Master Spicy Noodle 銷魂麵舖

In A11, there is a selection of restaurants and cuisines. After seeing multiple videos online about Master Spicy Noodle, there was definitely an expectation for the meal. At around 7:30 on a Tuesday, my friends and I went to the food court to line up for dining in. There cannot be reservations and you have to line up for the meal. When we were outside, there was so much anticipation that we were looking through the cracks of the wooden posts of another lady’s meal with admiration. 

Once we got in, we scanned the QR code to order our meals and we had to pay before we ate. There were mainly two categories for the soup that went with the noodles - spicy or clear broth. There were different variations of the food in the soup that included vegetables and different cuts of beef. It wasn’t long before the food came out. I loved how they came out in a tray and a whole set of food. Each plate looked so organized and warm. 

The noodles had the perfect texture. It was firm and bouncy that made each bite more appetizing. The sauce was tangy and a little spicy, as the store is called Master Spicy Noodles. The noodles were garnished by green onions and fried shallots. Not only does each bowl have the delicious noodles, but also a perfect marinated soft-boiled egg that is cut in half. When you get just a little tired of the noodles, half of the soft-boiled egg would get you craving for more noodles in no time. On the side, there was the duck-blood in a spicy and tangy soupy kind of sauce. At first, I liked it, but personally, I thought there was too much of it and I got a little sick of it. 

Next to the noodles, there would be the soup that you have selected. For my selection, it was the clear broth with beef tendon and meat. The rich broth with the melting tendon is a perfect addition to the noodles. As someone who has a bad spice tolerance, the soup was a great way to take a break. For my friend Charmaine, she ordered the spicy (mala) broth. I tried a spoonful and it was great. It was peppery and rich. Since she had both meat and vegetables in it, they were filled with flavor from the broth in a good way. According to Charmaine, the meat was soft and had an even blend of fat and lean meat. Even though they were paired with a rich flavor soup, you could tell the vegetables were fresh and juicy. For me, I still prefer the clear broth, but the Mala wasn’t the numbing kind of spicy but rather a warming feeling that made it more addicting for some. 

On the left, it is the fresh broth soup, then the middle top is the duck blood, and lastly the dish on the right is the noodle with the marinated soft-boiled egg

The top meal is Charmaine's Mala broth.

Additionally, it was a good environment to eat in, they are welcoming to first-time customers and give out instructions. It was specifically instructed by the waiter that we shouldn’t mix the noodles with the broth and eat them separately. However, I tried it and it was still delicious. Waiters would be noticing whether or not we needed water. After the meal, it felt easy because we had already sorted out the payments at the beginning of the meal. Since we were in the underground of a Taipei Mall, it was a little crowded but it was what made it house-warming. Writing about the soup and the noodles doesn’t really do any justice for the meal, so head on to any Master Spicy Noodle restaurant and try it yourself!

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