Dateline 2011-09-05:
What has the city’s reputation of having the best roasted duck and roasted chicken got to do with cooking gas?
Plenty, according to Ling Kok Ping, whose roasted ducks are among the most sought after in the city.
Ling, who has been in the business for 44 years, claimed that the “strong fire” from the gas piped to his house was the “open secret” because it ensured that the heat in the broiler was constant, thus contributing to the crispiness of the skin of the roasted ducks or chickens.
Ling was fortunate that he used piped gas to roast his ducks and chickens or else he might have to raise the prices, or worst, close shop following the recent high price of gas cylinders compared to other towns in Sarawak.
…
Wata - Malaysian Oil and Gas Engineer 
hahahahahhaaaaaaa……
anyway, i trust “an kee” roast duck in kepong.
Back to the bullshit on cylinders and roast duck, to deplete a cylinder of gas halfway is weird. Considering someone in the business 44 years, he’d be using a commercial gas cylinder (the tall standing ones).
Secondly, if he can run that out roasting one single batch, that’ll be a first. I could cremate my useless engineer using one cylinder of that.