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Tag: noodles

  • Noodle Shop Tamjai SamGor Mixian to launch in Japan

    Noodle Shop Tamjai SamGor Mixian to launch in Japan

    Hong Kong noodle chain Tamjai SamGor Mixian is to expand its international reach with its Japanese debut early next year.

    Marking the brand’s second overseas entry after Singapore, the Japan launch follows its IPO in Hong Kong last week, the proceeds of which will be used to fund its global expansion plan, including its launch in Japan and Australia. The noodle chain aims to double its store network to 330 by 2024, with 25 new Japanese stores and 15 restaurants in Australia.

    “With the support of its major shareholders, Tridor Holdings, Tam Jai International has laid a solid foundation for further overseas expansion,” said Darren Lau, CEO of Tam Jai International. “We will continue to deliver the taste of Tamjai and our unique food culture not only in Japan but all over the world.”

    Beside its signature dishes, the Japan restaurants will also feature toppings dedicated to Japanese customers.

    “We hope that many people in Japan will know the charm of Tamjai SamGor Mixian and develop it as a store that can be used on a daily basis,” said Takaya Awata, President and CEO of Toridoll Holdings Corporation, parent company of Tam Jai International.

  • Another Vietnamese noodles product recalled in Europe

    Another Vietnamese noodles product recalled in Europe

    An instant noodles product of Thien Huong has been recalled in Norway due to the presence of a banned substance, the second such incident in Europe this month.

    The “dried noodles with chicken – and beef spices” of Ho Chi Minh City-based Thien Huong has been found to contain ethylene oxide, which is banned from food products in the country.

    Vietnamese authorities have ordered Thien Huong to provide relevant samples to examine the claim.

    A spokesperson for Thien Huong said Monday the recalled product is sold exclusively in Norway and not in Vietnam.

    It has been sold for four months in “small” volume, the spokesperson said, adding there is no ethylene oxide in any part of the production.

    Thien Huong exports to the E.U., the U.S., Africa, Japan and South Korea.

    On Aug. 20, the Food Safety Authority of Ireland (FSAI) announced batches of Hao Hao and Good branded noodles were being recalled after they were also found to contain ethylene oxide.

    Kajiwara Junichi, general director of Acecook Vietnam that produced the products, said the firm has abided by all the rules in Vietnam and in all the countries that it exports noodles to.

    The firm has contacted its suppliers who have asserted they do not use ethylene oxide during production, he said, stressing Acecook Vietnam does not allow the use of ethylene oxide in any production process.

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  • Ireland recalls Vietnam’s Hao Hao noodles over food safety concerns

    Ireland recalls Vietnam’s Hao Hao noodles over food safety concerns

    The Food Safety Authority of Ireland has recalled some batches of Acecook Vietnam’s Hao Hao and ‘Good’ branded noodles for containing banned substances.

    On Aug. 20, the Food Safety Authority of Ireland (FSAI) announced that batches of Hao Hao and Good noodles are being recalled owing to the presence of ethylene oxide – an illegal pesticide.

    Ethylene oxide is not authorized for use in foods in the European Union (EU), of which Ireland is a member.

    There are three products in the FSAI’s recall list, two of which are from Acecook Vietnam, a shipment of Hao Hao spicy and sour shrimp noodles with an expiry date of Sept. 24, 2022 and Good noodles with an expiration date until Nov. 10, 2022.

    Besides, China’s Yato seafood noodles, with an expiration date of Nov. 30, 2022, were also revoked by Ireland.

    According to the FSAI, the consumption of products contaminated with ethylene oxide does not pose an acute hazard to the user, but could lead to other long-term health problems. Therefore, the agency recommends minimizing exposure to this substance.

    The Ministry of Industry and Trade (MoIT) on Saturday morning said it had sent a request to Acecook Vietnam JSC to promptly report on its production processes and procedures, and explain the difference between products consumed domestically and those exported.

