The One With Butchers Club Deli – Meat Sweat-ed & Lovin’ It

I was perspiring rather heavily, partly because of the weather, partly because there was so much meat involved, I had to stand up and walk about in the middle of the meal.

The Butchers Club Deli

The scene was at The Butchers Club Deli, the latest addition to The Butchers Club located at a nondescript industrial building along Wong Chuk Hang road. Sharing the same space as ED1TUS (Hong Kong’s first luxury fashion and lifestyle showroom for men), the restaurant is a New York-style deli by day, and a private dining room by night. A huge 7,000 square foot garden with BBQ facilities and some 500 seats will be opened later this year.

The Butchers Club Deli

As the name suggest, food at the Deli features predominantly meat, and it will be make any self respecting meat lovers swoon in pleasure. Here are some of my personal favourites:

The Butchers Club Deli

The Butchers Board – A mother load of meat to start off our hearty dinner: homemade corned beef, Mariola salami (Italian), homemade pork and beef sausage, homemade ham hock terrine, pickles, house mustard (made with beer and horseradish), stuffed chillis and homemade rye and white bread. Personal favourite – the homemade sausages were flavourful and crunchy to the bite, and I couldn’t help but go for seconds. And then a third.

The Butchers Club Deli

The Deli Poutine with duck fat fries, homestyle gravy, pastrami and aged cheddar – To the uninitiated, puotine is a dish of potato chips topped with cheese curds and gravy, originated from Canada. These chunky fries (the deli is sure proud of their short, thick chips!) were prepared with duck fats. Top that up with generous gravy and cheddar, and you have a finger-licking good combination that is so bad for your diet, it was worth busting it for just one night.

The Butchers Club Deli

The Butchers Club Deli

Dry-aged Steak, Ale and Wild Mushroom Pie, served with duck fat chips – Who doesn’t love a well-baked pies? This one was made from some kickass steak, and with a side of the before-mentioned duck fat fries (groans). Biting into one brought one’s imagination to a British pub, complete with a pint of ale (hear hear) and roaring, hearty fire. Slicing it up requires some skills, so do what any pie-love might do – just take a direct bite!

The Butchers Club Deli

The Butchers Club Deli

90-day dry-aged Australian steak – Certainly the highlight of the night, and not one for the faint-hearted. And I do mean it literally. Prior to cooking we were shown the beef primal, and just before serving we were shown how the beef was cut. It was a display of exceptional culinary skills by the chef, and it certainly tasted as good as it looked. Tender and juicy to the bite, it was perfectly charred on the outside and deliciously red on the inside – the Holy Grail of steaks.

The Butchers Club Deli

The Butchers Club Deli

Believe it or not, it was my first time discussing the ins and outs of dry-aged steak. This is not usually on the deli menu, as one would need to buy the steaks by the primal (price depends on the weight). Just in case you don’t know how a primal looks like…

The Butchers Club Deli

The dishes I have tried here are from the lunch menu, which has a couple of steaks available. For a more thorough experience, you should go for the private dinner menu by prior booking. There is also a selection of beautiful handmade cakes and desserts available by the slice. Lunch is served from 12 to 5.30pm daily, and walk-ins are welcome.

Verdict? The deli is a gastronomical heaven for that carnivore in us. If you have to choose, go for the dry-aged steak.

Note: This was a by-invitation tasting session.

Butchers Club Deli
16/F, Shui Ki Industrial Building
18 Wong Chuk Hang Road
Aberdeen, Hong Kong
Tel: +852 2884 0768
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