Until May 15, Aromkwan’s smoky, slow-cooked magic meets Kenny’s pitch-perfect pizza dough. Chef Bank is in his guest-star era, popping up at Bangkok’s best spots, including a recent Brown Boys Cooking stint at Tapori and the rooftop at Mojjo. You might have seen him slinging smoky meats at festivals like Rolling Loud and Kimpton Maa Lai’s Chilli Fest, rolling up in his signature black truck, basting giant portobello mushrooms in Sangsom rum over the coals. 

 

 

His flavors are Thai, Malaysian, and something else entirely—deep, rich, and impossible to forget. Known for his nine-hour brined ox tongue, longan wood-smoked ribs, and legendary goat biryani, his style is theatrical, bold, and unapologetically smoky.

 

Then there’s Kenny’s. First winning hearts in Ari, this pizza joint built a cult following with its take on comfort food done right. When they opened their larger space on Sukhumvit Soi 31 last year, it was a boon for pizza lovers in Phrom Phong. The dough is charred and chewy but never dry, the toppings are unexpectedly creative. 

 

This special collab menu is a balance of rich, slow-smoked flavors and Kenny’s signature pizza and pasta. The portobello romesco salad is a standout, with mushrooms absorbing the depth of Aromkwan’s grill and a second round of charring adding extra intensity. 

 

 

The spicy nduja pasta carries the unmistakable warmth of Bank’s spice blends, layered with the richness of the sausage and squid. The smoked chicken satay takes a familiar dish and elevates it. But the real star is the beef cheek rendang pizza, where slow-braised, collagen-rich meat melts into the coconut-infused spices, merging seamlessly with Kenny’s chewy, perfectly blistered crust.

 

For those who have been waiting to see what Chef Bank would do next, this is it. It’s the best of slow-smoked meats meets Bangkok’s favorite pizza dough, and it works.