Crispy, smoky, succulent: Jin Liew’s Hong Kong-style BBQ keeps Kuchingites coming back for more

Jin Liew

By Wilfred Pilo

Crispy, smoky, and succulent—these are the flavours food enthusiast and barbecue specialist Jin Liew, 58, has perfected over the past 15 years, drawing diners to his Hong Kong-style roasted meats at Belly+ Kopitiam, RH Plaza Commercial Centre.

Whether it is pork, duck or chicken, Jin’s roasted meats are served with his signature secret sauce and savoury rice, creating a simple yet satisfying meal for his customers.

He picked up the craft from friends in Kuala Lumpur, where Hong Kong-style roasted meats are widely enjoyed, and he has kept the same daily routine since bringing his expertise to Kuching.

Each morning, Jin rises well before dawn to prepare and marinate the fresh meat, ensuring everything is ready before the first customers arrive.

“I make sure the meat is fresh and well marinated before putting it into the BBQ steel pit,” he told DayakDaily.

For Jin, good roasted meat begins with proper preparation. He said achieving the right texture and flavour requires a combination of quality cuts, a well-balanced marinade and carefully controlled high heat.

Jin’s Hong Kong-style roasted meats at Belly+ Kopitiam.

These elements, he explained, are what give the meat its signature crispy skin while keeping the inside tender and succulent.

But another crucial ingredient behind the distinctive aroma is charcoal.

“As the meat cooks over the hot charcoal, the fat dripping onto the burning charcoal produces smoke, which gives the meat its special roasted smell and taste.

“This smoky aroma makes customers hungry before the meat even reaches their table,” he said.

After years of serving Hong Kong-style barbecue across Kuching, Jin still relies on the same hands-on approach at his current stall.

“These elements keep my customers coming back, and I hope to maintain this quality,” he said with a smile.

He believes roasted meat remains popular among locals because its flavours and preparation method have become familiar parts of Kuching’s food culture.

“People love BBQ meat, and this preparation method has become an essential part of our local food culture,” he said.

Despite competition in the local food scene, Jin remains committed to preparing the dishes himself, believing the hands-on approach makes a difference.

“It is a hands-on process, and the dishes taste better for it. I know my customers appreciate that,” he said.

For Jin, the daily ritual of selecting, marinating and charcoal-roasting meat has grown from a simple routine into a profession spanning more than 15 years—one he intends to continue until the day he hangs up his apron.

His stall, Hong Kong Style BBQ, is located at Belly+ Kopitiam, RH Plaza Commercial Centre. It operates daily from 7am to 2pm, except every other Monday.

For inquiries, call 012-847 4427. — DayakDaily