Cult Hong Kong noodle store, TamJai Mixian has arrived in Melbourne, bringing over 25 years of culinary tradition to the table. The group has grown to over 220 locations across Hong Kong, Mainland China, Japan, and Singapore and their spiciness rating has become a widespread reference for heat. Mixian are rice noodles and at TamJai you can build your ow soup bowl by first choosing your soup base from the TamJai broth, Chonqing Inspired Sour Spicy broth, Tangy tomato soup, Numbing and Spicy Mala soup and charred pepper and spices soup, then you choose your level of spicinessfrom ten different heats from non-spicy through to hell fire, then finish with toppings like fried bean curd rolls, fish balls, enoki mushrooms and premium wagyu, to name a few. You can also order smaller bites as well as rice bowls. I was invited to a preview lunch and tried the TamJai broth with fish balls and enoki mushrooms and a very tame heat level of 1/10 and it was delicious. Daniel Yip is the product development manager for TamJai Mixian and he was kind enough to answer some questions.
Conversation with a chef: Tell me about the craft of noodles.
Daniel Yip: At TamJai, we blend time-honoured traditions with modern techniques to create a mixian experience like no other.Our Mixian is firm yet surprisingly smooth, cooked "al dente" for the perfect bite.
What are Mixian made from and which region are TamJai Mixian is from?
Mixian (aka. rice noodle) is crafted from Grade A rice and water, naturally organic and gluten-free. Since 1996, TamJai has been fuelling Hong Kongs hustle with bowls of authentic Mixian, bursting with flavour and excitement. Born from the city's vibrant street food scene, we took a local classic and turned it into an experience a customisable culinary adventure that captured the hearts (and stomachs) of Hong Kong. Quick, easy and undeniably delicious, TamJai is a Hong Kong icon, serving up excitement at convenient locations across the city. Were there for every craving, every lunch break, every night hunger pang for everyone.
Can you explain the heat scale TamJai is famous for? Where do most Hong Kong people sit on the scale, or what is the most popular heat? Do many people choose hell fire?
We have created 10 levels of spiciness. With "TamJai Classic Hot" as the standard measure, we further divide into less spicy options (from 1/10 Hot to 1/2 Hot); we also stack up the spiciness till "Hell Fire". You will find your perfect match among the total of 10 levels from non-spicy to "Hell Fire. But that's not all… for those who truly crave the heat, we have a secret level that's literally off the charts! Hong Kong customers usually go for 1/3 Hot. Not many people choose Hell-fire, yet there are loyal fans and quite a number of customers will try to challenge it.
We have created 10 levels of spiciness. With “TamJai Classic Hot” as the standard measure, we further divide into less spicy options (from 1/10 Hot to 1/2 Hot); we also stack up the spiciness till “Hell Fire”. You will find your perfect match among the total of 10 levels from non-spicy to “Hell Fire. But that’s not all… for those who truly crave the heat, we have a secret level that’s literally off the charts! Hong Kong customers usually go for 1/3 Hot. Not many people choose Hell-fire, yet there are loyal fans and quite a number of customers will try to challenge it. ~ Daniel Yip, TamJai Mixian
Where did the inspiration for your Melbourne chilli avocado dish come from?
In Hong Kong, we pair the garlic and chilli sauce with Century Egg, which is an age-old delicacy with creamy, earthy and rich-in-umami flavour. We understand Century Egg may be too adventurous for international customers, and coincidentallywe find Australian avocadoes are very good quality, carrying a similar texture as Century Egg. So we have a tweak on the dish and it tastes surprisingly good. We still encourage customer to try our Century Egg for its extraordinary flavours.
Where did it all start for you? Did you always know you wanted to be a chef? Where did you train?
I began as a trainee in a hotel, at the same time I enrolled in professional culinary courses and received my qualification. I only wanted a profession, but I became more interested and gained satisfaction when working in the food and beverage industry. I have worked in various departments like pastry, cold and hot kitchen, and gained valuable experience from 5-star hotels such as Peninsula and Mandarin Oriental.
What do you enjoy about your job?
I would say, working in TamJai, we have to ensure our products are delivered in the exact same flavours and in good quality through standardisation and systematic production. I am most satisfied when customers enjoy our dishes at our restaurants. I am really happy to hear Hong Kong customers here have found our dishes carrying exactly the same taste they remember back in their times in Hong Kong.
Can you still be surprised by flavour?
Yes of course.I love to be inspired by other countries' dining culture, and I enjoy exploring special food ingredients and cooking techniques.
What would your advice be to a young person starting out as a chef?
Stay curious. And try to look at things at different angles, you will always find something new and inspiring.
TamJai Mixian, 231 Swanston Street, Melbourne