Hue Ky Mi Gia: A Family Legacy of Chinese-Vietnamese Noodles in SoCal
Discover the rich flavors of Hue Ky Mi Gia, a fourth-generation Chinese-Vietnamese noodle house. Known for its braised duck noodle soup and butter garlic chicken wings, this family-run restaurant brings authentic recipes from Vietnam to Southern California.
Hue Ky Mi Gia’s story began in 1959 with a simple noodle cart in Vietnam. Decades later, that same dedication to craft and tradition lives on through Huy Tat and his family. Originally established in Seattle in 2009, the restaurant has since expanded to Southern California, where it continues to serve its signature Chinese-Vietnamese dishes.
“Our recipes haven’t changed,” Huy says. “We still use the same ingredients and techniques that my grandfather started with.” A centerpiece of the restaurant is the original noodle cart, shipped from Vietnam—a symbol of the family’s journey and commitment to authenticity.
Signature Dishes that Define Hue Ky Mi Gia
For first-time visitors, Huy has a few must-try recommendations. “We’re known for the braised duck noodle soup, the butter garlic chicken wings, and the dry-style noodles,” he shares. The dry-style noodles, particularly the wonton barbecue pork variation, have gained a loyal following, offering a rich, flavorful experience that stands apart from traditional soup-based options.
While the restaurant is a Chinese noodle house at its core, Huy describes its cuisine as distinctly Chinese-Vietnamese. “We actually cater more to Vietnamese flavors than traditional Chinese ones,” he explains. The influence comes from the family’s roots in a Chinatown district in Vietnam, where the flavors naturally evolved to incorporate lighter, more delicate Vietnamese profiles. This fusion results in a menu that is both unique and deeply personal.
Carrying on a Four-Generation Legacy
For Huy, the most rewarding part of running Hue Ky Mi Gia isn’t just the food—it’s the family legacy. “Being able to carry this on to my son, that’s what matters most,” he says. “This restaurant started with my grandfather, and then my father carried it on. Now, I’m running it, and my son is getting involved too.” He acknowledges that running a restaurant is no easy task, but knowing that he is preserving something so meaningful makes it all worth it.
Beyond family, Huy takes great pride in the customer experience. From the moment diners walk in, they are immersed in an atmosphere that transports them to Vietnam. The presence of the original noodle cart, the carefully curated ambiance, and the emphasis on hospitality all work together to create something special. “It’s not just about the food,” he says. “It’s about the experience—the feeling that you’re stepping into a piece of our history.”
The Challenges and Lessons of the Industry
Running a restaurant comes with its share of difficulties, and Huy doesn’t sugarcoat the reality of the business. “You have to be 100% hands-on,” he advises aspiring restaurateurs. “A lot of people think they want to open a restaurant, but you have to start from the bottom and work your way up. The margins are low, and you’ll be there seven days a week. It’s not just a job—it’s a lifestyle.”
Despite the challenges, Huy remains passionate about what he does. “You can’t make 100% of customers happy, but you do your best. That’s what matters—giving people a great meal, great service, and an experience they’ll remember.”
Experience Hue Ky Mi Gia for Yourself
Whether you’re a longtime fan of Chinese-Vietnamese cuisine or new to it, Hue Ky Mi Gia offers a taste of something truly special. With generations of tradition behind every dish, it’s more than just a meal—it’s a piece of history.