KUALA LUMPUR, Riding the recent wave of popular Chinese food and beverage brands entering Singapore, Tai Er Chinese Sauerkraut Fish has opened its first store at the Jewel Changi Airport recently.

On the day of the official opening, the restaurant was full, with guests queuing outside as they waited to dine.

The restaurant’s decor is centered around the simple black-and-white logo and motif popular in the company’s China restaurants.

Guests are able to see the kitchen through a transparent window, to check the hygiene conditions or simply marvel at the kitchen’s sights and smells – the swirling of hot oil around the pan, the crackle and pop of stir-fried chilis, and the scattering of chrysanthemum petals.

All the original elements of Tai Er, as well as the unique operation philosophy, can be found in the restaurant, according to a statement.

As a professional of traditional Sichuan cuisine, Tai Er’s Singapore store features a number of classical Sichuan dishes besides the signature Chinese sauerkraut fish.

A black envelope could be found on each of the seats in the restaurant. Inside each envelope was a letter written by a Chinese fan to their new ‘friends’ in Singapore, explaining how to get the most from their Tai Er experience.

In China, Tai Er’s features such as ‘tagline exchanges’ and ‘Bro Er’ are hugely popular among younger patrons.

With 300 restaurants across China and 12 million fans, business is booming at Tai Er, with some Chinese fans saying they would wait as long as three hours during holidays for a bite of that tasty sauerkraut fish.

In Tai Er’s dishes, the seasonings used – sauerkraut, chilis, Sichuan peppers – are imported direct from Sichuan Province.

Source: BERNAMA News Agency