    In addition, the MoIT is also reviewing the entire list of products distributed by Acecook Vietnam countrywide, checking and clarifying production processes and identifying violations.

    An Acecook representative said: “We are conducting a meeting and will have an official announcement for consumers soon.”

    Vietnam presently has approximately 50 companies producing instant noodles, including both domestic and foreign. Currently, instant pho and instant noodles made in Vietnam are present in more than 40 markets.

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  • Instant noodle producers gain from Vietnamese craving

    Instant noodle producers gain from Vietnamese craving

    Noodle companies in Vietnam posted strong figures last year as the country became the third-largest market globally with over 7 billion servings.

    Masan Consumer, which makes Omachi and Kokomi noodles, saw revenues from packaged food, including noodles, rising 38.5 percent from 2019 to nearly VND6.9 trillion ($302 million) last year.

    Sales of Omachi noodles rose 32 percent, with the brand claiming 45 percent of the high-end market. Omachi was also the best-selling noodle brand in supermarkets.

    In the mid-end segment, Kokomi saw sales growing 43 percent to become the best-selling brand in the northern region.

    Masan Consumer continued to post strong figures so far this year with revenue growing 10 percent to VND11 trillion.

    The company expects instant noodles and porridge products to rise double-digit for the whole year.

    Japanese producer Acecook posted revenue of VND11.5 trillion last year, 1.6 times that of Masan Consumer’s packaged food sales.

    The company claims to account for half of Vietnam’s instant noodles market. It forecasts sales to reach 350 million products next year, twice that of 2017.

    Smaller noodle producers also recorded stable figures. HCMC-based Vifon leaders once told press it made around VND200 billion a month.

    Another company, Colusa-Miliket, saw revenue falling 2 percent to VND624 billion last year.

    There are about 50 noodle businesses in Vietnam including foreign companies. The country exports to 40 markets.

    Vietnam became the third-largest instant noodles market with over 7.03 billion servings consumed last year, up two places from a year before.

  • Vietnam world’s third largest instant noodles market

    Vietnam world’s third largest instant noodles market

    Vietnam has become the world’s third-largest instant noodles market with over 7.03 billion servings consumed last year, up two places from a year before.

    This is an increase of 29 percent from 2019 and a new record for the country, according to data from the World Instant Noodles Association (WINA).

    The latest figure means that Vietnam accounted for around 6 percent of instant noodles servings in the world. Each Vietnamese consumed 55.6 servings last year.

    The country ran behind China and Indonesia with 46.35 billion and 12.64 billion servings, respectively.

    India and Japan make up the top five instant noodles consumers in the world.

    The surge in instant noodles consumption in Vietnam has happened as the country dealt with two major Covid-19 outbreaks last year, forcing people to stay at home under social distancing orders.

    Global consumption of instant noodles rose nearly 10 percent in 2020 to 116.56 billion servings, WINA data shows.

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  • TamJai SamGor concept to open in Lan Kwai Fong

    TamJai SamGor concept to open in Lan Kwai Fong

    Hong Kong noodle chain TamJai SamGor Mixian is expanding its presence in its home market with a flagship concept launch in the nightlife hub of Lan Kwai Fong this week.

    The TamJai SamGor store will also unveil the brand’s new international image, featuring its signature red and black colors together with Hong Kong-style neon light signs.

    “The design demonstrates TamJai SamGor’s ambition of infusing overseas elements into a Hong Kong brand, showcasing the idea of a mix of cultures and growing business in international markets,” the company said in a statement.

    The store facade features a large rectangular window with a neon light frame and a  three-dimensional sign saying ‘TamJai SamGor’ in Chinese characters on one side and ‘TJSG’ on the other side.

    Alcohol and pairing snacks, not available in other outlets, will be rolled out at the restaurant. TamJai SamGor in Lan Kwai Fong is scheduled to open this Friday (July 9).

    Since opening its first store in Hong Kong in 2008, TamJai SamGor Mixian has grown its network to more than 70 restaurants across the city. The noodle chain made its overseas debut in Singapore last year.

