Dinner Night at ASAP by Lye with Donny

Kuala Lumpur - Barbecue has always been more than just food—it’s about fire, smoke, and the coming together of people over shared plates. In Malaysia, barbecue often conjures up visions of Korean grills, American smokehouses, or even the hawker-style satay sticks that have become a national favourite. But on a recent evening out with Donny, we discovered something different: ASAP by Lye, a smokehouse in Petaling Jaya that brings the spirit of Sarawakian cooking into the world of modern barbecue.  ASAP in Malay means Smoke...

Before I dive into the food, it’s worth pausing to understand what makes ASAP by Lye stand out in Malaysia’s crowded food scene. Founded by Chef Lye, the restaurant is not your typical smokehouse. Instead of sticking to the predictable Southern American style of barbecue that dominates many menus, ASAP celebrates the heritage of Sarawakian flavours.

Drawing inspiration from traditional cooking methods and ingredients of East Malaysia, the restaurant marries local culture with the art of slow smoking. In Sarawak, food often carries smoky, earthy, and bold characteristics, with an emphasis on layering flavours and respecting the natural quality of the ingredients. ASAP takes those principles and applies them to modern barbecue, resulting in dishes that are familiar yet refreshingly different.

With our first-choice items off the table, ASAP’s barbecue platters. And here’s the thing that we ended up ordering them twice.

At first, it was out of necessity. With so many items sold out, we wanted to make sure we still had enough to enjoy. But after the first round hit the table, it became clear why ordering twice wasn’t just a fallback; it was a decision worth celebrating.

The meats were smoky, aromatic, and deeply satisfying. Compared to the heavy, sauce-laden barbecue styles elsewhere, ASAP’s version carried a distinct Sarawakian depth. The smokiness was layered, not overpowering, allowing the natural flavours of the meat to shine through. Each bite carried that rustic authenticity that only comes from slow cooking and careful attention to detail.

Pork Sausage

Every memorable dinner usually has a twist, and for us, it came early. We arrived early and had cravings for some of ASAP’s most talked-about dishes: the BBQ Pork Ribs, BBQ Pork Intestines, and the Smoked Saba Mackerel. Unfortunately, by the time we placed our order, all three were sold out.

Sarawak traditional dish

At ASAP, the three-layer pork had a beautiful presentation and came with that unmistakable smoky aroma. But when we bit into it, we both agreed it was a little on the dry side. The flavours were there—savoury, smoky, with hints of traditional seasoning—but it lacked the juiciness that makes three-layer pork irresistible.

Still, even in its slight shortcoming, the dish reminded us of the restaurant’s boldness in trying to incorporate Sarawakian staples into a smokehouse menu. It wasn’t about perfection in every bite—it was about representing the soul of Sarawak in a modern setting.