TAI ER SICHUAN CUISINE

I finally got to try the newly opened Tai Er Suancai Fish in the Bay Area, and it was such a great experience! The service was truly five-star — the dishes came out quickly, and the staff checked in during the meal to make sure everything was to our liking. I was also impressed by how clean and well-kept the restaurant is, with servers in uniform and a pleasant dining environment.Of course, the food itself was the highlight. The signature fish had the perfect balance of sourness, spice, and freshness. For those who love spicy flavors, this is definitely the place to go. On top of that, all the drinks we tried were delicious, which made the meal even more enjoyable.

Tai Er is finally here: Verdict: Big, bright flavors and a confident first step for a major China brand in the Bay. If you like sour–spicy Sichuan profiles and family-style dining, this one delivers. Vibe & service The space feels energetic without being chaotic—bold signage, open kitchen noise, and a team that moves fast. Hosts keep the line flowing, servers know the menu, and food lands hot and quick. Expect a wait at peak hours; the downtown location makes it a natural magnet. Food • Signature Sauerkraut Fish (酸菜鱼): The broth is the star—clean, tangy, and aromatic with peppercorn lift but not a face-melter. Fish fillets are tender and silky, holding up in the heat. • Broth add-ins: Glass noodles and tofu soak up the soup perfectly—highly recommend at least one carb add-on to finish the pot. • Cold plates & sides: The crunchy, lightly garlicky veggies balance the bowl’s richness and reset the palate between bites.

Waiter Ray was very knowledgeable about the menu and provided excellent service. We ordered the Non-Spicy Sauerkraut Fish, Cumin Lamb, Clay Pot Shrimp, and Stir-Fried Choy Sum, and each dish was well-prepared and flavorful. Although the fish came out spicier than expected due to the cookware, Ray immediately addressed the issue and had a new dish prepared for us. The replacement was delicious, and we truly appreciated the quick and attentive service.

I had an incredible experience at Tai Er San Mateo this Friday . The food was delicious, especially the sauerkraut fish very flavorful . Our server(winnie) was outstanding, super friendly, attentive, and makes great recommendations. Our server even cares, ask and gives us a special birthday noodle. The service elevated the entire dining experience. Definitely one of my favorite spots in San Mateo!

Priscilla Tang

We visited as a party of 6 (4 adults and 2 kids) on a Sunday at 5pm There was no wait, we got seated at a spacious booth right away. The hostess did let us know they take reservation for next day's table, but nothing farther ahead. We ordered the sauerkraut fish, spicy chili chicken, spicy wontons, stir fried string beans, crispy pork strips appetizer and a kids meal for one of our older kids. Everything came out quickly and the dishes were all flavorful! Our favorites were the sauerkraut fish (we ordered mild), the fish filets were perfectly cooked, pillow-soft and super tender. The Sichuan peppercorns gave it a very appropriate "ma" on the tip of the tongue. The chili chicken is not greasy at all and the chicken very juicy. They do not yet have a liquor license it seems, but they do serve up some tasty sounding mocktails! Like all other lively Chinese restaurants, expect a loud atmosphere. I found myself yelling across the table at times, just to carry out a conversation Come check this place out!

Fan Zhao

The food at Tai-Er Sichuan Cuisine is delicious, with bold flavors and just the right amount of spice. The service is friendly and attentive, making the meal enjoyable from start to finish. Portions are not very big, so it’s a good idea to order a few extra dishes if you’re sharing. It can get crowded during dinner time, so be prepared for a short wait. Overall, tasty food and good service — worth checking out!

Christopher Chung

Yummy, new-modern Chinese-Sichuan restaurant — very much in place with other Downtown San Mateo dining options (i.e. Instagramable, elevated, fast-casual Asian). Portion sizes are smaller to encourage trying of multiple dishes. Flavors are focused and clean. The famous Sauerkraut Fish (a signature dish of this Mainland Chinese chain) is phenomenal. Fragrant green Sichuan peppercorns dominate, but do not overpower. Suancai fermented vegetable provides an unctuous roundness in depth of flavor. A good option when seeking consistent delivery on high-quality Sichuan food.

