Tai Chin-ting, assistant vice-president of San Shang Chiao Fu's fast food division, who was in charge of the development of Chiao Fu's beef noodle soup, mentions that to research the flavor of beef noodle soup, he had to sample noodles everywhere, even in Singapore. But his impression after eating them there was, "They weren't that appetizing, because they skimped rather on the preparation."
三商巧福外食部副理、也是巧福牛肉麵的產品研發負責人戴進丁提到，他為了研究牛肉麵的口味，需要到處去試吃，就是到新加坡也不例外，但是吃過的感想是，「有一點難以下口，因為處理的方式太過簡單了」。