Hand-cut. Hand-glazed. Hung daily. Cantonese and Fujianese BBQ rice plates, served from a single stall, by a single cleaver.
I don't have a storefront. Come find me inside.
Downtown Brooklyn, the City Point building. Walk in through the main entrance — the food hall sign points down.
DeKalb Market Hall is one floor below street level. The smell of glazed pork shows up before the sign does.
That's me. One cleaver, four cuts, no menu translation needed.
The four Cantonese BBQ classics, hung in the window, cut to order at the cleaver. No pre-slicing, no second oven.
Honey-glazed pork shoulder, lacquered until the edges blacken and the center stays pink. Sliced thick over rice.
Roast pork belly with a crackling that snaps under the cleaver. Five-spice rub, salt-cured skin, slow-roasted overnight.
Whole chicken poached in dark soy, ginger and rock sugar. Cleaved on the block, skin still glistening from the bath.
Air-dried, hung and roasted whole. Crisp mahogany skin, dark cherry meat. Hand-cut on the bone, the way it's meant to be.
Food bloggers call it "famous." Mr. Lin just calls it lunch.
The signature combo — thick-cut honey char siu glaze melting into a yellow tile of pineapple-studded rice. One plate, one cleaver, one Mr. Lin.
Lin grew up cooking Cantonese and Fujianese BBQ. He moved his cleaver to Brooklyn and set up shop inside a food hall — no second cook, no second oven, no shortcuts.
Every plate that leaves the stall — the char siu, the siu yuk, the soy sauce chicken, the duck, the pineapple fried rice — is 100% him.
— Mr. Lin · Cleaver behind the counter, daily
Hours follow DeKalb Market Hall. Lunar New Year & $1 Dumplings events — watch IG for the announcement.
"Dumpling till you drop."
— Regular at the counter"Come hungry. Come taste the hype."
— IG, every Friday"The combo that made it famous."
— Local food blogger"$1 Dumplings night = chaos."
— Vendor stall, B1F"Spectacular Lion Dance for Lunar New Year."
— City Point crowd"That char siu just hits."
— Lunch line, daily