關於 macaufoodcritic ，我們在網路上蒐集到這些相關的討論、資訊與評價

虎咬堂TigerBite
由法式油封鴨腿包說起的故事
A story of Duck Confit Brioche Bun

虎咬堂店長 Jet 喜歡周遊列國，加上有英國留學和擔任髮型師的經驗，所以回澳後，他以老婆最喜歡的油封鴨腿為靈感，打造了「虎咬鴨」包，從食材、做法和創意入手，在澳門打造了美味又受歡迎的 虎咬系列手工漢堡。

除了「虎咬鴨」外，「虎咬豬」首先這個包是不做外賣的，因為乳豬皮一定要即食才香脆。 虎咬豬 以手工醃8小時的葡式乳搭配印度芒果醬同樣令人回味無窮。由於這包是不少客人的心頭好。店長 Jet 分享即使豬肉來貨價，因疫情升高了近一倍， 虎咬堂 也堅持沒有加價，卻令人回味無窮。

一起來看完整的小城之魅第十一集，發現更多虎咬堂的故事吧！

In this episode of Edible City, we interivew chef-owner of TigerBite, Jet Fong, on how he creates TigerBite’s signature burgers with the inspiration of his journey in Europe and his wife’s favourite dish, French Duck Confit.

Besides the aforementioned duck confit burger creation, the “Suckling Pig Bun” is another signature of Tigerbite, the burger is made up of crispy and juicy suckling pig (marinated for 8 hours) and hand-made mango sauce between a brioche bun. Served à la minute. Owner Jet didn’t increase the price of this bun even the cost of pork meat is ridiculously high because he knows what this burger means to the customers and Tigerbite.

Explore the story of TigerBite by watching the full episode here!

📍 氹仔客商家2號地下 / 澳門清平街6號地舖
☎️ 2853 3079
⏰ 11:00-21:00

#EdibleCity
#MacauEat
#MacauFood
#MacauFoodCritic
#MacauCasualDining
#TigerBite
#虎咬堂
#虎咬豬
#澳門美食
#氹仔美食
#小城之魅

虎咬堂TigerBite 「虎咬豬」

在明天播出的小城之魅第十一集中，我們會介紹「虎咬堂」如何從食材、做法和創意入手，在澳門打造了美味又受歡迎的「虎咬系列」漢堡包。

以「虎咬豬」為例，首先這個包是不做外賣的，因為乳豬皮一定要即食才香脆。「虎咬豬」以葡式乳豬靈感加入了手打芒果醬跟嫩滑的手工醃8小時的乳豬肉搭配，卻令人回味無窮。由於這包是不少客人的心頭好。店長 Jet 分享即使豬肉來貨價，因疫情升高了近一倍，「虎咬堂」也堅持沒有加價，卻令人回味無窮。

We will talk about how @tigerbitemacau create their signature burgers with their choice of ingredients, cooking method and creativity.

Take the “Suckling Pig Bun” as an example, having crispy and juicy suckling pig (marianted for 8 hours) in the middle and adding hand-made mango sauce on top. This bun is served à la minute only for the crispy skin. Owner Jet didn’t increase the price of this bun even the cost of pork meat is ridiculously high because he understands that this bun means a lot between his customers and Tigerbite.

📍 氹仔客商家2號地下
☎️ 2853 3079
⏰ 11:00-21:00

#EdibleCity
#MacauEat
#MacauFood
#MacauFoodCritic
#MacauCasualDining
#TigerBite
#虎咬堂
#虎咬豬
#澳門美食
#氹仔美食
#小城之魅

今生 VIDA｜「四式飯」
Minced Tuna, Sea Urchin, Salmon Roe, Cured Yolk, Flavoured Rice

今晚終於來到「今生」一試店長 Gentle 哥的手藝。在招牌「四式飯」（圖1）內，你會找到澳門幾乎沒餐廳在做的「醬油漬玉子 」。因為用本地蛋有衛生風險，今生用的是經紫外高溫消毒的經消毒的美國力康白蛋，令客人食得放心，醃漬過的蛋黃味道更濃郁。除此之外，秋夏當造的「赤海膽」味道口感濃郁，甘甜度中高，甜蝦和魚籽新鮮，期待之後在醋飯上會有更多變化。「有今生、有下次」。

#MacauEat
#MacauFood
#MacauFoodie
#MacauFoodCritic
#Macau
#澳門美食
#今生