TAI ER 太二酸菜鱼 || Food Review

Disclaimer: All the above were paid by writer. Not sponsored post. All reviews are based on writer's preference and taste bud and does not represent anyone else other than herself and her friends.

 

As per the birthday gal's request, we came here for our lunch. Booked the 1st slot which was also their opening hour. Before we entered, their staff were having a briefing by their Captain, motivation talk I guess. And whenever a staff ushered a group of guests to their table, the rest would shout their shop or welcome slogans as they walked. Nowadays, quite common to be scanning QR code for menu and ordering. SMART Nation ya... our country is heading toward. And when they served up their main course Chinese Sauerkraut Fish (eg. Suan Cai Fish), they did that shout again, for every table. Wow... an exhilarating experience! Okay... let's get started.

FREE FLOW OF ROSELLE TEA 👍

The self service counter with the mugs, a bowl of Dried Tangerine Peels and Dried Roselle flower, for you to brew your own. I suggest if you like a thicker taste, put more roselle flower and a little tangerine peels (like 2-3 pieces). The taste was so good, probably I like the tangerine peels and it blends so well. They even indicated how hot the water was (60-70°). The temperature was just right, although my friend wanted it be hotter.

TABLE ENTERTAINMENT - DIVINATION STICKS

While you waited for your food to be served, you can draw a divination sticks like you do at temples. One shot I got 2 ice cream sticks out. Good luck or bad luck. Both sides of the stick written in English and Chinese on your fortune, though English version was a little out (kind of direct translation). 

PEPPER-STUDDED LITTLE CRISPY PORK 👍$11

We all agreed this was a good and simple side dish. It tasted like Taiwan's 盐酥鸡 or Fried Chicken/Popcorn Chicken. Crispy and seasoning was perfect. But the meat was a little too small (my friend commented). Can be a bigger chunk.

ABALONE AND SHRIMP IN SPICY SAUCE $12

This was a cold dish served in spicy chilli oil sauce. The prawns were good but not the abalone which was rubbery, more like having a squid than abalone. Per stick was just 1 prawn or 1 abalone. And you could find crunchy lotus roots too.

SICHUAN MUNG BEAN JELLY $8

In the same spicy sauce as the above cold dish, I couldn't tell you exactly how it tasted like. Not that kind of 凉粉 jelly texture, more like you are eating kueh kind of texture. Or maybe this was how it supposed to be.

SUANCAI AND FISH FOR 1-2 PAX $48

Of course, you got to order their Signature dish. If not, defeating the purpose of coming. The fish was fresh and soft but quantity could be a little more even for 1-2 pax. The suan cai a.k.a pickled mustard greens were crunchy and not too 酸 sour, at the right tone. And no thick layer of oil can be seen from the dish. According to my friend, maybe they have used fresh or healthier oil to cook. 👍

We added additional sides like Vermicelli ($3) and Bouncy Tofu ($3) to add in our Suan Cai Fish. The former came with the Suan Cai Fish (cooked with it) and the Tofu was added on the spot. But it was served up hot so it was good, given that we actually almost finished the big plate of suan cai and fish. The bouncy tofu didn't taste like tofu. Smooth thin slices and springy. Amazed by the texture. Please try. 👍

They have a limit to your dining time, for example our reservation at 11.30am, we have up to 12.45pm to finish our meal. That was about 1 hour 15 mins, their table turnover for next reservation at 12.45pm which you can easily see from their reservation link.

Actually I'm not a Ma La or Suan Cai fan and won't feel that I'm missing out on anything. But there is always first time for me (and not subsequent if not being forced) so you can try if you are a fan and also based on their popularity.

The taste conclusion: Sour, Spicy and Numb taste but not as overwhelming like a few I have tried before (5 fingers can count). Enjoy!

太二酸菜鱼 TAI ER @ Jewel
Jewel Changi Airport 80, Airport Boulevard, #03-208

Nearest MRT: Changi Airport

Click here for reservation.