Michelin-starred chef transforms Vietnamese ingredients for fine dining.

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

Diners at Akuna restaurant have the opportunity to embark on a unique culinary journey, beginning with appetizers of sashimi made from shima-aji fish, cured with kombu seaweed for tender, sweet, and well-rounded flesh. Following this, diners experience a novel blend of Vietnamese ingredients and fine dining through dishes such as Hanoi duck with red sauce and jelly, scallop rice rolls, and pickled mustard greens served with Wagyu beef... all prepared by Michelin chef Sam Aisbett.

Michelin chef Sam Aisbett is passionate about Vietnamese cuisine. (Photo: Akuna) — Michelin chef Sam Aisbett has fallen in love with Vietnamese cuisine. (Photo: *Akuna)*

Dinner at Akuna includes six main courses along with accompanying dishes such as the amuse-bouche set: a small appetizer to start the meal; Swagman bread - Sam Aisbett's own version of damper bread served with five special sauces. Finally, there is the petit four dessert set - small, elegantly presented pastries.

In particular, to create the unique sliced crocodile tongue dish, Chef Sam uses various parts of the crocodile from Hoa Ca Farm. These saltwater crocodiles are raised in a near-natural, hygienic environment and feed on natural food, resulting in tender and flavorful meat. The tongue is thinly sliced and steamed as the main ingredient, while the tail is used for the sauce and the fat enhances the richness and aroma of the dish. Served with Japanese rice porridge and Japanese-style soy-marinated egg yolks, the crocodile tongue offers diners a delightful culinary journey.

In addition to the set menu items, diners can also enjoy premium cheeses selected by the restaurant from France, Italy, England, and Switzerland. To further enhance the dining experience, the restaurant complements its "fine dining" service with two curated wine menus.

The dishes are served on unique utensils: knives made from bomb casings, short forks and knives, white crystal chopsticks... Each item is an impromptu work of art that Sam stumbled upon on his adventures.

These slices of crocodile tongue are prepared by chef Sam Aisbett. Photo: Akuna — These slices of crocodile tongue are prepared by chef Sam Aisbett. Photo: *Akuna*

Akuna, in the native Australian language, means "flowing water." Therefore, every detail in the restaurant has been meticulously planned to allow diners to clearly feel the creative flow that transcends conventional "fine dining." From the large chandeliers designed with 1,100 exquisite crystal tubes mimicking the flow of the ocean to the shimmering acrylic paintings at night, each piece is a piece that contributes to the vastness of the Saigon River.

Depending on individual preferences and tastes, Akuna caters to every diner's unique desires. Guests can choose a private table by the window if they prefer solitude, or a seat next to the kitchen island to closely observe the creative process of preparing elaborate dishes, making the dining experience even more captivating.

This place also features separate private rooms with a maximum capacity of 8 to 10 guests, elegantly and tastefully designed for family dinners, anniversary celebrations, or intimate business meetings.

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

Under the leadership of Chef Sam Aisbett, a talented team, and a high-end tasting menu inspired by Vietnam's rich culinary landscape, the restaurant offers diners a culinary experience that engages all the senses through the creativity in each dish.

Sam Aisbett is an Australian chef who led Whitegrass Restaurant to become one of Singapore's most renowned culinary destinations, ranking among Asia's top 50 restaurants. He has won two consecutive Michelin stars. His role as Executive Chef of Akuna Restaurant at Le Méridien Saigon Hotel marks a new chapter in his career, offering a distinctive high-end culinary experience, subtly blended with Vietnamese artistry and ingredients.

Hai Han

Akuna is open to visitors:

Time: 6 PM - 10 PM, Tuesday to Saturday every week, with a 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: info@akunarestaurant.com.
Website: www.akunarestaurant.com.

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