Before most of RH Plaza's lunch crowd arrives, Jin Liew is already working through the parts of barbecue that cannot be rushed: choosing fresh meat, marinating it and building the charcoal heat. At Belly+ Kopitiam, that early routine becomes Hong Kong-style roasted pork, duck and chicken with savoury rice and a signature sauce. [image: 1789807360926-p1.jpeg] Source — DayakDaily Jin learned the craft from friends in Kuala Lumpur, then brought the method to Kuching and kept it hands-on for more than 15 years. The texture he is chasing is specific: crisp skin outside, tender meat inside, with the charcoal smoke carrying the aroma beyond the plate. [image: 1789807361129-p2.jpeg] Source — DayakDaily I would start with whichever roasted meat is freshest that morning, then use the sauce and savoury rice as the steady base rather than ordering by name alone. The stall serves daily from 7am to 2pm, except every other Monday, so breakfast or an early lunch is the safer plan. Hong Kong Style BBQ Belly+ Kopitiam, RH Plaza Commercial Centre, Kuching, Sarawak Open Hong Kong Style BBQ in Google Maps This is a useful stop when you want a familiar kopitiam plate with a clear technique behind it: charcoal, marinade and timing. The trade-off is simple—come early for the full choice, because a stall built around fresh daily preparation is not a late-afternoon barbecue stop.