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 pleased 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.
Email us your crazy ideas for a sausage flavour that you think could change the world. The most creative flavour will receive two free tickets to attend the class on September 16th. To give you and example, I have been developing a Spicy Tandori Chicken Sausage that will soon be available on the online store, my kids came up with Pork, Cheddar Cheese and Marmite.
The Butchers Club's Southside Market Long Lunch is back! Tickets for the Brothers Grimm-style, fairytale Halloween boo-nanza are now on sale.
We will have great entertainment including; pumpkin carving competition, face painters and prizes for the best costumes! TICKETS HERE
History of The Steak Diane
In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper. The first written mention of Sauce Diane comes from the culinary icon Auguste Escoffier in 1907. In this Artcile we teach you how to re-create the original recipe at home.