boCHINche: Argentine restaurant relocates to Amoy Street

Partaking in the same revelry that Employee's Only and Burger Joint exudes on a daily basis, boCHINche, formally guarding the second level premises of Common Man Coffee Roasters has recently seen a move to the more dynamic precinct of Amoy Street. Sporting more intimate yet charmingly casual vibes, the marbled counter tops and no-nonsense decor is a far cry from the previously chic upholstery on booth seats and purposedly slack canvas directors chairs as part of the al-fresco dining area. The cleaner cut, sophisticated look with marbled and teal highlights making it a great venue for business lunches and after work hangouts with the added boosts of liquid courage that is succinctly encouraged just as your step through those doors.

Not surprisingly, a new menu is composed to rake in the tidings of its brand new premises. The new custom-made wooden charcoal grill imported from Spain headlining most of the new dishes that were showcased.

I arrive to the glorious yellow hues of Eggs Mimosa ($11) at the table; whites mixed in with mustard and a bunch of fresh herbs before meeting the final flourish of garrapinada; sugared almonds flaked for bits of caramelized smoky sweet flavor. The Chorizo Croquettes ($16) also enthralls, the potato fillings mixed in with fiery chorizo and smoked peppers melting in the mouth with little resistance beneath its crisp breaded coating. 

The Provoleta ($17) still fuels the dreams time and time again. Melted provolone cheese presented in teensie cast iron pans stay warm and stretchy for a long time beneath toasted almond silvers and squgglings of oregano honey. The pinnacle of the ooey gooey experience being the tanned caramelised crust above that exudes a faint nutty semblance. 

The Emapandas were also dressed to impress, each sporting browned crimped edges and thinner and flakier skins. My favourite of the lot had to be the Spinach, goat cheese, raisins and pine nuts ($7), the immaculate balance of salty, sweet with interjections of crunch from the toasted pine nuts alongside the milkiness of wilted spinach playing out delightfully. Other options include the Braised cuttlefish with fennel and chorizo ($8) or the Hand cut beef, potatoes, spring onion and olives ($6).

The other dishes meandered in and out of successful ventures with the Tomatoes, pickled watermelon, mozzarella, onions and chervil salad ($14) proving to be a breathe of fresh air in the meat centric kitchen (the looming presence of the custom-made oven spiking the urge for proteins); refreshing yet mildly herbaceous, the hunks of goats cheese strewed through the spring-coloured pile introduced hits of salinity and bite. Another dish that we loved was the Sea bass ceviche, onion, radishes and preserved lemons ($18); the overall sourness of the ceviche tamed by nuances of bitterness derived from the shavings of preserved lemon seeking residence beneath chilled sea bass chunks. This concoction is anything but mildly entertaining, performing flavor acrobatics on the tip of your tongue as you dive into the fish's creamy flesh. For something a little more classic, opt for the "jamon de pato casero" ($16) - jamon ham does great justice with a pairing of preserved cherries and pecorino cream.

From the charcoal grill, there comes a whole bevy of fabulous dishes, each lightly seasoned to highlight the provenance of the goods. Take for example the Grilled Octopus with pickled mussels, black tomatoes and burnt onions ($28)- sure, flavors were pretty spot on throughout but the plentiful of knife sawing action that went on about the plate were a tad excessive. 

Not your average steak and frites, boCHINche does a more premium version in their Ojo de Bife ($75) 400g rib eye cooked to your requested doneness and served with the most wicked chimichurri and your choice of chips or mixed green salad. In our honest opinion, there's no debate here as the fries alone are worth the trip. Kick back with a glass of Argetine Malbec, spicy for a lack of a better description 'heart-warming' and you're pretty much sorted for the weekend.

Desserts come in various shapes and forms at boCHINche, but the one to have is their Torched Mango, rice pudding, lime and coconut sorbet ($15), sounding a tad like a mango sticky rice; the amalgamation of textures and temperatures definitely takes this dish up a notch or two on the complexity scale of things. The coconut sorbet, refreshing with hits of lime zest weaseled in, takes a back seat as the comforting spoonfuls of creamy rice pudding in all its basic goodness soothes the 'lunch is over, back to work' nerves. Also worth the extra calories is the richer Chocolate Mousse, Cherries, Olive oil and Honeycomb ($19) that ought to satisfy the more hardcore chocolate fans out there.

Aside from their wicked ala carte menu, boCHINche serves up one of the most worthwhile lunch menus in the CBD. Both its 2 course and 3-course lunch set menus ($27 and $32 respectively) appealing to the working professionals seeking a quick bite with a casual vibe. Weekend brunch is also served from 11am to 3pm on Saturdays and Sundays; this service seeing the return of many firm favorites on the menu such as the Chimichurro Burger (see here)

115 Amoy Street

Operating Hours:
Mon - Thurs: 12pm - 2 30pm; 6pm - 10 30pm
Fri: 12 - 2 30pm, 6pm - 11pm
Sat: 11am - 3pm; 6pm - 11pm
Sun: 11am - 3pm

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