TamJai SamGor Mixian (“SamGor”) was launched in Singapore, with 66 outlets, know about the owner Tam Chap Kwan, his son Tam Chuk Kwan and the link to Abby Choi
Hong Kong street food, including the Michelin-approved, award-winning household noodle brand from Hong Kong, has its roots in Singapore as well. The company has been in the news ever since the owner’s son Chris lost his partner Hong Kong model Abby Choi who was killed by her ex-husband.
Who is Tam Chap Kwan owner of TamJai SamGor Mixian and father of Tam Chuk Kwan aka Chris second husband of Hong Kong model Abby Choi
The mourning partner of Hong Kong socialite Abby Choi said that he will continue to care for her four children, adding that he is grateful for her presence in his life, following her brutal murder and dismemberment.
Mr Tam Chuk Kwan, speaking to media through a family friend, described Ms Choi as a “kind-hearted and good person who always wanted to help others”.
“She supported me and loved me very much,” he said. “She also brought up four cute and obedient kids. It has been a blessing to be Abby’s family or friend.”
The 28-year-old fashion model had a wedding ceremony with Mr Tam, who also goes by the name Chris, in 2016, but the couple never legally registered their marriage and she had two children with her current partner, Mr Tam
TamJai International expands beyond Hong Kong
Ayah alex kwong ini kalau tidak salah mantan polisi juga. Bukan hanya polisi aja yang mencari tubuh abby choi bahkan departemen layanan drainase juga di kerahkan.Tahukah kalian bagian dada & kepala abby di mana ? Saya mau ngasih tau ini tapi sangat sangat di luar nalar pokonya 🥺 pic.twitter.com/cDZChJEPnb
— asep (@asep_rivaa) February 26, 2023
Chinese Influencer and Model Abby Choi Found Decapitated, Dismembered With Body Parts Cooked In Soup Pots, Police Say as well as legs stored in a refrigerator. According to the South China Morning Post, police trying to locate 28-yr-old murder victim’s head, hands & torso. 😢 pic.twitter.com/eZNcELsdbo
— Sumner (@renmusb1) February 24, 2023
Hong Kong’s favourite noodles are well-known for their incredibly flavorful, piquantly spicy bowl of mixian. It comes with six soup bases, 10 levels of spiciness, and a variety of fresh ingredients to pick from.
The Man Behind Hong Kong Noodle
With its unique spicy soup bases and cumin chicken wings, Mr. “Sam Gor” Tam Chap Kwan launched Hong Kong’s mixian (rice noodle) fad in 1996 and won the hearts of spicy food devotees all over the city. His first TamJai Yunnan Mixian restaurant was located at 1 Wing Lung Street in Sham Shui Po. When Sam Gor opened Tamjai SamGor in 2008, the Michelin Guide named it a “Bib Gourmand” restaurant for three straight years, from 2011 to 2013. With a wide variety of heat degrees ranging from “10 Gentle Hot” to “Extremely Spicy,” its popular soup bases have cemented TamJai SamGor’s reputation as the go-to source for spicy food in Hong Kong.
TamJai SamGor has expanded quickly over the years and now has close to 66 outlets. The younger population of the city particularly likes it. TamJai Sam Gor has become a household name and is regarded as one of the most iconic products in Hong Kong because it offers thrilling sensory experiences through fragrant, numbing, scorching, and spicy flavours.
Tam Chap Kwan “SamGor”
Sam Gor, a former metallurgist who is also known as “the third brother” in Cantonese, changed careers in the early 1990s in reaction to industry concerns. He made the decision to enter the food and beverage industry in order to pursue his lifelong passion for cooking, and in 1995 he launched his first cha chaan teng (Hong Kong-style café) at Tsuen Wan’s Fuk Loi Estate. Sam Gor opened the first TamJai shop on Wing Lung Street in Sham Shui Po in 1996, despite the fact that his business had gone through many ups and downs. Customers loved the restaurant’s extensive selection of mixian, which mixed Yunnan mixian with Sichuan
Sam Gor’s success was made possible by his unwavering persistence and thirst for innovation, which allowed him to produce something unique in the market. He became a role model for Hong Kong’s young after starting his noodle empire from scratch, and many of them look up to him for his zeal, tenacity, and entrepreneurial drive.
SamGor’s Mixian
SamGor’s “mixian,” which differs from the conventional noodles commonly found in the market, is distinguished by its chewiness and cooking technique. It keeps the noodles al dente (or “stiff to the bite”). With its smooth surface, it goes perfectly with SamGor’s distinctive soup bases. The gluten-free, gentle-on-the-tummy “mixian” is made only from plain rice flour and water and is appropriate for picky eaters of all ages.
It is understandable why Hong Kong diners are fiercely attracted to the flavour of SamGor. with a smooth yet chewy mixian, a spicy yet flavorful broth, and an amazing taste that stays in the mouth.
SamGor’s Outlet In Singapore
SamGor believed that the popularity of mixian spilt over to the international culinary scene as it expanded to 66 outlets (as of September 1, 2020) in Hong Kong and competed for mixian dominance with its sister brand TamJai Yunnan Mixian (“TamJai”), which has 65 outlets (as of September 1, 2020).
トリドールの麺食うマン#tamjaisamgor pic.twitter.com/Eaeei9w7qb
— 優待×大家 (@yuutaiooya) April 7, 2022