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  • Vietnamese restaurant chain Roll’d launches FMCG range through Coles

    Vietnamese restaurant chain Roll’d launches FMCG range through Coles

    Vietnamese restaurant chain Roll’d, has rolled out a range of pantry staples at Coles, allowing customers to recreate restaurant favoritesnoo at home.

    Starting this month, shoppers can now purchase the same ingredients and condiments used at the restaurant, including a range of four sauces – Sticky Hoisin, Spicy Hoisin, Nước Mắm, and Chili Mayo (at RRP $6) – rice papers ($4), vermicelli noodles ($3.50) and rolling trays ($10).

    According to Roll’d, the products are simple to use, free of preservatives, additives or gluten and suitable for vegetarians and vegans.

    In addition, customers can scan the QR code at the back of any Roll’d product to access tutorials and recipe ideas designed to suit different skill levels.

    “Teaching Australians to roll their very own Roll’d Vietnamese Soldiers through this new Coles grocery partnership is a natural extension for us beyond the traditional QSR arena,” said Bao Hoang, Founder and CEO, Roll’d.

    “We’re excited to be sharing our authentic Vietnamese eats and recipes to the wider community, going into homes, lunchboxes and onto dinner tables with fresh, family eats options that are healthy and guilt-free.”

  • Acecook to open instant-noodle buffet restaurant in Vietnam

    Acecook to open instant-noodle buffet restaurant in Vietnam

    Called ‘Acecook Noodles Cup Buffet’, the store allows customers to create and mix instant noodles to their own preference. Customers can also customize their noodles cup design with stickers and pencil crayon provided.

    Besides providing the buffet service, the store also has a dedicated display area for Acecook’s new noodles range as part of its marketing plan. The store is scheduled to launch on December 19.

    “This is also a tribute to the companionship and support of customers for Acecook Vietnam over the past 25 years,” said Kajiwara Junichi, general director at Acecook Vietnam. “I hope the restaurant will be an attractive destination for our customers, who love instant cup noodles and want to experience new things.”

    The launch is part of Acecook’s strategy to increase the cup noodles sales in the country. According to Nikkei, the Japanese instant-noodle maker aims to achieve about 350 million servings by 2022. Acecook estimates cup noodles will account for 9 percent of its sales in the country by then.

    Prior to creating the instant-noodle buffet concept, Acecook Vietnam entered the retail market with its Japanese restaurant chain Ringer Hut.

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  • Japanese franchise Kura Sushi to launch in China

    Japanese franchise Kura Sushi to launch in China

    Japanese restaurant franchise Kura Sushi is launching in its third overseas market, China.

    The brand has already enjoyed some success in the US and Taiwan, and is now set to open its first Chinese mainland location in Shanghai. Ten further locations are planned for the territory later this year.

    According to a Nikkei report, the firm’s current strategy is to “double its revenues outside Japan to ¥300 billion (about US$2.7 billion) in 2030 by increasing its total number of outlets worldwide to 1000”.

    The move coincides with Kura Sushi’s launch of its global flagship in Tokyo, where it expects to serve 2000 people per day, including around 600 tourists.

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  • Japanese gluten-free cafe Kobeya opens in the UAE

    Japanese gluten-free cafe Kobeya opens in the UAE

    The first Japanese and Far Eastern gluten-free cafe Kobeya has opened its doors at the Wasl Vita Mall, Dubai.

    The cafe concept is inspired by the founder’s difficulties in finding gluten-free options in restaurants for her gluten-intolerant son.

    “Kobeya is my inspiration to create that option in the UAE. Our focus is on promoting healthy eating habits by serving only an all ingredient gluten-free menu with more than 50 vegetarian, vegan, non-vegetarian and lactose-free varieties that include salads, burgers, healthy meals and desserts,” said Leiko H, a founding member of Kobeya.

