Tai Er Qian Chuan is a high-end Sichuan-themed restaurant boutique launched by Tai Er. Although the restaurant does not offer fish with pickled cabbage, it creates each dish with the same craftsmanship that goes into making it. Three signature dishes here include the award-winning fish in boiling spicy hot oil, duck’s blood, abalone and sea cucumber pot, and twice-cooked pork with garlic shoots. Tai Er Qian Chuan endeavours to create a new experience that reflects Tai Er’s philosophy in terms of cuisine, environment and service, preserving authentic Sichuanese flavours while bringing new twists to traditional Sichuanese cuisine.