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 Butchers Club (Tin Wan), The Butchers Club Deli (Wong Chuk Hang), The Butchers Club Burger (Wan Chai), The Butchers Club Burger (Central), Steak Frites by The Butchers Club (Central), The Butchers Club Shop (Wong Chuk Hang) and The Butchers Club Caters. Plans for further expansion, both at home and abroad are in motion.
28 July will see The Butchers Club Burger’s 17th Burger Takeover with American Chef Jay McCarthy. True to his southern roots, Chef McCarthy will be presenting a special Texas BBQ Brisket Sandwich for the takeover: A classic BBQ brisket sandwich, hickory-smoked for 17 hours on consistent heat with thinly sliced pickles, tobacco onions and chipotle slaw.
Now at The Butchers Club Burger, hungry diners can get both The Burger (the original bad boy that got a neat Michelin mention!) and our new triple-cooked fries for only HK$100, every Monday to Friday, from 11am-2pm.