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.
Recruitment in the hospitality industry in Singapore is notoriously difficult. The government has recently further tightened up on working visas for non senior management staff, meaning employers now have to rely on local Singaporeans.
Chef Jaakko Sorsa from HK's first and only Nordic restaurant, FINDS, will be at The Butchers Club Burger in Wan Chai for Round 11 of A Burger Takeover on Tuesday 1st September!