Tai Er is a Chinese restaurant chain specialising in suan cai yu, aka sauerkraut fish, with over 400 outlets in its native China. Last August, it opened its first Singapore branch at Jewel Changi Airport and quickly attracted long queues.
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Part of its appeal, we think, is the quirky and slightly intimidating dining experience. As soon as you enter the restaurant, a group of enthusiastic staff welcomes you by doing a clapping cheer: “Eat fish to save the world!” Customers who are not easily paiseh are also encouraged to do their own cheer to score free dishes.
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Second outlet at Jem
For Westies who find the Jewel eatery too far, the chain is opening a second outlet at Jem mall in Jurong East, taking over a defunct KFC restaurant at the basement. As the space is currently under renovations, its opening date is yet to be confirmed,
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Chinese sauerkraut fish
What Tai Er is also well-known for is its signature soupy sauerkraut fish, which is served in different sizes ranging from an individual portion to a gigantic platter known as the Feaster. The spicy mala soup is loaded with Sichuan peppercorns, dried chillies, sauerkraut, filleted tilapia and a sprinkling of chrysanthemum petals for extra drama.
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The restaurant’s menu also informs customers that “our sauerkraut is better than our fish.” Unlike the traditional pale yellow German sauerkraut which uses shredded cabbage, Chinese sauerkraut is typically made with pickled napa cabbage or Chinese mustard greens. The fermentation process imparts a sour tang, which makes the sauerkraut fish appetite-whetting.
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Free-flow tangerine and roselle tea
To curb the mala flames, Tai Er also has self-service free-flow roselle and tangerine tea.
Tai Er’s second outlet is at #B1-04 Jem, 50 Jurong Gateway Rd, S608549.
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