What the McSpicy tells us about the Singaporean diner

Singaporeans like their pleasure with a side of pain, and good food that is affordable. This chicken dish fits the bill.

- Cherie Lok

To grasp the culinary essence of a country, visit a McDonald's and peruse its local specials. This is where one might find idiosyncrasies like Italy's pistachio McFlurry, the Philippines' McSpaghetti and, of course, that Singaporean cult classic, the McSpicy.

In some ways, glocalisation is a form of flattery, with these variables reflecting the sophistication and taste of local consumers. And so, Singapore's favourite burger might very well be a credit to its people.

Unlike most of McDonald's other highly-processed offerings, this burger punches well above its weight. It flexes real muscle: a succulent chicken thigh breaded with more spice than a jalapeño pepper, its potency cushioned by a supporting cast of milder ingredients — two soft buns, a bed of lettuce and a dollop of mayonnaise-like sauce.

But how has this crunchy, fiery knockout maintained its iron grip on the Singaporean psyche for over a quarter of a century, holding its own even in a street food paradise crowded with cheaper, spicier meals competing for each increasingly-elusive dining dollar?

McDonald's Singapore will tell you that the McSpicy was designed for success, catering from the outset to the local appetite for firepower and fried food. Over time, it also evolved in tandem with the demands of consumers.

The burger was first rolled out with two patties in 1999. In 2004, this filling was swapped out for a single, albeit thicker, slab of chicken. And despite online speculation that it has lost some of its spiciness or modified its buns along the way, the company asserts that the sacred sandwich has remained untouched ever since.

"We've tried to match what consumers prefer, and over time, we learned that the local palate prefers a juicer cut," says Ms Sharon Sia, senior manager of menu management at McDonald's Singapore.