About Tiger Bites Pig

Tiger Bites Pig began trading in 2018 from a small but lively spot on Stephenson Street, just by New Street Station, Birmingham. With an open kitchen layout inspired by traditional Taiwanese diners, it quickly became a favourite among Birmingham's food lovers. Our Stephenson spot was the ideal space for solo diners and casual eaters who wanted to watch their meal being made fresh in front of them.

 In October 2024, we moved to a larger home on Church Street, right in the heart of Birmingham's business district, Colmore Row. While our core menu of flavour packed bao and rice bowls stayed the same, the new space allowed us to grow. We introduced a new wine menu, cocktail menu and homemade desserts bringing a more complete restaurant experience while keeping our roots in fast, efficient service. Our Church Street Venue combines counter seating for those who love the buzz of the kitchen and a small mezzanine restaurant perfect for groups, blending counter service with the warm buzz of a small restaurant.

In August 2025 we took the home of the Brummy BAO down south and opened our second site in Brighton & Hove. Our Brighton home offers a focused menu of BAO & BOWLS bringing the same vibe as our OG Stephenson Street spot alongside a few casual dining tables.

At Tiger Bites Pig , we believe that great food starts with great ingredients. That's why we use only the freshest and highest quality meats and produce in our dishes. We source our ingredients locally wherever possible, supporting our community and reducing our carbon footprint. 

Our Suppliers:

Dunwood Farm – We source most of our meats from Dunwood Farm, a trusted local supplier in the Staffordshire Moorlands known for ethical, sustainable farming and top quality produce. Their commitment to traditional values and modern sustainable practices ensures the freshest flavour from farm to table.

Wildfarmed Flour – Our flour comes from Wildfarmed, who grow exceptional grains using regenerative farming methods that restore soil health and protect biodiversity. Their approach produces flour that’s better for both the planet and the plate.