This is our premium range of beef from Australia, the Black Angus cattle is Grain finished for 250+ days which gives the beef its amazing marbling. Many top chefs swear by Black Onyx and it is listed on top tables around the world. This Marble score 3-4 Black Angus beef is an amazing steak, The Butchers Club take it a step further and dry age it to make it even better, we think the best in Hong Kong!
Learn how to cook a medium rare, dry aged on the bone ribeye in a pan with fresh Thyme, Butter and Garlic. This steak is perfect to share with a loved one and is a great introduction to dry aged beef.
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“GO!” LA WEEKLY
The festivities kick off on Saturday night with a Craft Beer Festival on the roof top of the Butchers Club Secret Kitchen in the up and coming uber cool district of Wong Chuk Hang. The Butchers Club is teaming up with 5 local breweries to bring you an intimate Craft Beer Festival .
The Butchers Club is please to become part of the glass recycling program, “Green Glass Green” which is an initiative started by The Hong Kong Dumper Truck Drivers Association and funded by the Hong Kong Government’s Environment and Conservation Fund.
We are pleased to announce the winning Sausage Recipe from Gigi Wong, her Thai inspired creation sounds so delicious that we will be making it during the next class on September 16th
From 11 September until 30 September, The Butchers Club Burger is extending its happy hour and inviting guests to enjoy $30 pints of Goose Island Craft beer from 5.00 -7.00 pm every day.
Steak with Green Peppercorn Sauce became hugely popular in the US in the early 1960’s and was traditionally flambeed tableside using cognac to make the sauce.
Flambéing by the way is not just for show, it intensifies the flavor of the finished sauce. It works by the caramelization of the sugars in the dish which undergo a series of chemical changes due to the intense heat and give a depth of flavor that otherwise would be missing.