Blue Butcher’s Evolution From Steak Joint to Meat Specialist

Executive chef Edgar Sanuy and head butcher Johnny Farrell

​Maximal Concepts has announced the opening of their new restaurant, Blue – Butcher and Meat Specialist. It is a new and improved version of Hong Kong’s renowned bar and restaurant, Blue Butcher, which is located on Hollywood Road in Central. Whilst Blue Butcher had a dark and mysterious feel to the inside, the aesthetic of Blue – Butcher and Meat Specialist will be the complete opposite, decorated entirely with bright lights and abstract art pieces. Along with the change in lighting and design there will also be an upgrade in the cooking, with Culinary Director Malcolm Wood, Executive Chef Edgar Sanuy, Head Chef Aki Chan and resident Butcher Jonny Farrell heading the state-of-the-art kitchen, butcher’s shop and dry ageing room. 

Blue will also be one of the only few restaurants in Asia to deliver cuts of the very exclusive Rubia Gallega beef to its customers.The new beef will lead to the implementation of a new method of cooking, the “iron plancha”. Paired with the meats will be a large variety of new cocktails, all created by mixologist Suraj Gurung, a renowned bartender who is known for making incredible combinations.

Apart from the actual restaurant, butcher Jonny Farell will be the head of the butchery service on the ground floor, allowing customers to have the Blue restaurant experience from home.

The soft opening of the restaurant will be on August 25. During this soft opening, guests will be offered a complimentary first round of drinks for feedback on their new and innovative creation.

Blue - Butcher and Meat Specialist soft opens on August 25

In this Story: #culture / #dining