Posts Tagged ‘Little Saigon’

Oodles of Flavors at Chinese Noodle House

I have  finally found my place to have oodles of noodles. And I have to thank to my friend Ron who introduced me to his favorite restaurant: Hue Ky Mi Gia, a Chinese Noodle House in in the Seattle International District’s Little Saigon. My first visit with Ron was in October 2010, then we went again in November to explore more noodle dishes right after the restaurant celebrated their first anniversary. Each visit we enjoyed the personal touch of a friendly conversation with the owners. That’s how we learned that they are now planning to open a new restaurant soon in another location.

Egg Noodle Dry Style at Hue Ky Mi Gia, Chinese Noodle House

I loved my first bowl of noodles there and knew that all of their dishes would be good. After a few visits and many oodles of noodles, I am sure that noodle fans will appreciate this review. The noodle dishes at  Hue Ky Mi Gia are simply delicious and satisfying. The flavors are authentic and provide the same tastes that one could savor while traveling in Southeast Asia. The dishes are not prepared to Americans tastes, but according to Asian soup traditions, from preparing the broth to using real ingredients in each dish that truly represent the original dish. Tiu, the owner, told us that most dishes on the menu are prepared here the same way that they are made in their restaurant in Vietnam, which also operates under the same name “Hue Ky Mi Gia.” “We cook according to tradition,” Tiu says with pride. I love the fact that they use garlic chives to heighten the broth; the pungent mellow broth left behind a delicious sweet and sophisticated aroma. I love the use of fried garlic, crunchy pork rind, garlic chives and freshly sliced green onions and lettuce in the soup. The noodles come in two versions, soup style or dry style. I always end up choosing the dry style with the broth on the side.

My favorite noodle dish here is Egg Noodle Dry Style (pictured above). It reminds me so much of my hometown cookery of Mee Hang. Tiu said a family ancestor was originally from China and found a new home in Vietnam. Her family is Vietnamese but the restaurant features mainly Chinese noodle soups, recipes that have been passed on in families for generations. Perhaps now I could make a connection; Chinese descendants my hometown  also came from the same part of China. When I eat her egg noodle dry style it feels like being in Phuket. Most of all, I am thankful to her for preserving the authenticity of the dish.

Without hesitation, I recommend Hue Ky Mi Gia to you highly. I judge the noodle restaurant by the broth and the noodle quality, and the rest is all about the authenticity. The price is very reasonable and the service is warm from this family owned business.

I recommend going to the restaurant before the lunch crowd. The setting is casual, so don’t worry if occasionally there are slurping sounds accompanying the meal.

Braised Duck Egg Noodle-The Signature Dish

Appetizers: Deep Fried Tofu, Honey Walnut Prawns, Crab Wonton with Tangy Sweet & SourSauce

Soup: Crab Meat with Fish Maw Soup, $ 5.50

Egg Noodles Dry Style: BBQ Pork, Sui Kau Pork & Shrimp, Dumpling Egg Noodles, $7

Braised Duck Egg Noodles, $7

Pork Intestines Egg Noodles, $6

Steamed Rice, $1

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Hue Ky Mi Gia, Chinese Noodle House

1207 South Jackson Street, Suite #101

Seattle, WA 98144

Telephone: 206 568 1268

Pranee teaches Thai Cooking classes in the Seattle area.
Her website is: I Love Thai cooking.com .

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