From boCHINche's cold bar is Crab on toast, humita, pickled turnips & chopped coriander | S$19/++
Photos by Florence of Make Your Calories Count
After our last visit at boCHINche, it has now revamped the entire setting of the restaurant, from sleek and modern touches previously to a loosened up casual, fun and approachable surroundings with a unique grocer market and a brand new menu at a more relaxed price point.
Guests are welcomed by the gourmet market once they enter the restaurant. With a goal for boCHINche's customers to be able to enjoy Argentine products and flavours in their own home everyday, the new gourmet market, carefully curated by Chef Diego, features nearly 100 specialty products and 80 types of wine.
Products available are not limited to grass-fed Argentinean beef in various cuts such as fillets, ribeye, sirloin, and burgers as well as house-made chorizo alongside 15 types of charcuterie including Italian salumi and Spanish hams. Pantry basics include a variety of olive oils, vinegars, condiments and spices. There are also boCHINche’s signature Provoleta cheese and French cheeses available. Sweets on offer are the addictive dulce de leche, alfajores, organic jam and honey.
Photo from boCHINche
All the food except desserts (milk cake, crème brulee and crème caramel) tasted are new to the menu.
COLD BAR
Crab on toast, humita, pickled turnips & chopped coriander | S$19/++
An unassuming dish that featured two types of crab meat 'white and brown', I liked the sharp contrast between the creamy texture on top and the crispness derived from the toast. It was well complemented by the humita which is a specialty from Argentina made of masa harina and corn.
Sea bream ceviche, tiger's milk and sweet potato | S$15/++
Ceviche is a popular seafood dish in South America that marinate fresh raw fish in lemon or lime juice and spiced with chilli. Don't be mistaken that tiger's milk (from the menu) was added to the dish, as it's the South American name for the flavourful and sour liquid extract from the ingredients (i.e. the liquid at the bottom of this bowl). The flavour of whole dish was refreshing and well-balanced, the sweet potato crisps were added to give a crunch to the delicate sea bream.
Salami rustico & finocchiona* | S$11/++ 
Iberico lomo & chorizo* | S$15/++ (Middle) | Iberico shoulder, 30 months* | S$19/++ (Front)
The meats were cured to the right level of salinity, served with the sour house pickles and fresh fluffy focaccia bread, certainly a starter to stimulate one's appetite.
*As mentioned above, 15 types of cured meat are sold at the boCHINche grocer and all their cured meats are 50g.
