"I'm too shy to express my sexual needs except over the phone to people I don't know." - Garry Shandling

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Malaysian-made Pringles are a world away from US-made Pringles.

There's a reason why they're labelled "For sale in ASEAN only" - if you tried to sell it outside of ASEAN, people would complain.

Whereas the Malaysian-made product is thick and insipid-tasting, the real thing feels thin and crisp, and it packs a whole lot more flavour into the chip.

I just popped open a tube of Cheese and Onion from Schiphol and sadly, they are like Malaysian Pringles.

An examination of the first two ingredients in the ingredients list provides us with a clue to solve this mystery:

US Pringles: DRIED POTATOES, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CORN OIL, COTTONSEED OIL, AND/OR SUNFLOWER OIL)
Malaysian/European Pringles: Dehydrated potatoes, vegetable oil

It is no surprise that potato chips fried in Sunflower oil taste much better than those cooked in "vegetable oil" (read: Refined Bleached & Deodorised Palm Olein, better known as Palm Oil). Given that the centre of European Pringles production is Mechelen in Flanders, it wouldn't be surprising, given that the Dutch are the top importers of palm oil in Europe and Belgium's long history in palm oil production.

Oh well, at least I can't get either Cheese and Onion or Salt and Vinegar in Singapore anyway.

Insist on Kualiti with a Kapital K - buy US Pringles, not ersatz Malaysian shit! (Buy European Pringles only for flavours like Paprika that you can't get here)

(Oddly, my friend had some Indonesian Pringles and she claimed they tasted oily and tasty, like they were fried with **** )