In the Meat Paradise - Butchers Club Deli

I finally managed to venture out to the new Butchers Club Deli in Aberdeen to check out the place and their menu.

This is the third outlet of the hugely successful Butchers Club "empire" famous for their dry-aged steak prepared in-house - the others being the original Butchers Club in Tin Wan, and the Butchers Club Burger in Wanchai. While the former focused mainly for catering and private dinners, and the latter a more casual place for a quick bite, Butchers Club Deli is kind of both - offering deli-style menu during day time, and in the evening, the venue's available for private functions or more elaborate steak dinners. 

A food collage of 2013

December is the time when people look back at the year that is quickly passing by, and naturally for us, we look back at the food we had and many of the wonderful things we came to experience in 2013.

Red Friday - The Butchers Club

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.