"The new Santa Clara spot features around 100 seats in a contemporary setting that echoes the San Mateo design, selected for its prime visibility among high-end retailers. Diners can expect an immersive experience that transports them to southwest China through bold dishes and welcoming ambiance. Joining other Asian-inspired eateries like Stick & Wok and Din Tai Fung, Tai Er stands out with its focus on traditional preparations that highlight regional authenticity."
"At the heart of the menu sits the signature sauerkraut fish, crafted from small-leaf mustard greens and sauerkraut imported from Sichuan province and fermented for 23 days in clay jars with salt and sugar. This base simmers in pork-bone broth with snakehead fish, finished with dry chili flakes for a tangy, spicy profile. Other highlights include tomato fish fillet and clay pot shrimp, offering variety for repeat visits."
Tai Er Sichuan Cuisine will open a Santa Clara restaurant in Westfield Valley Fair’s luxury wing in November, representing its second Bay Area location after San Mateo. The venue will seat about 100 guests in a contemporary design chosen for visibility among high-end retailers and aims to evoke southwest China through bold flavors and atmosphere. The menu highlights a signature sauerkraut fish made with small-leaf mustard greens and sauerkraut imported from Sichuan and fermented 23 days, simmered in pork-bone broth with snakehead fish and finished with dry chili flakes. Additional dishes include tomato fish fillet and clay pot shrimp. The company-owned location will create 60–80 front- and back-of-house jobs and aligns with a U.S. growth strategy focused on quality and cultural resonance.
Read at Thesanjoseblog
Unable to calculate read time
Collection
[
|
...
]