Good weather, good friends, good food and fun for the kids, a perfect Sunday bbq Hong Kong style. You say the words dry aged beef and I am already running out of the door. That is prett much all I focused in on, when I got the email invite to join my close friends, Billy & Nadira to celebrate their birthday on a roof top terrace in Aberdeen, Hong Kong. The Butcher Club at Editus, hosts a fantastic rooftop BBQ party with the Southside magazine about once a month, serving top notch food and drink. This is definitely more upscale than the usual BBQ you get elsewhere, but it's well worth that extra coin.
On the 16th & 17th floor 18 Wong Hang road, Aberdeen, The Butcher Club shares a space with fashion retailers Editus. Serving a smaller menu compared to their flagship store in central, the Deli has a superb terrace to throw these afternoon shindigs. Entrance fee of 500 (80USD) HKD per head for all you can eat and drink with a few cash only booths selling boutique wines and such.
The ice pops for the big kids were seriously boozy (Caipirinha and Mojito, among others) while the kid friendly versions included a nice watermelon with balsamic and mint option.
The happy helpful crew, not something you always see in Hong Kong. Here serving a Sangria blanco, that could have used a little less of whatever was so sweet.
Peroni, from the Lombardi region of Italy, on draft, the slight bitterness is perfect to compliment and cut through the meaty full flavoured sausages being served.
Moist and creamy, the carrot cake was perhaps the best dessert offered. The brownies however were too dense and felt like the packaged variety a clear miss. Cookies were decent and chewy as I like them.
Super Porkilicious, this blessed creature was well looked in its after life, as he probably was during. Perfectly crispy skin throughout, succulent, well rested, masterfully cooked. What a treat this was. 
The master caretakers of this finely roasted pig.
There was quite the crowd waiting for these lads to break down the roasted pig and boy did they do a good job. Breaking down a fine animal like this is as important as cooking it perfectly.
Two men and a pig....
The Butcher Shop Hong Kong, does some of the best Dry Aged Beef in the city, it's what they are known for and it is well deserved. If you’re a meat eater, there are few meals as phenomenal as well-raised, well-marbled steak. That is, until you’ve had well-raised, well-marbled, dry-aged steak.
“Why age a piece of beef, period?”
Pat LaFrieda (legendary NYC meat purveyor) : “In controlling the decomposition of the meat, you’re breaking down the collagen, which is what holds the muscle fibers together. Collagen is what can make a steak tough. After the dry-aging process the collagen is broken down and all you have is that protein sitting there and it’s very tender. So you have a tender steak and it has that dry aged flavor.”
“So for people who’ve never tried a dry-aged steak before, how does it differ in taste from a steak that has not been dry-aged?
PL: “I can’t say gamey, because that always means something negative. And I hate to use the word “beefy”—but it is a more intense beef flavor. You put the two side-by-side and you can immediately tell what’s dry-aged and what isn’t. Dry aged beef smells like buttered popcorn and tastes like very rare roast beef—that’s the best way I can describe it. You just have to try it to know what I’m talking about.”
Some of these have been aging since December 2014 as the label states. developing those complex flavours. The room smelled a salivating combination of meaty, cheesy, beefy, intensity........there is no other way to explain the aromas swirling around my head.
These thinly sliced (for sandwiches) dry aged steaks had a meaty, cheesy intensity and tenderness that only comes from the collagen breaking down and the flavours intensifying over time weeks of aging.
Sliced dry aged beef stakes, pork and sage sausages with some excellent accoutrements: onion confit and a blue cheese dip served with buns.
One of the best sirloin tip pies I had ever had served here with minty mushy peas. The meat perfectly cooked and spiced, in the most buttery, flaky pastry dough. The addition of mint in the mushy pies made it just right to cut through the richness of the pie.
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