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's Secret Kitchen is proud to introduce dry-aged Galician Blond and Basque Beef from Spain to their private dining menu. What exactly is this special beef we're bringing in exclusively for a limited time? To put it simply: It's meat from a fat old cow and it's said to be the best beef in the world.
The Butchers Club is proud to announce that their famed Steak Rebellion is coming back on Saturday, November 5th. The "Gangs of New York"-style theatrical dinner show will make its return to the 7,000 square foot rooftop in Wong Chuk Hang with a three-course dinner, live music, entertainers and party.