    The Kobeya menu features a selection of gluten-free food including exclusive Japanese Kobe beef burger and Vietnamese spring rolls. The cafe also offers cooking classes on creating gluten-free lunch boxes for kids with products from Japan, Thailand, the Far East, and Europe.

    Leiko said: “My experiences in many Asian countries have given me the vision to offer unique gluten-free dishes created by an expert team of nutritionists at Kobeya. We get to know our suppliers by visiting farms and talking with farmers. We show our dedication to our customers by choosing carefully only high-quality five-star products and ingredients”.

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  • Tokyo restaurant Kikanbo opens first Hong Kong Outlet

    Tokyo restaurant Kikanbo opens first Hong Kong Outlet

    Tokyo restaurant brand Kikanbo is to open its first Hong Kong restaurant in Causeway Bay, its third international market.

    From today, Hong Kong customers can enjoy a taste of the restaurant known as Tokyo’s “perennial long queue store”, and which sells 27,000 bowls of ramen each month

    Kikanbo, described as a karabishi miso ramen restaurant, features a dark ornamented restaurant design with red lighting and a counter seat from which guests can witness the entire ramen-making process closely.

    Multiple tables for two or four diners are available inside, with 29 seats overall.

    The brand’s president Masakazu Miura trained at a ramen restaurant for more than 10 years before establishing the first Kikanbo in Tokyo’s Kanda district. The brand is known for its five levels of spiciness and numbness for its miso soup with 25 soup base varieties.

    Kikanbo has opened at 530 Jaffe Road, its eye-catching shop front guarded by a painting of Aka Oni (red demon) and Ao Oni (blue demon) on either side of the entrance along with the gigantic Kanabo (oni stick).

    Established in Kanda in 2009, Kikanbo has three domestic branches in Tokyo, Kanda and Ikebukuro in Japan and two international branches in Taiwan.

  • Taiwan’s Crowd-pleasing KiKi Noodle Bar Launching in Hong Kong at IFC Mall

    Taiwan’s Crowd-pleasing KiKi Noodle Bar Launching in Hong Kong at IFC Mall

    Taiwan’s famed KiKi Noodle Bar (KiKi Tea) is launching in Hong Kong in late-July at ifc Mall in Central. In collaboration with renowned Hong Kong hospitality group Lai Sun Dining, the brand expands internationally to Hong Kong following last year’s phenomenal successful debut in Taipei – endorsed by celebrities including superstar actress Shu Qi.

    The Hong Kong flagship also opens hot-on-the-heels of a Shanghai branch last month.

    International expansion of dedicated KiKi Noodle Bar (KiKi Tea)branches builds on the Hong Kong success story of the brand’s iconic sun-dried KiKi Noodles, handmade from just flour and water, popular for being 100% natural and healthy, and authentic Taiwanese tea and bubbles sensation KiKi Tea.

    To celebrate the Hong Kong launch, Michelin three-starred Chef Albert Au Kwok Keung has created two exclusive KiKi noodle dishes complementing the brand’s menu of signature dishes and KiKi teas.

    Chef Au’s adaptation of KiKi’s popular sun-dried, handmade noodles is showcased with KiKi Meat Dumpling Mixed Noodles, Scallion Oil; and classic Chinese favourite, Abalone and Fish Maw Noodles in Chicken Soup.

    Signature dishes at KiKi Noodle Bar (KiKi Tea) meanwhile include ‘instagrammable’ crowd-pleaser Stir-fried Minced Pork Mixed Noodles with Chive Flowers and Fermented Black Bean, with black beans sprinkled atop to mimic fly heads, mixed with crunching chive flowers, chili and savoury stir-fried minced pork; Sichuan Spicy Tofu Noodles in Soup, Duck Blood and Sliced Pork packing a punch of spice; and comforting classic KiKi Dan Dan Noodles.

