Bochinche

Bochinche Bochinche is a modern Argentinian steakhouse and bar on Club Street, where the spirit of traditional asado meets a bold, contemporary dining experience. Built around the craft of open-fire cooking, Bochinche celebrates premium cuts, smoky char, and honest flavours, with meats sourced from Argentina, Spain, Japan, and beyond. From its dry-aged steaks to vibrant small plates and a lively bar programme, the restaurant brings together fire, flavour, and warm hospitality in a setting made for long lunches, late dinners, and everything in between.
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From traditional Argentinian grilling techniques to an in-house dry-ageing programme that brings out the depth, tenderness, and character of every cut. The menu is designed for sharing, pairing fire-kissed signatures with vibrant sides, fresh seafood, and thoughtful pours, creating a dining experience that feels both refined and full of energy. Whether it is a celebratory dinner, a weekend feast, or a casual night out, Bochinche delivers the warmth of the table with the confidence of the grill.

Wine is part of the table here. Not just something to order after the steak, but something that changes the way the whol...
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

We don’t only put meat over fire.​​Octopus, squid, prawns, and more — worked over the grill with the same control we bri...
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

Our Artisanal Burrata is built around contrast; soft, creamy burrata with infused mushrooms, black garlic eggplant cavia...
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

Our Artisanal Burrata is built around contrast; soft, creamy burrata with infused mushrooms, black garlic eggplant cavia...
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

Triumphs and heartbreaks are both written into football history, but the spirit of the game remains untouched. At , we...
20/07/2026

Triumphs and heartbreaks are both written into football history, but the spirit of the game remains untouched. At , we think it deserves a proper closing chapter around the table.

Keep the flame alive through the ultimate expression of Argentine culture: the primal, time-honored ritual of the asado.

For two weeks only, gather over a curated Argentine Parrillada Mixta ($155++, ideal for 2–3 pax). Indulge in premium Ribeye, Sirloin, house-crafted Chorizo, and Argentinian Prawns fired over the open wood-grill and round it off with our signature Espresso Martini Crème Brûlée.

Because no true Argentine gathering is complete without the vine, enjoy 50% off all Argentinian wines (by the glass and bottle) when pairing it with the Parrillada Mixta.

Here's for the love of the game.
Available from 20 July, 6pm to 3 August 2026. Bookings are highly recommended.

Argentinian asado starts with wood, charcoal, and control — building heat slowly, managing the flame, and letting smoke,...
15/07/2026

Argentinian asado starts with wood, charcoal, and control — building heat slowly, managing the flame, and letting smoke, char, and timing do the work.​
​
Not every steakhouse cooks with fire the way we do.​

| Reservations at

At Bochinche, marbling is one of the details we look for when selecting our cuts — fine seams of fat that help build ric...
11/07/2026

At Bochinche, marbling is one of the details we look for when selecting our cuts — fine seams of fat that help build richness, juiciness, and flavour over fire.​

Each cut is dry-aged in-house for 35–38 days, then cooked with Argentinian asado techniques over open flame.​

That is our manifesto: source with intention, and let every cut speak through the fire.

| Reservations at

At Bochinche, the experience is not just about ordering steak and wine.​Our team is here to guide the pairing based on w...
07/07/2026

At Bochinche, the experience is not just about ordering steak and wine.​

Our team is here to guide the pairing based on what’s on your plate and what you enjoy in the glass. A richer cut might call for something with more structure; a leaner steak may sit better with something more lifted. ​

Tell us your cut, your usual style and we’ll recommend something that fits — whether that is bold, smooth, bright, classic, or a little unexpected.​

| Reservations at

At Bochinche, every steak is cooked over fire to build char, smoke, and texture. The outside catches, the fat renders, a...
30/06/2026

At Bochinche, every steak is cooked over fire to build char, smoke, and texture. The outside catches, the fat renders, and every slice carries the work that came before it.

Experience quality cuts and asado techniques today.
| Reservations at

Our cuts are selected for quality, then cooked over open flame using Argentinian asado techniques — building char, smoke...
25/06/2026

Our cuts are selected for quality, then cooked over open flame using Argentinian asado techniques — building char, smoke, and texture while keeping the focus on the meat.

| Reservations at

Address

27 Club Street
Singapore
069413

Opening Hours

Monday 12:00 - 15:00
18:00 - 23:00
Tuesday 12:00 - 15:00
18:00 - 23:00
Wednesday 12:00 - 15:00
18:00 - 23:00
Thursday 12:00 - 15:00
18:00 - 23:00
Friday 12:00 - 15:00
18:00 - 23:00
Saturday 11:30 - 15:00
18:00 - 23:00
Sunday 11:30 - 15:00

Telephone

62354990

Website

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