Tiger Bites Pig — Restaurant in Birmingham

We went to tiger bites pig for my partners birthday dinner as we both really enjoy Asian cuisine and wanted to give it a go especially as it had amazing reviews. First of all it was a tiny establishment which I wouldn't mind, to me a smaller space should create a feeling of togetherness or intimacy because of how close you end up sitting together but I couldn't feel more isolated if I tried. Instead of a nice quiet food place it quickly turned into a social gathering point as the employees friends were coming in and being loud and leaving one after the other. And as if the atmosphere wasn't enough to put you off, when we received our food it was just another disappointment. We ordered the crispy duck bao bun which wasn't crispy, it was pink and cold on the inside and trying the chew it was like chewing on leather and the fried chicken one was just full of fat which I didn't expect after paying £5/£6 for it. And when we received the rice bowls it was yet another huge disappointment. I ordered the white cut chicken one which came cold. I wouldn't mind except nowhere on the menu did it say it would be served cold or at room temperature. The chicken was cold, the rice was cold and the vegetables were cold and all of it was flavourless. My partner ordered the red braised pork belly one which was okay but became very bland and repetitive really fast due to the flavour just not being there. We also paid £2.70 each for a lemonade (which was honestly the best thing about the meal) which just seems like daylight robbery along with the rest of the pricing. Honestly there are much better asian and Asian inspired places you can eat in Birmingham City centre. I certainly will not be...

Tiger bites pig previously created amazing rice bowls with a variety of changing pickles, packed with flavour, meats/toppings that could stand alone based on the brilliant textures and tastes they provided. The price was high but the portions were large. More importantly the food was brilliant.

The menu has been changed. Cynically I would say this is to increase margins. That doesn’t need to be a negative thing. Restaurants want to live and thrive, supporting mini communities and brilliant staff.

Unfortunately the quality has dropped with the change in the menu.

The boa buns remain great. Fluffy with tasty fillings. The array of drinks were great. We tried a variety of cocktails, beers and non alcoholic drinks. All of them were delicious.

The service was friendly and warm, we weren’t pressured to order quickly and all our questions/requests were handled thoughtfully.

The price of a rice bowl has been reduced, so has the portion size. Makes sense. This also could allow guests to explore more of the menu. But sadly the quality is also reduced.

Take the pork belly rice bowl for example. What used to be immensely tasty gelatinous cubes of heaven is now reduced to maybe 4 soggy slices of pork. No cured egg yolk… The array of home-made pickles is now two pickled vegetables and some sliced raw peppers. Shockingly the dish was bland and surprisingly dry.

I write this as someone who loved your food. I want TBP to continue. I am sure a balance can...

Really not sure what's happened to Tiger Bites Pig since their move.

Let's start with the good. The beef shin and salted egg yolk bao still slaps! The white cut poached chicken bao is served with a gargantuan amount of delicious chicken.

Now for the bad. The ordering system sucks. Paid up via the QR code and zero notification from the app that our order was made. Sat at the pass not a single "hello" or "what are you ordering?" from the chefs, didn't see the front of house lady til service bell was rang by the chef once I'd asked have you got our order.

How is it possible for your chefs to be so engrossed in prep, texting, and frequently walking to the fridge next to the pass to not even acknowledge the only two people sat there? Why were your chefs using bottles of D10 surface spray to weigh down raw meat in marinade? Why were your chefs using blue roll to clean your cured egg yolks? Why did your chef shurg at my girlfriend when he dropped uncooked rice on the floor? Why is your front of house only positioned to work upstairs? Why did your chefs work with buckets of raw meat next to cooked meat that they were chopping to serve? Why is it only QR code order when you have front of house staff and the payment app isn't playing ball?

You guys used to be class down by New Street, I even bought your tshirt during lockdown as I wanted to help keep you going. I know it's a new move and you're finding your feet, but step...