New Bay Area Sichuan Restaurant Wants To Offer Guests An Authentic Dining Experience

SAN MATEO, CA — Tai Er Sichuan Cuisine, the globally renowned restaurant brand celebrated for its distinctive and authentic Sichuan flavors, unveiled its new elevated concept location in the Bay Area in late August at 98 E 4th Ave. in San Mateo.

This new concept, unlike its sauerkraut fish restaurants, offers a broader, modern take on Sichuan cuisine for a wider audience, staying true to its flavor obsession. The new positioning: "Sichuan Reimagined – Rich, Not Just Spicy."

Tai Er, with over 650 global locations, introduces its flavor-first concept: cold appetizers, wok-fired specialties, seasonal vegetables, creative desserts and curated set menus.

The menu showcases Sichuan cuisine beyond its heat, emphasizing house-fermented sauerkraut, balanced spices and elegant presentation.

Kevin Liu, the director of marketing for Tai Er North America, told Patch that the Bay Area was a natural choice for their first U.S. flagship.

“It’s a diverse, influential community with a dynamic food culture and a unique position at the crossroads of tech, travel and culture. That combination makes it not only a place where a concept like Tai Er can thrive, but also an ideal stage to introduce the brand to the broader U.S. market,” Liu told Patch. “Establishing our flagship here signals a thoughtful approach: building in cities that shape national dining trends, while showcasing the authenticity and refinement that define Tai Er.”

Authenticity is at the heart of everything they do at Tai Er, Liu told Patch, and the foundation of their menu hasn’t changed just because they’re opening in the U.S. Their Chinese sauerkraut, for example, is still fermented in Sichuan for 23 days in traditional clay jars, then flown directly to their kitchens so the flavors are exactly as they’re meant to be. That level of precision ensures guests in San Mateo are tasting the same dish they would in China, Liu told Patch.

“At the same time, we recognize the Bay Area’s dining scene is incredibly diverse. Our approach isn’t to dilute flavors, but to frame them in a way that feels approachable through elevated design, attentive service and thoughtful pairings,” Liu told Patch

The San Mateo restaurant will even be offering a mild version of our Signature Sauerkraut Fish for those who want the same depth without the heat.

“In that way, we stay true to Sichuan authenticity while meeting guests where they are, creating an experience that feels both genuine and tailored to this market,” Liu told Patch.

Alongside the Sauerkraut Fish, dishes like Chili Oil Chicken and Cumin Lamb showcase the spice, depth and fragrance that define Sichuan cuisine.

“What excites us most is showing Bay Area diners how Sichuan food can be both craveable and deeply nuanced,” Liu told Patch. “That balance of intensity and refinement is what defines Tai Er, and it’s why our dishes resonate with guests around the world.”

With hundreds of locations worldwide, Liu told Patch that the U.S. is an important next chapter in that story. San Mateo is their first elevated dining concept under the brand, and later this year they’ll be opening a second Bay Area flagship at Westfield Valley Fair.

“From there, our focus is on growing thoughtfully in key markets,” Liu told Patch.

Liu told Patch that Tai Er wants to serve as a global ambassador of Sichuan cuisine, introducing more people to the flavors and traditions that make it so distinctive.

“In the U.S., that means prioritizing quality over speed — building credibility, delivering consistency, and allowing our reputation to set the pace for expansion. It’s very much a long-term commitment, designed to ensure every opening feels as considered and authentic as the first,” Liu told Patch.