Recent social media posts
17/10/2026
We keep our dry-ageing cabinet in full view for a reason.
Inside, large bone-in cuts are aged in-house for 35–38 days, allowing time, temperature and airflow to develop a more concentrated flavour and refined texture.
Quality cannot be rushed. Come see for yourself.
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16/10/2026
Our Beetroot al Rescoldo is roasted in the embers, deepening its natural sweetness and bringing a gentle smokiness to every slice.
Whipped smoked ricotta adds richness, while burnt honey finishes with a bittersweet edge.
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10/10/2026
Across the parrilla, distance, heat and timing are constantly adjusted to build the right char without losing the flavour and texture of the cut.
This control is the craft of Argentinian asado, and the foundation of every steak we serve.
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08/10/2026
New to the Bochinche table: Ceviche de Barramundi.
Bright, sharp and built to wake up the palate, with kumquat leche de tigre bringing a lively citrus edge. Pickled kumquat, crisp celtuce and jalapeño keep it fresh, while cancha corn finishes with a satisfying crunch.
A fresh opening to our new menu.
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05/10/2026
Race Week calls for a different fuel.
The Butcher’s Wife x Bochinche are joining forces for Grand Prix week, brining two distinct kitchens together for a one week only fried chicken collab.
A special crossover created for race week, combining The Butcher’s Wife’s new American diner identity with Bochinche’s fire-led approach. Available 5-11 October only at Bochinche.
26/09/2026
Inside our dry-ageing cabinet, a whole bone-in ribeye rack is aged for 35–38 days under carefully controlled conditions. As moisture gradually leaves the meat, its natural flavour becomes more concentrated, while the ageing process develops tenderness and texture.
Kept whole before being butchered into substantial bone-in cuts, this is where our work with the meat begins—long before the salt, smoke and heat of the parrilla.
Quality you can see. Flavour you should taste.
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22/09/2026
At Bochinche, our pursuit of meat quality starts long before the first slice.
We look at marbling, texture and colour, selecting each cut for the experience it brings to the table.
Ribeye for generous marbling, juiciness and richness. Sirloin for a leaner profile, firmer bite and pronounced beef flavour. Tenderloin for its fine grain and exceptional tenderness.
Then the asado takes it further—smoke, char, heat and timing working together over the parrilla.
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19/09/2026
Quality is visible before the first cut is made.
We select our meat for its marbling, texture and colour. Details that influence how it cooks, how it holds moisture and, ultimately, how it tastes.
Prepared with precision and finished over the parrilla, it is the standard behind every cut on our new menu.
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16/09/2026
A bold first plate for the table.
New to the menu, our Grilled Jumbo Prawn brings smoky char and natural sweetness, matched with spicy miso for savoury depth and pineapple salsa criolla for a bright, tangy finish.
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11/09/2026
One dish was never going to be enough.
Fill the table with quality cuts from the parrilla, grilled seafood and bold new additions from across our menu. Order widely, pass the plates and stay for another course.
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08/09/2026
New to our menu, Beetroot al Rescoldo is roasted in the embers to deepen its natural sweetness and bring a gentle smokiness. Whipped smoked ricotta adds a rich, creamy contrast, while burnt honey finishes with a bittersweet edge.
Make this your first order.
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06/09/2026
One table. Plenty to talk about.
Our new menu brings bold, modern Argentinian flavours to the table; from quality cuts worked over the parrilla to grilled seafood and ember-roasted dishes.
This is only the first look. Discover the full menu at our table.
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Address
27 Club Street
Singapore
069413
Option 1 - Public Transport:
Take the MRT to Chinatown Station (NE4/DT19) and use Exit A. Walk for about 7 minutes along South Bridge Road and turn right onto Club Street.
Option 2 - Driving/Parking:
Head towards Club Street by taking the Eu Tong Sen Street or New Bridge Road exit from the Central Expressway (CTE). Turn left onto Cross Street and then take a right onto Club Street. Public parking spaces are available along Club Street, but please note that they may be limited during peak hours.
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What people say
Bochinche is a must-visit restaurant for anyone looking to indulge in the best of Argentine cuisine. This vibrant steakhouse, bar and grill has been serving up bold flavors and quality ingredients for almost a decade now, and it shows no signs of slowing down. Led by Chef Fabrice Mergalet, the team at Bochinche is passionate about grilling decadent cuts of meat on their wood- and charcoal-fired parilla, as well as crafting flavorful starters from fruits and vegetables at the height of their seasons.
But it's not just the food that makes Bochinche stand out - their wine list is equally impressive. With a focus on showcasing the cleanest, most distinctive expressions of Argentina's famed terroir, there's something for every wine lover to enjoy.
And even during times of unprecedented crisis, Bochinche has found a way to adapt. They now offer islandwide delivery and take-out options so that customers can still enjoy their delicious food from the comfort of their own homes.
Overall, Bochinche is an excellent choice for anyone looking for a vibrant culinary experience that celebrates the diverse provenance and culinary stylings of Argentina.
