From the pit
Smoked Angus Brisket · 12 Hours
Mangrove-smoked for twelve hours, sliced across the grain with a crisp black bark and a deep pink smoke ring. The dish the 80% pivot was built around. Weekends only.
Project Smoked Dōng — American BBQ smokehouse and highball bar in Mount Austin, Johor Bahru. 12-hour smoked Angus brisket and craft cocktails.
Project Smoked: Dōng · Mount Austin
Dōng · American Smokehouse & Craft Bar · A Project Smoked joint
Same pit. Louder room.
Dōng now runs the flagship’s pit: 12-hour smoked Angus brisket, Black Angus short ribs and Iberico burnt ends, kept alongside the crowd-favourite Angmo claypot rice. Behind it, Mount Austin’s highest-energy bar — Higherballs, craft cocktails and rotating draft. Pull up a chair.
From the House
We are not here to play safe. We are here to cause a scene.
Welcome to 東 Dong. The smoker we grew up on at Project Smoked, opened to a pantry that grew up on togarashi, ponzu, five-spice, and chasiew syrup. It is not fusion for the sake of fusion. It is what we wanted to eat after service.
The Crossover Plates
What to order first.
Three things Mount Austin regulars come back for — one from the pit, one from the claypot, one from the highball bar. Order all three and let the taps catch up.
The carb everyone keeps
Angmo Claypot Rice
Calrose rice cooked down in a claypot with house-smoked bacon and oyster mushroom. The one Mount Austin regulars would riot over. Order it to soak up the pit.
From the bar
Matcha Yuzu Punch
Matcha, yuzu and Shui gin under a milk wash, carbonated hard. The Higherball that proves Dōng’s bar programme is not an afterthought.
Mount Austin, Johor Bahru
Find the crossover.
B5 & 6, Lot 120122, Jalan Austin Perdana 1 — ten minutes from the city centre. Long table downstairs, quieter four-tops upstairs. Beer-hall energy on weekends, bar running late.