Westfield Valley Fair shoppers will soon enjoy authentic Sichuan flavors with the November opening of Tai Er Sichuan Cuisine in the mall's luxury wing. This marks the brand's second Bay Area location following a successful debut in San Mateo earlier this year. With over 650 sites worldwide and existing U.S. outposts in Los Angeles and New York, Tai Er chose the South Bay for its diverse and innovative community, where global tastes find a ready audience.
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.
This company-owned restaurant will create 60 to 80 jobs in front- and back-of-house roles, contributing to San Jose's thriving economy. As part of a strategic U.S. growth plan, the opening emphasizes quality over quantity, targeting cities that value culture and community. San Jose's inclusion in this expansion underscores its appeal as a hub for international cuisine.
Source: SVBJ
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