BOCHINCHE

Bochinche sources its grass-fed steaks directly from the Argentina. Aside from beef, there are seafood and vegetarian options; out of which, we recommend the baked and gooey provolone cheese with almond slivers and a generous lashing of honey. Instead of a “dirty” sirloin steak as listed on the menu, opt for the rib-eye cut. Cooked to the requested medium-rare directly on hot coals, the rib-eye is succulent and flavoursome, and only very slightly charred on the outside. The flank steak with grilled white cabbage is first cooked sous-vide, then expertly grilled until it’s tender and juicy. If stomach space doesn’t allow, skip dessert for the excellent hand-cut chips.