Tam Chai Yunnan Noodles

It is hard to find a proper translation for this rice pasta, so for the moment I would just call them rice sticks; let me know if there are other more appropriate names.
The popularity of rice sticks shops soared only very recently; I could still remember a time where there is only won ton noodles. Truth be told, this rice pasta is not originated from the southeastern part of China; rather, it comes more from the southwest, the Yungui region of China. Tamjai is one of the pioneers that introduced this form of pasta into the local scene and popularize it amongst the local community. Since that region of China like their food hot, Tamjai has preserved this tradition and bring heat along with the pasta.
The fun part of having this style of noodle soup is that you can choose basically what ever topping you fancy: chicken, pork, brisket… you have to see for yourselves for the variation of toppings they offer. You can also get to choose the soup to go with the noodles and toppings; bad news to those who could not stand the heat, 3 out of 4 soup bases are hot. If you want to challenge yourself, there are also different level of hotness for you to choose, ranging from ¼ chili, their scale in gauging hotness, to over 5 of them. I would not recommend the top level of hotness for the, not faint of hearts, but of guts, as it is hot enough to make one sweat with only the hotness of ½ chili.
Another thing i seriously have to make clear is their portion. People say everything’s bigger in Texas, well, then i suppose the Tam’s family has got a little Texas in them as well. Each serving of the noodle soup is so generous that a friend of mine was totally amazed by how the bowl look visually untouched while she was stuffing herself nearly to death; and there you go the hugeness of the portion.
With an affordable cost, almost outrageous portions and good food, this is the ideal place for office workers to have lunch.
And now you ask why there is always a line in front of the entrance?