More common is the 4 hands which means 2 chefs will team up to come up with a set course dinner. This round it is 8 Hands Dinner At Bochinche Cocina Argentina, my very first dinner whipped by 4 outstanding chef for only a night. Therefore, if you missed it on Monday, 5 March 2018, you would have to wait for the next exciting moment. So I would strongly suggest that you keep watch at Bochinche’s instagram page.
The four chefs joining hands are first and foremost, Chef Diego Jacquet who is the patron chef of Bochinche. Joining him are Chef Lino Sauro who is the chef owner of Gattopardo Ristorante Di Mare and 2 young and passionate chefs, Chef Jorge Valderama and Chef Tamara Chavez of Tono Cevicheria.
Teaming together, they created a wonderful 5-course dinner ($120++ per person) with an option of wine pairing at a supplement of ($60++).
8 Hands Dinner At Bochinche
First course named Snacks was whipped by the Chefs from Tono Cevicheria featuring 3 items. Vignal, Prosecco, Italy was the choice wine for the pairing.
Beginning with Line caught snapper, yellow tiger’s milks & patacones. Citrusy base uplifted the dish and awakened the appetite, preparing diners for the dishes that were lined up in the menu. The banana crisp added 2 different texture, chewy and crispy, to the dish.
Followed by Grilled octopus & Lima bean, olive’s chimichurri cum Pork belly, boniato, avocado & criolla. Both equally tasty, urged us for more.
Tender Grilled Ox Tongue, Artichokes, mustard, apple & bagna cauda with a hint of thyme fragrance elevated the flavour was created by Diego Jacquet. Drown it down with Rutini Encuentro, Mendoza, 2016.
Next was the Red prawns ravioli, winter black truffle & burrata by Lino Sauro. Clos De Los Siete, Mendoza, 2014 was the selection for this dish. Wrapped in the al dente pasta was the red prawn paste similar to the chinese style. I love the flavour of truffle and burrata among the seafood.
Pairing the fourth dish at the 8 Hands Dinner at Bochinche is 48 hours braised short rib, promegranate, wild garlic & oat’s with Bodega Chacra Barda, Rio Negro valley, Patagonia, 2016. This melt-in-the-mouth beef presented by Diego Jacquet stole the limelight of the night.
Before the dessert, Soursop sorbet, orange cream & maracuya by Tono Cevicheria to cleanse the palate after the climax.
Lastly, ending the meal with the Not the traditional Sicilian Cannolo By Lino Sauro. The first mouth captured my heart. How I wish I could have a second serving.
Incredible 8 Hands Dinner at Bochinche, I wouldn’t want to exchange this dinner for some other. I couldn’t remember when was the last time I enjoyed all dishes at a dinner.
Bochinche Cocina Argentina
115 Amoy Street, #01-02, Singapore 069935
Tel: +65 6235 4990
Mondays – Thursday 1200 to 1430, 1800 to 2230 | Fridays 1200 to 1430, 1800 to 2300 | Saturdays 1200 to 1430, 1800 to 2300 | Closed on Sundays
[Last order 30 minutes before closing time]
- Downtown line – Telok Ayer station
- North-South or East West line – Raffles Place station
- Prudential Tower along Cecil Street 57, 131, 167, 186, 700, 970, 971E (nearest bus stop to Telok Ayer Road)
- Opp The Ogilvy Ctr along Robinson Road 10, 10e, 70, 75, 97, 100, 107, 128, 130, 162, 196, 196e
- One Raffles Quay along Shenton Way 10, 10e, 57, 70, 75, 97, 97e, 100, 107, 128, 130, 131, 162, 186, 196, 196e