Name: Xuan Miao Vegetarian@Paya Lebar Square 炫妙素斋
Status: Open
Address: 60 Paya Lebar Road 60 Paya Lebar Road, Paya Lebar Square Basement 1 Food Court, Singapore 409051
Opening Hours: Daily 10am – 9.30pm (Confirmed)
Onion/Garlic?: Yes
Alcohol?: No
Egg?: No
Organic?: No
Contact: 92385088
Website: Not Available
Remarks: Not Available

(Please note that the chilli sauce from Xuan Miao contains garlic!)

Xuan Miao Vegetarian was arguably the most popular stall, with customers given a queue number to get the food. While it settled down at its new premises in Paya Lebar Square, the question on our mind was whether it would continue to be popular. The answer was a resounding Yes. When we arrived late at the hawker stall in the basement food court of Paya Lebar, the queue number was already about 250. The move had certainly not dented its popularity.

Xuan Miao used to specialise in Ban Mian. It had since broadened its menu to vegetarian chicken rice and bak kut teh noodles. The bak kut teh noodles was not as good as its signature Ban Mian. Its Ban Mian came in two flavours, dry and soup (plain or Tom Yam). The dish, regardless of being ordered dry or soup, would always come with generous amount of Amaranth leaves, mock ikan bilis and seaweed in the soup. We usually ordered the dry Ban Mian, because it was really difficult to find good quality vegetarian dry mee in Singapore. The sauce for the noodles was well flavoured and not salty. The texture of the dry noodles were just right.

We used to give Xuan Miao 5/5 for its signature Ban Mian. However, we have knocked off half a point as its soup, with its slight sweet corn taste, was getting blander. We recommended putting Xiang Chun or hot chilli oil to make the soup more favourable. The Tom Yam soup fortunately retained its original sour and spiciness.

Price: From $5 onwards
Quality: 4.5/5


We strongly recommended the Dry Ban Mian from Xuan Miao Vegetarian. Xuan Miao was a good sign of a maturing vegetarian food scene in Singapore. We hope more vegetarian operators can emulate Xuan Miao and focus on one or two signature dishes. More Singaporeans have become vegetarians or more willing to sample vegetarian food. Certainly they would not be contented with just economical vegetable rice and mee hoon.