AKUNA Restaurant

4.4/5 – Worth a visit. Akuna blends the chef’s Australian roots with Vietnamese and global influences. Unlike many other one-star restaurants in Vietnam, this truly is fine dining. The dishes lean toward the very complex side: beautifully composed, but at times the combinations bring together too many unusual or exotic ingredients, which can make it harder to fully appreciate each element. Probably one or two fewer ingredients per plate would elevate the flavors even more, as the ideas behind them are very interesting. The porcupine and the pig jowl were excellent Service and ambiance are excellent – Desiderio will make sure you’re well looked after.

Dining at this restaurant was a delightful surprise. Recognized with one Michelin star and among the three Michelin-starred establishments in Ho Chi Minh City, it offers innovative French cuisine. The dishes were thoughtfully crafted and presented by knowledgeable waitstaff who provided detailed explanations for each course. The saltwater-poached guineafowl paired with abalone stood out for its unique preparation, resulting in a well-executed combination. The slow-braised sea cucumber, pearl oyster, and egg in a flavorful pork broth were enhanced by an optional truffle topping, priced by weight. We opted for 6 grams, which perfectly complemented the dish. The confit pork jowl with smoked cod, served with kombu and fish sauce, was less to my personal preference, but still skillfully prepared. As I don’t eat beef, I chose the venison instead, which was enjoyable and well-cooked. Desserts offered a delightful array of sweet flavors, rounding off the meal beautifully. Paired with excellent white and red wines, the entire experience felt well worth the price. Situated in Le Méridien and overlooking the river, the ambiance added to the charm of the evening. I look forward to returning during a different season to explore the evolving menu.

Akuna Saigon, located on the 9th floor of Le Méridien Saigon, has garnered significant attention for its innovative fine dining experience under the guidance of Australian chef Sam Aisbett. The restaurant offers a fusion of Vietnamese ingredients with Australian and Japanese culinary techniques, resulting in a unique gastronomic journey. 🌟 Highlights from my personal experience • Culinary Innovation: Praising the meticulous attention to detail in each dish. • Signature Dishes: Standout offerings include the eight-hour slow-cooked and cold-smoked Australian free-range pork jowl served with scallop banh cuon, and the shaved saltwater crocodile with steamed garlic custard and rose heart radish. • Ambiance and Service: The restaurant’s atmosphere can be described as luxurious and cozy, with attentive and professional staff enhancing the dining experience. 📌 Final Thoughts Akuna Saigon offers a distinctive fine dining experience that combines local Vietnamese ingredients with international culinary techniques. While the innovative menu delights many, it may present challenges for those with traditional tastes. Reservations are recommended, and diners should be prepared for a culinary adventure that pushes conventional boundaries. Will definitely come back to celebrate milestones and special occasions.

What a wonderful experience, the staff was friendly and accommodating, I truly appreciated the consideration and care to accommodate my shellfish allergy. It’s a beautiful view from the top, but sitting at the chef’s table was so much fun. Chef Sam and the maître ´d were delightful conversationists. This restaurant is very unique and fun and the food is fresh, flavorful, and playfully diverse. We also had the opportunity to try their house ginseng wine which was a cool but terrifying experience.

We had a wonderful experience at Akuna, a Michelin-starred fine dining restaurant in Saigon. The food was beautifully plated and meticulously prepared, with each dish showing thoughtful detail and balance. The staff were attentive and professional, making us feel well taken care of throughout the meal. The restaurant has a romantic view overlooking the Saigon River and Ba Son Bridge, making it a perfect spot for a date night or special occasion. The atmosphere is elegant yet comfortable, allowing you to fully enjoy the dining experience without feeling rushed. One downside was the upselling approach, which felt a bit out of place in comparison to the refined experience of the dishes. Overall, Akuna is a lovely choice if you are looking for a fine dining experience in Saigon with beautiful presentations, excellent service, and a romantic riverside view.

Conclusion: well deserved Michelins one star and more + Disclaimer: may leak some surprises from chef/ restaurant yet I guess the menu may change from time to time. We tried the chef menu, one add on dish and wine pairing. To begin with, we tried two glasses of champagne and sparkling sake, well prepared us for the delicious menu. The first appetiser comes in 4 , in general some acidity to start the journey. The add on confit egg yolk with caviar was great. The seafood dish was stunning, in particularly, the sea cucumber dish, which was inspired by the Chinese Buddha jump over wall. The beef dish was visually excellent and tasted as good as its look. The wine pairing choices were exceptional. So far the best restaurant I have visited in Vietnam.

The food was excellent, and we shared a wine pairing that day. Two of the wines were particularly well-matched and also enjoyable on their own. However, the service left much to be desired. Our server spoke very softly and had limited English proficiency, which is surprising and disappointing for a Michelin one-star establishment. More concerningly, both my partner and I experienced severe food poisoning—vomiting and diarrhea—after the meal. It appeared that we were the only ones affected, and the restaurant made no effort to follow up or respond to the incident. Overall, we feel that there are better fine dining options available in Ho Chi Minh City

The scenery and ambiance was beautiful, but I can’t say I appreciated the food as much. Whilst it felt like the chef’s personality came through in each course with a consistent theme - a surprise sour factor, I can’t say there is enough variety and depth to the food for me to find it worthy of a second visit