“Xiaomai” means “wheat” in Chinese. Just like with our sister brand, Komugi Noodles, everything starts with selecting the right flour. But when it comes to Chinese noodles — whether thin, springy noodles or thick, chewy noodles — the requirements are different. After years of experimenting with local flours, we found a combination that delivered the texture and bite we were looking for — authentic, consistent, and made for professional kitchens.

We created Xiaomai Noodles because we saw the same challenge across many Chinese restaurants: it was hard to find fresh, high-quality noodles that stayed true to traditional styles.

We believe great noodles make great dishes. Whether it’s wonton, lo mein, dan dan, or soup noodles, Xiaomai was born to support chefs who care about quality and consistency.

「Xiaomai」在中文中意為「小麥」。就如我們的姊妹品牌 Komugi Noodles 一樣，一切的開始都源自於對麵粉的挑選。不過，當我們轉向製作中式麵條時，不同類型的麵條（例如彈牙或厚實耐嚼）對於原料和製程的要求截然不同。經過多年對麵粉的測試與調整，我們終於找到能呈現傳統口感與嚼勁的配方，並符合專業廚房的需求。