Anthony Giang

It was a calm friday afternoon when a friend and I wanted to hang out in San Mateo and we decided to go to Tai Er as it is the newest restaurant in the area. The servers are super nice, and take their time to politely explain the concept and help you decide what to get, however the most obvious must order dish is the sauerkraut fish. They have a normal a la carte menu but they also order 2 different combos. So, we ended up choosing the combo that includes the sauerkraut fish. This combo came with a beef dish, as well as some vegetables, fried pork and dessert. Of all the dishes the dessert was the best as it was some crispy mochi with really good ice cream and great flavor. However, all of the dishes were actually really good and came out quickly. The value of this place is also really impressive. For a combo meant for 2 people, it could easily feed at least 3-4 people, so the value is really good. Though these flavors are not the type I typically enjoy, they were really great. The service and the attention to detail here are also really impressive. Definitely get take out boxes at the end of the meal as they have really cool bags as well!

annie

Came on a weekday for lunch, and there was no wait! We ordered the sauerkraut fish spicy, chongqing fried chicken, mapo tofu, and wok seared black pepper beef. All of these dishes were delicious! The sauerkraut fish was more numbing than spicy. The chicken and beef were both so tender. The mapo tofu was flavorful and decently spicy. A little pricey but brought home a lot of leftovers. Will definitely be one of my go to restaurants!

Steven Lin

This high‑end Chinese restaurant delivers one of the most refined Sichuan dining experiences in the Bay Area. The star of the menu, the Sauerkraut Fish, lives up to its reputation. The fish is sliced with precision into delicate, almost sashimi‑like pieces that remain tender and silky in texture. The broth strikes a perfect balance—deeply flavorful yet never overwhelming. Other dishes, from the House Special Chicken to the Black Pepper Beef, showcase the kitchen’s mastery of seasoning. The spice is carefully calibrated: assertive enough to dance on the palate, yet restrained enough to avoid completely anesthetize the mouth. What sets this restaurant apart from many Sichuan establishments is its use of oil. Each dish feels thoughtfully composed, with richness present but never an excessive amount of oil. Fantastic restaurant and we’ll be back!

Hana Li

Came here today and got super lucky because we only had to wait about 10 minutes even without a reservation, which was amazing for how busy they were in some reviews.We ordered the signature fish dish and it was truly unique, something we’ve never tried before, and we ended up loving it very flavorful, fresh, and really memorable. The interior gives off a Chinese luxurious vibe, elegant and bold, which made the dinner feel extra special. What really made the experience perfect though was the service .Our server Pon was absolutely incredible. She was extremely patient, listened carefully to every detail we mentioned, and gave thoughtful suggestions that genuinely improved our order choices. My husband has serious food allergies and instead of making us feel limited, she made us feel taken care of by offering a long list of safe options, explaining ingredients clearly, and recommending the best dishes that matched both our taste and his needs. She checked in the right amount, never rushed us, and had such a warm and attentive energy that it turned a great dinner into a perfect one. Honestly 10/10 service, she deserves all the praise. Definitely will be back!

seibun i

San Mateo Tai Er Sauerkraut Fish is really delicious—not pre-made! I even saw the fish cooked fresh in the open kitchen 😂. ✨ Must-try dishes: • Sauerkraut Fish: Super tender, big portion, tastes 99% like in China! Best with rice. • Spicy Chicken: Crispy, crunchy, and full of flavor. • Shrimp with Vermicelli: Served sizzling hot with 8 big shrimp. • Beef with Mushrooms: Tender beef slices, very tasty. • Pork Neck Wraps: Unique and flavorful with lettuce and sauce. ✨ Don’t miss the fried rice cake with vanilla ice cream—pure happiness! Service is professional, portions are generous, and parking near Central Park is convenient.

Andrew Wang

Tai Er is finally here: Verdict: Big, bright flavors and a confident first step for a major China brand in the Bay. If you like sour–spicy Sichuan profiles and family-style dining, this one delivers. Vibe & service The space feels energetic without being chaotic—bold signage, open kitchen noise, and a team that moves fast. Hosts keep the line flowing, servers know the menu, and food lands hot and quick. Expect a wait at peak hours; the downtown location makes it a natural magnet. Food • Signature Sauerkraut Fish (酸菜鱼): The broth is the star—clean, tangy, and aromatic with peppercorn lift but not a face-melter. Fish fillets are tender and silky, holding up in the heat. • Broth add-ins: Glass noodles and tofu soak up the soup perfectly—highly recommend at least one carb add-on to finish the pot. • Cold plates & sides: The crunchy, lightly garlicky veggies balance the bowl’s richness and reset the palate between bites.

Tian H Wang

Really enjoyed dinner at Tai Er in downtown San Mateo. The service was warm and attentive, with great menu recommendations. The food was authentic, flavorful, and generously portioned. Fast service and a clean, modern atmosphere made the experience even better. Highly recommend!

