This is post #46, part of my #50PostsIn50Days personal challenge to document my first 100 days in Hong Kong. Other posts in this series may be found at the bottom of the original post.
The Butcher's Club was started by a group of meat enthusiasts with a passion for creating high quality dry aged beef in Hong Kong. They import Black Angus beef from a farm in New South Wales Australia and dry age the meat in Hong Kong for various lengths of time, minimum 30 days to "as long as their customers would like . . ." (perhaps we can request a Hong Kong version of the famous 9-month aged Riserva steaks??)
I have yet to visit the butcher shop, but I've visited one of their more recent concepts, the Butcher's Club Burger, which first opened in Wan Chai in 2014 and now boasts five locations throughout Hong Kong (Wan Chai, Central, Tsim Sha Tsui, Quarry Bay, and Wong Chuk Hang), as well as a new location Beijing.
The fast casual eatery focuses on hand crafted burgers (made with a blend of rump, chuck, and brisket that is dry-aged and then ground), beer, and bourbon. It's simple, but it works. The beer selection is good, and the burgers are delicious....