Multi-awarded chef highlights Vietnamese ingredients on fine dining table

Sam has led his Whitegrass restaurant to the prestigious Asia’s 50 Best Restaurants list and two consecutive Michelin Stars in Singapore in 2018.

At Akuna, diners will recognize familiar elements of Vietnamese cuisine to be creatively transformed under his skillful hands.

The meal begins with tantalizing bites of sashimi crafted from Shima-aji fish, which has undergone a dry-aging process with kombu seaweed, resulting in tender and flavorful flesh.

Diners then experience Chef Aisbett’s passion for presenting local produce in novel ways through dishes such as "Red braised goose, steamed Venus clams, spiced goose jelly, eggplant cream, crispy sea cucumber", and "David Blackmore’s full-blood Australian Wagyu beef, fermented quinoa, pickled mustard leaf, mushroom, fried leaves"...

A new hue of Hanoi goose through the creative hands of Sam Aisbett. Photo courtesy of Akuna

Chef Aisbett has created a unique dish using various parts of the crocodile from the Hoa Ca farm in Ho Chi Minh City.

Raised in a semi-natural environment, this breed of saltwater crocodile receives a natural diet, yielding tender and aromatic meat.

Sliced thinly and gently poached in ginger and shallot oil, the tongue shines as the main indulgence, complemented by a tail-crafted sauce that elevates its overall richness.

The crocodile tongue dish is served with mochi rice porridge cooked in crocodile stock that has been infused with ginger, shallots, and shoyuzuke eggs, enhancing the flavor for a unique dining experience.

Each slice of crocodile tongue is artfully composed, providing a visually pleasing presentation and a fresh gustatory impression, enriched by the marbling of aromatic fat. Photo courtesy of Akuna

Empowered with the freedom to showcase food he loves and believes in, combined with techniques learned from years of training in the kitchens of Tetsuya Wakuda and Peter Gilmore, Chef Aisbett presents his most "authentic cooking" at AKUNA.

The dinner experience here consists of six main courses with accompanying dishes throughout the meal, including an amuse-bouche set: a small appetizer to start the meal; Swagman bread: Chef Aisbett's version of damper bread served with five exclusive sauces; and finally, a petit four dessert set: elegantly presented small sweet treats.

The two-time Michelin-star award-winning chef Sam Aisbett. Photo courtesy of Akuna

In addition to the set menu, a selection of premium cheeses curated from France, Italy, England, and Switzerland is offered optionally to diners.

Each dish is served with unique dining cutlery: knives crafted from bombshells, extremely short fork and knife pairs, and white crystal chopsticks.

Each item has its own story and served as an impromptu work of art that Aisbett discovered on his journey.

To complement the experience, Akuna offers two wine-pairing menus: the Australian pairing and the Global pairing, both selected by Head Sommelier Huyen Ha.

The wine's fermentation intensifies every taste sensation, igniting emotions and leaving an unforgettable, satisfying experience for diners until the last moment.

The open kitchen area is beneath a cascade of chandeliers, resembling the flow of the ocean. Photo courtesy of Akuna

Akuna is an Australian Aboriginal word that means "flowing water." Every carefully crafted element in the restaurant allows dinners to experience a creative flow beyond fine dining standards.

The restaurant features grand chandeliers with 1,100 intricately crafted crystal tubes, mimicking the flow of the ocean, and acrylic paintings that are sparkling at night, each piece weaving into the portrayal of the vast Saigon River.

Depending on preferences and tastes, Akuna is ready to cater to each guest's unique desires. You can choose the private corner by the window or try the seats at the kitchen counter, where you can witness the performers crafting the dishes, making the dinner even more captivating.

Akuna offers two private dining rooms for 8-10 guests, suitable for family dinners, celebratory occasions, or intimate gatherings with partners.

The restaurant, led by Aisbett and his talented team, creates a premium-tasting menu inspired by Vietnam's rich culinary landscape.

Akuna promises to redefine the fine dining standard in Vietnam by offering a sensory-stirring culinary experience that showcases Aisbett's creativity through every dish.

The restaurant welcomes guests on the 9th floor of Le Méridien Saigon from 6 p.m. to 10 p.m., Tuesday to Saturday, offering a dinner tasting menu priced at VND3.9++ million or US$165++. Visit here to see more information, send an email to info@akunarestaurant.com, or contact via the hotline at +8491 173 58 00.