Hey, I’m Calvin. I built BBQBEACH.COM.HK because grilled food has always been the center of everything I care about—people, stories, comfort, chaos, and joy. No tablecloths. No assigned seats. Just smoke in the air, fire under food, and company that never checks the time.
Growing up in Hong Kong near the coast meant waking up to sounds of chopsticks clinking, hawkers shouting, and sea breeze sneaking through windows. Saturdays turned into feasts without needing a reason. One bag of charcoal, a few plastic chairs, and something fresh from the wet market—that’s all we needed.
The smell of sizzling pork belly still takes me back. Salt in the air, fire crackling, hands moving fast over a makeshift pit. That mix of laughter, sweat, and hunger created something worth chasing again.
This site came from that hunger. Not just for food, but for that feeling you get when everyone’s too full to move but stays anyway.
This isn’t a chef’s page. You won’t find words like “gastro-something” or dishes stacked with tweezers. I’m just someone who’s grilled through typhoons, run out of oil mid-batch, and flipped chicken with a spatula meant for pancakes—because the food still came out tasting like a win.
BBQBEACH.COM.HK isn’t about perfection. It’s about doing it anyway. With what you’ve got. Wherever you are.
Why I Built This Site
Things changed when I started looking online for BBQ recipes that felt familiar—things I grew up with, techniques that made sense, ingredients that didn’t need a dictionary. But what I found? Mostly filtered pictures and vague instructions. Glossy ribs, complicated gear, and the kind of writing that talked more about trends than taste.
None of it reminded me of backyard grill-outs where dogs barked, kids fought over the last wing, and someone was always fanning flames with a magazine.
That’s when I knew—I needed to build a site that felt like home. Not polished, not perfect, but full of soul. I wanted to share what I know from years of trial, error, burnt edges, and surprise wins.
BBQBEACH.COM.HK is my way of handing over a plate and saying, “Here. Try this.” No over-explaining. No corporate voice. Just flavors that make people stop talking and start chewing.
The recipes come from memory, experiments, and a lot of "what if I throw this in?" They’re meant for the kind of meals that turn into late nights. For cooks who don’t mind getting their hands dirty. For anyone who believes that grilled food hits different—not just in taste, but in the way it brings people close.
Whether you’re working with bricks, a borrowed kettle grill, or a stovetop griddle that smokes out your flat, this place is yours.
What You’ll Find Here
Everything here gets tested on real grills with real flames—gas, charcoal, hibachi, and makeshift setups that make neighbors raise eyebrows. I focus on what actually tastes good over fire.
BBQ Meats
From fall-off-the-bone ribs to grilled lamb skewers, the meat section is for slow smoke lovers and quick-flip fanatics. No thermometer obsession required—just solid steps and bold flavor.
BBQ Seafood
Fish that doesn’t flake apart, prawns that pop with spice, and shellfish that stay juicy. These recipes came from years of trying, failing, and finally nailing that crust without losing moisture.
Veggie Grillables
Charred eggplant, sweet peppers, smoky corn, and more. I treat vegetables like they belong on center stage, not just shoved to the side. No need to call them “meat substitutes.” They earn their own spotlight.
Bites & Treats
Think crispy wings, sticky glazed drumettes, slaw with crunch, loaded potato foil packs, and grilled peaches with honey. This section feeds the in-between moments—the snackers, the curious, the ones standing too close to the grill.
Handhelds
No forks needed. Burgers dripping juice, pulled pork stuffed into soft buns, wraps tight enough for the beach but packed with flavor. These are for folks who eat with both hands and don’t apologize for sauce on their face.
Flavor Boosters
This is where things get interesting. Dry rubs that punch, marinades that sink deep, sauces you’ll spoon on everything. Each one tested, adjusted, and made to work with whatever’s on your rack.
What BBQ Means to Me
BBQ isn’t just cooking—it’s a language. One where char replaces punctuation and time replaces flash. It’s slow in the right ways and fast when it needs to be. You don’t need a shared dialect, just shared hunger.
For me, BBQ started before I even knew what the word meant. I remember grandpa crouched near a stone pit, squinting through smoke, flipping mackerel skewered on sugarcane sticks. I remember plastic bowls of soy-sesame dipping sauce, sticky fingers, meat that never made it to a plate.
Over time, BBQ turned into my way of showing up for people. Birthdays, holidays, no reason at all—I’d fire something up. Friends brought whatever they had. We grilled with broken fans, bricks, rusty mesh, and once, even a shopping cart. Didn't matter. The food told its own story.
BBQ taught me patience. It taught me when to move fast and when to back off. It made me notice things—color, sound, how heat changes food second by second. It gave me pride, not because of fancy tools or rare cuts, but because I knew when the moment was right to serve.
But it’s not just the fire or food. It’s what happens around it. Jokes that come out easier when the smoke hits your eyes. Strangers becoming guests. Silence that feels full, not empty.
Grilling turns meals into memories. That’s what it means to me.
Not competition. Not performance. Just food with purpose.
How I Grill
Never wore a tall hat. Never worked behind a pass. Never chased stars in a guidebook. What I’ve got are fingers that know the sting of a hot lid and a nose that can tell when fat hits flame.
My gear? Scarred, seasoned, dependable. The same tongs since uni. A wire brush with half the bristles gone. A cutting board warped from years of use. No gadgets that talk, beep, or connect to anything.
Flavors come from all over. Spicy ribs inspired by a market stall in Mong Kok. Garlic-soy wings I copied from an uncle who never measured anything. Lemongrass pork that started with a wrong order and ended up becoming tradition. The taste memory builds from small moments—family, travel, nights out, and leftovers that turned out better the next day.
This isn’t about perfection. It’s about trying again if something sticks, adjusting heat by feel, and knowing when to let meat rest instead of rushing it to the plate. I trust instinct more than any chart.
Some recipes need patience—slow smoke, gentle heat, repeated turns. Others? Fast, high flame, blink and it’s done. Either way, you’ll know what works, what doesn’t, and what to fix next time.
If a method’s finicky, I’ll warn you. If a shortcut gets the job done and no one notices, I’m sharing it. I don’t dress up recipes to impress anyone. The goal is simple: cook good food that gets eaten fast.
Who This Site Is For
If you’ve ever stood in front of a hot grill with a cold drink and no clue what comes next, you’re not alone. That’s how most of my best meals started.
BBQBEACH.COM.HK was built for anyone with curiosity, hunger, and something raw in their fridge. No need for a ceramic egg, reverse-flow smoker, or Wi-Fi meat probe. If you’ve got fire and time, you’re good.
Home cooks trying to get dinner on the table without heating the whole kitchen. Friends hosting rooftop cookouts with borrowed gear and good intentions. Beachside grillers who forgot the oil but made it work anyway. This place is for you.
If you love the smell of caramelized sugar on pork, the crunch of char on corn, or the drip of sauce running down your hand, welcome.
Mistakes happen. Burgers break. Flames flare. Doesn’t matter. That’s all part of it. If your meat’s uneven but your crowd’s happy, you’ve already won.
You don’t need credentials. Just a grill, a bit of courage, and maybe a lime or two.
Thanks for Stopping By
If you’re reading this, I appreciate it. This site exists because BBQ meals mean something—laughter, conversation, memories, maybe even a little quiet after everyone’s full.
Glad you’re here. Now grab your tongs, heat things up, and let’s grill.
Got a question about a recipe? Tried something that worked better? Want to share your own BBQ story?
Reach out anytime:
📩 contact@bbqbeach.com.hk
📍 Rm. C, 8th floor, 1-3 San Lau Street, Hung Hom, Hong Kong