Taier 太二 @ JEM

The popular sauerkraut fish franchise comes to Singapore. And after all these years, I finally go and try it.

According to urban legend, the owner was so engrossed in developing the perfect sauerkraut fish 酸菜鱼 that he forgot to open the door to the store when he finally got it right. Hence, the customers gave him a nickname Taier “太二”, meaning silly because he was too sincere. You have to understand the Chinese psyche  – the purpose of opening a store is to make money and forgetting to open the store is silly (even moronic).

But the “real” owners of the franchise was not silly. Even inch of this store (right down to the backstory) cried out “FRANCHISE IT TO DEATH!”. The decor of the store was simple, effective and replicable. The recipe called for only one dish and one size with customisation options in terms of additional ingredients like vermicelli or tofu.

But not everyone was hot about sauerkraut fish, especially here in Singapore. This dish, although popular in China, is relatively unknown on our sunny island, so they have to introduce other dishes to complement the menu. But they kept some of the characteristics of their China stores, like this complimentary roselle drink.

You pop a couple slices of dried mandarin peel 陈皮 and a handful of dried roselle 洛神花, pour in hot water and then you have a really nice and naturally sweet drink. Ask for some ice and you have a delicious and fire quenching drink.

重庆口水鸡 Chongqing Spicy Chicken

This was surprising delicious and authentic, 重庆口水鸡 Chongqing spicy chicken was a great appetiser. If only they used deboned chicken, but the original recipe called for the whole chicken so that the bones can impart all the flavours.

蒜泥白肉 Pork Slices With Mashed Garlic Sauce

蒜泥白肉 Pork slices with mashed garlic sauce is another classic Sichuan appetiser, and they did it quick well.

干煸肉沫四季豆 Sautéed String Beans with Minced Pork

干煸肉沫四季豆 Sautéed string beans with minced pork is yet another Sichuan dish, so I am starting to believe that the Executive Chef of the Singapore franchise is from Sichuan. Full of wokhei and flavours.

老坛子酸菜鱼 Chinese Sauerkraut Fish

The highlight of the menu, and the only main dish on the menu, is 老坛子酸菜鱼 Old Urn Sauerkraut Fish. There are two choices – with more fish or standard. And there are only two sizes – for a couple, or for party of 4 (which I assumed it meant two portions of fish). And then you can choose some sides – I picked enoki mushrooms 金针菇 and mung bean noodles 粉丝, which in my opinion, are best suited to this kind of really potent soup base.

水煮牛肉 Sichuan Boiled Beef

This spicy Sichuan boiled beef dish features tender slices of beef simmered in a rich, flavourful broth, packed with chilli peppers and Sichuan peppercorns. Not very spicy when compared to those I had in China, but this was close enough in terms of flavours. You can see the rest of the party sweating over this dish.

Everything was minimalist. You order using a QR code. You pay at the counter when done. There was little interaction with the staff. It was designed to be replicated very quickly, and they have already opened 7 branches in Singapore. No link, website seems to be hacked and keeps pointing to Shoppee.

Taier Sauerkraut Fish 太二酸菜鱼
50 Jurong Gateway Rd, #B1-04 JEM, Singapore 608549
Tel : +65 6592 0570

Visited Nov 2024