Finding the ultimate burger was a never-ending search for the food-lovers of Hong Kong. Until The Butchers Club Burger opened on Wan Chai’s Landale Street in May 2014. Not only are our Michelin Guide-included (2016 and 2017) juicy bacon cheeseburgers made using our signature dry-aged Black Angus beef from Australia, but the patties are also minced to order in front of the customer, before being thrown back to the kitchen a grilled to a perfect medium, remaining nice and pink in the centre.
The concept came about through The Butchers Club’s desire to practise nose-to-tail butchery. After the primary cuts of beef have been used for the brand’s signature dry-aged steaks, gorgeous secondary cuts of rump, chuck and brisket are first dry-aged and then ground in the restaurant and sprinkled with our secret seasoning blend.
The menu is limited to burgers, beer and bourbon. Since its opening, The Butchers Club Burger has been packed every day, receives rave reviews and is regarded by most as the best burger in Hong Kong.
The Butchers Club Burger at Quarry Bay can be booked for private events. Contact our events team at firstname.lastname@example.org for all enquiries.
G/F, Rialto Building, 2 Landale Street, Wan Chai
82 Stanley Street, Central
Shop G34-35, G/F, K11, 18 Hanoi Road, TST