No Hongkonger can live without a good Happy Hour – "work hard: play hard" yatta yatta. So in the spirit of "playing hard", The Butchers Club Burger has launched a brand new 2-4-1 Happy Hour promotion at all Butchers Club Burger venues, from now to the end of August, Monday to Friday, from 5pm-6pm.
In celebration of the most important day of the American calendar, The Butchers Club Burger will be launching a doughnut burger christened "The Glory Hole": packed with the goodness of 160g of The Butchers Club’s signature dry-aged beef patty, maple bacon, iceberg lettuce and American cheese. For the ultimate finish, it’s all sandwiched by two homemade, classic American, glazed doughnuts. This burger of all burgers will be available from 1 – 4 July, and is priced at HK$100. Foodgasming yet?
Hongkongers are you ready for this? The Butchers Club Burger has announced its first ever, charity-driven pop-up in Mong Kok. Our beloved burger joint will be popping up in the heart of the district from 3 – 18 June, serving their Michelin-mentioned, award winning signature burgers along with a kinky new addition to the menu. And of course, kicking it all off will be a party on 3 June at 6pm.
The latest round of Burger Takeover at Butchers Club Burger will kick off from 10 – 24 May and will feature one of the hottest sandwich shops in Hong Kong, Bread & Beast. On 10 May from noon – 2pm, Chef Katy Cheung from Bread & Beast will be making a special appearance at The Butchers Club Burger on Landale Street in Wan Chai to showcase Bread & Beast’s special burger #BeastCode.
For a fun-filled Sunday summertime affair, and to venture out of the stifling city air to the south side of HK Island, there’s nothing better than The Butchers Club’s Beginning of Summer Southside Market Long Lunch on Sunday, 22nd of May.
The Butchers Club Burger is continuing its domination of the Hong Kong burger scene with its latest announcement: A fourth Butchers Club Burger in Tai Koo Shing will open at the end April 2016.
The latest round of A Burger Takeover will kick off from 12 – 26 April and feature New York-native Billy Otis, Head Chef of Hong Kong’s ever-popular dining hotspot Lily & Bloom.
Hong Kong’s favourite dry-aged meat connoisseurs strike again - this time by presenting a day of delicious food and endless entertainment that you and your family aren’t likely to forget. Grab the kids and head on up to The Butchers Club’s expansive 17th floor rooftop event space in Wong Chuk Hang, where The Southside Market Long Lunch will kick off from 12pm – 5pm on the 24th of April.