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Get your teeth into The Butcher’s Club experience
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GOURMET burgers have been making a bit of a wave lately starting from the new Beef & Liberty at K-Wah Center to the recent opening of The Butcher’s Club at IFC Mall Pudong. Considered one of the best burger joints in Hong Kong, The Butcher’s Club quickly expanded to Beijing with two existing venues and now Shanghai, after its launch in 2013 at Tin Wan, Aberdeen as a butcher’s shop.
The truly unique concept based around high-quality dry-aged beef has since received numerous awards, including a mention in the Michelin Guide.
The Shanghai venue continues its philosophy, designed as a cool, social gathering spot where long tables and tall stools are placed.
The Butcher’s Club combines three concepts under one roof — artisanal burgers, a meat deli and a steak grill. Premium meat is the core of the concept, satisfying the five senses, from gourmet burgers to various cuts of dry-aged steaks. Dry-aging has been around for centuries. It has only recently made a comeback and is a technique used by some of the world’s finest chefs. At The Butcher’s Club, they take the finest-quality beef and dry-age it at 0 to 2 degrees Celsius and humidity controlled at 75 percent.
A retail butcher’s shop is enclosed in the venue so diners can even buy dry-aged steaks and patty to take home and cook themselves.
Browsing through the iPad menu, one can easily choose a preferred burger with extra toppings and combos. Recommended is the (90 yuan) Classic Burger for the first-time visitor as it’s a no-fuss classic featuring crispy bacon, cheese, tomato, pickles and special sauces.
The patty is a mixture of three parts from the cow: brisket, chuck and rump. It has an ultra satisfying sensation when biting into the burger, with its different ingredients. Everything was just right.
Other enticing choices include The Frenchie (128 yuan), which is dry-aged beef patty serve with foie gras, black truffle butter, cheddar cheese, fresh tomato and lettuce.
The Gambler (88 yuan) is a double-fried buttermilk chicken burger and The Hogtown (118 yuan) is a burger with a combination of signature dry-aged beef patty, pulled pork, Canadian peameal bacon and pickled shallots.
Founder Jonathan Glover is a trained chef, self-taught butcher and fish monger. He has since developed an affection for dry-aged beef, which features prominently on the menu in the form of gourmet burgers and quality steaks. Thus for any meat lover, it is a place to have a complete meaty experience.
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