It's been an annoyingly rainy week but my Friday dinner was what I have been looking forward to. We had a group gathering at an industrial building in Aberdeen in the evening to try out The Butchers Club - a new, no-frill meat shop cum private kitchen. The guy behind the venture was the founder of Pacific Gourmet - first of its kind fine meat purveyor in Hong Kong and with The Butchers Club, he went one step further in specializing in dry aging - the tricky process of leaving the meat in specific temperature and humidity for a long period that brought out the natural flavors and tenderization of the meat. Well, a few restaurants in town have been offering dry-aged meat on the menu, so were some upscale meat shop which imported them in, but The Butchers Club was apparently the first to have its own aging facilities in such a large scale for its retail customers.
