One of Central/Sheung Wan’s well-known spots to go for a meaty meal has recently undergone a makeover in appearance, menu, and service. Formerly Blue Butcher, the renovated Blue – Butcher and Meat Specialist still offers diners a selection of finely sourced meat, now alongside an array of other protein-based options (pan roasted seabass, grilled chicken, etc.) and plenty of lighter starters to choose from. The interior has changed slightly, including a small butcher shop with a selection of meat available to purchase at their mini-butcher shop on the main floor.
I have seen a handful of photos of the Rubia Gallega Smoked Beef Fat Candle (HK$138) pop up on Instagram shortly after Blue relaunched and, to be honest, I wasn’t particularly keen to try it because it seemed gimmicky (it is a candle made of beef fat, after all). Thankfully, my dinner partner decided to order it because I actually really liked it. The flavour of the beef fat was rich without being offensive, and the whole experience was, I have to admit, pretty damn cool. I also tried the Tuna Steak Tartar (HK$190). Both light and refreshing, this dish was executed well, though it wasn’t particularly memorable.
I’ve tried my fair share of steak around Hong Kong; some of which have been utterly incredible, while others have been utterly disappointing. I kid you not when I say the Signature 18oz Rubia Gallega Boneless Sirloin (HK$900) from Blue is the best steak I’ve had in Hong Kong and possibly to date. Disregard the terrible photo (the lighting in the restaurant is not conducive to taking dinner-time snaps), since it doesn’t do justice to how good this cut of meat was. This beauty comes from Spain, where the cattle are raised in sustainable and humane conditions. Through this method, the cattle live up to 18 years, giving the meat an incredibly rich and unique taste. I also loved that Blue doesn’t serve their meat with any mustard or sauces – each cut is so well done that all you need for garnish is a bit of coarse salt.
I cannot get enough of cream cheese icing (I could literally eat it with a spoon out of a jar), so when I saw the Deconstructed Red Velvet Cake (HK$115) with cream cheese ice cream, chocolate shavings, and raspberries, I had to have it. Though the red velvet cake was a bit dry, the cream cheese ice cream was so spot-on in terms of flavour and helped to moisten the cake. I was also told to try the Lime and Basil Sorbet (HK$105), which I was initially hesitant about because I’m not a huge fan of lime or lemon flavoured dessert. Surprisingly, the Italian mirangue on the top, lime curd and graham crumble on the bottom, and the sorbet in-between made the perfect combination in taste and texture. Both sweetly sour from the lime, and refreshingly light from the hints of basil, this is one dessert I would highly recommend.
If you love meat and are willing to pay for a high quality cut, you should definitely check Blue – Butcher and Meat Specialist out. While I wasn’t as impressed with the starters, I loved the signature Rubia Gallega sirloin (I’m fairly certain I’ll never be able to enjoy another piece of steak quite as much), and would go back just to order that and a couple desserts.
Blue – Butcher and Meat Specialist
108 Hollywood Road
Tel: 2613 9286
Note: Apologies for the terrible quality in the photos. The lighting during dinner service at Blue is so dark and not at all helpful for taking decent pictures.