The Butchers Club
The Butchers Club launched in April 2013 in Tin Wan, Aberdeen as a butcher’s shop, a private dining room and a space for cooking classes. It is the masterpiece of a group of passionate chefs and butchers who together have created a truly unique concept based around high quality dry-aged beef. A meal at The Butchers Club is not just a sit-down dinner; it is an experience. Diners are kept engaged throughout the meal, making this one of the most written about eateries, not only in Hong Kong, but also internationally, gaining popular acclaim in Singapore, Taiwan and even as far afield as London and New York. Since its inception, The Butchers Club has been full every night of the week, with two sittings every Sunday. It has a waitlist of around six months for bookings on Fridays and Saturdays.
To accommodate the growing demand for bookings, The Butchers Club Deli at Editus opened in April 2014, offering the same Butchers Club experience it has become famous for, plus more. The new venue, complete with its own custom-built dry-ageing room, is a New York-style deli by day, specialising in handcrafted charcuterie, made using natural and organic ingredients. At night, the space turns into a private kitchen, which can hold up to 120 people seated.
A 7,000 square foot rooftop can cater events of up to 1000 people, perfect for all kinds of events.
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