With queues up to 2 hours long, everyone is fired up for a bowl of “Soul-Stirring Noodles”, chewy strands handmade from a patented recipe paired with comforting beef broth, enlivened by just an ultra-concentrated drop of Master Chilli Oil, fondly nicknamed by regulars as “the Hermès of chili oil” as only 10% of this 8-hour labour of love is retained. This is Spicy Noodle 大師兄銷魂麵舖 which boasts 18 stores across Taiwan where lines of customers wait up to 2 hours for a seat, with over 3 million bowls sold per year.
It is now ready to turn up the heat here with its first Singapore Outlet at Raffles City. Key elements of the menu — including the handmade Xiao Hun Noodle, Master Chilli Sauce, Master Chilli Oil, and Xiao Hun Noodle Sauce — are directly imported from Taiwan to ensure an experience of the highest authenticity.
Spicy Noodle first opened its doors in 2017, quickly gaining ground across Taiwan thanks to its trendsetting concept of pairing spicy soup with its signature Soul-Stirring Noodles. With 18 stores in Taiwan, Its name in Chinese, 销魂 (xiao hun), literally means to “sell one’s soul”, which can mean ecstasy or overwhelming joy – a fitting description indeed for these bowls of spicy noodles that will steal your heart with their soul-stirring flavour. It is not just about staying in vogue with the ever-shifting culinary scene. The brand relies on its rigorous craftsmanship, with precise requirements from the selection of its ingredients to mixing them in the precise proportions, in order to create its signature Soul-Stirring Noodles that earn high praise from countless people.
An Artisanal Soul Chilli Oil – 8 Hours of Stirring, 5 Techniques
The secret that keeps foodies coming back for bowl after bowl after bowl of Soul Stirring Noodles is Master Chilli Oil and Master Chilli Sauce. Packed into each precious ruby red drop are dozens of herbs and spices, such as star anise and cinnamon, along with the essence of fresh fruits and vegetables. It is made entirely without preservatives, and crafted by skilled chilli artisans who stir-fry the mixture wholly by hand – a laborious 8 hours each day – through 5 techniques.
1. Stir-frying (炒): The process begins by gently stir-frying premium beef tallow with a mix of fresh and dried chilli peppers to fully release their fragrance, infusing these flavours into the rendered fat.
2. Simmering (燉): Next, meticulously selected Chinese medicinal herbs (free of heavy metals) and fresh fruits and vegetables are simmered with fermented rice wine and doubanjiang (fermented bean paste) till the mixture naturally develops a deep, sweet aroma.
3. Mixing (攪): At this stage, the chilli concoction must be manually stirred every five minutes for a full 8 hours to prevent any burning. Absolutely no water is added. This constant stirring also fully harmonises the mixture’s four signature flavour notes: fragrance, numbing, heat, and spice.
4. Resting (靜): All good things come to those who wait. The mixture is then left to rest for 12 hours, and as the aroma blooms, this allows the oil to naturally separate and mature, sealing the essence of the herbs and vegetables into the oil layer.
5. Filtering (濾): When separation is complete, the ruby red liquid at the top comprises the purest, ultra-concentrated essence of the sum of its parts. This precious crimson layer is less than 10% of the oil, and it is extracted and used – it is the final product, Soul Chilli Oil, nicknamed by customers as “the Hermès of chili oil”.
Throughout this entire process, the chef constantly monitors the chilli mixture’s texture and aroma. He just knows – his wealth of experience enables him to detect the right “feel”, and the complexity of the ingredients and techniques, combined with the fully manual process, make the flavour of Master Chilli Oil difficult to replicate.
The result is a blend so pure, that just a tiny drop is enough to engage all the senses. It exudes a multi-layered taste and aroma, a critical component that brings every bowl of Soul-Stirring Noodles to life.
- Top notes: As you get your first taste, the rich aroma of seared beef tallow hits you, chased by the excitement of sharp, tingling heat from the chilli peppers and bird’s eye chillies that dance across the tongue.
