Blue – Butcher & Meat Specialist Change for the Good

[06/10/16] 

Change. You may love it or hate it. You may even suffer from metathesiophobia (it’s worth a Google), but change, as the saying goes, is inevitable. Change is about making things more relevant, more attractive, more efficient, and more effective. Change is about keeping up with the times, about replacing old norms with new trends.

It doesn’t always work, but in the immortal words of John F Kennedy “change is the law of life and those who look only to the past or the present are certain to miss the future.”

Change has come to Maximal Concepts’ crowd-pleasing Blue Butcher, which has been transformed into all-new steak haven Blue – Butcher & Meat Specialist. With a minimalist design persona and a renewed emphasis on the good stuff, managing director and culinary director Malcolm Wood, chefs Edgar Sanuy and Aki Chan and resident butcher Jonny Farrell have taken the Blue Butcher menu to new heights with in-house craft butchery and an enviable meat selection, including the ultimate in beef supremacy, free grazing Rubia Gallega from Spain. As one of the few restaurants in Asia serving this selected stock, Blue will introduce a new cooking method using custom-made iron plancha, which allow for a perfect maillard reaction – caramelisation to you and me – that avoids flames and smoke from the grill altering the beef’s natural flavours (be sure to pre-book for the signature 45 day dry aged Galician Blond Bone-in Ribeye, which serves 4). For a truly unique take, book the Chef’s Theatre, where Farrell prepares whole animals in front of patrons. Got a hankering for a particular cut? There’s an on-site bespoke butchery service, from single steaks to animals aged in Himalayan salt, and while your meat is being prepared, stop in for a drink at the open air bar, home to craft cocktails by Suraj Gurung and sensational homemade charcuterie.

Red is the new black.



Blue – Butcher & Meat Specialist
108 Hollywood Road, Central; Tel: 2613 9286
www.BlueButcher.com

 

 

 


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