Song Chang

Second time here and better than the first. I'd recommend coming with a group of 4 to 6. Our server was Steven and he was great! He gave us really good recommendations like the black pepper beef but of course the star of the show is the fish soup! Probably one of my favorites. I think they do it really well here. Love the pickled greens aka sauerkraut. We ordered so much good but the bill came to $40 per person (we had a group of 5 people). What a great deal for a delicious and fulfilling meal. We even had a small leftover of the fish to take home. Our favorite was the ice creamon a teeny tiny cone at the end of our dinner. So cute! We asked for seconds! Tip: call an hour ahead of when you want to eat to put your name on the wait list. Plan accordingly or else it's a 90 + min wait. Not sure why they haven't opened up the Yelp wait-list yet. It's definitely worth the wait but why wait?

Anita Ng

Waiter Ray was very knowledgeable about the menu and provided excellent service. We ordered the Non-Spicy Sauerkraut Fish, Cumin Lamb, Clay Pot Shrimp, and Stir-Fried Choy Sum, and each dish was well-prepared and flavorful. Although the fish came out spicier than expected due to the cookware, Ray immediately addressed the issue and had a new dish prepared for us. The replacement was delicious, and we truly appreciated the quick and attentive service.

Lingchao Mao

Delicious and authentic food in this new well known Tai-Er store. The pickled fish is the must try. Everything else we ordered was good. Tip: you can order half a bowl of rice if you can’t finish a whole

zhang yuki

I finally got to try the newly opened Tai Er Suancai Fish in the Bay Area, and it was such a great experience! The service was truly five-star — the dishes came out quickly, and the staff checked in during the meal to make sure everything was to our liking. I was also impressed by how clean and well-kept the restaurant is, with servers in uniform and a pleasant dining environment.Of course, the food itself was the highlight. The signature fish had the perfect balance of sourness, spice, and freshness. For those who love spicy flavors, this is definitely the place to go. On top of that, all the drinks we tried were delicious, which made the meal even more enjoyable.

Recommend making a reservation to avoid a long wait. The food came out super quickly which was nice to enjoy all at once. I would get the Signature Sauerkraut Fish (though a bit oily) and Crispy Calamari again. The Sichuan Spicy Wontons and Cumin Lamb was decent but I would opt to try something different next time. The Chongqing Spicy Crispy Chicken was not bad but better at other Sichuan restaurants.

We went for an early dinner around 4:30 PM on a Saturday, and there was no wait. The staff said the wait list would open up when the restaurant is completely filled. We tried the spicy sourkraut fish and crispy pork strips. The broth was flavorful with that signature sour and spicy kick, fish was super tender and fresh. The crispy pork strips were addictively good--lightly battered, crunchy, and savory. Service was quick and friendly. The vibe was lively and modern, with upbeat energy and a clean, stylish interior. Overall, a great spot if you're craving authentic Sichuan-style comfort food with a bit of flair.

Finally I was able to try one of the hottest new restaurant in San Mateo. We didn't make reservation and just put our name around 6 pm on Friday. We were 32nd on the waitlist. We were told it will be an hour which was fine with us and later we get message saying it won't be until 8ish for our table to be ready, we approached the worker around 7ish asking about our queue. Luckily after about 10 to 15 min so we got our table. Inside was nice and it has bar seating. You get two menu, one for ordering where you mark the one you want to order and the other one with photos of the dishes. You can ask for water or Hibiscus tea if I am not mistaken. We ordered the famous sauerkraut fish (spicy), chongqing chicken and stir fry string beans (spicy). Food was ready quickly. Itereatingly you can order half bowl of rice which I really appreciate as I don't like to waste the rice. With All the hypes like 2 of my friends been here 3 times, it is a bit of disappointed. I expect to be a wow dishes turned to be ok. The fish soup is the highlight but looks like Bamboo shoot seem doesn't fit in the soup. For the chicken, I got used to having chicken wing on this type of dishes, the boneless chicken was ok. I prefer a bit ore peppercorn kick. The green bean is ok. The service was good. I like the payment where they will leave the payment device with you instead of the server stand next to you.

Went for weekday lunch with no wait and the place was pretty quiet. We ordered the signature fish dish and stir-fried lambs. Both were good though the fish was not very traditional. We ordered spicy level which was hot but manageable for our taste. The lamb had great wok hay and paired well with rice. Service was excellent with frequent tea and water refills

We ordered the sauerkraut fish and the crispy pork strips. The pork was good, the ketchup mixed with the dry spice was a nice touch. The fish portion was good (totally enough for two people) and the flavors were solid, though I personally wish there were options to add more ingredients to the dish. Service was decent overall. A staff member checked in midway through our meal, which I really appreciated.

Catherine

Recommend making a reservation to avoid a long wait. The food came out super quickly which was nice to enjoy all at once. I would get the Signature Sauerkraut Fish (though a bit oily) and Crispy Calamari again. The Sichuan Spicy Wontons and Cumin Lamb was decent but I would opt to try something different next time. The Chongqing Spicy Crispy Chicken was not bad but better at other Sichuan restaurants.

