Steak Frites by The Butchers Club (已結業)

韩国炸鸡吃了很多, 因为有很多不同的口味, 所以食极都不厌!美国炸鸡, 虽然才是最原始, 但说实话除了KFC, 也没多吃其他的. 难得朋友介绍一个"任食炸鸡"的地方, 一定要试试看! Original Fried Chicken四个字, 鲜嫩多汁! 没有很浓的调味, 但新鲜炸出来, 又不会有雪藏味, 很棒! Lime Fried Chicken加上了青柠汁更鲜味! Scone很好吃!! 烤得很香, 应该下了不少牛油, 但我也要多涂一层牛油再吃! 它的牛油也很香的说!虽然很胖, 我也吃了两个! Grilled Corn有新鲜的烤玉米! 很开心~~烤的很好, 不会太干, 甜! Macaroni Salad这个有点失色, 味道有点淡, Macaroni也软了点..  Buffalo Fried Chicken始于Buffalo是最惹味的, 够辣够酸! 朋友们好像都最爱这个味道! Brownie with Marshmallow and Vanilla Ice Cream没想过对我来说全晚的highlight是甜品!!我绝对不是一个甜品控, 但这个Brownie真的超.好.吃!Brownie上面也了一层溶了的朱古力酱, 好像在吃"心太软", 超棒~~加上烤脆了的绵花糖, 天啊! 绝配!我朋友吃不下, 我又吃了两个... 也是同一句.. 吃完再减吧~$250个大洋, 不用加一, 可以任食炸鸡兼任饮啤酒! 还送了一人一Shot Whiskey! 再加上前菜和甜点, 实在物超所价! 更重要的是, 没有限时! 太棒了! 找到大伙儿的新聚脚点了! (已纳入收藏) 继续阅读

Butchers Club 是香港少数的DA牛扒专家，近年搞作多多，除黄竹坑那可容立1000位食客的总店外，最近亦于湾仔开了一间 Butchers Burger。而今天，PJ就来了住于中环的 Steak Frites by The Butchers Club，该店平日主打吃靓牛扒，但今天是"炸鸡星期三"，客人只需用$250便可于这里任吃美式南部炸鸡同任饮Blue Ribbon啤酒，炸鸡迷必食！Steak Frites by The Butchers Club 气氛一流，很chill，啱哂中环人的口味。PJ一向都知道这里的DA牛扒出名有质素，但今天要吃的是炸鸡，真的很好奇，出品究竟又如何呢？厨房正在忙碌准备炸鸡，不时传来阵阵诱人的香味，实在是太折磨人了...是次 Chicken Shack Wednesday 活动除了炸鸡任食外，另一卖点便是啤酒也是任饮！！！这盘 Blue Ribbon 不需15分钟已需refill了，所以话炸鸡配啤酒，这配搭无得输！！！除啤酒外，每位食客也可免费享用一杯 Whisky，有两种味道选择： Jack or Jill？平日放满了牛扒的冻柜，今天放满了玩具鸡，十分欣赏这里的幽默感。那到底$250元的 all-you-can-eat 系食乜东东？当然不单只吃炸鸡，还有salad及甜品，真心超值。每人先来一客炸鸡皮，全部即叫即炸，可无限量添食，鸡皮炸得又薄又脆，真邪恶，会令人吃上瘾的啊！轮到主角炸鸡登场！Steak Frites只采用来自澳洲Lilydale鸡腿肉，自由放养的有机鸡肉质鲜嫩多汁。原来秘诀在于大厨先将鸡件放进buttermilk中腌过夜，再用鸭油炸熟后放凉，然后再翻炸至外皮金黄松脆给客人新鲜享用。阿P不负众望，吃了5大件炸鸡，而我只吃了两件，真失礼！鸡槌部份非常嫩滑！但鸡上脾才是我的最爱！不可不提的还有这鸡汁fountain，味道微辛，带酸，有助刺激味蕾及中和炸鸡的肥腻感。吃到一半更有 live band助阵，气氛一流！就连甜品朱古力布朗尼伴烧棉花糖及雪糕亦是任点任食，最欣赏那烧到香脆的绵花糖！Chocolate Brownie仍够湿润，虽然细细件，但却非常饱肚，还是留肚多吃一件炸鸡吧！疯狂的"炸鸡星期三"，偶尔放纵一吓，让肚皮大解放，感觉良好。 继续阅读

Steak Frites by The Butchers Club is surely well-known for their quality beef and fries. Whilst recently they have launched a mid-week (i.e. Wednesday) Chicken Shack pop up night, their house meat expert is now offering all-you-can-eat Southern-Style Fried Chicken to revamp an entirely new concept.Their American southern fried chickens are free-range and organic, marinated overnight in their secretly spiced buttermilk sauce to keep it extremely moist and succulent. It is then double fried in duck fat to give an extra-crunchy coating that is seasoned with salt and a sprig of thyme.On top of that, the option is not limited to just fried chicken. We had some decadent macaroni salad, crunchy coleslaw and buttermilk biscuits to complete the hearty and indulging menu.A piece of vividly fudgy chocolate brownie is also served with toasted marshmallow and vanilla ice cream to conclude this cheerful meal.What’s more? Free flow Pabst Blue Ribbon beer and shots are included too! 继续阅读

