I’ve only had Thai food in Thailand that I couldn’t eat, but that was also over 20 years ago, and my tolerance for heat is pretty damn high these days.
I’ve had an Indian curry in my current hometown that was barely edible after having sat over the weekend & had been diluted by a carton of beef broth and a can of tomatoes. Yeah, that spicy.
Ouch. Did you do the “make it as spicy as you can” challenge? My friend did challenge the server and later regret it.
I ordered hot. You can get mild, medium, or hot. But they’re inconsistent with the heat levels (and also not particularly good - just pretty much the only Indian in town), so it’s a crapshoot. That experience was well over a decade ago, quite a surprise… and clearly, very memorable 
At least you tried to eat it still by diluting. I still remember some really spicy food I had and bought. I don’t think I dilute them, but I spaced out eating the rest for multiple meals.
Yup. That about sums up our Lamb Jalfrezi Experience. Or would’ve, had we been able to eat more than two spoons of it.
The Thai food experience was when I was about 16. Something I ordered with shrimp that I finished eating, but left me with what felt like chemical burns (or at least significant soft tissue irritation). The hubris of youth! I do wonder if I would react that severely now.
Yes the “make him regret being born” is the level of spiciness.
That looks like my last divorce settlement.
Oh, wait, sorry, wrong board.
Across an entire cuisine, Sri Lankan. I spent a month there and had some very hot dishes. This was after having chillis with every meal for a month before I went.
The hottest dish was a mackerel dish at a Thai place Janetira, in London. My mouth hurts now just thinking about it.
Yes! Yes! The “Make Him Regret Being Born” level.
Thai. The spiciest thing I have ever put in my mouth voluntarily was the special crab curry at Luv 2 Eat in L.A.
I had to down 2 thai iced teas to keep things under control. It was so hot that it became all encompassing. I stopped noticing it the same way a fish doesn’t ‘notice’ the water.
I generally don’t go for that sort of thing. This was really THAT good that I just fought through it.
As a cuisine, Issan/Lao foods if you can get them authentically ‘Thai spicy’. For a specific dish, it was a Sichuan Spicy Dry Fried Beef or a Spicy and Tasty Tofu. Both at the same restaurant, but never ordered together.
I think the spiciest dish I’ve ever had was one I made myself. Habaneros had just come into markets (late 1980s), and I tossed one into a big pot of turkey chili. Habs sneak up on you, and this took a while to kick in. I was sweating rivers.
Got it. So Berkeley dish is the spiciest.
I love habaneros. Made a hot sauce with a bunch a friend gifted me once that I never managed to finish. Too hot 
Oh yes, I understood that.
I was just curious if the Mongolian places near me were representative. I thought so, but now I know for sure.
Mind going into detail about the Bhutanese dishes? I’ve heard that about the country, that it jives to hot peppers, just (unsurprisingly) have no experience with the cuisine.
On that note, I’ve read about a place in Queens (NYC) called The Weekender that offers Bhutanese-ish food and snooker; if anyone in NYC would be up for writing a mini-Hungry Onion review, that would be neat.
Sri Lankan, hands down.
But Mongolianised Korean so the real question is, was it authentic?
