Gaining experience and exposure in America and Spain paved a path into UK, and after a brief stint at two prestigious hotels, The Zetter Hotel and Restaurant, and as the executive chef at The Trafalgar, Diego opened two of his own restaurants in London.
The first, Casa Malevo, gained a spot on Tatler’s guide to best restaurants in Great Britain, and the second, Zoilo Restaurant & Bar, received two AA Rosettes (an award bestowed to fine restaurants by the British Automobile Association).
Realizing there were next to no Argentine restaurants in Singapore, he decided something needed to be done and BoCHINche was born. To ensure quality, the meats used in the kitchen are all imported from Argentina and personally chosen by him.
“It’s not about business or making money. It’s a hobby. A passion.” Chef Diego Jacquet wants to share not just Argentine cuisine, but also Argentine products so people can try it for themselves at home too. From meats to condiments, chocolate, the famed caramel spread “Dulce de Leche”, and wine, there is a wide variety to choose from. The prices are reasonable, considering these are all specially imported from Argentina.
The grilled peppers had a smoky aftertaste, and were so juicy and meaty that they tasted more like mushrooms than vegetables. The tuna and anchovies were from cans sold in the store, but they didn’t have the preserved taste that so many canned items have.
The recipe for pickled vegetables is relatively simple:
I preferred eating the cold cuts plain though, as the pickled vegetables were too sweet for my liking.
Chef Diego taught us how to make authentic chimmichurri sauce, but if you prefer, there are bottled ones available at the mini grocer!
Ingredients:
Steps:
One reason is because the cows are grass-fed, so there are no artificial hormones or additives in the meat, but Diego says the main reason is they’re free ranging. Given unrestricted space, they can walk wherever they want and get enough exercise to be healthy and stay happy.
The rib-eye steak is the cut with the most amount of marbling, and the fat is at the centre of the meat. Since it’s at the centre so he recommends that it’s best not to order this rare. Known as Bife Ancho, 300g of Rib-eye Steak will set you back $55.
For sirloin cuts, the fat is mostly on top, so when the chefs at BoCHINche grill it, it is on a slightly sloped grill, allowing the fats to coat the rest of the meat as it melts. This Bife de Chorizo goes for $49 for 300g.
The most expensive cut on this list is the Lomo (beef fillet), which goes for $78 for 300g. With no marbling or fat on this, Chef Diego says the best way to serve this is butterfly (sliced almost completely in half and then folded). His favourite cut is not the most expensive, but one that people often overlook – the beef flank.
It’s sweet and gooey, and goes well with the crepes and banana split ice cream. The banana taste of the ice cream was light and not overpowering, while the chocolate crumble had a slight bitter aftertaste to offset everything else. The crepes were made in front of us, and the recipe is so easy to follow I feel like I should try it too!
Ingredients:
Steps:
The thinner the crepe is, the better.
It was an interesting experience trying Argentine cuisine and learning more about the influences behind it and ingredients used. Chef Diego Jacquet kept us entertained with anecdotes about the different items in the store, from the homemade jam to the painstakingly-sourced liquors, and of course, the caramel spread.
I liked that they labelled the wines thoroughly, like whether it was oaky, sweet, or fruity, so non-wine buffs (clueless people like me) could find wines more suited to their taste.
While leaning more towards a pricier market, BoCHINche is worth a repeat visit, with authentic Argentine cuisine and even a mini-grocer so you can try cooking the dishes at home.
Address: 22 Martin Road, #02-01, Singapore 239058
Opening Hours: Tuesday to Sunday, 11am – 11pm
Telephone: 6235 4990
Website: http://www.bochinche.com.sg
For reservations or enquiries, contact them at enquiries@bochineche.com.sg
This post was brought to you by BoCHINche.
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