AKUNA Restaurant — Restaurant in Ho Chi Minh City

Akuna (Ho Chi Minh City): A Flowing Narrative of Innovation and Influence Akuna, a Michelin-starred restaurant located in Ho Chi Minh City, stands as a vibrant testament to innovative fine dining, offering a distinct departure from conventional culinary boundaries. Its name, an Australian Aboriginal word meaning "flowing water," perfectly encapsulates Chef Sam Aisbett's culinary philosophy: a constant evolution and an unexpected interplay of flavors and techniques.

The Culinary Ethos At the helm of Akuna is Chef Sam Aisbett, a celebrated Australian-born chef known for his rule-bending approach and a profound dedication to showcasing the finest produce. Having previously earned Michelin stars for Whitegrass in Singapore, Chef Aisbett brings a wealth of global experience and a renewed passion to Vietnam. His cuisine at Akuna is described as "Sam on a plate"—a deeply personal reflection of his culinary journey, free from the constraints of a single region or style. Instead, he draws inspiration from the vibrant tapestry of Vietnam's culinary landscape, incorporating indigenous ingredients, local herbs, spices, and rare nuances, many of which make their debut on a fine dining menu.

The dining experience unfolds through a meticulously crafted tasting menu, typically comprising six or more courses. Each dish is a creative European composition infused with subtle Vietnamese influences and delicate Japanese touches, promising unexpected flavors and intriguing textures. Diners can expect ingenious creations such as:

Silken local trout custard: A delicate, chawanmushi-style dish presented with vibrant edible flowers and drizzled with a rich trout broth.

Unique duck preparations: Showcasing inventive uses of duck meat, often surprising with new textures and flavor profiles.

Artful desserts: Featuring elements like whipped lemon verbena jelly, olive oil sponge, and white nectarine, demonstrating a playful yet refined approach to the sweet course.

Porcupine dishes: An adventurous offering that might feature grilled porcupine meat, reminiscent of young veal, balanced with crispy pork rind and smoked scallops, showcasing Chef Aisbett's bold experimentation with ingredients.

The culinary team at Akuna, a diverse brigade with experience from across the globe, contributes to this dynamic kitchen, pushing the boundaries of what modern cuisine can be.

Ambiance and Impeccable Service Akuna is situated on the 9th floor of Le Méridien Saigon, offering serene views of the Saigon River that perfectly complement the dining experience. The interior design, characterized by a sophisticated and artistic ambiance, features notable elements like 1,200 light rods surrounding the open kitchen, evoking the shimmering flow of water at sunset—a direct nod to the restaurant's name. This open kitchen concept allows guests seated at the counter to immerse themselves in the chefs' artistry, witnessing the meticulous preparation firsthand. The elegant setting, adorned with minimalist design elements, creates an intimate and refined atmosphere, ideal for a special occasion or a discerning culinary exploration.

The service at Akuna is consistently praised for being impeccable and highly attentive. The front-of-house staff, led by hospitality veteran Desiderio Bevilaqua, are not only fluent in English but also deeply knowledgeable about each dish, providing elegant introductions and articulations. Guests report swift and intuitive service, with even small details like napkin replacement being handled seamlessly. This personalized and professional approach ensures that every guest feels cared for and that the dining experience is truly exceptional from start to finish. Akuna stands as a beacon of innovative dining in Ho Chi Minh City, truly embodying Chef Aisbett's vision of "cooking without...

Too long, here’s a summary - Food poisoning, underwhelming food, pathetic customer service.

I will give credit where it is due, the presentation of each meal was excellent and the staff were lovely, however i attend dinner to enjoy my food and enjoy i did not. Dinner started with a palate cleanser of biblical proportion, my wife was left looking confused by the 3 options served upon what i can only describe as a deconstructed vietnamese hat. The first course was confusing to look at, however the best tasting of the night, an egg yolk presented in it’s shell, with caviar and cream fraiche, tasty, yes, confusing, also yes.

