One of Malaysia's many Korean fried chicken chain outposts, Goobne Chicken is known for its oven-roasted versions of the famous Korean dish. Of all its offerings, its best-selling Volcano Chicken is the one that is sure to make you break a sweat at the table.

This chicken dish doesn’t subscribe to the slow burn effect, and instead opts for a wildfire approach, coming out of nowhere and quickly igniting your tastebuds. It also offers a volcano cheese tteokbokki, perfect for those who love spice and the chewy rice cakes. 

Following in the footsteps of the Samyang’s ever-popular buldak-bokkeum-myeon, Korean BBQ eatery Han Woo Ri’s special Korean spicy noodles will have you seeking solace in your cup of cold Korean tea. Its spice levels range from one to ten, with many deeming anything above four to be extremely spicy, so eat at your own risk!

See also: 6 Korean restaurants in Kuala Lumpur that go beyond BBQ

When done right, sambals add immense depth and flavour to any dish that they’re a part of. At Yogyakartan import Waroeng ‘SS’, a meal would not be complete without an array of its signature sambals.

Simply order your preferred protein and cooking style and slather it in its mouthwatering sambal and you’ll feel the heat almost immediately. It has branches in Taman Tun Dr. Ismail and Setia Alam.

Made with about 400 cili padis, rest assured that this dish's sambal will offer more than a kick. A proud staple from the Yogajakarta region in Indonesia, the chicken is marinated with a medley of herbs before being deep-fried and smashed, giving it ample crunch to complement the potent sambal.

One of the most famous pan mee spots in the valley, Super Kitchen’s Dry Chilli Pan Mee stands out for its chilli mix and chewy noodles. Fortunately, despite the spiciness, it doesn’t overpower the taste of the rest of the ingredients. 

Don’t miss: 9 sourdough specialists in the Klang Valley

Another pan mee specialist, Shi Fu Wantan Mee has been described as the “spiciest pan mee in the world”. The restaurant even places a warning sign at every table cautioning diners about its fiery bowls of noodles. 

Hunan cuisine is known for its hot and spicy flavours and De Hunan’s fried chicken is sure to intimidate some thanks to its generous servings of dried chilli. The fried chicken is cooked together with the dried chilli so all its spice and essences are infused into the cooking oil, ensuring that the chicken soaks up every little bit of spice. 

To avoid the relentless spice from the dried chillies, we suggest avoiding the chillies and their seeds when eating the dish. There are multiple De Hunan locations around the Klang Valley that you can venture to to get a taste of its spice. 

Spice enthusiasts know that hotpot is one of the biggest players in the game, and Xiao Long Kan Hotpot does not disappoint at any of its multiple branches across the Klang Valley. Go all the way by opting for the extreme level of spiciness.

There are some ingredients here not commonly found in other hot pot restaurants in the Klang Valley, among them Crystal Glass Duck and pork brains, a delicacy in Chengdu, China, making an experience here truly authentic. 

Read more: A dip into the history of hotpot

Hotpot Kitchen's customisable mala experiences will have you yelling “it hurts so good!” Eat to your heart and spice tolerance's fancy here as you get to choose your own ingredients and spice levels for your own individual bowl. 

Those who can’t take the heat can go for the non-spicy option, while those want a proper challenge can go for the extreme spice level. Ingredients include an array of vegetables, seafood, meat, and noodles for you to build your bowl with. 

Kotak Plus in Subang Jaya and Bandar Baru Bangi went viral for its spicy Ayam Geprek but this Nasi Pedas goes the whole nine yards, giving you the signature ayam geprek, vegetables, sweet ikan bilis, peanuts and tempeh.

For those who want more spice, add a serving of sambal petai made with ghost peppers, which are one of the spiciest peppers in the world.

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