Tai Er Singapore Menu 2026: What to Order & Prices
Sour, spicy and unapologetically numbing — the Tai Er menu in Singapore revolves around one legendary dish: suan cai yu, Chinese sauerkraut fish swimming in a fiery pickled-mustard-greens broth. Born in China with nearly 300 outlets, this Sichuan specialist landed at Jewel Changi, 313 Somerset and Suntec City, drawing daily queues of spice lovers.
If Sichuan heat is the craving, the Haidilao menu offers a milder, customisable hotpot alternative with free-flow snacks. For refined Cantonese comfort instead, Putien’s menu trades chilli oil for Fujian-style lightness.
If this doesn’t hit the spot, hundreds more Singapore menus are one click away.
This guide covers the full Tai Er menu with Singapore prices — the signature fish in three sizes, Sichuan mains, cold starters, add-ons, drinks and desserts — plus best-seller picks, reservation advice and answers to the questions diners ask most.
Tai Er Menu Singapore: Dishes & Prices
The menu keeps its focus tight: one showstopper fish dish, a supporting cast of Sichuan classics, and enough cold starters and sweets to round out the heat. Portions run generous, and the famous broth happily accepts extra ingredients tossed in like a mini hotpot.
Signature Sauerkraut Fish
The dish that built the brand. Boneless tilapia slices poached in a sour-spicy broth loaded with pickled mustard greens, dried chillies and Sichuan peppercorn. No spice-level adjustments allowed — the recipe is fixed, and confidently so.
| Item | Price (S$) |
|---|---|
| Suancai & Fish (1-2 pax) | 48.00 |
| Suancai & Fish (3-4 pax) | 68.00 |
| Suancai & Fish (5 pax) | 88.00 |
| Broth Add-Ons (each) | 3.00 |
Sichuan Mains
Beyond the fish, the kitchen turns out faithful Sichuan signatures. The poached sliced beef in hot chilli oil is a quiet contender for best dish on the menu, while the mustard-topped crispy prawns offer a rare non-spicy landing spot.
| Item | Price (S$) |
|---|---|
| Poached Sliced Beef in Hot Chilli Oil | 26.00 |
| Spicy Prawn | 26.00 |
| Sichuan-Style Spicy Chicken | 22.00 |
| Mapo Tofu | 16.00 |
| Fried Crispy Prawn with Mustard | 13.00 |
| Fried Chicken Wings | 12.00 |
| Seaweed Roll with Salted Egg Yolk | 9.00 |
Cold Starters & Appetisers
Cold dishes arrive fast and cut through the richness of the mains. The saliva chicken and sliced beef in chilli sauce are textbook Sichuan openers, priced gently enough to order freely.
| Item | Price (S$) |
|---|---|
| Spinach Salad | 8.00 |
| Sichuan Bean Jelly | 8.00 |
| Spicy Cold Squid | 9.00 |
| Sliced Beef in Chilli Sauce | 12.00 |
| Pork Slices with Mashed Garlic Sauce | 10.00 |
| Steamed Chicken with Chilli Sauce | 10.00 |
| Abalone and Shrimp in Spicy Sauce | 12.00 |
Broth Add-Ons
Treat the sauerkraut fish like a hotpot base: beancurd, glass noodles and greens can be added straight into the bubbling broth for around S$3 each, soaking up all that sour-spicy depth.
| Item | Price (S$) |
|---|---|
| Beancurd | 3.00 |
| Glass Noodles (Tang Hoon) | 3.00 |
| Seasonal Greens | 3.00 |
| Lotus Root Slices | 3.00 |
| Enoki Mushrooms | 3.00 |
Drinks & Desserts
A free-flow tea station with roselle and dried tangerine tea helps tame the chilli. For something sweeter, the plum juice and osmanthus jelly cool the palate between rounds.
| Item | Price (S$) |
|---|---|
| Signature Plum Juice | 5.00 |
| Homemade Soy Milk | 4.50 |
| Sweet Osmanthus Jelly | 6.00 |
| Black Sesame Glutinous Rice Balls | 6.50 |
| Free-Flow Tea Station | 0.00 |
Tai Er Best Sellers & Recommendations
Regulars order with military precision: the fish, one chilli-oil main, a cold starter, and add-ons for the broth. First-timers should follow the same playbook — it has been refined by thousands of queues.
Most Popular Dishes
These are the plates that appear on nearly every table, from the Jewel flagship to the Somerset outlet.
| Dish | Approx. Price (S$) |
|---|---|
| Suancai & Fish (1-2 pax) | 48.00 |
| Poached Sliced Beef in Hot Chilli Oil | 26.00 |
| Abalone and Shrimp in Spicy Sauce | 12.00 |
| Fried Crispy Prawn with Mustard | 13.00 |
| Steamed Chicken with Chilli Sauce | 10.00 |
| Signature Plum Juice | 5.00 |
What to Order on a First Visit
Two diners do well with the 1–2 pax fish, the poached beef in chilli oil, one cold starter and a couple of broth add-ons, plus rice to anchor the saltiness. Expect to spend roughly S$35–45 per person before drinks.
Tai Er Prices in Singapore
Tai Er sits in the mid-range for Sichuan dining: starters from around S$8, mains S$12–26, and the signature fish at S$48, S$68 or S$88 depending on group size. The fixed pricing across outlets keeps budgeting simple. Prices are approximate and may vary by outlet; delivery prices may differ.
Frequently Asked Questions About Tai Er Singapore
Conclusion
Tai Er delivers exactly what it promises: one spectacular sauerkraut fish, honest Sichuan supporting dishes, and prices that stay fair for the portions. Book ahead, bring an appetite for heat, and let the pickled-mustard broth do the talking.
