Xiao Hun Mian: Taiwan's "Soul-Selling" Spicy Noodles Arrives in Singapore

Singapore's dining landscape has welcomed another exciting import from Taiwan with the arrival of Xiao Hun Mian (销魂面), literally translating to "soul-selling noodles"—a name that boldly suggests these fiery bowls are so irresistible, they might just steal your very essence. After causing quite the stir across Taiwan with queues stretching up to two hours at their 18 outlets, this beloved Taiwanese noodle chain has finally made its debut at Raffles City, bringing with it the same signature heat and intensity that earned cult status in its homeland.

Eight Hours of Liquid Gold

At the heart of Xiao Hun Mian's reputation lies their legendary chilli oil, which regulars have dubbed "the Hermès of chilli oil" and with good reason. This amber-hued elixir undergoes a painstaking eight-hour production process, involving hand stir-frying, careful simmering, and meticulous manual stirring every few minutes before being left to rest and mature overnight. The result is a complex, layered oil that delivers notes ranging from seared beef tallow and cumin to the distinctive tingle of Sichuan peppercorns.

The noodles themselves are also crafted using a patented recipe and flown in directly from Taiwan. Along with the precious chilli oil, chilli sauce, and Xiao Hun's secret noodle sauce, it’s not hard to see why the brand has reportedly sold over three million bowls annually.

The Menu

The menu mirrors its Taiwanese counterparts, offering diners a choice between clear broth or the signature spicy mala, both built upon a foundation of pure beef bone broth that's been simmered for a minimum of six hours. This lengthy process extracts maximum collagen and marrow, resulting in a rich, full-bodied base that prioritises depth and umami complexity.

Spicy Beef Soup ($24.80)

The flagship dish presents a generous assemblage of sliced US beef, tender beef tendon, braised tofu pouches, soft-boiled eggs, and the signature chewy Xiao Hun noodles swimming in that legendary chilli oil-spiked broth. The beef tendon, often overlooked elsewhere, receives proper treatment here – gelatinous, collagen-rich morsels that dissolve beautifully on the tongue whilst the US beef slices maintain their tenderness through careful preparation.

The noodles themselves prove worthy of their reputation: springy, chewy, and possessed of that distinctive alkaline bite that stands up admirably to the robust broth without becoming sodden. Each strand carries the chilli oil beautifully, creating a harmonious marriage of texture and flavour that justifies the theatrical name.

Mild Beef Soup ($18.80)

For those seeking comfort without the burn, the mild beef soup offers the same high-quality beef components – sliced US beef, braised tofu pouches, soft-boiled egg, and fresh vegetables – in a clean, comforting broth that still carries those deep, beefy undertones from the extended simmer. The vegetables add a welcome freshness that balances the richness, though the spicy version undoubtedly offers greater complexity and depth.

Worthy Additions

The spicy braised spongy tofu pouch and soy chip ($4.50) serves as a sensible add-on, particularly when dunked into the spicy broth where it absorbs the complex flavours like an edible sponge. The tofu's porous texture makes it an ideal vehicle for the aromatic oils and spices.

Location and Ambience

Nestled in the basement level of Raffles City, the Singapore outpost occupies the space formerly held by MOS Burger. The 48-seat establishment maintains a casual, unpretentious atmosphere that mirrors its Taiwanese street food origins. The industrial-chic interior eschews fancy décor in favour of functionality, with tables ideally sized for small groups or couples seeking an intimate noodle experience. The restaurant is also conveniently accessible via City Hall MRT station, making it a prime destination for both office workers seeking a substantial lunch and dinner enthusiasts craving authentic Taiwanese flavours.

Final Verdict

Xiao Hun Mian succeeds in delivering an authentic taste of Taiwan's street food culture to Singapore's shores. The meticulous attention to their signature chilli oil – from the eight-hour production process to the careful balance of spices – demonstrates a commitment to craft over convenience that's increasingly rare in today's fast-casual landscape.

The pricing, whilst expensive by hawker standards, reflects the quality of ingredients and labour-intensive preparation methods. At $24.80 for the spicy beef soup, diners receive generous portions of premium US beef, tender tendon, and carefully crafted noodles.

The heat level proves substantial without being punishing, though spice enthusiasts might consider requesting additional chilli oil for that extra kick. The interplay between the numbing Sichuan peppercorns and the warming chilli creates a complex heat profile that builds gradually rather than assaulting the palate immediately.

For those seeking an authentic taste of Taiwanese street food culture without the flight to Taipei, Xiao Hun Mian delivers admirably. Whether you're a confirmed spice enthusiast or simply curious about Taiwan's beloved comfort food, these "soul-selling" noodles prove worthy of exploration.

Address: Raffles City, B1-38, 252 North Bridge Road, Singapore 179103
Opening Hours: 11.00 am–3.00 pm, 5.00–10.00 pm daily