I like spicy and flavorful food but the heat can't be overwhelming. Some of the best food I have was in Penang (my only excursion to SE Asia). Incredible blends of flavors with very good use of curries and chiles.
I use a little sriracha fairly often but not enough to overwhelm. And Tobasco is a staple. A common breakfast is an egg sandwich with cheddar and touch of sriracha.
Now living in the Midwest, it is very hard to find a Thai or Szechuan restaurant that will make the dishes as hot as they should be. Too often, even asking for them to make as hot as there scale goes, they are not very spicy.
