Steakhouses›Steakhouses in Singapore›Bochinche
Argentine parrilla · Club Street · Singapore
Bochinche
Apple wood and charcoal, by the August 2026 menu, under Argentine and Australian beef on Club Street.
OpenNot yet visited · facts from 12 sourcesNo paid rankings
By Silas Brand · Steakpedia editorial voice · Who writes
Why go01
This is an Argentine grill with a long run in Singapore. It opened in 2013. Club Street is its third address. The kitchen and grill are open to the dining room. The menu reads like a parrilla: provoleta, empanadas, anticuchos, ojo de bife, a board for the whole table. The house says it buys from small farms. It names beef from Argentina, Spain, Australia, the United States and Japan. Spa Esprit Group runs it, the group behind Tiong Bahru Bakery and Common Man Coffee Roasters.
What to order02
Gorina Carne Argentina tenderloin- Argentinian Butcher's Board
Porterhouse, 1 kg
02What to order
- Gorina Carne Argentina tenderloinArgentine Black Angus, grain-finished, 22 days wet-aged. S$76 for 300 g (August 2026).
- Argentinian Butcher's Board1.4 kg: ojo, lomo, sirloin, tapa de cuadril and chorizo. S$236. Built for sharing.
- Porterhouse, 1 kgBritish-European, barley-fed, dry-aged 22 days. S$210.
- Provoleta and empanadasProvoleta S$26. Empanadas S$5 each, three for S$13.
- Free-flow steak lunchS$55++ a head, 90 minutes, Argentine grass-fed Angus in 200 g portions (September 2026).
03The beef
Two programmes share one menu. The Argentine line is Gorina: Black Angus, grain-finished, wet-aged 22 days. It comes as tenderloin, ribeye and sirloin, 300 g each, S$62 to S$76. The big cuts are Australian and dry-aged 22 days. Tomahawk of Tasmanian grass-fed Angus and Hereford, S$20 per 100 g. OP rib of grass-fed Angus, S$19 per 100 g. The hanging tender is F1 Altair wagyu from Tasmania. Sources clash on ageing. The website's manifesto says 35 to 38 days, dry, in house. The August 2026 menu says 22.
04The fire
Wood and charcoal. Both confirmed. The wood is the open question. The August 2026 menu says every cut goes over apple wood and charcoal. The website still says a jarrah wood-fired grill, cooked asado-style. In 2021 the mix was cherry, apple and jarrah. The grill stays in view of the room.
05The story
Bochinche opened in 2013 near Robertson Quay. The first room was a second floor on Martin Road, about 200 covers. It sat above Common Man Coffee Roasters, a sister brand. In June 2016 it moved to Amoy Street. In 2021 it moved one block over, to a shophouse at 27 Club Street. Chef Fabrice Mergalet rewrote the menu for the move. The new room is much larger. There is a light well, a spiral staircase and a bar by the door.
06The practical
27 Club Street, Singapore 069413. Phone +65 6235 4990. Lunch Monday to Friday, noon to 3 pm. Dinner Monday to Saturday, 6 to 10:30 pm. Weekend lunch Saturday and Sunday, 11:30 am to 3 pm. Closed Sunday night. Prices add 10% service and taxes. Book on the website. Start with the board.
- Address
- 27 Club Street, Singapore 069413
- Phone
- +65 6235 4990
- Website
- bochinche.com.sg
- Directions
- Google Maps ↗
Where is Bochinche in Singapore?
At 27 Club Street, a shophouse it moved into in 2021 after Martin Road (Robertson Quay) and Amoy Street.
How long is the beef aged at Bochinche?
The August 2026 menu lists 22 days: wet-aged for the Argentine Gorina cuts, dry-aged for the large Australian cuts. The website still says 35–38 days of dry-ageing.
How much is a steak at Bochinche?
In August 2026, 300 g steaks were S$62–76 and the 1.4 kg butcher's board S$236, plus 10% service and taxes.
07In Singapore’s selections
08Sources
thehoneycombers.com · bochinche.com.sg · therantingpanda.com · citynomads.com · spaespritgroup.com · bochinche.com.sg · guide.michelin.com · therantingpanda.com · bochinche.com.sg · bochinche.com.sg · bochinche.com.sg · robbreport.com.sg
Last verified 25 Oct 2026.