[Review] Is the New Xiao Hun Mian Pu/ Spicy Noodle (销魂面铺) from Taiwan Worth the Queue at Raffles City?

Queues have been forming at Raffles City ever since Xiao Hun Mian Pu (销魂面铺), also known as Spicy Noodle (大師兄銷魂麵鋪) in Taiwan, opened its doors in Singapore.

The brand has a cult following in Taiwan, where its outlets attract lines stretching up to two hours, with more than three million bowls of noodles sold annually. At its first Singapore branch, the hype is real, with diners wait patiently for what the brand calls its “Soul-Stirring Noodles (销魂 or xiao hun in Mandarin),” made with a patented recipe and paired with broth that has been simmered for hours.

We had the good fortune to be invited for a scheduled media tasting and got to skip the queue. So, is this hype worth the queue?

The signature noodles are clearly the highlight. Handmade and imported directly from Taiwan, they have a delightful QQ texture that is chewy, springy, and resilient even after sitting in broth. Tossed with the restaurant’s Master Chilli Oil, an artisanal blend prepared by hand over eight hours using five traditional cooking techniques, the noodles carry a subtle fragrance and layered spice that lingers without overpowering.

At our tasting, we sampled both the Spicy Beef Soup Set ($24.80) and the Mild Beef Soup Set ($18.80).

The spicy broth is built on beef bones simmered for at least six hours, enriched with chilli oil that adds warmth, numbing tingles, and a rich savoury depth. We appreciate it is not the typical fiery mala assault but a rounded, aromatic heat that complements rather than dominates. The bowl comes generously topped with sliced US beef, a braised tofu pouch, and a gooey soft-boiled egg.

The mild broth, on the other hand, is lighter and more refreshing, offering a cleaner take on the same formula. With the same toppings, plus an assortment of vegetables, it is a comforting option for those who prefer depth of flavour without the burn.

Both versions showcase the care taken in preparation, presenting a dish that is rich but not greasy, hearty yet balanced.

On the side, the Spicy Braised Spongy Tofu and Soy Chip ($4.50) soaked up the broth and chilli oil well, delivering a strong sting. If you prefer something non-spicy, the Blanched Vegetables ($4) provided a simple but necessary counterbalance.

Ambience-wise, the outlet mirrors the understated, fuss-free aesthetic of its Taiwanese counterparts, with muted tones and clean, minimalist lines. The seating is limited to just under 50, so the queues outside are unlikely to disappear anytime soon. Your best bet for skipping the line is to come right at opening, or during quieter slots around 5pm or after 8pm.

Price-wise, these noodle sets are not the cheapest at over $20 a bowl once you add sides, but it is reasonable compared to similar noodle specialty restaurants found in Singapore malls. The noodles are unlike most you will find locally, and the chilli oil is genuinely unique in flavour and texture.

Overall, Xiao Hun Mian delivers on the promise of chewy noodles, soulful broth, and carefully crafted chilli oil. For fans of Taiwanese beef noodles or those curious about a bowl that has achieved cult status across the straits, this is a worthy addition to Raffles City’s dining options. Worth the queue, only if you have about 30 minutes to an hour to spare and do not mind waiting for your food. If there is no queue or just two or three pax ahead of you, we highly recommend to go for it without hesitation!

Spicy Noodle Singapore (銷魂麵舖)

Address:
Raffles City, #B1-38
252 North Bridge Road, Singapore 179103

Opening Hours:
11am – 10pm (Daily)