Restaurant Review
Akuna Restaurant is located on the ninth floor of the Le Méridien Saigon Hotel overlooking the Saigon River and is one of Ho Chi Minh City's most highly regarded fine-dining restaurants. Led by Australian chef Sam Aisbett, the restaurant has been awarded 1 Michelin Star and is known for its innovative approach that combines contemporary European techniques with Vietnamese ingredients and flavours.
The restaurant's striking open kitchen is framed by an installation of more than 1,200 illuminated glass rods, creating a dramatic focal point within a modern and sophisticated dining room. Akuna's tasting menu embraces creativity and experimentation, showcasing local produce, indigenous herbs, and unexpected flavour combinations inspired by both Vietnam and Chef Aisbett's international culinary experience.
Unlike many traditional fine-dining establishments, Akuna adopts a more contemporary and relaxed approach while maintaining Michelin-starred standards of execution. The result is a dining experience that combines technical precision, inventive cuisine, and panoramic river views, making it one of the standout culinary destinations in Ho Chi Minh City
As soon as I arrived at the ninth-floor reception of Akuna, I was greeted by an impeccably dressed hostess whose genuine smile immediately set a welcoming tone for the evening. She escorted me to my table, and upon entering the dining room I was met with breathtaking views of the Ho Chi Minh City skyline, illuminated by the lights of the surrounding high-rise buildings.
The dining room was staffed by a well-presented front-of-house team, each member elegantly dressed and moving through the restaurant with purpose and precision. Once seated, I found myself immediately captivated by the atmosphere and sophistication of the space. My waitress approached, introduced herself with effortless professionalism, and carefully guided me through the evening's menu.
Prior to dinner, I requested the opportunity to meet Chef Sam Aisbett (see photo), a request that was accommodated with little fuss. As a fellow Australian, I found his story particularly interesting. His passion, determination, and pursuit of excellence were evident throughout our conversation and reflected clearly in the restaurant he has created.
I selected the eleven-course tasting menu, which showcased Chef Sam Aisbett's distinctive blend of Vietnamese ingredients and contemporary fine-dining techniques. The food service was faultless and conducted with a smile. Highlights of the menu included:
• Spanner crab, pickled banana heart and fennel marmalade - fresh, delicate and beautifully balanced.
• Guineafowl and Tasmanian abalone - an elegant combination of land and sea.
• Sea cucumber, pearl oyster and pork rib broth - rich umami flavours with excellent depth.
• Confit pork jowl and smoked cod milt - a bold and intensely savoury course.
• Sendai A5 Wagyu beef and clay pot rice - the standout main course, showcasing premium ingredients and refined technique.
• Vietnamese crown melon and verbena cream - a light and refreshing finish to the meal.
The menu demonstrated a strong focus on premium produce, fermentation, and complex savoury flavours, while blending Vietnamese influences with contemporary fine-dining execution.
As has become my usual selection so far, I opted for wine by the glass. While my wine selection itself was not particularly remarkable, the sommelier's presentation, knowledge, and theatre when pouring each wine (see photo) was exceptional and elevated the experience beyond incredible.
Reflecting on the childish giggle moment I experienced at Enoteca Pinchiorri in Florence, I was once again fortunate enough to encounter a similar sense of delight at Akuna. Just before the Wagyu course was served, a member of the wait staff approached carrying a tray filled with different forks (see photo) and politely asked, "What kind of fork would you like, sir?" Once again, this has never happened to me before and I found myself momentarily lost for words. It was an unexpected touch that transformed an already excellent dining experience into something truly memorable.
It is these small details that separate good restaurants from great ones. The interaction lasted only a few moments, yet demonstrated a level of attentiveness, theatre, and guest engagement that is rarely encountered, even in many Michelin-starred establishments.
Overall Impressions
Akuna delivered a remarkable and unforgettable dining experience. While officially holding 1 Michelin Star, the quality of the service, hospitality, and attention to detail felt worthy of a much higher accolade. More than the food itself, what impressed me most was the genuine warmth of the team and their clear desire to elevate every aspect of the guest experience. It was an outstanding evening and one of the highlights of my Michelin journey so far.
Experience Score
- Reservation Process
- 8/10
- Welcome
- 9/10
- Atmosphere
- 9/10
- Room Decor
- 8/10
- Food Theatre
- 8.5/10
- Food Presentation
- 9/10
- Food Taste
- 9/10
- Food Portions
- 8/10
- Dinnerware
- 9/10
- Attentiveness
- 9/10
- Service
- 9/10
- Staff Knowledge
- 6/10
- Staff Attire
- 9/10
- Passion
- 9/10
- Sommelier
- 10/10
- Guest Dress Std
- 7/10
- Value
- 9/10