Aromkwan Asian Smokery / อารมณ์ควัน เอเชียน สโมกเกอรี

A comprehensive tasting menu featuring a variety of smoked and grilled dishes. Expect a journey through bold Asian flavors, from spicy rasam soup to rich curries and smoky biryani. Best for experiencing the chef's full culinary vision.

Slow-cooked pig cheek seasoned with a proprietary rub and makhwaen pepper (a Northern Thai spice similar to Sichuan pepper). The meat is incredibly tender and fatty with a unique citrusy, numbing spice profile. Enjoy as a rich, savory appetizer.

Pig ears slow-cooked for 17 hours and glazed with a sticky sauce. The texture combines the gelatinous skin with the crunch of cartilage. A popular texture-focused snack that pairs well with drinks.

Duck tongues braised for 15 hours with 'Three Friends' paste (likely coriander root, garlic, and pepper). The texture is unique—soft fat and skin surrounding a small bone. A delicacy prized for its flavor absorption and texture.

Chicken feet slow-cooked until the skin and tendons are gelatinous and fall off the bone. This version adds a smoky BBQ twist to the classic dim sum style. Eat by sucking the skin and cartilage off the small bones.

A fusion dish combining spiced biryani rice with rich smoked pork knuckle curry. Topped with crispy lard for crunch and 'evil garlic' for punch. Served with house curd (yogurt) to balance the spices.

Aromatic rice dish served with tender smoked baby chicken curry. Accompanied by fresh slaw and cooling curd. The single serving comes wrapped in a lotus leaf, infusing an herbal aroma.

Biryani rice paired with distinctively flavored goat ribs, smoked for 5 hours. The gamey richness of the goat is complemented by the spices and condiments. A hearty meal available for individuals or groups.

A vegetarian biryani featuring meaty Portobello mushrooms, cold-smoked overnight. Served with mushroom curry, tofu, and bok choy. A rich and umami-packed meat-free option.

Jumbo chicken wings smoked and glazed with honey and Sriracha chili sauce. Sweet, spicy, and smoky. Served with slaw and curd to cut the richness.

Grilled baby bok choy coated in a spicy coconut glaze made with Kashmir chilies. The vegetable is tender-crisp with a char from the grill. A flavorful vegetable side dish.

Ox tongue smoked for 9 hours and grilled (bakar) in a banana leaf. Served with a fiery stir-fried chili paste (sambal tumis). The tongue is incredibly tender with a deep smoky flavor.

Chicken mid-wings prepared 'lollipop' style (meat pushed down to form a handle). Seasoned with Asian rub and Sriracha BBQ sauce. Spicy, easy to eat, and flavorful.

Pork spare ribs smoked over coconut husk and longan wood, then coated in rich Rendang paste. The meat is tender and infused with complex curry flavors and smoke. Served as a half rack.

A rich crab soup made with BBQ blue crab. Served with buttery ghee toasts for dipping. Deep seafood flavor with a hint of smokiness.