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   “Surf & Turf” Slow Cooked Dutch Veal Chop with Butter Poached Lobster, Spinach and Lemon Rosemary Emulsion.