Founded in 1981 by Lawrence and Nancy Liew in Malaysia, Marrybrown has grown into a multinational sensation with more than 500 outlets in 16 countries. When the cult chicken chain opened its first Aussie outpost in Burwood East, there were two-hour queues. And its ayam goreng, or Malaysian fried chicken, known for its aromatic spice blend coating, often sells out before close.

At its Melbourne CBD venue, you’ll find other fast-casual Malaysian dishes like nasi lemak, a fragrant coconut rice dish with sambal, dried anchovies, peanuts and other toppings, typically served in a banana leaf. Also on the menu are the brand’s famous cheesy wedges with mayo, along with the Australian-exclusive chicken wrap and curry rice, where pieces of fried chicken are topped with the chain’s signature Malaysian curry sauce, topped with diced spring onions and served over rice, and of course the Marrybrown’s signature spice-laden Malaysian fried chicken.

You can enjoy ayam goreng in various forms: in a burger, as a cheese-covered drumstick, popcorn-chicken-style over rice, or as nuggets or in a KFC-style bucket. Both mild and spicy versions are available and are made using a top-secret spice mix.