“Malaysian roast chicken has crispy, dark skin and lots of flavour from the five-spice and salt rub. Back in primary school, when my mum was working and it was just us boys and Dad, he would often ask, ‘Chicken rice tonight?’ It was always a big yes from us, and we’d go to the chicken rice shop near our house where…

Growing up in Korea, fried chicken was a special meal that we didn’t get to have often. Back then we had two choices — plain or gochujang — but these days, there are fried chicken shops all across Korea, doing their own flavours and styles. Fried chicken can seem incredibly simple, but in fact it’s quite complex…