Finding the ultimate burger was a never-ending search for the food-lovers of Hong Kong. Until The Butchers Club Burger opened on Wan Chai’s Landale Street in May 2014. Not only are our Michelin Guide-included (2016 and 2017) juicy cheeseburgers made using our signature dry-aged Black Angus beef from Australia, but the patties are also minced to order in front of the customer, before being thrown back to the kitchen a grilled to a perfect medium, remaining nice and pink in the centre. 
The concept came about through The Butchers Club’s desire to practise nose-to-tail butchery. After the primary cuts of beef have been used for the brand’s signature dry-aged steaks, gorgeous secondary cuts of rump, chuck and brisket are first dry-aged and then ground in the restaurant and sprinkled with our secret seasoning blend.