The best restaurants in Melbourne that nail spicy food

The best way to feel the full wrath of Belle's Hot Chicken is to come to this Southern-style fried chicken joint with a crew so you can order all heat levels. Just make sure you have plenty of ranch dressing and a refreshing frothy on the side to cool your heels. The medium and even the hot options hum pleasantly on the palate but the really hot territory is where you might run into some trouble. Once it scorches your mouth, it’s virtually impossible to taste the rest of your meal beyond texture. That said, it is worth trying at least one wing. 

Burn factor: 🌶  to 🌶🌶🌶🌶🌶 (depending on how game you are).

When dining at Dodee Paidang, we recommend visiting on a cold day and grabbing a seat outside because you’re gonna need to cool off after this one. Even the mild dishes pack lots of heat, but if you’re really brave there’s a whole world of spice to be explored. The tom yum is the highlight here – customise it with a heat scale of monster (one chilli) to super nova (seven chillies). And there’s even more where that came from. Unbeknownst to some, the scale actually extends to ten. Just have a quiet chat with your server to unlock the final three heat tiers.

Burn factor: 🌶🌶🌶🌶🌶

With dishes such as crazy wings and chicken wings massacre, you know you’re taking your tastebuds out of their comfort zone. These meaty morsels live up to their names with heat levels that are downright bonkers. Tap water won't cut it – BYO chilled beers or a crisp white wine to douse the chilli flames, although we hear milk is also a good remedy if you don't mind pairing your chook with some dairy. Prices are wallet-friendly and the service is fast and brisk – just don’t expect any coddling, even if you rub your eyes post-chicken (highly inadvisable).

Burn factor: 🌶🌶🌶

Hakata Gensuke always has a queue, allowing you plenty of time to brace yourself for the spiciness ahead. If you’re after a challenge, order the god fire ramen, featuring the signature tonkotsu broth and housemade noodles. This kicker comes with an accompanying spicy fire secret sauce that gets stirred into the broth before the whole thing is topped with pork chashu, mushrooms and spring onions. Choose your spice level from one to four but take note, spice fans, god punishes fools who opt for the latter.

Burn factor: 🌶🌶🌶🌶

According to the restaurant, its bhoot jolokia is Melbourne's hottest curry, and devotees are quick to support this claim. Made with red naga chilli (otherwise known as ghost pepper and widely regarded as one of the world’s hottest), it’s guaranteed to make you sweat. But if that’s a bit of a stretch, the fiery Goan-style vindaloo, made with your choice of lamb, beef or chicken, is slightly milder. Keep a cold mango lassi on hand.

Burn factor: 🌶🌶🌶🌶🌶

Despite the name, there’s nothing dainty about this South Yarra institution. The flavours are in-your-face and the spice level is high with nearly every dish coming dressed with a pile of red-hot fried chillies. The fish-fragrant eggplant comes slathered in the stuff, and the hot and spicy fish slices are swimming in a broth of it. If you’re craving even more heat, try the lamb laced with cumin and, of course, more chilli.

Burn factor: 🌶🌶🌶

Southern American cooking is the go at Leonard’s. And although that may bring to mind mild fare such as mac and cheese or sweet, sticky barbecue, Leonard's also offers an impressive selection of burn-your-mouth-off bites. Dip your toe in with the hot glazed chicken tenders, or dive headfirst with some spicy-as XXX hot wings. You can also get your hot chicken in burger form, glazed with habanero and duck fat.

Burn factor: 🌶🌶🌶🌶

Local favourite Soi 38 is nearly as famous for its carpark location as it is for its no-holds-barred spice levels. Though heat can be tamed upon request, these dishes are best enjoyed as they’re meant to be served, with no mercy for the heat-intolerant amongst us. The spicy salad range is a must – choose from dishes such as larb moo, a minced pork salad doused in chilli and fish sauce, or tum khao pod khai kem, a blend of spicy corn, dried prawn, peanuts and salted egg. The tom yum or tom leng zap (a herb and spice-loaded pork soup) also sit high on the spice pyramid.

Burn factor: 🌶🌶🌶🌶