Founded in April 2013, The Butchers Club established itself in Hong Kong bringing the trend of dry-aged beef from the US and Europe to Asia – making a dream come true to foodies worldwide. Headquartered in Aberdeen on Hong Kong Island, The Butchers Club comprises The Butchery & Shop, Online Store, the Private Dining chef’s table, and a multi-faceted catering arm.

The brand’s second venue, The Butchers Club Deli opened in Wong Chuk Hang in late April 2014. Following on from the firm’s strong belief to use the whole animal – nose to tail – The Butchers Club Burger was born in Wan Chai in May 2014, later expanding into Central in December of that year.  Steak Frites by The Butchers Club also opened in December.

With the vision to spread the trend of dry-aged beef beyond Hong Kong, the group established its first international outlet with The Butchers Club Burger in Bali in December 2014. Singapore was the next destination with The Butchers Club Burger Singapore opening in Clarke Quay in October 2015. Launching in time for WGS, The Butchers Club Singapore, similar to its private kitchen concept in Hong Kong, will offer private dinners, cooking classes and an online store bringing a whole new retail and dining experience to Singapore consumers.

Plans to further expand in Indonesia, the Middle East, The Philippines and United Kingdom are in the pipeline for The Butchers Club.