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'S FIRST EVER MONG KOK FOOD TRUCK POP-UP AT GALA PLACE WILL KICK-OFF WITH A BLOCK PARTY ON 3 JUNE
The latest round of Burger Takeover at Butchers Club Burger will kick off from 10 – 24 May and will feature one of the hottest sandwich shops in Hong Kong, Bread & Beast. On 10 May from noon – 2pm, Chef Katy Cheung from Bread & Beast will be making a special appearance at The Butchers Club Burger on Landale Street in Wan Chai to showcase Bread & Beast’s special burger #BeastCode.