The Butchers Club launched in April 2013 at Tin Wan, Aberdeen as a butcher’s shop, a private dining room and a space for cooking classes. A masterpiece of a group of passionate chefs and butchers who together have created a truly unique concept based around high quality dry-aged beef have since received numerous awards, been named “Best Steak” and “Best Burger” by both local and international publications and bloggers and, for five years running, received a mention in the Michelin Guide.

Our beef is sourced from a farm that we have partnered with in New South Wales, Australia that specifically rears the cows to our specifications for use in our venues, resulting in very different flavour profiles. The Butchers Club then dry-ages each cut of beef at their own facility on Hong Kong Island for different time periods to highlight the unique flavours of each steak.

After dominating Hong Kong’s private dining scene, the brand quickly expanded (due to the high demand of loyal steak-loving customers) to a second venue. The spacious industrial space in Wong Chuk Hang opened in late April 2014 and acts as both a private dining room and a large-scale event space. The 7,000 square foot indoor space has a dining room that seats up to 150 people and an additional 7,000 sq ft rooftop that will accommodate parties of up to 400 guests. In consideration of premises selection, the venue is closed from the end of December 2018 until a better venue is found.

Soon enough, the brand grew even more with a new concept: The Butchers Club opened in Wan Chai in June 2014. The Butchers Club opened a second branch in Central in December 2014, a third in Tsim Sha Tsui a year later and a fourth at Tai Koo Shing in the Spring of 2016. Now, along with the four Butchers Club locations in Hong Kong, an event space, private dining room, public cooking classes, numerous seasonal public events and an online butchery, The Butchers Club recently launched The Butchers Club Steakhouse in Bali’s Seminyak.