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 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 one choice of burger, beer and bourbon – although there is also a secret menu, for those in the know that offers a small selection of weird yet wonderful burgers that change regularly. Since its opening, Butchers Club Burger has been packed every day, has received rave reviews and is regarded by most as the best burger in Hong Kong.
A burger at The Butchers Club Burger is like nothing you have ever tasted.
Reservations can only be made for the private dining room at The Butchers Club Burger, Central for a maximum of 10 diners.
Contact firstname.lastname@example.org for all enquiries.
G/F, Rialto Building, 2 Landale Street, Wan Chai
82 Stanley Street, Central
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