    Complementing dishes is a KiKi Tea menu of bubble-teas brewed from a traditional Taiwanese recipe, headlined by classic favourites such as refreshing Pineapple Green Teapresso; and Winter Melon Tea, pairing with Sichuan-pepper-flavoured “pearls” and fluffy cream mousse.

    To celebrate the ifc Mall opening, new tea specialties to beat the summer heat are also to be unveiled. Peach Oolong Tea topped with Mango Cream Mousse and Coconut Jelly is made with signature Taiwanese Irwin mango, for distinct sweetness and refreshing taste; and Winter Melon Tea, Aiyu Jelly and Coconut Jelly  is inspired by Taiwan’s favourite summer cooler, winter melon tea.

    The sweet craze extends to classic tea-style desserts including Earl Grey Chiffon Cake with Brown Sugar Pearls and Chestnut Mont Blanc. 

    KiKi Noodle Bar (KiKi Tea) seats 32 over around 700 sq ft on Podium Level Two of ifc Mall. Interior design is in neutral and rustic colour for a sense of Zen courtyard minimalism as a restful haven in the heart of Central.  Communal oak tables foster a sense of warmth encouraging customer interaction.

    A pre-opening promotion is launched at KiKi Tea @ Sun’s Bazaar at Pacific Place mall offers diners spending at least HK$500 vouchers worth HK$50 to spend at the new KiKi Noodle Bar (KiKi Tea) at ifc Mall.

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  • KiKi Tea@Sun’s Bazaar Partnering Iconic Chiu Chow Restaurant Chiu Tang with Summer Pop-up Menu

    KiKi Tea@Sun’s Bazaar Partnering Iconic Chiu Chow Restaurant Chiu Tang with Summer Pop-up Menu

    Pacific Place’s popular casual Asian dining concept KiKi Tea@Sun’s Bazaar is presenting a summer pop-up menu in partnership with iconic Hong Kong Chiu Chow restaurant Chiu Tang.

    Chiu Tang’s Executive Chef Cheung Lam Por has created three traditional Chiu Chow specialties incorporating KiKi Tea’s sister brand KiKi Noodles for the seasonal promotion from 6 May to 31 August 2019. The new noodle options for summer also embrace Mother’s Day and Father’s Day for a light, healthy and affordable family gathering for light lunch or supper.

    Chiu Chow Assorted Meat Ball KiKi Noodles in Soup (Fish Balls, Beef Balls, Pork Sausage) (HK$98) redefines classic Chiu Chow fish balls from hawker stands of the 1960s and 1970s with a combo of meat balls and pork sausages homemade by Chef Cheung complimenting KiKi’s famed handmade Taiwan sun-dried noodles.

    Shredded Chicken KiKi Noodles in Soup, Chiu Chow Picked Vegetables, Mushroom (HK$98) showcases the Cantonese region’s fame for appetising cuisine with slightly sour flavour from pickling vegetables – now upgraded with premium mushroom and chicken.

    Pig’s Tripe and Pepper KiKi Noodles in Soup, Chiu Chow Pickled Vegetables (HK$98) pays homage to the resourcefulness of Chiu Chow chefs in creating nutritious yet extremely healthy dishes from humble ingredients like tripe, the stomach lining of a pig. Not only high in protein and fat-free, it aids digestion and strengthens the spleen and stomach – and is a ‘soul food’ adopted worldwide.

    Chef Cheung recommends to spice-up the specialties with KiKi Spicy Sauce, for an additional flavour of authentic Sichuan cuisine, incorporating hot pepper, premium Sichuan pepper and chilli bean sauce – free of MSG and preservatives and ideal for vegans.

    Seasoned chef Cheung Lam Por helmed Chiu Tang to Grade A status in the recent ‘Taste of Hong Kong’ awards and is frequently invited to cook private pop-ups at celebrity and socialite mansions. One of Hong Kong’s most celebrated Chiu Chow chefs, with 30 years’ experience in the craft, he is renowned for sourcing only the freshest, premium seasonal ingredients at the popular restaurant at The Galleria at 9Queen’s Road Central.

