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Who We Are

Chef Aarik Persaud has flown all the way from Toronto to bring the dry aged beef trend to Hong Kong. Fresh from having worked with renowned Toronto Restauranteur Jason Rosso, he was the restaurant group’s dry aging specialist for six years, during which time he has honed his skills. With a simple passion for preparing as well as eating good food, he challenges The Butchers Club members not to be amazed by the taste and texture of the dry aged beef he tenderly looks after every day. 

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