今日lunch去试吓。见lunch special咁扺，叫咗今日嘅fish and chips。老公见个个食burger就叫了burger。热腾腾软绵绵的面包，正！新鲜好味的沙律，正！burger肉汁丰富，正！鱼…😩😩😩triple fried到干如柴⋯超失败！打算走嘅时候，佢地送上甜品。vanila雪糕加超浓味朱古力brownie上面配上烧绵花糖…救命呀！太正！🤗😋❤️ 继续阅读

We'd only just sat down at our table when an enthusiastic chef from the kitchen was presenting huge slabs of raw meat for our perusal. We could have had the full story about dry aged beef, but since I knew a little bit of the process of dry ageing, we skipped the lecture.That's the way they roll at the Butchers Club, to say they are fanatical about beef products might just be underselling the team's devotion to bringing top quality meat to Hong Kong.The Butchers Club are very well known for their burgers and for a while there, I was pretty darn addicted to their fat and juicy hamburgers (see post here). While their burgers are arguably the best in town, I was keen to find out just how devoted to the art-of-the-cow the Butchers Club were, and visiting their Steak Frites joint on Staunton Street seemed like the best way to find out.I'd walked past the entrance to Steak Frites countless times on the way to work each morning, so was well acquainted with the entrance actually being around the corner in Aberdeen Street. Walking up the stairs into the dining room was an interesting experience, with decor that included exposed bricks and a rustic feel that was enhanced by the slight red glow of the numerous hanging lights. The space was a little smaller and more intimate than I was expecting, the tables quite close together. Our table afforded us a clear view of the kitchen and fridge stocked full with the specially acquired Australian and US beef.Placemats at our tabled doubled as menus and we contemplated a decent range of choices that included grain fed 120+ Western Australian beef aged for 40 days, USDA Angus prime aged for 90 days and the very special Ranger's Valley 'Black Onyx' Angus grain fed for 300+ days and aged for 30 days. Of course there was a supporting cast of appetisers and platters to share and a small number of desserts, but the menu left no doubt that the focus of the Butchers Club was the steak.We kicked off our meal with a dozen of the Scottish oysters, thoughtfully halved so that the girl and I each had six fat and plum oysters shucked and ready for devouring. Of course, jealously running my eye over the oysters, I noticed that SC's were a little larger and a little more plump than my half dozen. The super fresh oysters had quite a high salinity levels and were lovely and salty, you could really taste the sea in every bite. Accompanying the oysters was a sharp little vinaigrette, which paired wonderfully with the salty oysters and the girl even added a little tabasco to provide a little kick.Next up was another little share plate of Ranger Valley wagyu carpaccio, which was served with a little arugula, parmesan and lemon olive oil. The marble content was on display, with the white fatty deposits streaking through the bright red of the incredibly tender meat. Lightly grilled on the outer edges, the carpaccio was a lot thicker than I've been used to, but the superior quality of the meat allowed the thicker cut to really shine. The healthy amount of seasoning sprinkled over the meat, along with the slight peppery flavour of the olive oil ensured that the carpaccio was one of the better examples we'd come across.Part of the gig at the Butchers Club is to provide a salad before the main show started and we were given the option of a honey mustard dressing or a blue cheese sauce on our lettuce wedge. Given my experience at Byron Hamburger's in the UK (see post here), I didn't hesitate to ask for the blue cheese sauce while the girl went with the honey mustard. In case you've not had a lettuce wedge salad, you're missing out, they are superb. A quarter of lettuce, drizzled in a sauce then showered with chunks of crisply bacon seems like a simple salad, but boy are they superb. I'd have loved to have seen a lot more blue cheese sauce on my lettuce, about half way through, I'd run out and it lost a little of it's impact.We both kept the main simple, ordering the 300 gram Rangers Valley centre cut tenderloin, medium rare for myself with the girl committing a little bit of heresy and going for a medium. Our huge steaks were presented on the expected wooden board with a handful of the Butchers Club's famous duck fat fries. Before touching my steak, I jumped straight those wonderful thick cut fries with the golden and mostly crispy exterior and a soft and fluffy interior. But I could only ignore the call of my beef for so long, and before I knew it my knife was gliding through the tender cut of beef like a hot knife through butter. My steak was well cooked, seasoned to perfection and most importantly, had been rested 'juussst right'. Tenderloin is not the strongest flavoured part of a cow, so they need to be cooked perfectly to be enjoyable and the Butchers Club clearly know a thing or two about cooking beef. The steak was superb.We'd done a silly thing though... You remember the Simpson's episode where Homer fills up on bread? Well, there were some tasty baguette slices provided with the smoothest and creamiest truffle butter ever on our table, and, well, we almost filled up on the bread! So were completely stuffed trying to finish off the huge steaks!It stopped us from sampling one of the desserts of offer, but in all honesty, there were no options that enamoured us that much anyway.The Butchers Club clearly know their way around a cow, in fact, they have many a poster on their walls showing just that. The team have secured the best beef and are well adept at preparing it with love and respect. The meal is a bit of a hike on the traditional 'steak and frites' on offer from likes of 'La Vache' (see post here), both in quality of the produce and the price of the meal, which has the potential to burn a hole in you're wallet.I very much enjoyed our meal at the Butchers Club and I'm glad I went, but boy, those steaks are expensive, even by Hong Kong standards. It's just a little hard for me to justify regularly visiting Steak Frites by the Butchers Club - I guess I'll just have to satisfy myself with their very beefy burgers!@FoodMeUpScottyIt's all about the steak and the Butchers Club sure know their beefThe rustic but very 'red' interior of the Butchers Club 继续阅读