Bochinche - Singapore's Only Argentine Parrilla Grill Restaurant

In a city that has seen every grilling trend come and go, Bochinche stands in a category entirely its own. Tucked along the heritage stretch of Club Street, Singapore’s sole authentic Argentine grill restaurant brings the full weight of South American fire culture to the table — not as a gimmick, but as a genuine culinary tradition. At the heart of it all is a parrilla, an Argentine-style open wood-fire grill where live embers are tended by a dedicated parrillero throughout service. That level of commitment to technique is rare anywhere in the world, let alone in Singapore.

The parrilla isn’t just a piece of kitchen equipment — it’s the soul of the restaurant. Unlike conventional charcoal or gas grilling, the parrilla uses live wood fire, with a skilled parrillero managing the embers in real time to control heat zones, adjust sear intensity, and coax out the right smokiness from each cut. Every steak that leaves this kitchen carries the unmistakable character of wood-fired cooking: a deep, caramelised crust giving way to meat that is juicy, tender, and layered with smoke. All cuts are either dry-aged or wet-aged for a minimum of 22 days before they even reach the grill, concentrating their natural flavour to a degree that makes comparison to an ordinary steakhouse feel unfair.

Homemade Argentinian Empanadas — $5 per piece / $13 for three

Before the steaks arrive, the empanadas command the table. Bochinche’s version is hand-crimped using the traditional repulgue fold — a technique that produces 13 distinct, evenly spaced folds around each pastry. It’s as much a craft as it is a recipe. Three fillings rotate across the menu: braised inside skirt with carrot, olives, potatoes, egg, and tarragon; pork collar ham and provolone with confit onion; and a vegetarian option of organic corn with béchamel, mozzarella, and basil. Each variant bakes to a burnished, golden shell with a crust that shatters cleanly on the first bite. The braised skirt filling in particular arrives deeply savoury and fork-tender, with the olives and tarragon cutting through the richness in precisely the right measure.

Provoleta Argentina — $29

A non-negotiable for first-timers. Argentinian provolone is grilled directly on the parrilla until the exterior forms a deeply bronzed crust while the interior remains molten and elastic. It arrives to the table with fermented medley tomato, honey pimentón, and parsley — a combination that bridges smoky, sweet, and acidic with each pull. As a sharing tapas, it sets the tone for the meal beautifully: unfussy, fire-forward, and unapologetically satisfying.

“Muge Carne Argentina” Ribeye — 300g / $60

Sourced from Black Angus cattle in Argentina, grass-fed and wet-aged for 22 days, this ribeye is Bochinche’s entry point into the steak programme — and it punches well above its price. The marbling runs through the cut in fine threads, delivering a consistent richness across every bite. On the parrilla, the exterior develops into a deeply charred crust that locks in the beef’s natural juices, while the centre holds a pronounced pink, full of flavour and warmth. A cut that rewards those who eat it without distraction.

“Muge Carne Argentina” Tenderloin — 300g / $75

For those who prefer precision over intensity, the tenderloin from the same Argentinian Black Angus lineage is the choice. At 300 grams, it is generous enough to share, though few would want to. The texture is notably silkier than the ribeye — clean, fine-grained, and yielding — with the 22-day wet-age delivering a subtle sweetness that lets the quality of the beef do all the talking.

“Our Argentinian Butcher’s Board” — 1.4kg / $230

For groups who want the full expression of the grill in one sitting, the Butcher’s Board brings together ribeye, tenderloin, sirloin, rump cap, and house chorizo across 1.4 kilograms of fire-cooked meat. The chorizo — grilled until the skin blisters and snaps — is worth seeking out on its own. As a centrepiece for sharing, the board is a theatrical and thoroughly delicious way to experience what the parrilla is capable of across different cuts and textures simultaneously.

Espresso Martini Crème Brûlée — $17

Bochinche’s dessert menu doesn’t try to compete with the mains — it closes the meal on its own terms. The Espresso Martini Crème Brûlée is the standout: a classic French custard spiked with the deep, bittersweet intensity of espresso, then finished with a caramelised sugar shell that cracks cleanly under a spoon. What elevates it beyond a standard crème brûlée is the pairing with caramelised banana ice cream — the cold, fruity sweetness cutting through the richness of the custard while echoing the caramel notes on the crust.

Saturday Steak Buffet — $55++ per person

Every Saturday, Bochinche runs a 90-minute free-flow steak session from 11:30am to 3pm, featuring unlimited helpings of 200g Argentinian ribeye or sirloin at $55++ per person. Add-ons include Australian Wagyu skirt at $10++ and free-flow Provençal fries or mixed green salad at $8++ each. It is one of Singapore’s most straightforward value propositions for quality steak, and tables fill quickly — advance booking is strongly recommended.

Bochinche earns its reputation not through novelty but through rigour — a parrillero tending embers, herbs flown in from Buenos Aires, empanadas hand-crimped to 13 folds, and beef that has spent weeks ageing before it sees the fire. It is a restaurant that takes Argentine cooking seriously in a way that has no parallel in Singapore. Whether the visit is a solo ribeye at the counter or a full Butcher’s Board spread across the table, the result is the same: a meal that tastes unmistakably of a place far from here.

📍 27 Club Street, Singapore 069413
🕐 Lunch: Mon–Fri, 12pm–3pm | Dinner: Mon–Sat, 6pm–10:30pm | Saturday Lunch: 11:30am–3pm | Closed Sundays
📱 Instagram: @bochinchesg
🌐 bochinche.com.sg