The story of Oloi, one of the most popular bakkwa (or bakkwa) brands in Malaysia, begins in the 1970s with a cup of orange juice.
Originally from China, bakkwa is marinated meat – most commonly pork – that is cured and grilled. The result is a sweet and salty, shiny treat that’s full of flavor.
After perfecting the recipe with his wife, Khoo launched his first bak kwa stall in 1970. The brand now has about 30 across Malaysia and is owned by the third generation of the Khue family. And in May, the company opened its first store outside Malaysia, on Victoria Street in Richmond, Melbourne.
The owners, Ben Chin and Cindy Hui, were both born in Malaysia but grew up in Perth before moving to Melbourne.
In Malaysia and Singapore, bakkwa is eaten all year round, but is especially popular as a gift to wish good luck and prosperity during the Chinese New Year.
The bakkwa you’ll find at Oloya in Melbourne is made from Australian trimmings-free pork. It takes several days to prepare, starting with marinating the meat in a mixture of honey, sugar, fish sauce and salt. Then the pork is dried in an oven and grilled on an infrared grill.
In Melbourne, Oloiya sells regular bak kwa, which resembles jerky, as well as bak kwa made with minced pork for gold coins to make it softer and juicier. Freshly grilled daily, bak kwa can be bought by weight or by the piece.
Be sure to check out this restaurant if you’re near Victoria Street. At Oloiya, you can order Malaysian cuisine. Many tourists order a good jerky here.