The Butchers Club

I had heard good things about The Butchers Club (TBC for short) in Hong Kong and its famed dry aged beef. So when it opened up a branch in Singapore late last year, I dropped by one weekday afternoon to have a go at the burgers.

Occupying a decently sized unit at Clarke Quay, TBC was decked out in an industrial themed setting; cement screed floor, high table tops with metallic bar stools, downlights and "graffiti" art adorning part of the walls.

Duck Fat Fries - At $8 a pop, this was one rather expensive packet of fat wedges with a sprinkling of salt. Deep frying in duck fat was suppose to make the wedges more fragrant but it didn't seem to have much of an effect, to me at least. Decent but no great shakes.

Signature Burger - As the name suggested, this was TBC's signature burger. The beef patty came across as tender and pink in the center, smothered with a layer of melted cheese, topped with a crisp bacon and wedged between two buns; the top one was soft but a tad dry whilst the bottom bun was so crisp that I almost punctured a hole in my mouth when I got ambitious and tried to stuff in a sizable piece. That aside, I felt the overall flavour leaning towards the salty side and the beefiness of the patty did seem a little overwhelmed by the cheese. Final verdict? Overall flavour was pretty good but bordering on expensive and Suprette still does a better burger in my humble opinion.

$60 for two (after a 15% credit card discount) isn't exactly cheap especially with the smallish sizes. Service is decent but I guess if I'm craving for a burger, Suprette would be still be my go to place.

See all my pictures here.