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Anime Fries - Umami Bomb

Crispy, Crunchy, Sweet, Salty, Spicy = Umami.  These are the taste sensations encountered when tucking in to The Butchers Club Anime fries. We have taken the best parts from America and Japan and combined them to make an exceptional dish that accompanies our burgers, steaks and salads excellently.

15th April 2018 - TBCB   Hong Kong
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Say Hello to a 2-4-1 Offer on Beyond Meat Burgers

The Butchers Club Burger embraces Earth Day this year by offering two-for-one Beyond Meat vegan burgers at all Hong Kong locations, starting April 18th until Earth Day on April 22nd.

13th April 2018 - TBCB   Hong Kong
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Dry Aged Lamb Shortloin Chops

Spring Lamb is an Easter favourite, we have taken the best possible Australian young lamb shortloins and dry aged them on the bone for 14 days to make it even better.

ORDER HERE

24th March 2018 - Hong Kong
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The Easter Scotch Egg

The Easter-inspired Scotch ‘Easter’ Egg Burger (HK$100) features a soft-boiled organic egg encased in rich Irish pork sausage and golden panko crumbs.

24th March 2018 - Hong Kong
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SouthSide Starter Pack

Good News for those of you living on The Southside of Hong Kong Island! We have created an introductory Butchers pack for our neighbours at a very special price with free delivery and a HK$100 coupon off of your next order

13th March 2018 - Hong Kong
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The Butchers Club Burger's Triple Happiness: Can You Kick It?

To celebrate the return of the Hong Kong Rugby Sevens, The Butchers Club Burger will be launching the ‘Triple Happiness: Can You Kick It?’ food challenge IS BACK!

8th March 2018 - TBCB   Hong Kong
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The Beyond Wu Tang Style - Vegan

The Butchers Club Burger has created yet another version of the Beyond Burger. Playing around with a customer-favourite, the Wu Tang-Style (HK$120), a Korean-inspired spicy creation, the Beyond Wu Tang-Style (HK$120) will launch on 1 March, available until 30 April.

28th February 2018 - TBCB   Hong Kong
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Kids Sausage Making Class

Bring the Kids to our Quarry Bay restaurant and we will teach them the art of Sausage Making

28th February 2018 - TBCB   Hong Kong