- Middle notes: The second wave is a jolt of bold, fragrant cumin and fennel that rises through the nose, filling your olfactory capacities with warm, savoury spice.
- Base notes: Taking up the rear of this flavour takeover are the Sichuan peppercorns, taking the stage with their numbing and spicy notes, alongside an army of Chinese medicinal herbs, gentle but not rowdy, like cultured scholars reciting poetry. These troops combine to deliver a deep, numbing finish that lands a knockout punch to your taste buds, a pleasant party in your mouth.
Your Spicy Soul-Stirring Noodle Experience Awaits
At Spicy Noodle Singapore, essential components such as the handmade Xiao Hun Noodle made using a patented recipe, Master Chilli Sauce, Master Chilli Oil, and secret Xiao Hun Noodle Sauce are directly imported from Taiwan to preserve the authenticity of its offerings. Each bowl gently tosses together these four ingredients for a flavourful bowl that will steal your soul.
These noodles are paired with spicy beef soup or mild beef soup made from pure beef bone simmered for at least 6 hours to a light yet robust brew. Pick your favourite ingredient pairings, which include sliced beef, beef tendon or a combination of both. These bovine selections are paired with Braised Tofu Pouch and a soft boiled egg, which has a gooey yolk.
Spicy Noodle standout sets include Spicy Mixed Meat and Vegetables + Xiao Hun Noodles ($18.80), the perfect 50-50 ratio of meat and vegetables for a balanced meal. Or have the Spicy Beef Soup (with Beef Tendon + Sliced US Beef + Braised Tofu Pouch + Soft Boiled Eggs) + Xiao Hun Noodles ($24.80), if you are a fan of the gelatinous and collagen-rich beef tendon.
For the best of all worlds, opt for the ultimate combination of Spicy Beef Soup (with Sliced US Beef + Braised Tofu Pouch + Spongy Tofu + Soy Chip + Soft Boiled Eggs) + Xiao Hun Noodles ($23.80).
For those who prefer to go meatless, go for the Spicy Beef Soup (with Braised Tofu Pouch + Spongy Tofu + Golden Beancurd Sheet + Vegetable + Soft Boiled Eggs) + Xiao Hun Noodles ($18.80).
Then, there’s also the Mild Beef Soup (Sliced US Beef + Braised Tofu Pouch + Soft Boiled Eggs) + Xiao Hun Noodles ($20.80) and Mild Beef Soup (Beef Tendon + Sliced US Beef + Braised Tofu Pouch + Soft Boiled Eggs) + Xiao Hun Noodles ($24.80), a lighter, more refreshing soup without the fire but still has the full depth of flavour.
If you’re craving more ways to enjoy that delicious broth, order a side of Fried Bread Sticks ($4.50), dough fritters to soak up all that goodness. Amp up the spice with Spicy Golden Fish Balls ($4) that is imported directly from Taiwan, or get an additional serving of greens with Blanched Vegetables ($4). Signature braised items, the Spicy Braised Tofu Puff ($2.80), Spicy Braised Soy Chip ($2.80) and Spicy Braised Spongy Tofu ($3) are also available on the side.
A Charming Spicy Haven
Master Spicy Singapore will feature the same aesthetic as its Taiwanese restaurants: elegant and minimalist designs, muted and earth-tone colours for a calming ambience. There’s also extensive use of curved designs, and smooth, rounded corners to add versatility to the overall look and feel of the store. These design elements also give the brand a stronger sense of seamless dynamism and vitality, a silent yet strong identity.
Dressed in bold milk tea hues, this creamy and welcoming colour conveys a sense of warmth and reflects the brand’s spirit of self-challenge and innovation. The strong but soft shade creates a quiet embrace around the patrons, subtle enough for a cool-toned interior, yet just the right amount of eye-catching as an immediately recognisable backdrop for every photo of its Soul-Stirring Noodles on the social media space.
