The Master Catering Group is actively expanding its culinary footprint. Our new ramen brand, Xiao-Hun Ramen House, will officially launch on June 26. Meanwhile, the first overseas location of The Master Xiao-Hun Noodles Restaurant is set to make a bold debut in Hong Kong in late July!
The Master Xiao-Hun Noodles Restaurant: Taiwan’s Iconic Spicy Noodle Brand Expands Rapidly With its signature Xiao-Hun Noodles, The Master Xiao-Hun Noodles Restaurant has taken Taiwan’s F&B scene by storm. Riding on this momentum, the brand continues expanding its culinary empire — not only steadily increasing its domestic footprint, but also innovating in new directions.
In April, the group ventured into Korean cuisine with the highly praised launch of K PLAN, a restaurant specializing in Korean Gamjatang (pork bone potato soup).
Looking ahead to the second half of the year, the group remains focused on deepening its expertise in noodles. On June 26, the much-anticipated Xiao-Hun Ramen House will open its doors, offering an approachable new ramen experience that reflects the brand’s signature intensity in a new, refined format.More notably, in late July, The Master will take its first step onto the international stage, with the grand opening of its first overseas store in Hong Kong’s Taikoo Shing — bringing the unforgettable flavor of Xiao-Hun to the global market.
▼The Master Xiao-Hun Noodles is best known for its signature combination sets of spicy or clear beef broth paired with dry noodles.
Deepening Its Craft – June 26 Grand Opening of “Xiao-Hun Ramen House”
Driven by an unwavering passion for noodle craftsmanship, Xiao-Hun Ramen House will officially launch on June 26. The ramen features Hakata-style thin noodles made by a gold-medal artisan in Tainan with over 50 years of expertise. These springy, chewy noodles are perfect for absorbing flavorful broth.
The meats are cooked with precision — chicken and pork chashu are sous-vide at 60°C and 65°C respectively, then marinated in a rich house-made sauce to enhance their tenderness and natural sweetness.
The highlight is the Xiao-Hun Tonkotsu Broth, made from a golden ratio blend of rich pork bone soup and The Master’s famous “Soul Chili Paste” — an 8-hour handcrafted chili blend of over 30 herbs, vegetables, and chilies. The result is a smooth, mildly spicy flavor that pairs perfectly with the noodles, making it irresistible from the first bite.
Also available is a limited-edition Sukiyaki Tonkotsu Ramen, featuring flame-seared pork belly and a raw, sashimi-grade egg yolk — a luxurious bowl that tastes like an entire sukiyaki meal.
▼Xiao-Hun Ramen House opens June 26, offering a more casual yet refined noodle experience with a signature twist on tonkotsu broth.
▼The bold broth combines rich tonkotsu with the signature Xiao-Hun chili sauce — a truly distinctive taste.
▼The limited Sukiyaki Tonkotsu Ramen features seared pork belly and a raw egg yolk — visually stunning and intensely flavorful.
【INFO】Xiao-Hun Ramen House – Luzhou Xinyi Branch
Address: No. 281, Xinyi Rd., Luzhou Dist., New Taipei City, Taiwan
Tel: +886-2-2289-0188
First Overseas Store to Open in Hong Kong’s Taikoo Shing – Grand Opening in Late July!
After 7 years of steady growth in Taiwan, The Master is now setting its sights overseas. The brand’s first international location will open in Taikoo Shing, one of Hong Kong Island’s largest shopping centers, in late July.
The store design features a minimalist white exterior accented with The Master’s signature deep blue branding and intricate decorative tiles. All key ingredients will be directly imported from Taiwan to ensure an authentic Xiao-Hun experience for Hong Kong customers.
▼The first overseas Master Xiao-Hun Noodles Restaurant will open in Hong Kong’s Taikoo Shing Center in late July.
【INFO】The Master Xiao-Hun Noodles – Hong Kong Store
Address: Shop 148, 1/F, Cityplaza, 18 Taikoo Shing Road, Taikoo, Hong Kong
【Brand Introduction – The Master Xiao-Hun Noodles】
Founded in 2017, The Master Xiao-Hun Noodles Restaurant is regarded as the pioneer of the “Xiao-Hun Noodle” trend in Taiwan. The secret lies in its legendary Xiao-Hun Chili Oil, often praised as the “Hermès of Chili Oils.”
Crafted daily by hand using dozens of fresh vegetables, chilies, and Chinese herbs, the chili oil is cooked for 8 hours and only the top 10% of the purest, most fragrant oil is retained.
Paired with freshly made, springy noodles, each bite is rich in aroma and heat — a balance of numbing spice, savory depth, and smooth texture.
Another standout feature is the “dry and soup separated” format — diners can choose between clear broth or spicy beef soup to accompany their noodles, creating the perfect personalized flavor experience.
Beyond the food, The Master’s chic minimalist decor — a clean white façade with warm wooden interiors — has made it an Instagram-worthy destination. At times, customers have queued for up to 2 hours to get a taste.
As of 2024, the brand has grown to 17 directly owned locations across Taiwan, becoming one of the country’s most beloved noodle brands.
