TamJai Mixian (譚仔米線), a beloved Hong Kong noodle chain, has arrived to Melbourne shores. With umami-rich flavours from their clear broth to an addictive spicy numbness from their mala soup, Tam Jai Mixian ticks all the boxes for noodle soup lovers.

Founded in 1996, TamJai Mixian sells over 10,000 units per day in Hong Kong, and for good reason too. The restaurant offers customers six different soup bases to choose from and a whopping ten different levels of spiciness from non-spicy to hell fire. There are also a wide range of toppings to choose from, and if you find yourself unable to choose between them, TamJai Mixian has made it easy for you by serving up the TamJai Supreme Mixian which is chock-filled with 17 different toppings. If soup noodles aren’t your speed, they also serve rice bowls with classic Hong Kong condiments like luncheon meat (yum) and pickled cabbage (also yum). 

The rice noodles were cooked al-dente — which is the superior mouthfeel — giving it the right amount of chew and bite, alongside a hearty broth that pairs well with the noodles. The tasting menu came with two of their three signature soups, a mala broth and a tomato-based one, both of which can be tailored to your liking. The TamJai team recommended a 1/10 spice level as a safe bet. We opted for the classic TamJai medium spice, since we wanted to get the full experience of the signature numbness that a mala soup gives you.

The condiments that can be added into the noodles can be handpicked, ranging from extra fishballs, to duck blood and pork innards. The selection of toppings harked to the authenticity of the chain. They were bold to offer choices that may not be for everyone’s palate, but they stay true to the essence of Chinese food: that no part of the animal goes to waste. 

What we were most excited to try, however, was the touted 500 year-old century egg recipe that TamJai Mixian is known for. While not initially on the tasting menu, we had requested it be added into our meal. The TamJai Mixian team were more than happy to accommodate us despite their initial shock at us wanting to try something typically considered “exotic”. The chilled century eggs were paired with a scallion garnish, giving the robust and earthy taste a boost of freshness, rounding out its flavour. We left with an understanding as to why the recipe had been around for over 500 years. 

Another favourite of ours was the sliced pork belly with minced garlic. The fattiness of the pork belly was cut through by the sharpness of the garlic, and when paired with the fragrant oil dressing, it was something that we found ourselves going back to again and again. The signature Tam Jai Tufei chicken wings were also a massive hit. They were coated with cumin seasoning and black sesame seeds, and were burst-in-your-mouth juicy.

The drinks on offer were also an homage to traditional Hong Kong favourites, ranging from the classic milk tea to my personal childhood favourites, Horlick and Ovaltine. The milk tea was reminiscent of Hong Kong, authentic and familiar, and the iced lemon tea was to die for — especially in the recent Melbourne heat.  

The TamJai Mixian staff were definitely the highlight of the entire tasting menu experience.Their attentiveness and friendliness made us feel like we were right at home, the culture of community and taking care of one another ever present in the way that the team ran the entire experience. We left the tasting stuffed to the brim with delicious food, and a takeout bag, already planning our next trip back to TamJai Mixian with family and friends. 

TamJai Mixian is now open on Swanston Street.