Disclosed is a remote la carte system and method. The remote la carte system comprises a display part for displaying menu and/or game screen; a data input part for selecting and inputting food; a controller for reading food menu data stored in a memory part and displaying in the display part, scanning the data inputted in said data input part, and outputting a food order data and a scent emission control data; a send/receive part for sending food order data to a main control office, receiving an answer signal outputted from the main control office, and sending the answer signal to said controller; a heat generation control part for driving heat generation plate in which condensed scent related to the food in the menu is placed; and a scent selection control part for diffusing scent emitted by the heat generation plate opening scent bag depending upon the scent diffusion control data outputted in said controller.
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