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.
The Butchers Club Burger is continuing its domination of the Hong Kong burger scene with its latest announcement: A fourth Butchers Club Burger in Tai Koo Shing will open at the end April 2016.
The latest round of A Burger Takeover will kick off from 12 – 26 April and feature New York-native Billy Otis, Head Chef of Hong Kong’s ever-popular dining hotspot Lily & Bloom.