In Singapore, where Chinese, Indian, Thai and Malaysian cooking blend, you can expect a lot of pepper and spice. For its part, Singaporean McDonald's serve Shaka Shaka Chicken. You'll get a breaded, deep-fried chicken patty in a wax-paper bag. You dump spicy powder into the bag, and as you "shaka" it, the spices stick to the patty with the help of the frying oil. If you're too lazy to leave the hotel, you can always order a chicken sandwich online, add some jasmine tea and make it come to you with a McDelivery.
The McDonald's bagged chicken was likely inspired by crispy five-spice chicken, a Singaporean Chinese dish. This chicken marinates in soy sauce, rice wine, honey and five spices: cloves, fennel, Sichuan pepper, star anise and cassia (which comes from cinnamon bark). It's rolled in egg and corn flour, then deep-fried. The chicken emerges with a sweet and sticky shell.
But even poultry-loving Singaporeans may order an occasional burger. When McDonald's opened its first restaurant in the country in 1979, the chain broke the record for the highest volume of hamburgers served on one day [source: McDonald's].