1 Chicken in chilli broth (Sichuan)
For a proper chicken in chilli broth, the meat has to be soaked in soy sauce, sesame paste, malt vinegar, garlic and chilli for quite a long time.
After several hours, the meat will slowly turn red and look like the dish we love. The truth is, most restaurants don't allow so much time for the process but add colouring instead.
However, Wing Lai Yuen Sze Chuen Noodles Restaurant offers the authentic version of the dish, for which it has earned a well-deserved reputation.
Wing Lai Yuen Sze Chuen Noodles Restaurant, G/F, 15-17 Fung Tak Road, Wong Tai Sin, Tel: 2726 3818
2 Fish in sour and spicy soup (Shanghainese)
The bones of the fish are removed and the meat cooked for several hours to absorb rice wine and dried-chilli sauce.
The spiciness is toned down by the sour ingredients, making it a perfect first step for someone who wants to try out spicy food. But chilli lovers, too, will enjoy the unusual combination of flavours.
China House, Shop 1, 3/F, apm, Millennium City 5, 418 Kwun Tong Road, Kwun Tong, Tel: 3580 1882
3 Tom yum goong - hot and sour soup with seafood (Thai)
Cambo Thai offers the most traditional tom yum goong in town. Its secret recipe balances the aromas and spiciness perfectly. Tom yum goong is usually made with prawns, but chicken, fish and vegetables are used to create other versions of the soup.
Cambo Thai Restaurant, G/F, 23-27 Nga Tsin Long Road, Kowloon City, Tel: 2716 7318
4 Curry chicken (Indian)
The Delhi Club's Indian chef cooks as he would cook in India, so what you eat there is very traditional. Indian curry is quite special - although it is spicier than other kinds of curry, flavours from individual herbs or spices never override others. Feel free to challenge your tongue and guess how many kinds of herbs and spices are used.
The Delhi Club, Room 3, 3/F, Block C, Chungking Mansions, 38-44 Nathan Road, Tsim Sha Tsui, Tel: 2368 1682
5 Rendang beef (Indonesian)
Made with coconut milk, lemongrass, turmeric leaves and chilli paste, rendang beef is cooked very slowly, until most of the liquid has been absorbed and the meat is spicy and tender. Chefs at Bali Restaurant have come up with their own recipe, resulting in a stunning, juicy dish.
Bali Restaurant, 10 Nanking Street, Jordan, Tel: 2780 2902
6 Salad with chicken legs (Vietnamese)
This salad is for anyone who claims they can handle spicy food. The centrepiece is just plain chicken and chilli. If you find it difficult to eat, don't forget your "best friend", the salad. Light and fresh, it will help to cool down your mouth.
King & I Thai and Vietnamese Restaurant, Shop 1-2, 4/F, apm, Millennium City 5, 418 Kwun Tong Road, Kwun Tong, Tel: 3580 1660
7 Chilli rice cake (Korean)
The sauce that goes with the dish is actually similar to that of kimchi: sour at first, with a medium spiciness afterwards. This is a popular dish at Korea Kam Shing Restaurant, and it has been toned down to suit more palates. The restaurant is a favourite among Korean tourists, so it must be authentic!
Korea Kam Shing Restaurant, G/F, 5 Humphreys Ave, Tsim Sha Tsui, Tel: 2311 8636
8 Curry pork bread (Portuguese)
Compared to other kinds of curry, the Portuguese variety is sweeter and less spicy. Its thinner texture might give you the impression it is watery and tasteless, but that's far from the truth. The dish is very flavoursome. Eating it with the bread, which absorbs the curry sauce, will leave you full and satisfied.
Macau Chui Yuen Tea Restaurant, Shop 8, 2/F, Cooked Food Market, Mong Kok Complex, 557 Shanghai Street, Mong Kok, Tel: 3514 4348
9 Chicken wings in chilli sauce (Italian)
Although there is only a thin layer of chilli sauce spread on the chicken wings, you will be surprised by how spicy and fragrant it is. The tomato sauce base makes for a nice change from most spicy Asian dishes.
Saizeriya Italian Restaurant, Shop 103, 1/F, CDW Place, CDW Building, 388 Castle Peak Road, Tsuen Wan, Tel: 3102 0220
10 Noodles with chilli sauce (Hong Kong)
Noodles with chilli sauce is a traditional dish in Hong Kong. The noodles and the sauce are served separately, leaving the diner to mix them together. The sauce is made of minced pork, dried bean curd, peas, cucumber, garlic and chilli. It is a challenging dish even for those used to eating spicy food, but this restaurant has made adjustments, adding sweet ingredients.
Good Hope Noodle, 146 Sai Yeung Choi Street, Mong Kok, Tel: 2393 9036