tried & tasted
tried &tasted new restaurants and special menus
Blue Butcher
108 Hollywood Road, Sheung Wan 2613 9286 What’s it all about? Prohibition inspired décor, drinks and meat. Above all, meat. The lowdown: An impressive meat locker greets you as you enter, showcasing their prized collection of red meat; for serious carnivores it’s quite like window shopping at Tiffany’s. From the embroidered butcher knife napkins and metal straws for crushing the ice in your mint julep to the hand stamped menus, this place drips with authenticity. It has been thoroughly well thought out and the result is a beautifully designed space that’s both exciting and intimate. Well that’s all well and good but how’s the food? Mind-blowingly good. At Foodie, we eat out a lot, and every one of us was floored - and not just from the Apple Pie Moonshine. The pig’s head terrine was so moreish it left us fighting for the last bite, the bone marrow was rich and smeared on 12
bread like butter and the quail was served with the innovative addition of smoked grapes. The tender seven-week dry aged sirloin is heaven for meatlovers, the six-hour sous vide chicken was moist and succulent and the veal cheek and sweetbreads with orzo was an inspired combination. There was nothing unnecessary on the plate. The food at Blue Butcher is simple, yet you could never make it at home. The chef is a bit of a wizard really, weaving his meaty magic through every dish. Worth the hype? This place is practically underrated for how great it is. Tiny tip: We would skip the $850 steak on our next visit and stick with the more reasonably priced dishes. Final praise: This is the coolest, tastiest and most well developed restaurant Hong Kong has seen in a long time.