It is interesting to see how fast food joints vary from country to country.

KFC came from a land with few native spices. Malaysia is a land of spices. It seems to me that KFC would have to spice up the chicken to compete.

KFC has one other existential problem. The chain developed its recipe in a day when chickens were smaller and their meat was often dry.

Frying the chicken in a specially designed pressure cooker turned dry chicken into moist chicken. This was the reason why people loved the stores.

Scientists figured out how to make chickens retain moisture.

Since chickens retain water, KFC is no longer competing against dry chicken. The last time I had KFC, I thought it was too moist.

KFC no longer tastes like it is a cut above.

Anyway, I enjoyed reading of your culinary adventure.

!WINE