古晋 Belly+ Kopitiam 的港式烧肉：Jin Liew 的炭火烧味日常
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RH Plaza 的午餐人潮还没出现之前，Jin Liew 已经开始处理烧味最不能赶工的部分：挑选新鲜肉类、腌制，再把炭火烧到合适的温度。Belly+ Kopitiam 的港式烧味——烧肉、烧鸭和烧鸡——就是从这段清晨工序走上餐桌，配上咸香饭和招牌酱汁。
图片来源 — DayakDailyJin 早年从吉隆坡的朋友那里学到这门手艺，后来把方法带回古晋，超过 15 年来仍坚持亲自处理。这里追求的口感很具体：外皮要脆，肉要保持嫩，炭火让油脂滴落时带出的烟香，成为整盘烧味的重点。
图片来源 — DayakDaily第一次点餐，我会先看当天哪一种烧味最早出炉，再用咸香饭和酱汁把味道接起来，而不是只按菜名盲点。档口每天早上 7 点营业至下午 2 点，隔周星期一休息，因此早餐或提早吃午餐比较稳妥。
Hong Kong Style BBQ
Belly+ Kopitiam，RH Plaza Commercial Centre，Kuching，Sarawak
在 Google Maps 打开 Hong Kong Style BBQ如果你想在茶室吃一盘背后有清楚技法的烧味，这里值得排进路线：炭火、腌料和时间缺一不可。实际取舍也很简单——想有更多选择就早点来，因为每天现准备的烧味不会等到下午才慢慢挑。
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