Hong Kong cookbook sparks Ah Yen’s 31-year culinary journey in BBQ meat mastery

Barbeque specialist Tan Yen.

By Wilfred Pilo

KUCHING, July 31: Ah Yen, a 44-year-old barbeque specialist, owes her successful career to a book her father bought in Hong Kong 39 years ago about enhancing roasting techniques.

The book has significantly contributed to her family’s lucrative profession in serving savoury rice with succulent roasted and barbeque meats.

Ah Yen, who began her culinary journey at the age of 13, has been in the business for 31 years.

“I was not bright at school, so I delved into the culinary trade after helping my parents serve dishes,” she told DayakDaily.

“I started enhancing my chopping technique and learned to cook savoury rice from my parents.”

Tan Yen’s assorted varieties of roasted meat.

Despite having her own stall, Ah Yen revealed that her 67-year-old father, Tan Nyuk Beng, supplies her with the roasted meats.

“My father is the main person roasting the meats using a gas oven. Initially, when he started, he used charcoal, which is tedious and expensive.”

The roasting operation starts early morning at about 3.30am daily, and within 40 minutes, the meats are ready to be distributed.

“We use eight gas ovens daily to roast various types of meat to come out with our roasted crispy pork, char siew pork, pork sausages, roasted chicken and duck. The five-spice (‘pak-lo’) ducks and eggs are done separately,” Ah Yen explained.

Ah Yen’s daily routine involves collecting the meats by 4am and being at her stall by 6am.

“My routine is to cook my savoury rice, and by 7 am, I am ready to serve,” she said.

She sells a plate of savoury rice with roasted chicken at RM7, while savoury rice with assorted meats and roasted duck is priced at RM10.

A plate of savory rice with assorted meats served at Tan Yen’ stall.

She emphasized the importance of using the best meat and mentioned that recent price escalations have led to increased dish prices compared to the last four to five years.

Ah Yen also makes her own hoisin sauce to maintain authenticity.

“We use our homemade hoisin sauce when serving our customers to be as authentic as possible,” she added.

Ah Yen, the eldest of five children, intends to take over her father’s roasting operation after his retirement to continue the family legacy.

“I believe I get the seal of approval on the matter. I am glad my husband is supportive as he was in the same business.”

Ah Yen’s roasted meat stall is located at Siang Man Lo Cafe at BDC Commercial Shop, operating daily from 7am to 2pm. For more information, call 016 882 2312. — DayakDaily