanada I didn’t like. Panamericana’s version ticks off all the right boxes for sure.

Taste: 3.5/5

3 Likes

Aged in-house for 28 days, the rib eye is head chef Fabrice's favourite, and no wonder – biting into each well-marbled piece unleashes a torrent of meat juices and full-on lush fattiness that'll make you weak in the knees. Once you've wiped the plate clean, don't neglect the bone either because there's still plenty of flavour to be had there.

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Taste: 4/5

10 Likes

I’d eat my greens everyday if they were this good – crunchy, charred broccolini marinated in pommery mustard and chilli, resting on a bed of broccolini puree, then finished off with an apple mustard sauce, fresh chilli and what I thought was parmesan but was actually grated chestnut that provided a hit of umami.

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6 Likes

Our enduring fascination with meat and fire is a primordial instinct, hearkening back to an age lost in the mists of time when cavemen eked out short, brutal lives. The discovery and revelation of the promethean flame then must have seemed godsent to such primitives, and a part of that base, reptilian consciousness still resides deep within the recesses of our minds, as evidenced when we eagerly crowded around the oven for a behind the scenes look at @chef_fab plunging a 300 gram hunk of meat straight into smoldering coals and fire. What a brilliant way of cooking meat as it imparts a gorgeous smoky, crusty finish to the beef, which miraculously still somehow came out a perfect medium-rare(it was a medium by the time we were done taking photos), a testament to Chef Fabrice’s skills. Apparently this method of cooking steak is fairly common and popular abroad, but this is the first I’ve seen of it in Singapore.

Aptly dubbed the “dirty” steak, not least of all because I felt slightly dirty gorging myself on so much dead animal, the sirloin was surprisingly tender for a lean cut and full of flavour imparted by its cooking method, so much so that I probably preferred it to the pricier ribeye we had later. Pair it with a full-bodied red and a bowl of Handcut Provencal Chips($10) – steamed, confit and deep-fried with the end result being some of the best thick-cut fries you’ll ever have – and you’ll be set for the night.

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Taste: 4/5

5 Likes

Never say no to ceviche if it’s this good – firm chunks of sea bass infused and “cooked” in a “leche de tigre” made from a crisp and tart marinade of lime juice, vegetables and chilli. The addition of pickled radishes, red onion and avocado puree add crunch and creaminess respectively, smartly enhancing the flavour balance and textures of the dish. Makes for an excellent starter or palate cleanser just before dessert.

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Taste: 4/5

3 Likes

Take your first bite, and you'll marvel at how light and creamy this innocuous looking croquette is. Instead of the stodgy balls of potato you'd commonly expect, Bochinche's uses only bechamel streaked through with the smokiness of chorizo. Please give me 10.

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Taste: 4/5

1 Like

Everything at casual Argentinian bistro Bochinche is house-made – from their bread down to the pastry used for their mouth-watering empanadas. Hand-cut Argentinian ribeye, potato, olives, grilled peppers, and a pinch of cumin and paprika are sealed in a dough shell then deep-fried to crisp, flaky perfection. Cut it apart to unleash the oozy filling and a whiff of savoury-smelling steam for that gratifying foodporn shot, or just tear into it with abandon using your hands, decorum be damned. Ice-cold beer mandatory.

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Taste: 4/5

5 Likes

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