Spill The Dish: What Makes Wing Wing’s Liquorice Chicken Wings So Addictive?

London, United Kingdom's famous Korean-style liquorice fried chicken wings now available at Wing Wing Restaurant at the Pavilion KL Shopping Mall.

Spill The Dish: What Makes Rata’s Lamb Ragout Mango Chutney Pizza So Addictive?

Chef Vic of Rata Restaurant SS15, Subang Jaya on their bestselling, iconic, crowd-favourite lamb ragout mango chutney pizza.

Spill The Dish: What Makes Jam and Kaya’s Fluffy Pancakes So Addictive?

Perfect for brunch, this quaint cafe is located next to the PJ Palms Sports Centre and serves fluffy pandan pancakes as well as western brunch options.

Spill The Dish: What Makes Dáo’s Tau Fu Fah Dishes So Addictive?

Carmen Lau of Dáo in SS15 and Damansara Jaya shares the secret behind their bestselling tau fu fah and tau cheong dishes with a recipe from Bercham, Ipoh.

Spill The Dish: What Makes Little Fat Duck’s RM6 Pasta Dishes So Addictive?

Little Fat Duck kiosk, cafe and food truck on their cheap bestselling, famous Chicken Mushroom Mornay pasta dish, priced at RM6 per serving.

Spill The Dish: What Makes Chequers TTDI’s Fried Chicken Waffle So Addictive?

Chequers Restaurant TTDI Kuala Lumpur on their signature dish: the fried chicken waffles, which is a favourite, classic popular order among customers.

Spill The Dish: What Makes Omulab’s Japanese Omurice So Addictive?

Omulab restaurant in Petaling Jaya shares what makes their famous Japanese omurice special and addictive.

Spill The Dish: What Makes OWEE By Sayang Manis’ Salted Egg Chicken Chop So Addictive?

OWEE By Sayang Manis restaurant at SS15 Courtyard Subang Jaya shares the secret behind their famous salted egg chicken chop dish on the menu.

Spill The Dish: What Makes Meteora Cafe’s Buttermilk Chicken So Addictive?

Meteora Cafe Taipan USJ 9 Subang Jaya founder Alief on what makes their buttermilk chicken rice with pappadom acar the best butter chicken in Subang Jaya.

Spill The Dish: What Makes Inside Scoop’s Durian Ice Cream So Addictive?

Edmund Tan of Inside Scoop shares about sourcing the best natural ingredients for their fresh artisanal ice creams, including durian.

Spill The Dish: What Makes Chatto’s Charcoal Pearl Organic Oolong Tea So Addictive?

Malaysian bubble tea brand, Chatto shares what makes the Charcoal Pearl Organic Oolong Tea Bubble Milk Tea so addictive and delicious.

Spill The Dish: What Makes Table & Apron’s Fried Chicken So Addictive?

Marcus Low, of Table & Apron in Damansara Kim, shares the philosophy behind the restaurant's famous fried chicken dish that is a customer favourite.