The first stall-style ‘ayam panggang’ business in Kuching to embrace oven roasting, ‘Boy Manok’ proves that innovation need not come at the expense of tradition. Behind every juicy chicken is a family recipe that has been winning hearts – and appetites – for more than 30 years.
The art of the perfect roast
Most ayam panggang (roast chicken) stalls in Kuching still rely on glowing charcoal. At Boy Manok‘s Metrocity outlet, however, the chickens slowly turn on a rotisserie inside an oven instead.
It is an unconventional sight for a stall-style ayam panggang business in Kuching, making Boy Manok the first in the city to adopt the method.
One bite explains why.
The chickens emerge with beautifully bronzed, lightly blistered skin, that gives way to tender, succulent meat. Every mouthful is savoury and aromatic, made even better with Boy Manok‘s homemade chilli sauce, where sweet, tangy and gently spicy flavours come together in a combination that keeps diners reaching for another piece.
The Metrocity outlet, open daily from 2:00 pm to 10:00 pm except Mondays, is the only Boy Manok branch to use the oven. Its six other outlets across Kuching continue roasting their chickens over charcoal, preserving the traditional method that first built the family’s reputation.
A family recipe passed down through generations
For 39-year-old Izuwan Rabaie, the eldest of six siblings, Boy Manok is far more than a growing business. It is a family legacy built on a recipe that has stood the test of time.
Long before the Boy Manok name was introduced in 2022, customers were already making their way to the family’s humble ayam panggang stall at Jalan Astana, beside the former Pawada Mini Market.
It was there, in the 1990s, that Izuwan’s father began selling roast chicken using a recipe that quietly earned a loyal following.
Although the business has grown significantly over the years, the recipe has remained largely untouched.
“My father’s recipe is still the foundation of everything we do. It is the flavour our customers have known for years and continue coming back for,” he said.
Today, the family’s second generation operates seven Boy Manok outlets across Kuching. The original Jalan Astana branch continues to serve customers alongside newer outlets throughout the city.
Izuwan manages the Metrocity, Bandar Baru Semariang and Satok outlets, while his siblings oversee the remaining branches, maintaining the family’s hands-on approach as the business expands.
“For us, the name may be new, but the taste has always stayed the same,” he said.
Where tradition meets technology
While the recipe remains unchanged, Izuwan believed the cooking method could be improved.
After seeing how rotisserie ovens produced consistently roasted chicken elsewhere, he began exploring whether the technology could work for Boy Manok without sacrificing the family’s signature flavours.
The result is the Metrocity outlet – the only branch where every chicken is cooked in a rotisserie oven.
“We found that oven-roasted chicken can be juicier and the skin crispier. But charcoal grilling can also produce excellent results when handled by an experienced grill master,” he explained.
The cooking process is anything but rushed.
Each chicken spends about an hour roasting before being left to rest for another hour. That resting period is just as important as the cooking itself, allowing the juices to redistribute throughout the meat while the skin settles into an appetising golden finish.
Although the oven offers greater consistency through carefully controlled temperatures, Izuwan stressed that it is far from foolproof.
“If the timing is wrong, the chicken can become too dry, undercooked or burnt,” he said.
At Boy Manok‘s six other outlets, however, the family continues to rely on charcoal.
There, experienced grill masters constantly monitor the fire, adjusting to changing heat while judging the colour of the skin and knowing exactly when each chicken is ready. It is a method that depends as much on instinct and experience as it does on technique.
For Izuwan, neither approach is superior.
“The important thing is making sure every chicken meets our standard, regardless of how it is cooked.”
Growing without forgetting its roots
Across its seven outlets, Boy Manok prepares around 400 chickens every day, with demand rising sharply during weekends and festive seasons.
Despite the growing number of ayam panggang businesses around Kuching, Izuwan believes customers continue returning because the family has never compromised on quality.
“We’re grateful that many customers become regulars after trying our chicken. At the same time, we always welcome feedback because there’s always room for improvement,” he said.
Running the business today involves more than preparing roast chicken.
The family also spends time building Boy Manok‘s presence on social media, collaborating with food bloggers and influencers while regularly producing online content to reach new customers.
Looking ahead, Izuwan hopes to open more outlets across Kuching before expanding into other parts of Sarawak. A licensing or franchise model is also part of the family’s long-term plans.
“Expanding the business is important, but not at the expense of what made Boy Manok what it is today. Our customers return because they know exactly what to expect,” he said.
That philosophy has guided the family for more than three decades.
Whether roasted over charcoal or in an oven, Boy Manok‘s success has never been about choosing one method over the other. It has always been about respecting a family recipe while embracing ideas that improve consistency without sacrificing flavour.
As we prepared to leave, my five-year-old son had just one concern – making sure there was enough of Boy Manok‘s homemade chilli sauce for one last piece of chicken.
Watching him happily dunk each bite into the sauce before reaching for another reminded me that great food rarely needs a sales pitch. It simply leaves you looking forward to your next visit – and another perfectly roasted piece of chicken.
