Having home-cooked food is always a good idea to celebrate with your loved one in this month of love. Here's the chance to grab a whole slab of succulent dry-aged beef, scrumptious seafood or even a premium dinner set at a bargain price! Exclusively on The Butchers Club Online Store! Apply the coupon code "SWEET2019" at checkout and save 30% off your order, applicable to all products. Limited offer is valid until 28 Feb 2019. Cannot be used in conjunction with other offers. A minimum amount of $500 must be spent in one order to apply the coupon code.
Copy the code and start saving online today!
We are sorry to announce that The Secret Kitchen in Wong Chuk Hang is temporarily shut down. In consideration of premises selection, the venue is closed from the end of December 2018 until a better venue is found. Thank you for your support and hope to see you all again in the near future!
The beef short loin is all about bone in steaks. If you have a favorite steak, chances are good that it comes from the short loin. Otherwise, we're talking about strip loin steaks - sometimes called New York strip, T-bone steaks, and porterhouse steaks.
Order Your Bone In Steak from the Shortloin Here
The beef wellington kit includes everything you need to produce your own Beef Wellington Dinner for 2 at home. Including 400 grams of the finest Black Angus tenderloin steak.
Follow these simple instructions and you should be on your way to cooking a perfect Medium Rare Tenderloin
Steak Diane was all the rage in the 50’s and early 60’s, especially in New York. A hot culinary trend at the time in upscale restaurants were dishes that could be flamboyantly prepared tableside. Steak Diane was traditionally done so; its theatrics arising from the flambéing of the cognac used to make the sauce.
The Butchers Club are proud to receive the Go Green Champion Award from Green Monday, the prize was given to David Martin the COO of FWM Restaurants by Michelle Saram at the recent Anniversary Gala Dinner held on the Earth Day.
The feast is an interactive experience where the chef hosts the dinner and interacts with the guests on the menu. He also explains in detail the dry aging process and also carves the steak tableside. Guest are encouraged to roam around the venue and a tour of the dry againg room can be organised on request.