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2022-09-24
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The first time I went to Butchers Club, it was when they first opened a burger place in Wanchai. Known for being an actual butcher in the Wong Chak Hang area with sold out sausage making classes, it was already popular in the expat community. So, when it opened a burger place, like all the other expats, we lined up. And that burger was glorious. Years later and a Michelin street food recommendation, times changed. Hong Kong's gourmet burger scene became untrendy. A number of them closed. I think
The place was spacious with an open kitchen on one side. On the other is a shelf of wine bottles with the price tags on them. That is their wine list. Not a set wine list on printed menu but there. On a shelf like a store. The prices are inexpensive. Most around around $150 a bottle and the quality is quite good. The staff informed us that they offer a decent value priced wine from wholesalers who have a excess shipments. So, the wines will change with whatever they get and prices will be competitively low for the diners. Interesting concept and it was due to this, we ordered a bottle to share.
Menu is in English only. It's concise and easy to look at all in one glance.
New England Clam Chowder ($78) was enthusiastically suggested by the wait staff. And we can see why. Unlike the usual sad excuse for clam chowder we get in many places in Hong Kong, this was almost exactly like the ones we had in the US. Boyfriend, who's from Seattle, eyes lit up when he took a spoonful. And he's picky about this clam chowder being from a city that prides itself in it. The chowder was thick with a nice taste of the briney clam broth. And then there was the bacon. So much of it this salty goodness that made the chowder packed with flavour. Crispy buttery croutons were on top.
The Butter Baked Crab Cake ($168) came with a red pepper remoulade that was creamy and sweet. You get two of these little cakes.
They were all crabmeat with a nice crispy shell. This surpised us as so many places the crabcakes are mostly mashed potato with crab in it. This wasn't the case here. It was all crabmeat.
We came for steak and they had a large selection from dry age to wet age from both the US and Australia. We decided on the 30 Day Dry Aged Australian M3 Wagyu Striploin 230g ($228 as it was more fitting to our budget with a request to cook it medium rare. It arrived with a roasted cherry tomatoes and roasted garlic. The garlic was devoured by boyfriend as he thought it was so sweet.
The steak was cooked to a nice medium rare. Nicely seasoned with salt and pepper as that's all you need when it comes to a good steak. It was moist and tender. Melt in your mouth with a decent taste of beef.
We also shared a plate of Linguine Truffle Carbonara ($158). Surprisingly it came in a circle of mixed wild mushrooms, giving the whole dish an earthy taste that I love about funghi. On top was a raw egg yolk that you use to mix everything up, making the alreayd creamy pasta even creamier. A decent size portion that was easily shareable. The pasta was al dente and clung to the the sauce well. Some truffle paste was added but not so much it was over powering. Perhaps it was due to the addition of the wild mushrooms that balanced it out?
We finished with dessert of 70% Molten Chocolate Cake ($128). Served with a scoop of vanilla ice cream and fresh rasberries to balance the richness. And rich it was. Crumbled biscuit was also there to give it some crunch so it wasn't all just one layer of mush.
Slicing it, it literally flowed out to the point of explosion. The chocolate was not too sweet but very chocolatey. Definitely something for chocolate fans. We scraped the dish clean.
It was busy with diners like us who were curious on the newly reinvented Butchers Club. They still offer their excellent burgers (which I will return for!) but now a little bit more. A more well rounded dining experience with shareable portions, decently priced good wine. Service was friendly and attentative. Checking in on everyone dining there like a friend making the rounds. It seems they went back to their roots. Just like the burger place I rememebered, with the staff making sure everyone there was happy and taken care of. The menu might have expanded, but they are back.
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