The Butchers Club, our industrial event space in Wong Chuk Hang, is the perfect spot for weddings, rooftop BBQs, markets, holiday parties, team building events, corporate dinners, birthday celebrations, live music and a private cinema gathering.
The Butchers Club is ending a year of wildly popular Southside Markets with its largest one yet: Book your tickets now for the Christmas Shopping Market & Long Lunch on Saturday, 3rd of December from noon to 4pm--before they all sell out!
The Butchers Club's Southside Market Long Lunch is back! Hong Kong's dry-aged meat experts' popular rooftop market makes its return after a long summer break, just in time for Halloween. Tickets for the very special Brothers Grimm fairytale-style Halloween boo-nanza on Sunday the 30th of October, from 12pm – 4pm, are already on sale through our Online Store.
The Butchers Club's Secret Kitchen is proud to introduce dry-aged Galician Blond Beef from Spain to their private dining menu. What exactly is this special beef we're bringing in exclusively and for a limited time? To put it simply: It's meat from a fat old cow and it's said to be the best beef in the world.
Until January 31st at all four of The Butchers Club Burgers in Hong Kong, Monday to Friday from 3-8pm is Happy Hour! Guests can enjoy unlimited $25 Peroni beers.
As the rest of the Northern Hemisphere waves goodbye to summer, us Hongkongers finally prepare for the city's glorious weather. Bring on outdoor activities, drinks in the sunshine and barbecues! And just in time, The Butchers Club introduces a brand new BBQ Package with three delicious menu options to suit any budget.
The Butchers Club Burger relocates to a new spot in Central, just around the corner on the notorious Dai Pai Dong alley under the Mid-Levels Escalator.
28 July will see The Butchers Club Burger’s 17th Burger Takeover with American Chef Jay McCarthy. True to his southern roots, Chef McCarthy will be presenting a special Texas BBQ Brisket Sandwich (HK$100) for the takeover: A classic BBQ brisket sandwich, hickory-smoked for 17 hours on consistent heat with thinly sliced pickles, tobacco onions and chipotle slaw.