Michelin chef transforms Vietnamese ingredients on the 'fine dining' table

Chef Sam Aisbett of Akuna restaurant creates sliced crocodile tongue and red sauce jelly duck from Vietnamese ingredients such as Hoa Ca crocodile and Hanoi duck.

Diners coming to Akuna restaurant have the opportunity to join a journey of unique culinary discovery starting with appetizers of shima-aji fish sashimi, which has undergone a dry fermentation process with kombu seaweed for a soft, sweet and well-rounded fish meat. After that, diners experience a new blend of Vietnamese ingredients and "fine dining" (a form of dining at high-class restaurants and hotels) through dishes such as: Hanoi duck with red sauce jelly, scallop rolls, pickled cabbage with Wagyu beef... prepared by Michelin chef - Sam Aisbett.

Michelin chef Sam Aisbett is passionate about Vietnamese cuisine. Photo: Akuna — Michelin chef Sam Aisbett "fell in love" with Vietnamese cuisine. Photo: *Akuna*

Dinner at Akuna includes 6 main courses and accompanying dishes such as amuse-bouche set: small appetizers to start the meal; Swagman bread - Sam Aisbett's own version of damper served with five special sauces. Finally, the petit four dessert set - small cakes presented luxuriously.

In particular, to create the unique sliced crocodile tongue dish, Chef Sam uses many different parts of the fish from Hoa Ca farm. This saltwater crocodile is raised in a natural environment, ensuring hygiene, eating natural food, so the meat will be softer and more fragrant. The tongue is thinly sliced and steamed as the main dish, the tail is used to make sauce and fat to increase the fatty aroma of the dish. The crocodile tongue dish served with Japanese rice porridge and Japanese-style soy-soaked egg yolk brings diners an interesting taste tour.

In addition to the dishes on the set menu, diners can also enjoy premium cheeses selected by the restaurant from France, Italy, England and Switzerland. Contributing to the complete dining experience, the restaurant completes the "fine dining" service by providing two selected wine menus.

The dishes are placed on unique utensils: knives made from bomb shells, short knives and forks, white crystal chopsticks... Each item is an improvised work of art that Sam accidentally encountered on his adventure.

Crocodile tongue slices prepared by chef Sam Aisbett. Photo: Akuna — Crocodile tongue slices prepared by chef Sam Aisbett. Photo: *Akuna*

Akuna means "flowing water" in the Australian native language. Therefore, every detail in the restaurant is carefully calculated so that diners can clearly feel the creative flow that goes beyond the usual "fine dining" standards. From the large chandelier designed from 1,100 sophisticated crystal tubes simulating the flow of the ocean to the acrylic paintings that sparkle at night, each piece is a piece that creates the vast Saigon River.

Depending on the preferences and tastes of the guests, Akuna can satisfy all the individual wishes of the guests. Guests can choose a private table corner by the window if they love privacy or a seat next to the kitchen island to admire the elaborate creation process of the dishes up close, making the dinner more attractive.

There is also a separate private room space with a maximum capacity of 8 to 10 guests, designed luxuriously and delicately for family dinners, anniversary parties or intimate meetings with partners.

The open kitchen is decorated with chandeliers that resemble the flow of the ocean. Photo: Akuna — The open kitchen is decorated with chandeliers that resemble the flow of the ocean. Photo: *Akuna*

Led by chef Sam Aisbett, a talented team and a premium tasting menu inspired by Vietnam's rich culinary landscape, the restaurant offers diners a culinary experience that touches all the senses with creativity in each dish.

Sam Aisbett is an Australian chef who has led Whitegrass to become one of Singapore’s most popular dining destinations, and has been named one of Asia’s 50 best restaurants. He has won two Michelin stars in a row. His new role as Executive Chef at Akuna at Le Méridien Saigon is a new chapter in his career, bringing a distinct fine dining experience, delicately infused with Vietnamese people and ingredients.

Hai My

Akuna is open to guests:

Time: 6pm - 10pm, Tuesday to Saturday every week, with tasting menu (VND 3.9 million ++) for dinner.
Address: 9th Floor, Le Méridien Saigon Hotel, Ho Chi Minh City.
Hotline: 091 173 58 00.
Email: [email protected].
Website: www.akunarestaurant.com.

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