Chinese-Portuguese restaurant, Macanese Pork Chop Bun, secret recipe curry

Carrying a Portuguese flavour, Macanese Pork Chop Bun is the signature of signatures of Tai Lei Loi Kei Restaurant. Over fifty years and more, Tai Lei Loi Kei has been dedicated to making the one-of-a-kind Pork Chop Bun and bringing it to every visitor to Macao. Tai Lei Loi Kei is also meticulous in the selection of ingredients. For pork chop, it uses Brazilian pork chop, which has a higher quality and tenderer texture, as well as pork tenderloin with a right fat-and-lean balance. With Tai Lei Loi Kei’s specialty Portuguese marinade and manual pounding, every piece of pork chop is tender and flavourful. The buns are the significantly Chinese-Portuguese marraquetas, which are guaranteed fresh from oven every day as they are baked daily by professional bakers with premium Japanese flour and the most traditional hand-baking skills. Each pork chop bun has a considerable size, and every bite of pork chop is chewy. In response to the younger customer base and market demand in recent years, Tai Lei Loi Kei has recently launched a number of new items, including: Pork Chop Croissant, Pineapple Pork Chop Bun, Noodles Mixed with Pork Chop Curry, etc., of which the tastes really worth to be expected. While timely changes are required in the restaurant industry, the restaurant has introduced Curry Fish Balls apart from Pork Chop Bun. Its uniqueness lies in the self-made curry sauce, which uses the more costly chicken soup, onion, garlic, fresh chili and a unique curry powder. The big and springy fish balls made of imported Malaysian codfish, along with Tai Lei Loi Kei’s secret curry, brings out an extraordinary taste.

Pork Chop Bun, Pineapple Pork Chop Bun, Secret Recipe Spicy Sardine Bun, Curry Fish Balls...