Craving authentic Chinese cuisine with a twist? Look no further than Tai Er 太二酸菜鱼, a recent arrival at Pavilion KLCC. This popular chain, boasting over 400 outlets in China, specializes in a unique Sichuan-style dish: sauerkraut fish (酸菜鱼 suan cai yu).
Forget the finely shredded cabbage of German sauerkraut. Here, they use chunky pieces fermented for almost a month, resulting in a complex flavor that’s both salty and sour. This tangy base creates a hotpot unlike any other, simmering perfectly cooked fish infused with the Sichuan spice.
While the fish is delicious, the real star might be the suan cai itself. Tai Er takes pride in their pickling process, meticulously controlling temperature and humidity to achieve the perfect balance of sourness and spice. They even go as far as prohibiting customers from adjusting the spice level, ensuring everyone gets to experience their signature flavor profile.
But the heat doesn’t overwhelm. The fluffy Wuchang rice, rumored to be cooked with mineral water for extra sweetness, is the perfect foil for the tangy broth. And to cleanse your palate after this delightful dance of spice and sour, there’s a free-flow tea station with Roselle Orange Peel Tea. Follow their golden rule for the perfect cup: 2 parts Roselle flower, 3 slices of mandarin orange peel, and hot water for a light and heartwarming beverage.
Overall, Tai Er 太二酸菜鱼 is a must-visit for anyone seeking a taste of authentic Chinese cuisine with a modern twist. The flavorful suan cai fish, paired with the complimentary tea, offers a unique and satisfying dining experience. Just be prepared for a wait – with its growing popularity, the restaurant tends to be quite crowded.
Address:
Lot 6.12.00, Level 6,
Pavilion Kuala Lumpur,
168, Jalan Bukit Bintang, 55100 Kuala Lumpur
