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 Secret Kitchen (or multipurpose event space and private kitchen in Wong Chuk Hang), The Butchers Club Burger (Wan Chai, Central, TST and Quarry Bay), The Butchers Club Caters and, as of the Autumn of 2016, The Butchers Club Steakhouse (Bali, Indonesia).
CHRISTMAS SOUTHSIDE MARKET & LONG LUNCH
The Butchers Club's Christmas Market will be the biggest one to date with even more vendors, more entertainment and more food, spread out across two floors.
Get Tickets Here
The Butchers Club has become synonymous with their duck fat fries, and that’s not surprising because they really are very good! But to achieve that ‘crispy on the outside and fluffy in the middle’ consistency isn’t that easy, it takes a lot of work and technique to get it right, this is how we do it…