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 Private Event Space (Wong Chuk Hang), The Butchers Club Burger (Wan Chai, Central, TST, Quarry Bay and Singapore), Steak Frites by The Butchers Club (SoHo), The Butchers Club Caters and as of Autumn 2016 The Butchers Club Steakhouse (Bali, Indonesia).
The Butchers Club's Southside Market Long Lunch is back! Hong Kong's dry-aged meat experts' popular rooftop market makes its return after a long summer break, just in time for Halloween. Tickets for the very special Brothers Grimm fairytale-style Halloween boo-nanza on Sunday the 30th of October, from 12pm – 4pm, are already on sale through our Online Store.
The Butchers Club's Secret Kitchen is proud to introduce dry-aged Galician Blond Beef from Spain to their private dining menu. What exactly is this special beef we're bringing in exclusively and 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.