TAI ER — Restaurant in Kuala Lumpur

It was a hesitant food trip that ended well. Very well indeed!

Why hesitant?

First, the time factor — we had a plane to catch, and there wasn’t much room for detours.

Second, sour cuisine — fish or no fish — isn’t really up my alley.

But my daughter and her fiancé were eager to check out Tai Er 太二酸菜鱼 — something they’d been meaning to tick off their food quest list ever since it debuted here in 2023.

And so, the four of us ended up in Pavilion Damansara Heights on a Friday, having lunch at Tai Er — one of China’s suancai fish powerhouses, with over 600 outlets worldwide (including five in the Klang Valley so far). Impressive scale and reach have become trademarks of today’s popular Chinese F&B chains, and Tai Er is no exception.

After parking in the basement with ease, we headed up to the 5th floor by lift with equal ease — the mall’s food haven. A spacious stretch lined with stylish restaurants, each with its own charming and inviting shopfront.

Seated inside Tai Er, my initial hesitation quickly gave way to anticipation. The dishes arrived in swift succession, and what began as a colourful visual feast soon erupted into a dazzling dance of flavours across the palate.

We ordered five dishes:

Tomato Fish Fillet 浓汤番茄鱼 (RM78) Fresh, succulent toman fish slivers swimming in a tangy yet harmonious broth with well-balanced acidity and umami, brimming with the goodness of lycopene — an antioxidant our bodies readily welcome. As appetising as it is comforting!

Crispy Pork 脆皮小酥肉 (RM22) Encased in batter deep-fried to a golden crisp — each bite bursting with savoury juices and flavour.

Yummy Steamed Chicken in Chilli Sauce 重庆口水鸡 (RM28) Tender chicken slices drenched in chilli oil — a welcome kick that's not overpowering.

Sichuan Dan Dan Noodles 四川担担面 (RM16) Well-textured, springy noodles drizzled in signature Sichuan chilli pepper sauce and topped with a generous mix of garnishes — a colourful feast for the eyes and a well-balanced treat for both tastebuds and stomach.

Garlic Glass Noodles Prawns 蒜蓉粉丝虾 (RM28) A beloved trifecta of succulent prawns, slippery glass noodles, and fragrant garlic that delivers satisfying layered flavours.

Free Flow (DIY) Drinks Make yourself refreshing and invigorating Roselle + sun-dried orange peel drinks from the self-serve pantry — as many rounds as you like. A good pairing for spicy and sour food.

Service Level Exemplary! The staff member who attended to us — whose name I unfortunately misplaced — was attentive, accommodating, and radiated cheerfulness, even as we dined past their break time. A fun and cheeky chap too — made our dining experience even more enjoyable.

Atmosphere With both indoor and mall-facing seating, Tai Er’s thematic décor, soft lighting, and well-organised layout made for a comfortable dining spot — be it for business or casual meals.

Business Hours Daily: 11am–2pm / 5pm–9pm

The Only Drawback It'd have been perfect had the portion size been a tad more generous.

Conclusion Delicious food, top-notch service, and a conducive atmosphere all converged into one inevitable outcome: a truly satisfying and memorable lunch. So immersive, in fact, that the thought of our flight quietly slipped away.

Would I recommend the food and place? You bet! Even if you don't usually fancy things sour, like me.

Last visited:...

This was our first time dining at this restaurant, and our opinions were somewhat mixed, given that some of us enjoy Sichuan cuisine while others do not.

Service and Ambience Upon arrival, we noticed that the restaurant was about half empty. However, within just half an hour of us settling in and eating, the place quickly filled up, indicating its popularity. The service was efficient, with dishes arriving promptly, which we appreciated.

What we ordered and our ratings

1. Suan Cai Fish (酸菜鱼) - 3/5
2. Stir Fried Long Beans (干扁四季豆) - 3/5
3. Stir Fried Pork with Chili Pepper (辣椒炒肉) - 4/5
4. Scrambled Eggs with Lala (啦啦滑蛋) - 2/5
5. Sautéed Cabbage (干锅手撕包菜) - 4/5
6. Dan Dan Noodles (担担面) - 4/5

Quality and Taste The feedback from our family members was mixed. The standout dish for most of us was the Dan Dan Noodles, followed by the Sautéed Cabbage. However, the rest of the dishes were found to be a bit too oily and overly spicy for our taste. While we understand that Sichuan cuisine is meant to be spicy, the level of oiliness was not to our preference. Those in our family who have prior experience with Sichuan food found the flavors to be quite average.

Given the recent surge in popularity of Sichua quality of food served. That being said, value perception is subjective, and those who are tverai t has quickly gained traction, vice was commendable and some dishes stood out, the overall experience for us was just average, particularly for those who are not accustomed to Sichuan flavors. The pricing, in our view, was slightly high for the quality offered. If you are an ardent fan of Sichuan food, it may still be worth a visit, but for us, it did not quite live up...

Tai Er is one of China’s most popular restaurant chains, best known for its signature Suancai Fish. Stepping into the restaurant feels just like being in China — from the décor to the lively atmosphere, everything stays true to its Sichuan roots.

Their Spicy Suancai Fish is the star of the show — a perfect balance of sour and spicy, with a deeply flavorful broth that keeps you sipping till the last drop.

The stir-fried green beans with minced pork are cooked to perfection, slightly spicy with that signature Sichuan wok aroma.

For noodle lovers, the Sichuan Dan Dan Noodles deliver a satisfying heat and a delightful peanut crunch — a must-try for anyone who enjoys bold flavors.

If you need a break from the spice, the braised cabbage in soup offers a comforting, flavorful contrast that pairs beautifully with the other dishes.

And of course, don’t miss the spicy chicken with chili pepper — addictive, fiery, and utterly irresistible. It’s one of those dishes you can’t stop eating even as the heat kicks in.

When I’m craving authentic Suancai Fish, Tai Er will always be my go-to spot — a true taste of...