BLUE – BUTCHER AND MEAT SPECIALIST

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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We have spent months scouring the globe for the best beef we could find in order to bring a higher level of quality and depth of product to hong kong. Our research and travels took us to one of the best restaurants in the world: asador etxebarri in spain. It was here that we discovered the ultimate in beef supremacy, rubia gallega beef. Blue is one of the few restaurants in asia that is able to deliver this exclusive, premium variety of beef.

A breed that originates from the coastal Galician mountains, Rubia Gallega cattle are raised with only the most humane and sustainable practices. Allowed to roam freely around the beautiful landscape near the Bay of Biscay, these cattle live for up to 18 years, grazing on all-natural, nutrient-rich salt pastures. This combination of [deleted] stress-free living and organic grazing gives the beef a completely natural taste with incomparably tender meat, resulting in an intense but beautiful flavour experience.

To preserve and enrich the natural flavours of the Galician beef, our team utilises a cooking method that is as unique as the product itself. With our custom-made cast iron plancha, our chefs are able to achieve a perfect maillard reaction (caramelisation) of the rich, deep yellow fat of the beef as the plancha allows for maximum contact between the heat of the grill and the surface area of the product. This technique also helps to prevent flames or grill smoke from altering the beef’s natural flavour — a taste that we believe should be enjoyed on its own, with as little external interference as possible.

Our exquisite new menu relies on the culinary skills and experience of our chefs to bring a contemporary twist to traditional dishes. Adding a personalised touch to the menu is our Resident Butcher Jonny Farrel, who has influenced Blue with his passionate vision and approach to butchery — something diners can witness for themselves in the Chef’s Theatre semi-private dining room, where Jonny can demonstrate his skills butchering down and preparing whole animals.

Please contact us for reservations or more details.

AWARDS

Most Loved Local Restaurant
TOHK Love Hong Kong

Best International Restaurant
HK Restaurant Week

Time Out Recommended Award 2017
Timeout HK

Best Tartare in Hong Kong
Timeout HK

One of HK GREATEST EATS
in the Category of Steakhouse
WOM Guide

Best Restaurant Hong Kong
HK Tatler Best Restaurant Awards 2016

China’s Wine List of the Year Awards 2015
China Sommelier Association 2015

The Culture Trip Hong Kong Best Sharing Plates
The Culture Trip

Hong Kong’s Top 3 Truffle Fries
Localiiz 2015 (Recognition)

Voted No 1 Best Gourmet
Fried Chicken in HK
Lifestyle Asia 2015

Best Restaurants Hong Kong
HK Tatler Best Restaurant Awards 2015

Top 10 Best Burgers HK
Lifestyle Asia 2014

Top 10 Restaurant Award
in the category of Steakhouse
The First WOM Guide 2014

Favourite Sunday Brunch
Sassy Hong Kong 2014

Favourite Family Friendly Restaurant
Sassy Mama Awards 2014

Rare Breed US Kurobuta Pig Belly & Cheek
WOM Guide 2014

Best Restaurant for Dinner Parties
Crave 2014 (Recognition)

 Best Restaurant
HK Tatler 2014

25 Top Bartenders of Hong Kong
& Macau – Suraj Gurung

Best Restaurants by HK Tatler 2014 (Recognition)

Readers’ Choice: Chef
of the Year – Danny Chaney
Foodie 2013

Readers’ Choice 2013 : Most
Lethal Mixologist – Suraj Gurung
Foodie 2013

Best Cocktails
HK Tatler 2013

Best Restaurants
HK Tatler 2013

Best New Restaurant
Eat & Travel 2013 (Recognition)

Restaurant of the Fortnight
Time Out 2012 (Recognition)

+852 2898 3788 or reservations@bluebutcher.com108 HOLLYWOOD ROAD, CENTRAL, HONG KONG