Tao Jie 86 Chinese Cuisine — A Fiery Revamp at 212 Bidadari with Mala Stir-Fry Dishes from just $6

It took me a while to write about Tao Jie Mala Hotpot, one of the first stalls to open at our Tam Chiak Kopitiam in Bidadari. Not because the food wasn’t great (trust me, it is fantastic!), but because it took me a long while to try most of their dishes. Chef Du and his wife were one of the earliest believers in us. They opened their first stall at Bidadari, and just a few months later, launched a second at our Punggol kopitiam.

The name “Tao Jie” is not just a cute branding — it’s named after their 4-year-old daughter, who’s often seen at the stall helping out or just running around with her cheeky smile. But while the brand is new, the couple behind it are seasoned pros. Chef Du used to be the head chef at Chong Qing Grilled Fish Singapore for five years before deciding to venture out on his own. So yes, when I say the food is going to slap, I mean it.

When they first started, Tao Jie was all about mala hotpot, grilled fish, and a wide spread of Sichuan dishes for families and big groups. But recently, they’ve shifted gears and rebranded their Bidadari outlet into 桃姐86爆炒店, focusing purely on Sichuan-style stir-fry dishes at incredibly wallet-friendly prices — just $6 or $8 per dish. The portions are perfect for two pax, which makes it super convenient for couples, friends, or solo diners wanting variety.

And I was so excited when they told me they were making the switch. I’ve been watching way too many 小红书 videos on China’s 小炒 eateries — these tiny places that just churn out smoky, spicy, wok hei-loaded dishes. I’ve always wondered why Singapore doesn’t have more of such stalls. So when Chef Du told me about the change, I raised both hands in support. They even took my suggestion to add “爆炒店” to their name. Now I’m just hoping they really 炒到爆红！

Now, on to the food (you know this part is my favourite). Their menu now focuses entirely on wok-fried dishes priced affordably at just $6 or $8. One of my personal favourites is the Dried Chilli Fried Chicken, or La Zi Ji. It’s spicy, aromatic, and super addictive — crunchy chicken tossed in a heap of dried chillies and peppercorns that leaves your tongue tingling.

The Stir-Fry Pork with Green Pepper is another standout. The pork is tender and savoury, with the green pepper adding just the right amount of heat and crunch, making it perfect with a bowl of rice.

The Pickled Pepper Beef is tangy, spicy, and incredibly fragrant. The pickled green chillies wake up your palate, while the beef is stir-fried to tender perfection. A popular dish for those who love innards, the Stir-Fried Pig Kidney with Chives is a dish for the more adventurous — clean-tasting, well-executed, and well executed with that unmistakable chive fragrance.

If you’re craving something homely, the Fried Eggs with Tomatoes ($6) is a comforting classic with fluffy eggs soaked in a sweet and tangy tomato gravy — a classic homestyle dish that reminds you of mum’s cooking.

And of course — Chong Qing Grilled Fish ($18.90) is still on the menu, just with even more flavours now! Choose from spicy, tomato, sauerkraut, mushroom, or green peppercorn. The sea bass is fresh, soft and meaty, sitting on a bubbling bed of cabbage, black fungus and beansprout, soaking up all that savoury broth. It’s hearty, satisfying, and really well done.

And if you’re still a fan of their original mala offerings, don’t worry — they’ve kept their Mala Xiang Guo too. You can still pick your favourite ingredients and choose from five spice levels to suit your heat tolerance. Whether you’re a spice rookie or a hardcore mala fan, there’s something for everyone.

To celebrate their rebranding, 桃姐86爆炒店 is offering 50% off selected items from 18 to 20 April 2025 — a perfect opportunity to try their signature dishes without breaking the bank. While you’re there, don’t forget to say hello to little Tao Jie herself. You’ll often find her at the stall with her parents, spreading joy with her big smile and boundless energy.

I’m so excited to see where this journey takes them. Support hardworking hawkerpreneurs like Chef Du and his wife — they’re cooking their hearts out, one wok at a time.