Amongst new burger joints popping up in recent years and big brands entering Hong Kong’s dining scene, The Butchers Club is not to be underestimated. Juicy, dry-aged burgers sizzle at the touch of the grill and are flipped onto soft, toasted buns, served with sides of hot, cripsy French fries and onion rings.
The Butchers Club is one of the longest-standing burger specialists in Hong Kong – open since 2013 and awarded a Michelin recommendation for the past five years. What I love most about The Butchers Club is its consistency. It doesn’t take a fancy-pants chef to cook a good burger, but it does takes a strong team to make delicious burgers time and time again.
While burger signatures remain on the menu, the newest items will satisfy any of your burger cravings. Beef burgers may have first given The Butchers Club its loyal following, but the eatery is now going beyond meat, collaborating with Impossible Foods to create some plant-based burgers and sides.
The Texan ($80) is an all-American burger consisting of The Butchers Club’s dry-aged beef, caramelised onion, onion rings, crispy bacon, tomato and the restaurant’s beloved BBQ sauce .
The Hot Mess ($80) is drippy and messy, made with a dry-aged beef patty, serrano and jalapeño peppers, Cheddar cheese, chipotle mayo and a sweet-tangy honey bourbon chilli sauce.
The vegan chicken nuggets ($48 for 5 or $88 for 10) were crisp yet tender to the bite, served with a sweet mango salsa.
The Korean ($80) is packed with a sunny-side-up egg, a dry-aged beef patty, caramelised onion, kimchi, Cheddar cheese and garlic mayo.
The Impossible fries ($88) were hot and crisp and a modern take on chilli cheese fries. Impossible meat is topped with jalapeño slices, tomato and avocado and drizzled with ooey-gooey vegan Cheddar cheese.
The Impossible Supreme ($120) contains two tender Impossible patties, roasted pumpkin, caramelised onion, vegan Cheddar cheese and vegan sriracha mayo.
The garlic turmeric wings ($38 for 2, $88 for 6 or $128 for 10) are seasoned with tamari, garlic, sambal, coriander and honey and are served with mango salsa.
The buffalo cauliflower ($30) is a twist on spicy buffalo chicken wings, served with blue cheese dressing.
The Lobster Roll 2.0 ($120) is indulgently hearty, showcasing a heap of tender, sweet lobster and shrimp mixed in Thousand Island dressing inside a Hong Kong-style soft milk bun.
The folks at The Butchers Club know they have a good thing going with their dry-aged beef burgers and are extending the menu to include Impossible plant-based items, which will definitely attract a larger crowd. These vegan burgers and sides taste just like the real deal, and despite being pricier, this shouldn’t give you a reason to skip them.
Branches in Taikoo, TST and Wanchai; click here for locations
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
For more reviews like this, like Foodie on Facebook