Our second course we continued with perhaps a little hesitation.

But our third course, all hope was lost as they rolled out the sliced sea cucumber (the texture is as you would expect) and i received the extras from my wife as she believed firmly, sea cucumber belong at the bottom of the ocean.

Our optimism returned with back to back hits! A palate cleanser of damper with Vegemite and goats cheese (we may be biased as Australians but these did help Akuna’s case) and confit pork jowl to back it up, also quite enjoyable.

As we believed this would improve the flavour we paid the extra 2 million dong for some truffle shavings on our next course (this was very aesthetic as they shave it in front of you) however aesthetic was as far is at went, as we quickly realised there was no flavour to the truffle, at all. The rest of the meal, mouse deer and fermented yabbi was tough and very bland.

The palate cleanser for dessert was i believe the pièce de résistance, a biscuit resembling a goldfish, filled with a jam that was overpowered by the mediocre texture and taste of the biscuit, reminding me only of the soggy bit of biscuit that has fallen into the bottom of your tea as you dip your scotch finger into it at 11 at night.

Our dessert, was a trio of jelly and a sliced up melon, the melon was fine, you could run your car on the jelly. Nothing to write home about.

Last dessert came out in 2 baskets hung on a yolk, at this point, we were ready to go and this did not improve the mood as much as one might hope.

The whole experience was confusing and the friendly staff can only make it so bearable when you spend 12 million dong to eat good food and realise the pho from lunch could have comfortably replaced any of these courses.

To wrap up this experience my wife had food poisoning all night (way to start a honeymoon) and i was given no response when asked about my experience and mentioned the food poisoning. Absolutely appalling...

Step into Akuna, and be prepared to have all your senses dazzled from the ninth floor of the Le Meridien Hotel, where captivating river views, a curated playlist, and impeccable service come together to create an extraordinary dining experience.

Perched elegantly on the ninth floor of the Le Meridien Hotel, Akuna 🌟 boasts captivating views of Saigon's river, complemented by a curated playlist 🎶 and an unwavering commitment to detail.

From the moment you step into Akuna, located on the 9th floor of the Le Meridien Hotel, the service sets the tone for an extraordinary dining experience. The staff, under the meticulous guidance of Maître d' Dez, exude professionalism and attentiveness, ensuring every guest feels welcomed and cared for.

As you settle into your seat, the ambiance of Akuna envelops you—carefully crafted to enhance your dining pleasure. Stunning river views set the visuals and the music playlist, thoughtfully selected to complement the culinary journey ahead, adds a subtle yet significant layer to the overall experience.

Akuna's set menu, priced at 3.9 million++ is a testament to Chef Sam Aisbett's culinary prowess and creativity. Each dish is a masterpiece, meticulously prepared to surprise and delight with unique flavor combinations and visually stunning presentations.

The dedication to using the finest ingredients, both local and imported, shines through in every bite, showcasing Chef Sam's commitment to excellence.

During the dining experience, the service continues to impress. From expertly timed course deliveries to knowledgeable descriptions of each dish, the staff at Akuna ensures that every aspect of your meal is flawlessly executed. They anticipate your needs with a grace that enhances the enjoyment of each culinary creation.

For my next visit, I’ll be sitting at the counter to witness Chef Sam and his team’s culinary artistry up close, foregoing the river views for a deeper appreciation of the team's craft.

In my opinion, Akuna undoubtedly sets the standard as Saigon's premier dining destination. With its innovative menu, inviting ambiance, dedication to using the finest ingredients, and a superb playlist, Akuna offers an exceptional journey of flavors, textures, and impeccable service that defines luxury dining in Saigon.

Whether celebrating a special occasion or seeking a remarkable meal, Akuna delivers an unforgettable experience that rivals the best in the city. 🍽️🌊

Be sure to allow at least two hours or more for this...