You’ve heard the rumblings. The hushed whispers of burger brilliance. The rumours and buzz about Hong Kong’s best burgers making their way to our little island.
It’s all true. They’re here. It’s on. Yup, right now.
The Butchers Club, considered by foodies and culinary critics alike to be offering up the best burgers in Hong Kong, has now opened its doors in Bali and is serving up its signatures smack bang in the middle of Seminyak.
Located on Jl Cendrawasih [just past the L Hotel, off Jalan Petitenget], the Butchers Club’s newest addition in Bali has all the ingredients to become the island’s definitive go-to destination for the most cracking burgers in town.
While the original Hong Kong flagship in the urban district of Wan Chai is a tiny hole-in-the-wall, this latest incarnation has embraced a relaxed island vibe and spread out a little more, with a 1200 square foot interior and the Butchers Beer Garden for long, lazy nights swigging bourbon under the stars.
The official menu is simple: one burger and duck fat fries. We’re not talking just any burger though.
Give it up for the ultimate burger: an out-of-this-world juicy cheeseburger made from dry-aged Black Angus beef sourced from their very own farm in New South Wales, Australia. Each beef patty is minced fresh to order in one of those old-fashioned grinders right in front of you. There’s thick cut, maple-glazed Canadian smoked streaky bacon involved. The tomatoes are organic. The bun is a homemade Scotch bap.
For those that aren’t content with just one burger, there’s a limited edition on the [not so secret] Secret Menu which might just contain another five special offerings, including the cult Double Happiness burger and a sneak peek of the Captain Ahab barramundi burger, to keep your taste buds happy little campers. Some of them are blink-and-you’ll-miss-it specials while others might just stick around. Because they’re that good.
Mouth not watering yet? Tripled-cooked duck fat fries and a line-up of some serious bourbon should sort that out.
Open now. Run, don’t walk. You know you want to.
The Butchers Club began in April 2013 as Hong Kong’s first and only dedicated dry-ageing specialist and private kitchen, based in Aberdeen on Hong Kong Island.
The brand’s second venue, The Butchers Club Deli, opened in Wong Chuk Hang in late April 2014. The 7,000 square foot space has a dining room that seats up to 120 people and an expansive rooftop that accommodates parties of up to 1000 guests.
The Butchers Club Burger, which opened in June 2014 in Wan Chai, Hong Kong, came about through The Butchers Club’s desire to practice nose-to-tail butchery. After the primary cuts of beef have been used for the restaurant’s signature dry-aged steaks, gorgeous secondary cuts of rump, chuck and brisket are first dry-aged and then marinated in The Butchers Club’s secret seasoning mix before being ground in a huge old-fashioned grinder right in front of the customer.
Just six months later the very first international outlet, on the beautiful island of Bali, has made its debut. With further plans for expansion, this is one club that’s truly making its mark.
And oh, they’re opening in Singapore this upcoming October!
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