We'd only just sat down at our table when an enthusiastic chef from the kitchen was presenting huge slabs of raw meat for our perusal. We could have had the full story about dry aged beef, but since I knew a little bit of the process of dry ageing, we skipped the lecture.
That's the way they roll at the Butchers Club, to say they are fanatical about beef products might just be underselling the team's devotion to bringing top quality meat to Hong Kong.
The Butchers Club are very well known for their burgers and for a while there, I was pretty darn addicted to their fat and juicy hamburgers (see post here). While their burgers are arguably the best in town, I was keen to find out just how devoted to the art-of-the-cow the Butchers Club were, and visiting their Steak Frites joint on Staunton Street seemed like the best way to find out.
I'd walked past the entrance to Steak Frites countless times on the way to work each morning, so was well acquainted with the entrance actually being around the corner in Aberdeen Street. Walking up the stairs into the dining room was an interesting experience, with decor that included exposed bricks and a rustic feel that was enhanced by the slight red glow of the numerous hanging lights. The space was a little smaller and more intimate than I was expecting, the tables quite close together. Our table afforded us a clear view of the kitchen and fridge stocked full with the specially acquired Australian and US beef.
