What are the 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

Bochinche

Name: Bochinche
Address: 27 Club Street, Singapore, 069413, SG
Telephone: 62354990
Price range: $$$
Rating: 4.4

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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.

20/10/2026

Marbling is not simply something to admire. It is flavour built into the cut.

As those fine seams of fat render over the parrilla, they contribute richness, juiciness and a more succulent texture.

The marbling running through a cut slowly renders over heat, carrying flavour through the meat while helping it remain juicy over the parrilla.

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17/10/2026

We keep our dry-ageing cabinet in full view for a reason.

Inside, large bone-in cuts are aged in-house for 35–38 days, allowing time, temperature and airflow to develop a more concentrated flavour and refined texture.

Quality cannot be rushed. Come see for yourself.
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16/10/2026

Our Beetroot al Rescoldo is roasted in the embers, deepening its natural sweetness and bringing a gentle smokiness to every slice.

Whipped smoked ricotta adds richness, while burnt honey finishes with a bittersweet edge.

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10/10/2026

Across the parrilla, distance, heat and timing are constantly adjusted to build the right char without losing the flavour and texture of the cut.

This control is the craft of Argentinian asado, and the foundation of every steak we serve.
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08/10/2026

New to the Bochinche table: Ceviche de Barramundi.

Bright, sharp and built to wake up the palate, with kumquat leche de tigre bringing a lively citrus edge. Pickled kumquat, crisp celtuce and jalapeño keep it fresh, while cancha corn finishes with a satisfying crunch.

A fresh opening to our new menu.
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05/10/2026

Race Week calls for a different fuel.

The Butcher’s Wife x Bochinche are joining forces for Grand Prix week, brining two distinct kitchens together for a one week only fried chicken collab.

A special crossover created for race week, combining The Butcher’s Wife’s new American diner identity with Bochinche’s fire-led approach. Available 5-11 October only at Bochinche.

26/09/2026

Inside our dry-ageing cabinet, a whole bone-in ribeye rack is aged for 35–38 days under carefully controlled conditions. As moisture gradually leaves the meat, its natural flavour becomes more concentrated, while the ageing process develops tenderness and texture.

Kept whole before being butchered into substantial bone-in cuts, this is where our work with the meat begins—long before the salt, smoke and heat of the parrilla.

Quality you can see. Flavour you should taste.
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22/09/2026

At Bochinche, our pursuit of meat quality starts long before the first slice.

We look at marbling, texture and colour, selecting each cut for the experience it brings to the table.

Ribeye for generous marbling, juiciness and richness. Sirloin for a leaner profile, firmer bite and pronounced beef flavour. Tenderloin for its fine grain and exceptional tenderness.

Then the asado takes it further—smoke, char, heat and timing working together over the parrilla.
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19/09/2026

Quality is visible before the first cut is made.

We select our meat for its marbling, texture and colour. Details that influence how it cooks, how it holds moisture and, ultimately, how it tastes.

Prepared with precision and finished over the parrilla, it is the standard behind every cut on our new menu.

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16/09/2026

A bold first plate for the table.

New to the menu, our Grilled Jumbo Prawn brings smoky char and natural sweetness, matched with spicy miso for savoury depth and pineapple salsa criolla for a bright, tangy finish.

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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

http://www.bochinche.com.sg/

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