Tai Er’s fiery Sichuan dishes and lively vibe hit Auckland’s CBD.
Hungry for a taste of China’s modern foodie scene, where bold flavours meet big energy? Tai Er Sichuan Cuisine serves it up with gusto in Auckland’s CBD.
The popular Chinese restaurant chain arrived in New Zealand recently and quickly built a loyal following with genuine Sichuan flavours and a playful dining experience.
Located a stone’s throw from Auckland’s bustling universities, Tai Er is an unassuming storefront – but inside, this buzzing, lively restaurant will transport you to China’s vibrant Sichuan province.
The ethos is simple, says Tim Zhao, the director of Tai Er Auckland: fun dining, not fine dining.
“Dining at Tai Er feels like stepping into a party in Sichuan – playful art on the walls, upbeat music, laughter between tables, and the irresistible aroma of Sichuan spices in the air,” he says. “Expect energy, authenticity and an immersive taste of modern Chinese youth culture, right here in Auckland.”
The story of Tai Er begins 9000km away in Guangzhou where it was founded by a group of passionate foodies in 2015. Now, a decade later, Tai Er has more than 600 restaurants across China, Singapore, Malaysia, Canada and the US, with its first-ever New Zealand location opening its doors on Lorne St in September.
The menu is extensive, but the Tai Er brand is best known for its suancai and fish: a modern twist on traditional Chinese pickled fish. This dish is “the soul” of Tai Er, says Zhao. The recipe has been perfected over time, and it’s been the brand’s signature since its inception.
“Suancai and fish is a perfect harmony of sour, spice and savoury. Tender fish fillets are simmered in Tai Er’s house-fermented sauerkraut broth, creating a rich, layered and refreshing flavour. This is comfort food with personality,” Zhao explains. “For New Zealand diners, the dish is customisable, so you can choose your spice level from mild to fiery.”
Fish isn’t the only thing on the menu. Other mouthwatering Sichuan meals span stir-fried beef with chilli, crispy prawns with mustard, Mapo Tofu, Kung Pao prawns and glutinous rice rolls with brown sugar. Free tea, rice and soft-serve ice cream are also included.
“Each dish is hot, aromatic and bursting with flavour. And for those who prefer milder flavours, don’t worry, Tai Er also offers non-spicy versions, so every guest can find their perfect taste.”
Sichuan food represents one of the four main schools of cuisine in China. While it’s often stripped back to just “hot and spicy”, Sichuan food is a diverse culinary culture with complex and balanced flavours that balance sour, sweet, spicy and salty. Whether it’s succulent street food slicked with sizzling chilli oil and Sichuan pepper or a more subtle feast, this is “food with emotion”, says Zhao. At Tai Er, it’s also a fusion of the modern and traditional, redefining the ancient cuisine for a new generation.
“The famous mala [a hot and spicy seasoning derived from Sichuan peppercorns and chilli that produces a ‘numbing’ effect] isn’t about heat for the sake of it. It’s about awakening your senses with pleasure. It’s fiery, addictive and comforting all at once,” Zhao explains.
“But not every Sichuan dish is spicy – many are gentle and fragrant. From tangy broths to fresh stir-fries and homestyle dishes, there’s always something for everyone to enjoy.”
For Zhao, opening a Tai Er in Auckland was a no-brainer. Hailing the city as “inclusive and creative”, Zhao – who lives here – says he felt compelled to bring the flavours of his hometown to Auckland’s melting pot. Kiwis famously love Asian food in general, but the more specific appetite for regional Chinese cuisine is growing, he adds.
“For me, Tai Er represents more than just food; it’s a bridge of cultural connection. Now, to enjoy authentic Chinese suancai and fish, you don’t need a plane ticket – just a short drive will take you straight to it.”
This cultural connection is important to Tai Er. While the menu stays true to its roots, the recipes can be adjusted to suit more delicate palates, while the Auckland restaurant incorporates New Zealand meat and produce into its dishes.
Around the world, Tai Er has cultivated a reputation for its unapologetically bold flavours and lively atmosphere, making it a popular choice for young diners to connect and congregate over communal-style dishes. It’s a place that encapsulates the warmth and energy of “young China”, says Zhao, giving Auckland foodies a taste of Sichuan’s vibrant culture.
“Tai Er is one of the happiest places to share a meal with friends,” says Zhao. “It isn’t a traditional Sichuan restaurant; it’s a lifestyle.”
You can find Tai Er Sichuan Cuisine at Shop A/33, Lorne St, Auckland Central.