Blue: Butcher and Meat Specialist

Blue: Butcher and Meat Specialist

Say goodbye to Blue Butcher and hello to Maximal Concepts’ latest venture, a butcher shop, bar and restaurant in the same spot as BB on Hollywood Road

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Foodie  Foodie  on 19 Aug '16


When one door closes, another opens, so we didn’t shed too many tears when Blue Butcher closed up shop earlier this month – we knew that Maximal Concepts had something even better in the works. The Blue Butcher space is being completely transformed, with a new ground-floor butcher shop and dry-ageing room the stars of this carnivorous show. Whether you choose a prime cut to grill at home or order a juicy steak to devour in house, Blue’s beef will be amongst the best Hong Kong has to offer; the restaurant will be one of the few in Asia to offer organic, free-range Rubia Gallega beef from coastal north-western Spain, which is well known to meat lovers for its robust flavour and tender texture.


Blue’s culinary team includes Executive Chef Edgar Sanuy (who was our Foodie Forks Editor’s Choice winner for Chef of the Year in 2013 for his Spanish restaurant BCN), Head Chef Aki Chan (who has been with Blue Butcher since its opening four years ago), mixologist extraordinaire Suraj Gurung and newly appointed resident butcher Jonny Farrell.


Farrell will offer a bespoke butchery service using a traditional method called seam butchery that involves separating the joint of the meat by cutting along its natural seams – this old-school butchery style is an art in itself and ensures a consistency in finish. The butcher’s custom-made dry-ageing room will be lined with pink Himalayan salt bricks, imparting a slightly sweeter flavour to the meat. If you want to get up close and personal with the butchery action, you’ll be able to reserve a spot in the Chef’s Theatre private dining room, where each dish will be butchered down and prepared right in front of your greedy little eyes.


Blue is accepting soft-opening dinner bookings from 25 August, with a complimentary round of cocktails offered for diners’ feedback on the new concept. Weekend brunch will restart from Saturday, 3 September from 11am until 2:30pm, with full lunch and dinner service commencing on Monday, 12 September.


The restaurant's signature 45-day dry-aged 12- to 16-year-old Galician Blond bone-in rib-eye, which serves up to four people, is available for pre-order now.


108 Hollywood Road, Sheung Wan, 2613 9286, reservations@bluebutcher.com



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