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2013-11-19
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Being the first day of the workweek, I figured that I needed an extra dose of energy to power me through the day; what better than a thick slab of meat. Originally tried to book the new eatery, La Vache, on Peel street, but to my disappointment I discovered that it only opens for dinner. I wanted to avoid the work crowd in Central, so I called up Blue Butcher, which is quietly tucked away next to Classified in Sheung Wan. Blue Butcher belongs to the Maximal Concepts ('the Group'); the Grou
Armed with immense hunger for meat, me and my carnivorous friend stepped into the almost-empty restaurant and swiftly placed our order. The dining area was spacious with just two tables (including ourselves) occupied. The kitchen staff must've been thrilled to finally have something to do, for our starters arrived shortly after our order.
That's what we were here for! Satisfy those cravings!
Creamy, luscious and immensely rich, the surprisingly large duck egg yolk and custard was the ultimate dipping sauce for the otherwise bland asparagus. Would have been even better if I had a piece of holey dry bread to soak up all that sauce left behind. Overall a terrific dish. You just can't argue with eggs!
A small twist on the classic tomato, basil, mozzarella combination; basil was replaced with mint, mozzarella with fetta, olive oil with white balsamic vinegar and tomato with, well, tomato. As much as I appreciate the original fail-proof formula, Blue Butcher's version is quite refreshing to say the least, more tangy but equally refreshing.
Figured that I wouldn't overfeed myself during lunch and end up in a foodcoma back at work, I opted for a medium-rare 6oz fillet steak with fries and salads on the side. To my slight disappointment, the meat was a bit overcooked, being a bit over the medium side. I also didn't agree with using rosemary as marinade for steak, but that's more of a personal preference. The fillet, as the name entails, was quite tender but (by nature) lacks the juices and character seen in other cuts; fortunately, the condiments, salt flakes and black-pepper sauce, were quite adequate and made up for this.
Slightly closer to medium-rare than the fillet, the sirloin was also marinated with (grr..) rosemary. On a happier note, the sirloin was definitely more flavorful and quite tender as well. It was a bit less juicy than I hoped, but can't really complain given it was dry-aged. It came with salt flakes and Béarnaise sauce, can't argue with the French when it comes to sauces!
Nothing much to comment about for the coffee, just your regular house brew... But oh wait! The stirring stick was also the sugar! Good thing we both didn't like putting sugar in our coffee, since it would take forever to melt the sugar stick. However, we both agreed it was quite a nice touch and it was hard to resist eating the sugar stick like a lollipop. YUM!!Verdict
If you don't mind the location, definitely a good place to escape the crowd during lunch. Nice decor and atmosphere, very friendly staff. The food is not bad, but for a place that's named Blue Butcher, perhaps the steaks could be a bit better. But all-in-all, it wouldn't be fair to judge it just by the lunch menu, so I'll probably be coming again sometime for dinner.
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