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Aroyee is fine dining in the comfort of your home.

It’s a fusion of the best Thai cuisine, exotic ingredients from the Chittagong Hill Tracts, and a western dining service.

Our chefs come to your home and cater to your every need.

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An Artist’s Touch
Flower and Pearl
From Hill to Sea
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Our
Chefs

Our team of chefs arrives at your home about three hours before your dinner will be served. They bring everything they need from ingredients to pots and pans.
Your table is arranged with designer cutlery, bone china, glassware and table linens.
They cook our dishes from scratch and serve them straight to your table with style and elegance.
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From farm direct to
table

Aroyee works with women farmers in the Chittagong Hill Tracts

Exotic Ingredients

We champion our farmers’ amazing produce

Choose one of our menu packages. They cover everything from an executive lunch for two to customised dining experiences for fifty

Lunch:

Friday to Saturday 12pm - 2:30pm

Dinner:

Sunday to Saturday 6pm - 10:30pm

For more complex events you may need to consult with our head chef. She helps you create a delicious and exciting menu for your friends, family or business colleagues

Aroyee
Fine
Dining
at Home

Read
Our
Blog

Aroyee trains young women and men from Rangamati, Khagrachari and Bandarbans to be professional chefs and servers

Our business has strong connections to the diverse communities of the Chittagong Hill Tracts and their amazing herbs, fruits and vegetables

That makes our experience unique

Aroyee is a truly unique experience, where you enjoy a thoughtful combination of native organic ingredients, exquisite flavours and incredible service, all whilst empowering the local community. What’s not to love about the concept?!

Alistair Howarth and Haneen Sakakini Banking and Consulting Executives

“We had such an amazing experience ! It exceeded all my expectations! Every dish was great but among the ones that really stood out was the beef. The green curry was also fantastic, I loved the depth of the sauce. The salmon was delectable as usual, love the pairing of the peas with the sour sauce. We don't know what fuji is but the soup was a very nice surprise. The pesto sauce was also a favourite for both of us and we were left wishing for more of the tortellini. For dessert we both agreed on the pineapple as our favourite. We loved the hibiscus drink and shared the complimentary cookies with some friends and family and they loved them too. It was a perfect night and we really enjoyed ourselves.”

Nerissa Nashin Corporate Strategic Initiatives Director and Food Enthusiast

“Everything was phenomenal, it left all of us very satisfied and happy. I will definitely be recommending your services. Every dish was perfect.”

Mehran Agha Industry Owner and Business Leader

“It was wonderful, and we were all super impressed. The lobster tail might have received the most positive feedback. But everyone was in thrall with the dessert, too. The crew was excellent and the service seamless. It all made for a very special night.”

PM Diplomat

“The shrimp dish was absolutely stunning. Shrimp was perfectly cooked, the rice cakes were fantastic ¬–we really enjoyed the sweet orange element – and they even stayed crispy in the broth. The broth was absolutely delicious and perfectly balanced.We all could have licked our bowls! We also really enjoyed the chicken thigh stack. The flavours were lovely together, rice cake was excellent again and the sauce was great. The crispy hill ginger was also a really nice touch. The matcha ice-cream dessert looked great. We loved the four different elements. All in all the food was wonderful and everything ran smoothly. The chefs and servers were friendly and efficient, cleaned up extremely quickly and left our kitchen spotless.”

Jessie Kay Stanbrook Government Professional

Reservations

Menu

maindish
  • Shitake
    4,6,9
    Sautéed shitake with miso and creamed corn, cucumber and chili salsa and crispy ginger
  • Gazpacho
    9
    Chilled cucumber and fuji soup
  • Ravioli
    4,6,9
    Pumpkin ravioli with sabarang and chili oil finished with paprika and Himalayan salt
  • Crab terrine
    9
    Crab, avocado and potato terrine decorated with hibiscus infused tara
  • Salmon fillet
    4,6,9
    Pan-fried salmon fillet with crushed peas, sour curry and potato shoestrings
  • Duck breast
    9
    Duck breast with pumpkin purée, chutney, pickled fruits and black rice cakes
  • Beef fillet
    6,9
    Beef fillet with “nam prik pao sauce” and sesame pickled wild cucumber
  • Matcha ice cream
    6, 9
    Matcha ice cream with toasted rice, fruit pearls and sesame wafers
  • Panna cotta
    4,6,9
    Panna cotta with hibiscus sauce and sesame chocolate ripples