Recent social media posts
02/09/2026
New plates. Bolder flavours.
The same Argentinian fire at the heart of Bochinche. First look at our new dishes, launching today 12pm.
Come meet the rest at the table.
| Reservations via
28/08/2026
On our parrilla, steaks are first grilled over charcoal for heat, structure, and crust. Then applewood brings in the smoke — charring the edges, lifting the aroma, and giving each cut that unmistakable fire-cooked finish.
| Reservations at
23/08/2026
Our pursuit of meat quality starts long before the first slice — with marbling, texture, and colour.
At Bochinche, every cut is selected for quality first, then brought to the fire through asado: smoke, char, heat, and timing, all working together over open flame.
| Reservations at
21/08/2026
Sirloin is all about balance.
Leaner than a ribeye, but still full of flavour, our sirloin is selected for its firm texture, clean bite, and the way it cooks over open flame. On the parrilla, the asado builds char, smoke, and texture, giving the cut a proper sear without overworking the meat.
| Reservations at
16/08/2026
Our “Wanderer” Free Range Porterhouse — a 1kg bone-in cut, barley fed and 22-day dry aged before it reaches the parrilla grill.
Over open flame, the fat renders, the edges char, and the dry ageing brings out a fuller, more concentrated beef flavour. With the sirloin on one side and tenderloin on the other, it brings both bite and tenderness in the same cut.
| Reservations at
14/08/2026
At Bochinche, we cook with Argentinian asado at the centre. Open flame, a parrilla, and the kind of control that comes from understanding fire control..
| Reservations at
11/08/2026
This is the part everyone says they’re too full for. Until suddenly, it’s gone.
Catalan Doughnuts with custard, dulce de leche, and Madagascar vanilla ice cream — warm, crisp, and made to be shared across the table.
| Reservations at
28/07/2026
Wine is part of the table here. Not just something to order after the steak, but something that changes the way the whole meal comes together.
At Bochinche, our wine selection is curated to sit alongside fire, smoke, char, and quality cuts — from structured reds that hold their own with steak, to brighter bottles that bring balance across the table.
Tell us what you like, tell us what you’re ordering, and we’ll point you in the right direction.
| Reservations at
23/07/2026
We don’t only put meat over fire.
Octopus, squid, prawns, and more — worked over the grill with the same control we bring to our steaks. Smoke, heat, char, timing.
| Reservations at
22/07/2026
Our Artisanal Burrata is built around contrast; soft, creamy burrata with infused mushrooms, black garlic eggplant caviar, penny bun oil, buttered brioche, and greens.
Earthy, rich, and layered without being heavy. The mushrooms bring depth, the black garlic eggplant caviar adds savoury intensity, and the brioche is there for the part everyone actually wants — dragging it through every last bit.
| Reservations at
22/07/2026
Our Artisanal Burrata is built around contrast; soft, creamy burrata with infused mushrooms, black garlic eggplant caviar, penny bun oil, buttered brioche, and greens.
Earthy, rich, and layered without being heavy. The mushrooms bring depth, the black garlic eggplant caviar adds savoury intensity, and the brioche is there for the part everyone actually wants — dragging it through every last bit.
| Reservations at
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.
