If you’re quite tired of eggs benedict or toasties, then BoCHINche is one to try. Here’s a look at what’s leaving its kitchen doors on weekends for brunch.
The Spa Esprit Group adds another feather to its cap. From skinny pizzas to croissants; tipple to coffee, and now Argentinean food from the kitchen doors of BoCHINche, a collaboration between the Group and respected Argentinean chef, Diego Jacquet.
If you’re quite tired of the brunch options elsewhere, i.e., eggs benedict or toasties ad nauseum, BoCHINche’s weekend brunch is an alternative. Here, hearty portions rule, so no one will be leaving the restaurant complaining about how the lightly poached eggs barely linethe stomach.
The Classic Provoleta, almonds & honey (S$17), grilled pungent provolone cheese drizzled with honey and eaten with warm bread, is a holy grail, almost. If you must have your beef, go for the Organic poached eggs on toast, braised ossobuco & chives hollandaise (S$25), which features veal braised to perfection.
Safe bets include the Smoked salmon & scrambled eggs with red onions, capers & dill cream cheese (S$24) and the Ricotta pancakes, berries salad, maple syrup & cinnamon crème fraîche (S$18). Though leaning on the saccharine side, the Milk cake, passion fruit sorbet & toasted almonds (S$14) is worth every calorie, but who’s counting?
Brunch at BoCHINche is served on Saturdays and Sundays from 11am to 3:30pm (last orders at 3pm).
Photos courtesy of BoCHINche