Meet the Chef: From the World’s Best Steakhouses, To Your Kitchen Table
“I started The Butcher Shop because a truly exceptional steak shouldn't require a restaurant reservation. We source identical heritage breeds, age them masterfully in our custom walk-in aging room, and hand-cut them with the exact same precision used in our dining rooms.”
— Chef Jaime Ortolá
Jaime Ortola, 2026 MEAT MASTER OF THE YEAR by World’s 101 Best Steak Restaurant
Our Mission: Honoring the Craft
We champion heritage steaks, exceptional rare breeds, and the dedicated small-scale producers who form the backbone of everything we do. We set out to bring something new to Hong Kong, a dedicated craft butcher focused entirely on the art of dry-aged beef, aged with patience and cut with purpose.
Our purpose is to bridge the gap between these generational farms and your kitchen—educating, evolving, and honoring the art of the perfect steak for Hong Kong's most discerning foodies.
— Chef Jaime Ortolá
Jaime Ortola, 2026 MEAT MASTER OF THE YEAR by World’s 101 Best Steak Restaurant
Our Mission: Honoring the Craft
We champion heritage steaks, exceptional rare breeds, and the dedicated small-scale producers who form the backbone of everything we do. We set out to bring something new to Hong Kong, a dedicated craft butcher focused entirely on the art of dry-aged beef, aged with patience and cut with purpose.
