GO Noodle House is the latest international chain to land in Melbourne, opening its first Australian restaurant this week on the corner of Exhibition and Little Bourke streets, in Chinatown.

The noodle outlet, which began in Malaysia in 2014, has already grown to almost 40 stores in south-east Asia.

It's best known for its mi xian, fresh rice noodles served in "superior soup", a seafood broth that enables pescatarians to finally taste a decent bowl of noodles. Some stores sell up to 1000 bowls a day.

Fish ball with roe and noodles in superior soup. Photo: Danny Wu

The recipe supposedly dates from the 17th-century Qing Dynasty, where an emperor, perhaps already a little under the influence, decided to splash Chinese rice wine into his noodles.

At GO Noodle House, customers pick a dish – such as fish balls bursting with roe or pork belly slices – choose between superior or hot and sour soup, mi xian or udon noodles, then add extras and rice wine.

An a la carte menu also includes dishes such as Malaysian pan mee noodles (dry or in soup) and Taiwanese sausages.

Slow-cooked sliced beef soup and tomatoes. Photo: Lee Dawson

Melbourne's first GO Noodle House seats 52 (including a handful of highchairs) in a simple room decorated with Chinese lanterns and wooden screens.

Competition eaters take note: there's a $49 cauldron containing 1.6 kilograms of noodles, 1.5 litres of soup and 1.6 kilograms of meat and veg. Conquer it within 30 minutes and you'll walk out with an "I Love Noods" cap, no bill and eternal glory.

Open daily 10am-10pm.

195 Exhibition Street, Melbourne ﻿