    “We select KiKi’s sun-dried handmade noodles for their exceptional texture and high quality, made without salt and dried naturally in sunlight, as authentic and traditional as you can find anywhere,” he said.

    KiKi Tea@Sun’s Bazaar has become an instant hit at Pacific Place, twinning the brand’s premium Taiwanese teas and bubbles with affordable modern Asian favourites. It stands out from the bubble tea crowd using quality natural ingredients including premium Taiwanese tea leaves, black sugar and cane sugar – along with authentic handmade pearls and pressed-to-order House Blend Teapresso.

    Popular favourites include Pineapple Green Teapresso (HK$38), Winter Melon Tea, Sichuan Pepper Flavoured Pearls topped with Cream Mousse(HK$36), Jasmine Tea, Chinese Herbal Tea Pearls (HK$33), KiKi Roasted Tea topped with Caramel and Nuts Cream Mousse (HK$34), and Brown Sugar Milk with Pearls (HK$35).

    Different ‘bubbles’ (add HK$5) beloved by celebrities including Shu Qi and Kimbee Chan include the most popular Brown Sugar Pearls; a favourite in Taiwan; Mini Taro Balls, Sichuan Pepper Flavoured Pearls with a spicy kick of ‘KiKi Sichuan Pepper Seasoning’; and Chinese Herbal Tea Pearls with prunella ‘heal-all’ tea (xia ku cao) used in Chinese medicine.

    All KiKi Tea drink specialities can also be adjusted to preferred levels of sweetness, from regular 50% down to 30% or zero, and also ice level, from regular 70% to 30% or no ice at all.

    KiKi Tea@Sun’s Bazaar is located at Shop 112, 1/F, Pacific Place, 88 Queensway, Hong Kong , opens daily from 11 am to 10:30 pm.

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  • KiKi Tea@Sun’s Bazaar Partnering Old Bazaar Kitchen with Pop-up Spring Menu Inspired by Sister Brand KiKi Noodles

    KiKi Tea@Sun’s Bazaar Partnering Old Bazaar Kitchen with Pop-up Spring Menu Inspired by Sister Brand KiKi Noodles

    Pacific Place’s popular casual Asian dining concept KiKi Tea@Sun’s Bazaar has teamed-up with iconic Hong Kong restaurant Old Bazaar Kitchen for a new pop-up menu. Curated by renowned chef Billy Chung of Old Bazaar Kitchen, three Asian-inspired specialties incorporating KiKi Tea’s sister brand KiKi Noodles are served from now to 30 April 2019.

    Available from 3:00 p.m. o 10:30 p.m. on weekdays and whole day on weekends, Chef Billy’s signature style of Southeast Asian favourites are reinvented with a modern twist.

    Mixed KiKi Noodles in Thai Herbs, Minced Beef (HK$118) twins KiKi’s popular sun-dried noodles with colourful fresh spices and herbs for bold flavours; Singaporean Curry Soup KiKi Noodles, Shredded Chicken (HK$118) embraces the sun-dried noodles with rich coconut flavour and fresh seafood; and Mixed KiKi Noodles in Thai Tom Yum, Prawn reinvents the spicy Thai favourite with complex hot and sour flavours, priced HK$128.

    Kiki Tea has also styled two refreshing spring-themed concoctions to pair with Chef Billy’s three hearty noodle creations.  Inspired by classic Taiwanese favourite drinks, thirst quenching Winter Melon Tea, Butterfly Pea Flower, Lime, Aloe Vera (HK$35) also brings calming and natural anti-oxidant benefits, while aloe vera is high in fibre and low fat. Jasmine Tea, Orange Juice, Lime, Aiyu Jelly (HK$35) likewise balances the hearty, savoury cuisine, embracing refreshing orange juice and fresh lime with low fat Aiyu Jelly.

