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.
Looking to buy meat from the butcher and eat it right then and there without actually having to cook (because, Hong Kong)? Well, French Creation’s newest concept, Bones n Blades has you covered. Nestled in Sai Ying Pun, Bones n Blades offers a variety of premium cuts of meat that you can buy and bring home. Or, if you’re feeling a bit too famished (read: lazy) and can’t wait, pop over to Quarter Master next door and you can have that meat prepared for you.
The well-known and well-established steakhouse originating in London, Gaucho, is slowly making its international mark with Hong Kong as one of its first ventures (along with Dubai and Buenos Aires). Since Hong Kong is a haven for brunch-lovers, Gaucho has just launched a mouth-watering “Electro Brunch” (including a DJ spinning some great tunes while you eat delicious Argentinian steak and seafood) that will not disappoint.
Morton’s of Chicago first entered the culinary world in 1978 and has since expanded its brand (and mouth-watering steaks) worldwide. In Hong Kong, Morton’s sure knows how to make a trip to Kowloon worth it with their classic staples of steak and seafood. Morton’s of Chicago has recently added six new dishes to their fall “Prime Selections” menu, making a visit an absolute must if you’re in the market for quality food and service, a beautiful view of the harbour, and an overall wonderful dining experience. This wasn’t my first time dining at Morton’s (check out my review on Morton’s happy hour) and it certainly won’t be my last.
As summer slowly begins to fade away in Hong Kong and autumn approaches, DiVino’s Chef Michele looks to incorporate his favourite dishes during these cooler months and has created a new game menu. The Flavour of the Hunt menu has four game dishes that strike a perfect balance of the traditional preparation methods of game, while adding a more modern approach to cooking them. Chef Michele ensures these dishes appeal to those who are seasoned game eaters, as well as those who are new to the ingredients.
If the idea of a night filled with unlimited carvery has you drooling, then you’ll be happy to know that Craftsteak Open Fire Cooking has just launched a new Wednesday night menu featuring an unlimited carvery station with five different cuts of meat, a starter, and table sides for only $368 HKD.
A few weeks ago Foodie Club teamed up with Maximal Concepts for the first section of their MaxFoodLab challenge: The Ultimate Fast Food Burger. As part of this partnership, Foodie had 90 burgers to give away from Blue Butcher for lunch over three days. I was lucky and quick enough to get a hold of one of these freebies!