Multi-awarded chef Sam Aisbett has opened his fine dining restaurant at Le Méridien Saigon after a three-year hiatus.

Akuna sees Sam leading a fine dining kitchen again and taking on the reins to present an experience that reflects his evolution and culinary journey with an intentional nod to people and produce of Việt Nam. 

Sam ran the kitchens at the modern-Australian restaurant Whitegrass at the historic Chijmes in Singapore and made it one of the most prominent restaurants in Singapore’s gastronomic landscape, earning a placement on Asia's 50 Best Restaurants list, and two consecutive Micheline Star wins. 

To create a sense of limitlessness, Akuna features an open kitchen where guests can witness Sam and the kitchen team's mastery.

At the restaurant, he presents his most ‘authentic cooking’ yet. Empowered with the freedom to showcase food he loves and believes in, he actively decides against limiting the menus to the boundaries of a region or style.

Diners at Akuna can expect to taste an amalgamation of Sam’s experiences as a chef, restaurateur, traveller and produce enthusiast. 

Akuna will have intentional Japanese influences as well, reflective of his time spent in the kitchens of Tetsuya Wakuda’s eponymous restaurant in Sydney.

Among the must try signatures at Akuna include smoked Australian free range pork jowl. The eight-hour slow-cooked and cold-smoked pork jowl is served with scallop banh cuon, a play on the Vietnamese rice noodle sheets, house-made instead with pureed scallops.

Sam’s passion for presenting local produce in novel ways is reflected in shaved saltwater crocodile with steamed garlic custard and rose heart radish, where various parts of a locally-farmed saltwater crocodile are used.