    Completing the pop-up promotion is a new dessert Chestnut Mont Blanc (HK$38), KiKi Tea’s re-interpretation of the classic French dessert of puréed, sweetened chestnuts topped with a dab of whipped cream. Enjoy it with Ms KiKi Premium Black Tea (HK$35) for a perfect afternoon tea experience.

    Old Bazaar Kitchen originated as an iconic private kitchen popular with locals, expats, tycoons and celebrities alike for showcasing Hong Kong’s ‘melting pot’ of Asian cuisines. With the backing of F&B powerhouse Lai Sun F&B Management, Chef Billy Chan cemented its glowing reputation C opening a fully-fledged Old Bazaar Kitchen restaurant at 32-38 Cross Lane in Wanchai.

    KiKi Tea@Sun’s Bazaar has become an instant hit at Pacific Place, twinning the brand’s premium Taiwanese teas and bubbles with affordable modern Asian favourites.  It stands out from the bubble tea crowd using quality natural ingredients including premium Taiwanese tea leaves, black sugar and cane sugar C along with authentic handmade pearls and pressed-to-order House Blend Teapresso.  Popular favourites include Pineapple Green Teapresso (HK$38), Winter Melon Tea, Sichuan Pepper Flavoured Pearls topped with Cream Mousse (HK$36), Jasmine Tea, Chinese Herbal Tea Pearls (HK$33), KiKi Roasted Tea topped with Caramel and Nuts Cream Mousse (HK$34), and Brown Sugar Milk with Pearls (HK$35).

    Different ‘bubbles’ (add HK$5) are also available: the most popular Brown Sugar Pearls; a favourite in Taiwan; Mini Taro Balls, Sichuan Pepper Flavoured Pearls with a spicy kick of ‘KiKi Sichuan Pepper Seasoning’ blended from natural peppercorns and premium chilli; and Chinese Herbal Tea Pearls with prunella ‘heal-all’ tea (xia ku cao) used in Chinese medicine, all beloved by celebrities including Shu Qi and Kimbee Chan.

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  • Vietnam’s love for instant noodles rises to near-boiling point

    Vietnam’s love for instant noodles rises to near-boiling point

    Vietnamese people consumed more than 4.9 million packs of instant noodles last year, behind China, Indonesia and Japan, new data shows.

    Vienam has held fourth spot since 2012 in the rankings compiled annually by the World Instant Noodle Associations (WINA).

    On a per capita level with a population of over 93 million, the average Vietnamese person gobbled 53 packs of instant noodles in 2016, higher than Indonesians at 49, Japanese at 44 and Chinese people at 38.

    WINA said Vietnam’s instant noodle market recovered last year thanks to more diverse products that offer a wider range of choices for customers.

    Kajiwara Junichi, CEO of noodle producer Acecook Vietnam, said that the company’s revenue from instant noodles rose 5-20 percent during the second half of this year.

    Meanwhile, Masan Consumer and Asia Foods have been suffering from falling revenue.

    The three firms are the three biggest instant noodle producers in Vietnam and make up 70 percent of the domestic market share.

    Last year, The Washington Post cited a South Korean study that pointed out how harmful instant noodles can be for the health.

    “Although instant noodles are a convenient and delicious food, there could be an increased risk for metabolic syndrome given [the food’s] high sodium, unhealthy saturated fat and glycemic loads,” said Hyun Shin, a doctoral candidate at the Harvard School of Public Health and a co-author of the study.

    Doctor Dang Huy Quoc from the Ho Chi Minh City Oncology Hospital told Tuoi Trenewspaper that no studies have concluded that instant noodles can cause cancer, but high consumption of fat and salt can cause cancer and other heart diseases.

    Other experts suggest that people should only eat one or two packs of instant noodles per week.

    Many Vietnamese people are well aware of the harmful effects of instant noodles, but it’s common in Vietnam for people to snack on a pack of instant noodles between breakfast, lunch and dinner.

    The noodles are popular among college students, who often live far from home and lack the facilities to cook themselves a proper meal.

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