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Tri James Nguyen

@tri015

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‘I’m so happy’, declares our resident noodle expert Tri, after taking a big bite of Ho Jiak’s char kway teow.

The wok-fried noodle dish is originally from Penang, designed to be a quick lunch that sends people back to work full. The Ho Jiak version draws inspiration from chef Junda Khoo’s amah (grandmother), and the char kway teow she brought back from the wet markets – making for a deceptively simple dish with countless details coming together in perfect balance. It’s all topped with spanner crab meat from Fraser Island, for yet another layer of complexity and flavour balancing.

📍Ho Jiak, 92 Hay Street, Haymarket by @tri015

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23 days ago

Craving noodles? Get yours with lobster, straight from the tanks. This week on Tonight’s Noodle, resident expert Tri Nguyen (@tri015) is tucking into long ha yee mee – also known as lobster e-fu noodles.

The Cantonese dish is often made for special occasions, like birthdays or weddings, with premium ingredients for prosperity. And at Haymarket’s Royal Palace, the noodles come slippery and glossy, the ginger and shallot sauce soaks straight in, and it’s a pick-your-own-lobster situation.

📍393-399 Sussex St, Haymarket by @tri015

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a month ago

August '26 - HK Pt. 2 taken in Hong Kong by @tri015

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a month ago

August '26 - HK Pt. 1 taken in Hong Kong by @tri015

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2 months ago

July '26 by @tri015

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2 months ago

For one week only, Dao Noodle's CBD store is putting on a very special hometown recipe.

Youmian yuyu (hand-rolled oat noodles) is a traditional dish from the Shanxi province in northern China. Naked oats are ground to a flour, mixed with water then hand-rolled into slim fish-shapes to be stir-fried with vegetables and meat – in this case, pork belly for an extra $3.

The resulting noodles have a chewy, firm texture and a mildly nutty flavour unlike most you’ll find in Melbourne. Bonus: they have a lower GI than regular wheat noodles, so you’ll feel energised for longer.

📍 397 Little Lonsdale Street, Melbourne

Broadsheet’s Dine Out festival is happening from July 20–26, 2026 in Melbourne and July 27–August 2, 2026 in Sydney, with 80 events across the two cities. by @tri015

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2 months ago

For one week only during Dine Out festival, head to North Melbourne comfort food specialist Gai Wong for a hearty bowl of egg noodles, pork-and-shiitake ragu, ikan bilis, fried shallots and sliced smoked duck.

Mon to Wed 11.30am–8pm
Thu to Sat 11.30am-9pm

📍 Shop 1/5-17 Flemington Road, North Melbourne

Broadsheet’s Dine Out festival is happening from July 20–26, 2026 in Melbourne and July 27–August 2, 2026 in Sydney, with 80 events across the two cities. by @tri015

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3 months ago

June '26 by @tri015

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3 months ago

Hungry? This week on Tonight’s Noodle, resident expert Tri Nguyen (@tri015) is diving into a bowl of kway teow ruea – better known as Thai boat noodles.

This iconic dish originated in the bustling canals of Bangkok and Ayutthaya, where vendors sold them from small boats on the water. The canals have mostly been replaced by concrete roads, but the tradition lives on.

The star here is a deeply aromatic broth, slowly simmered with pork bones and over ten imported Thai herbs and spices. Yellow egg noodles turn a rich, glossy brown as they soak up the thick broth, acting as the perfect base for springy beef balls, tender braised beef, liver, tripe, and gelatinous tendon.

📍 Pinto Thai Food, 231 Exhibition Street, Melbourne by @tri015

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4 months ago

May '26 by @tri015

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4 months ago

April '26 by @tri015

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5 months ago

Order up! This week on Tonight’s Noodle, Tri Nguyen (@tri015) is at Formosa Kitchen for a sizzling slice of Taipei night market history.

Formosa Kitchen is named after the "Ilha Formosa" (or “beautiful island”), a name that Portuguese sailors gave to Taiwan in the 16th century.

The sizzling steak originated in Taipei's night markets during the 1970s. It was influenced by American steakhouses and Japanese Teppanyaki, as vendors sought to create a steak dish that was both theatrical and affordable. This dish swaps traditional Asian noodles for spaghetti and, when served, the intense heat from the iron plate causes the noodles to soften as they sizzle.

📍 Formosa Kitchen, 305 Waverley Rd, Malvern East by @tri015

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6 months ago