Just last week, I had the privilege to taste some splendid dishes down at boCHINche. Nestled above Common Man Coffee Roasters and a brand owned by the Spa Esprit Group, I was invited for a tasting session of their refreshed brunch menu and they were kind enough to offer my friend a seating as well.
In case you haven't heard of the Spa Esprit Group, they own several of Singapore's most distinct lifestyle and F&B brands such as Tippling Club, ODP, Common Man Coffee Roasters, Tiong Bahru Bakery, Strip and Browhaus. I have been to most of the restaurants they own and each takes on a completely different concept. Though quite varied in terms of food genre and style, what they all stand for is a consistent output of beautiful, excellent and quality food, as well as impeccable service.
BoCHINche is no different.
Influenced by the produce and different cultures of Argentina, BoCHINche is a vibrant expression of enthusiasm and passion which serves up simple, comfort food with bold flavours but on an elevated level. Each dish well thought out and everything on a plate serves a purpose.
My friend and I happen to have quite similar preferences. We both like dishes that are fresh, light yet bold so we narrowed down 8 of our favourite dishes, ranging from entrées, mains and to dessert.
We were pretty sold when we saw this Heirloom Tomato Salad with fresh Burrata, Citrus Olives, chopped Basil and micro-Shiso on the menu because we love Burrata. The freshness and fragrance of the herbs and tomatoes just complemented the cheese beautifully. It was plump and firm on the edges and as you break into it, it oozes out delicate strings of soft and creamy burrata. It reminded me fondly of the many great cheeses I've had in Paris and I could not be happier to have had that as a starter to to be able to have good cheese in Singapore.
Yellow Fin Tuna with grilled Pak Choi, Spicy Humita and Crispy "Aji Molido" Tofu was a pleasant appetizer too. Tuna was perfectly seared around the edges and pink and tender in the middle. Really loved the tofu croquettes as well.
Ricotta Pancakes with a Berries Salad, Maple Syrup and Cinnamon Crème Fraîche surpassed my expectations. I'm usually not a fan of sweet breakfasts but these were fluffy and moist in the centre and when paired with the cinnamon crème fraîche, the results were rather spectacular.
House Chorizo Sausage with Malbec braised Ox Cheeks and Caramelized Onions. The meat was tender and falling apart which is what I love. All sausages are made in house and this spiral of Chorizo Sausage was bold in flavour with hints of piment. Personally, I'm a big fan of Chorizo so it's no wonder I loved this! A rather well executed dish
Though a salad, this Sirloin Steak Salad with Porcini, Sweet Potato, Grilled Leeks and Mustard Dressing is big enough to be a main. The steak was cooked to a perfect medium rare - medium which is how I like my beef. Rested, sliced and dressed alongside everything else, the whole dish came together nicely and flavours married beautifully. Textural and perfectly seasoned.
Grilled Pineapple, Mate Tea Granité, "Arroz con Leche" Sorbet and Lemon Crumble. This was my favorite dessert of the entire tasting session. Considering how their dishes are quite heavy in general, placing a refreshing and fruity dessert on their menu was a wise move. I thoroughly enjoyed this simple dessert with layers of texture and that rice pudding sorbet was sublime.
Bitter Chocolate Tart, Chilli Flakes Yoghurt, and Chocolate Ice-Cream. My friend fancied this dessert quite a fair bit. For me, whilst it tasted good, I felt that the ganache was rather heavy and dense. The chocolate pâte sucrée was a little soggy as well and the chocolate ice-cream could have been a little smoother but all in all, it was still an indulgent dessert.
Lastly, a specialty of theirs. Milk Cake, Passionfruit Sorbet and Toasted Almond Flakes. This Milk Cake is also called Tres Leches Cake. Essentially, a simple vanilla sponge gets soaked with three different kinds of milk; evaporated milk, condensed milk and heavy cream. I've never been very welcoming of the idea of soaked sponges and this is my first time trying Tres Leches but I must say I really enjoyed it. Sweet of course, because of the milks but when paired alongside the tart passionfruit sorbet, it was a winner. All ice-creams are made in house as well.
Evidently, I have a lot more to say when it comes to dessert since I'm trained in the arts of pastry. I'm not a food critic but I have knowledge on this craft and my opinions are based on my palate and what I know. As a fellow chef and as chefs, we respect the hard work that goes behind every kitchen and I'm extremely pleased with what boCHINche has put out for us and for everyone else.
A big thank you to the Spa Esprit Group and boCHINche for organizing this event and for the invitation. For more visuals and information about the dishes that we tried that day, simply click through the gallery below.
#02-01, 22 Martin Road, Singapore
+65 6235 4990
Closed on Mondays