The One With Blue Butcher Hong Kong – Second Time Lucky

Is there such thing as second time lucky when it comes to food?

Granted, it was my second visit to The Blue Butcher Hong Kong, after my disastrous first attempt ordering everything else but steak. This time round I was kinda on a “redemption trip” to discover if indeed the steak options were better bet compared to my earlier choices.

I am happy to report that it was a resounding yes.

The Blue Butcher

The wagyu sirloin (a whopping 12 oz) was worth every penny. Char-grilled to just the right degree to my liking on the outside, yet juicy and somewhat tender on the inside, it was probably the main reason I changed my mind about Blue Butcher that night.

The Blue Butcher

Sourced from the Australian Mayura farm, I was told that the cows were fed with grains, chocolate and coconut, a surprising mixture which would explain the incredibly rich and nutty taste of the meat. There were also four different types of mustard to choose from, and I went for the fiery, almost wasabi-like English mustard. On retrospect I should have opted for something milder to go with the heavy meat, but hey you eat and learn.

The Blue Butcher

Would you believe that this kurobuta pig belly and cheek was only half portion? The cut was thick and the meat was tender yet it was surprisingly mild in flavour. Probably a good balance to the wagyu beef – otherwise it would have been an entirely meatful night! The apple sauce, however, seemed at odds with the kurobuta pork. Perhaps I just didn’t like fruity ingredient in my meaty dishes.

The Blue Butcher

For starters, I had the compressed organic tomato with burrata cheese. I can’t tell what those green, salt-like sprinkling (basil?) on top of the partially frozen tomatoes, but the pair went right down a treat, a refreshing contrast. Unfortunately the burrata cheese were just okay – I would have preferred it to be more cheesy and slightly more chewy.

The Blue Butcher

The raw tuna dish was a riot of colours presented in a plate – what with its pickled duck yolk, avocado and radish. The tuna cut was thick – is it a Blue Butcher thing? – and were generally really decent. For someone who just had half a kilogram of tuna fish the night before, this went down reasonably well, though it must be said that the accompanying spiced jalapeno vinaigrette was a tad too sour for my liking.

Also gracing the table for the night (not pictured): Mashed potatoes with garlic (those who prefer their mash to be light and fluffy should not go for this, because it was the exact opposite – creamy, heavy handed and strong in garlicky flavour) and buttered corn (probably a good carb-substitute, then again everything is better with butter, right?).

The Blue Butcher

Lastly, a quick note of my choice of drinks for the night – the apple pie moonshine. A signature at The Blue Butcher Hong Kong, it was a mixture of apple juice, apple cider, brown sugar and cinnamon sticks. The drink was a deceivingly heavy-handed craft cocktail. You might think the drink was mild, but it was the exact opposite. As the night went by, I noticed vividly that I got increasingly dramatic with my stories and hand gestures – a sure sign of a fantastic cocktail that went down real smooth. A definite winner, and The Blue Butcher Hong Kong is famous for its list of funky, inspiring drinks!

Verdict? The wagyu beef returned my faith in The Blue Butcher. When in a steak-famous restaurant, one should ALWAYS do steak… let’s just say I learned this the hard way. Skip the rest and go straight for the wagyu.

Note: This was an invited tasting session.

The Blue Butcher Hong Kong – Bar & Restaurant
108 Hollywood Road,
Central District,Hong Kong.
Tel: +852 2613-9286
www.bluebutcher.com


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