What are essentials to good Argentinean food?
Passion to share great food with the people you love. It’s also very important for us to consume the best produce, especially beef, lamb, and dulce de leche.
What’s special about the Argentinean way of preparing meat?
It’s about slow grilling and the fact we do cook the whole cow. Just like how the Spanish utilize the entire pig, we do that with the cow.
What’s the biggest misconception about Argentinean food?
That we eat 400-500g-steaks at one go. That is so far from the truth.
What do you think accounts for the growing popularity of Latin food in Singapore?
Pure Latin food is fairly uncommon in Singapore. While there is access to plenty of Mexican options, there are no specialized Argentinean restaurants. Singaporeans are well-travelled, curious and are willing to try new things, so I think Bochinche will be well-received.
What would you say is your specialty and why?
What makes my cuisine so interesting is that my background is in fine dining and I’ve worked in many Michelin-starred restaurants, therefore I use the discipline and techniques to refine traditional Argentinean dishes. These fine dining techniques help to improve the flavors and textures, at the same time giving these traditional dishes a modern spin to suit the modern consumer palate. Dish-wise, my provoleta with almonds and honey, gambas al ajo—caramelized pork belly and chorizo—and dulce de leche crème brulee have received raves.
Why did you decide to come to Singapore?
Cynthia Chua was the main reason. I fell in love with her energy and determination but after visiting Singapore the challenge to make everyone fall in love with Argentine was vital.
What do think of the dining scene in Singapore?
Exciting and challenging. Loads of talented chefs make Singapore truly a food destination city.
Is there anything you’d like to have on the menu in Singapore that you’re holding back on because there might be a lack of demand?
Black pudding. We’re working on it.
Chef Diego Jacquet cooks at Bochinche.
