Most Recommended Steak House Restaurant in Hong Kong

  • “The celebrities and bankers here drink an eclectic cocktail line-up in a semi-industrial interior.”
    – SCMP Jan 2014
  • “A meal at Blue Butcher is a celebration of dry-aged meat, nose-to-tail dining and amazing molecular cocktails.”
    – Crave Dec 2013
  • “We love the spaciousness, the industrial railway elements and the way the decor transports us to Prohibition-era New York City.”
    –  Crave July 2012
  • “This is the coolest, tastiest and most well developed restaurant Hong Kong has seen in a long time.”
    – Foodie July 2012
  • “The philosophy behind Blue Butcher is to pay homage to the farm-to-table, nose-to-tail dining… It’s simple,honest food that borrows techniques from the molecular movement, without conceding any of that homey straightforwardness.”
    – Prestige HK
  • Best Cocktail Award for Hong Kong 2013 “The cocktails can best be described as strong imaginative, with a historical twist or backstory to the majority of them.”
    – Tatler HK
  • “This is the coolest, tastiest and most well developed restaurant Hong Kong has seen in a long time.”
    – Foodie
  • “The folks behind this New York-inspired restaurant and bar are serious about their meats and have hand-selected the finest cuts, which they then hang, dry-age and prep in-house.”
    – Time Out HK
  • “The descriptor “New York style” has been thrown around a lot, but the Blue Butcher might be the closest thing that actually feels like it.”
    – HK Magazine
  • “The venue boasts a walk-in dry-ageing room lined with pink salt bricks, the only restaurant in Hong Kong that can make that claim.”
    – Prestige Hong Kong
  • “The same level of care has been applied to the drinks menu. The list of wines is extensive, but it’s really their Prohibition era inspired cocktails that are a real highlight.”
    – Dim Sum
 

Butchers News

Specials of the month

crab cake   New Orleans BBQ Shrimp tossed in beer and butter sauce, served with toasted garlic bread.  
crab cake Slow cooked Kurobuta Pork Loin, Bone Marrow Mash with sherry onion gravy.