Anny

We went for an early dinner around 4:30 PM on a Saturday, and there was no wait. The staff said the wait list would open up when the restaurant is completely filled. We tried the spicy sourkraut fish and crispy pork strips. The broth was flavorful with that signature sour and spicy kick, fish was super tender and fresh. The crispy pork strips were addictively good--lightly battered, crunchy, and savory. Service was quick and friendly. The vibe was lively and modern, with upbeat energy and a clean, stylish interior. Overall, a great spot if you're craving authentic Sichuan-style comfort food with a bit of flair.

Jun L.

Went for weekday lunch with no wait and the place was pretty quiet. We ordered the signature fish dish and stir-fried lambs. Both were good though the fish was not very traditional. We ordered spicy level which was hot but manageable for our taste. The lamb had great wok hay and paired well with rice. Service was excellent with frequent tea and water refills

Dharma M

Finally I was able to try one of the hottest new restaurant in San Mateo. We didn't make reservation and just put our name around 6 pm on Friday. We were 32nd on the waitlist. We were told it will be an hour which was fine with us and later we get message saying it won't be until 8ish for our table to be ready, we approached the worker around 7ish asking about our queue. Luckily after about 10 to 15 min so we got our table. Inside was nice and it has bar seating. You get two menu, one for ordering where you mark the one you want to order and the other one with photos of the dishes. You can ask for water or Hibiscus tea if I am not mistaken. We ordered the famous sauerkraut fish (spicy), chongqing chicken and stir fry string beans (spicy). Food was ready quickly. Itereatingly you can order half bowl of rice which I really appreciate as I don't like to waste the rice. With All the hypes like 2 of my friends been here 3 times, it is a bit of disappointed. I expect to be a wow dishes turned to be ok. The fish soup is the highlight but looks like Bamboo shoot seem doesn't fit in the soup. For the chicken, I got used to having chicken wing on this type of dishes, the boneless chicken was ok. I prefer a bit ore peppercorn kick. The green bean is ok. The service was good. I like the payment where they will leave the payment device with you instead of the server stand next to you.

Clarence Yeung

Food is great, especially the sauerkraut fish. The dishes came out really quick which was surprising, but because the aircon was blasted at full, the food became cold quickly. The portion for the fish was definitely a good size though the vegetables could be a little bigger. Overall a great place. They serve hibiscus tea for free and soft serve for dessert too!

I first heard about Tai Er through an SF Chronicle Instagram post praising this Sichuan chain’s long-awaited Bay Area arrival, especially their Signature Sauerkraut Fish Soup. Naturally, I had to try it. Service & Atmosphere: The staff were warm and welcoming, and the service was impressively fast—dishes hit the table almost immediately. The space itself, however, felt a bit flat: brightly lit, but without much atmosphere or mood. Food: We ordered a mix: the famous soup, two appetizers, two protein dishes, and noodles. The sauerkraut fish soup lived up to its reputation—bright, tangy, and comforting—and the wontons and cucumber salad were also standouts. Beyond that, the dishes ranged from just fine to forgettable, nothing bad, but nothing that made me want to run back and reorder either. Overall Impression: It was a good meal and I’m glad I tried it, but it didn’t quite meet the hype the Chronicle had built up. In a city with such a high bar for dining, Tai Er lands more in the “solid” than “sensational” category. I’d return, especially for the soup, but I don’t see myself craving it. San Mateo may still be catching up to San Francisco’s dining scene, and this place feels like part of that effort.

Daniel Johnson

I first heard about Tai Er through an SF Chronicle Instagram post praising this Sichuan chain’s long-awaited Bay Area arrival, especially their Signature Sauerkraut Fish Soup. Naturally, I had to try it. Service & Atmosphere: The staff were warm and welcoming, and the service was impressively fast—dishes hit the table almost immediately. The space itself, however, felt a bit flat: brightly lit, but without much atmosphere or mood. Food: We ordered a mix: the famous soup, two appetizers, two protein dishes, and noodles. The sauerkraut fish soup lived up to its reputation—bright, tangy, and comforting—and the wontons and cucumber salad were also standouts. Beyond that, the dishes ranged from just fine to forgettable, nothing bad, but nothing that made me want to run back and reorder either. Overall Impression: It was a good meal and I’m glad I tried it, but it didn’t quite meet the hype the Chronicle had built up. In a city with such a high bar for dining, Tai Er lands more in the “solid” than “sensational” category. I’d return, especially for the soup, but I don’t see myself craving it. San Mateo may still be catching up to San Francisco’s dining scene, and this place feels like part of that effort.