I have been to boCHINche on three different occasions for both brunch and dinner. This is my fourth visit to boCHINche and it was an invitation from the Spa Esprit Group, who carries 17 distinct lifestyle brands – both beauty and F&B in Singapore and internationally. In case you are not aware, they are the same folks that brought us Tiong Bahru Bakery, Forty Hands, Skinny Pizza, the big guns Common Man Coffee Roasters and more.
Every weekend, you will see a habitual trend of people queuing outside Common Man Coffee Roasters. While boCHINche on the second level of 22 Martin Road, is much quieter and slightly more sophisticated than her sibling downstairs.
The well respected Argentinean Chef Diego Jacquet was recently in town and has introduced new dishes into the brunch menu. I was really excited and looking forward to see what Chef Jacquet had spruced up from the existing menu. If you think meats are the only highlights at an Argentinean restaurant, then you are wrong.
Chef Diego Jacquet and his kitchen team blends various influences such as Latin American, French, Spanish and Italian into the Argentinian cuisines. With a mixed bag of different cultures, there will be dishes at boCHINche that will prove irresistible for the avid eaters and the non-adventurous.
Without further ado, here are the photo highlights of my brunch tasting.
Pan & Manteca and Provoleta cheese with almonds & honey – The cheese was so rich and divine, I could easily finish one pan by myself. I would strongly recommend you to order the bread box (Pan & Manteca) to go with the cheese.
Yellow Fin Tuna with grilled pak choi, spicy humita and crispy Aji Molido tofu – The fish was perfectly seared around the edges while the meat in the middle was tender.
Heirloom tomato salad with burrata, citrus olives and chopped basil – Cheese lovers will also love this dish. The burrata was plump and oozes out cheese when you break it. The tomatoes were very fresh and flavourful when mixed with the herbs.
Squid burger with smoked pepper, chopped romaine, crayfish and dill mayo
Sirloin steak salad with porcini, sweet potato, grilled leeks and mustard dressing – The steak was nicely seasoned and cooked to perfect medium rare. The other condiments complemented the steak well.
Smoked salmon and scrambled eggs with red onions, capers and dill cream cheese
Organic poached eggs on toast with braised ossobuco and chives hollandaise
House chorizo sausage with Malbec braised ox cheeks and caramelised onions – The Ox Cheeks was literally melting in my mouth, as it was being slow cooked. The chorizo with a fine texture was made in house and packed with so much flavour from the spices used.
Brioche French toast with house cooked ham, ham and vanilla ice cream
Grilled pineapple, mate tea granita, lemon crumble and Arroz con leche sorbet
Dulce de leche creme brulee and banana spilt ice cream – The dulce de leche has a distinct flavor of caramelized milk that really sets it apart from other caramel sauces. The banana spilt ice cream also house-made was lightly flavoured, smooth and bewitching.
Bitter chocolate tart with chill flakes yogurt and chocolate ice cream
Milk cake with passion fruit sorbet and toasted almonds – The sponge cake was soaked in a trio of milk – evaporated milk, fresh milk and condense milk, served alongside a dollop of house-made passion fruit sorbet. I had this dessert on my past visits, totally in love with it that I asked for an extra portion on a special request.
I have had a completely unexpected experience at boCHINche, some of the brunch plates I tried previously is now refreshed with different elements. This hearty mid-morning meal is definitely worth my trip on the busy weekend.
Brunch is only available on weekend, Saturdays and Sundays. On weekdays, boCHINche sets your day right with a tantalising 2/3-course set lunch without ripping a hole your wallet. I personally would favour the dinner menu more at boCHINche, which brandishes an array of creative dishes with diverse cooking style.
If you are coming with a group of friends or family (pax of 6 and above), you don’t have to crack your brains on the wide menu selections. Go for the Sharing menu and you can enjoy a course set specially curated for individual portions. Pre-selection of menu during reservation is strongly recommended, so that the kitchen can prepare the ingredients beforehand.
Chef Fabrice Mergalet holding the fort as boCHINche‘s executive chef, while Chef Diego Jacquet is concentrating and developing Argentinean cuisine in London. Chef Fabrice is always busy and too focused at the kitchen, but he gladly pose and smile for my camera.
Thank you Chef Fabrice for this picture and accommodating to my request.
Address: 22 Martin Road #02-01, Singapore 239058
Reservations: +65 6235 4990
Opening Hours: Tue-Thu Dinner 5:30 pm – 12:00 am | Fri Dinner 5:30 pm – 1:00 am | Sat Brunch 11:00 am – 4:30 pm, Dinner 5:30 pm – 1:00 am | Sun Brunch 11:00 am – 4:30 pm, Dinner 5:30 pm – 12:00 am