Located at level 3 of Jewel Changi Airport, Tai Er Singapore specialize in Chinese Sauerkraut Fish as well as a variety of classic Sichuan cuisine.
You can only find one flavor of sauerkraut fish in the menu. This is must-eat dish, and I can literally relate why their slogon is “Our SAUERKRAUT is even better than fish”. Their Chinese Sauerkraut Fish ($48.00++ for 2 pax) is so soft and melts in my mouth. Uses Chinese sauerkraut in Sichuan, China, it has the right balance of sour and spiciness, a perfect combo.
Another personal favourite is the Poached Sliced Beef in Hot Chili Oil ($26.00++). It’s not overly spicy and the sliced beef are so tender! Goes so well with a bowl of rice. To be honest, I finished the entire plate by myself.
You should also try the Singapore Exclusive, Seaweed Roll with Salted Egg Yolk ($6.00++). Fried till crispy coated with salted egg yolk, it’s a great snack while waiting for your mains.
Other Signature dishes includes:
Fried Crispy Prawn Topped with Mustard ($13.00++)
Abalone and Shrimp in Spicy Sauce ($12.00++)
Egg Coated Glutinous Rice Rolls with Brown Sugar ($10.00++)
Current Lover-Jelly with Fruit and Coconut Milk ($3.80++)
Sichuan Pepper Milk Tea ($5.00++)
Energetic,
friendly and attentive staffs certainly enhance the overall dining experience.
Location:
80 Airport Boulevard,
3F-208,
Jewel Changi Airport,
Singapore
