The Butchers Club combines all the things Hong Kong really loves about food. It’s a regular butchery by day, but turns into a private dining club after hours, giving that touch of exclusivity that Hong Kongers hunger after. And for visitors, it offers an exclusive insight into a part of the city that is less well known.
The Butchers Club is heaven for carnivores. — Photo courtesy of Hong Kong Tourism Board
After the shop closes for the day, The Butchers Club caters for private parties in a space that seats 10 to 18 people. Diners can take a tour of the specialist dry-aging room to get an understanding of an artisan working butcher shop and then stay to enjoy the fantastic, custom dry-aged beef in the private surroundings of the club. Here, diners can sample sublime products with friends, colleagues and business associates. The private dining space is available daily and also opens for Sunday brunch.
The Butchers Club also runs several cooking master-classes in its private kitchen. The current season includes a sausage-making class, an introduction to sous vide cooking methods and an oyster shucking class. In a nutshell, The Butchers Club brings the friendly neighborhood butcher of the past into the present day hearts and homes of Hong Kong.
The Butchers Clubs combines three essential elements: artisan skills in dry aging beef; private dining chefs; and good old-fashioned butchers. The staff takes pride in sharing their love and knowledge of exquisite ingredients, which are beautifully prepared, simply cooked and wholly delicious.
Visitors are encouraged to talk to the butchers and chefs about all the different cuts on offer, recommended seasonings and all things food-related. Pioneers in Hong Kong, The Butchers Club brings the current Western trend of dry aging beef to Asia, and once diners have had one of their 45-day dry-aged beef steaks, there’s no going back.
The Butchers Club is headed by Jonathan Glover. A seasoned F&B marketing professional, he is a self-taught butcher and fishmonger, who says he brought together all of the best bits of his past experiences and put them into a concept that he and his team thoroughly enjoy operating.
Private dining is by no means new to Hong Kong. Numerous apartments have been converted into mini restaurants, partly to sidestep the city’s cumbersome dining regulations, but also because the owners are passionate about food and want to showcase something different.
The Butchers Club stands out because it also sells meat and has an out-of-the-way location. But it's a gourmet journey worth making.