Butchers Club T.V.

We are The Butchers Club

The Butchers Club launched in April 2013 in Tin Wan,  Aberdeen as a butcher’s shop,  a private dining room and a space for cooking classes. It is the masterpiece of a group of passionate chefs and butchers who together have created a truly unique concept based around high quality dry-aged beef.

Our beef is sourced from our partner’s farm in Australia and aged in our own temperature and humidity-controlled dry-ageing facility here in Hong Kong. 

The brand now consists of The Secret Kitchen (or multipurpose event space and private kitchen in Wong Chuk Hang), The Butchers Club Burger (Wan Chai, Central, TST and Quarry Bay), The Butchers Club Caters and, as of the Autumn of 2016, The Butchers Club Steakhouse (Bali, Indonesia). 

“Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.”

Fran Lebowitz

Butcher's Paper

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Dry Aged Lamb Shortloin Chops

Spring Lamb is an Easter favourite, we have taken the best possible Australian young lamb shortloins and dry aged them on the bone for 14 days to make it even better.

24th March 2018 - Hong Kong

The Easter Scotch Egg

The Easter-inspired Scotch ‘Easter’ Egg Burger (HK$100) features a soft-boiled organic egg encased in rich Irish pork sausage and golden panko crumbs.

24th March 2018 - Hong Kong