Taiwan’s spicy noodles bring its perfected chilli oil and handmade noodles to Singapore

Xiao Hun Mian, a popular Taiwanese noodle chain that first opened in 2017, has made a name for itself with queues that stretch up to two hours. 

After 18 outlets across Taiwan, it has finally made its Singapore debut at Raffles City with the same signature heat and intensity that earned it its cult status back home.

Xiao Hun translates to “sell one’s soul” — a name that plays on just how enticing these noodles are supposed to be. Its Singapore outpost, however, goes by the name of “Spicy Noodle”.

What it’s known for

There’s a reason people are willing to wait.

At the centre of it all is the brand’s master chilli oil, made through a painstaking eight-hour process — stirred by hand every few minutes, then left to rest and mature overnight. Only the purest top layer, less than 10% of the batch, is used.

It is crafted entirely by hand with no shortcuts, and no preservatives. The process follows five traditional techniques: Stir-frying, simmering, mixing, resting, and filtering. The process is guided by the intuition of experienced chefs.

Just a drop of this ultra-concentrated oil is enough to awaken your tastebuds. It delivers deep, beefy richness from rendered tallow, a sharp kick of chilli heat, and earthy layers of cumin and fennel. Then, a slow-building numbing finish, courtesy of Sichuan peppercorns and Chinese herbs.

It is punchy and aromatic — full of flavour, but still surprisingly light on the palate. For those worried about heat, don’t be. It is spicy, but manageable. It lingers gently, not aggressively.

The noodles themselves are made using a patented recipe and flown in from Taiwan, along with the chilli oil, chilli sauce, and Xiao Hun’s secret noodle sauce.

So you’re not getting a watered-down local rendition — this is the real deal.

What’s on the menu

The star of the show, for me, is the spicy beef soup (S$24.80) — a bowl loaded with beef tendon, braised tofu pouch, sliced US beef, soft boiled eggs, and those springy Xiao Hun noodles.

It is a rich and indulgent bowl with broth that has been slow-simmered from beef bones, priortising depth, and results in a full-bodied broth.

The beef tendon is tender, while the US beef slices are soft and very generously portioned. The classic soft-boiled egg rounds the dish off with a creamy finish.

The noodles are exactly what I had hoped for — springy, chewy, soft, and slurp-worthy. They hold their own against the heat and richness of the soup and chilli oil. Every bite has a bounce and bite to it.

If you’re not into spice, go for the mild beef soup set (S$18.80). It comes with sliced US beef, braised tofu pouch (tau pok), soft-boiled egg, vegetables, and Xiao Hun noodles. 

The broth is clean and comforting, with a lighter profile that still carries the deep, beefy undertones from its long simmer. The vegetables add a nice touch of freshness to the bowl.

It is a gentler alternative, though I preferred the spicy version. The chilli oil adds a layer of complexity and depth that brings the bowl to life. Still, this is a decent option if you’re after something comforting without the burn.

That said, the sliced US beef is generous, thinly sliced, and perfectly tender — soaking up the broth and adding a nice meaty chew to balance out the bowl.

Complete your meal with some sides

The spicy braised spongy tofu pouch and soy chip (S$4.50) make a decent add-on. 

On its own, the tofu might not stand out, but dunk it in the spicy broth and it soaks up the flavour well. The soy chip, or more familiarly known as tau kee, is chewy and makes for a satisfying bite between spoonfuls.

And then there’s the garlic cucumbers (S$3.80) — chilled, crunchy, garlicky, and addictive. It is a great palate cleanser that resets your mouth between slurps of broth. 

Honestly, it’s the kind of snack I’d happily eat on its own. I almost forgot it was technically a side dish.

The spicy noodles live up to the hype, and I’d even add a little more chilli for an extra kick. 

From its meticulously crafted chilli oil to the care in execution, the brand champions doing things right over doing them fast. If you’re in Raffles City, it’s well worth a stop.

This was an invited tasting.

For the latest food news, read our stories on the new menu of Spanish snacks at Pura Brasa and Chongqing hotpot brand Shuai Jiang Jun with 40-year-old recipe.

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You can also book a ride to Raffles City to experience the heat of these spicy noodles.