Akuna’s opening is just one of the places on the burgeoning list of fine dining spots in Vietnam. The country is famous for its array of cheap and delectable noodles and skewers and sandwiches; now it’s gaining recognition among hungry travelers seeking luxury.

Ẩm thực không chỉ đơn thuần là sự kết hợp của hương vị, mà còn là hành trình khám phá những điều bất ngờ từ những nguyên liệu đặc biệt. Cùng khám phá câu chuyện đằng sau món Nhím Nướng độc đáo của Akuna và nghe chia sẻ của Đầu bếp Sam Aisbett về quá trình tạo ra món ăn này.

Cuisine is more than merely a combination of flavors; it is also a journey from which you discover ingredients in unexpected ways. Join us as we unfold the story behind Sam Aisbett’s unique creation of Grilled Porcupine. Find out more about the innovation process and the inspiration behind the dish.

Rules are broken. Is this food French, Australian, Vietnamese? Yes. There’s the charm of an entire bread bin of soft damper rolls, with lush Vegemite butter. And a dessert that marries the filigreed tartness of cape gooseberry with wild honey, local vanilla and a crisp, nest-like caramelised pastry that could be a Kengo Kuma building in another life. So far, so Michelin star.

The free-flowing philosophy of Akuna pervades the menu that is built to change at any given time. Aisbett lets his hair down, so to speak, with an original and refreshing experience in which Australia forms the backbone of his culinary ethos, yet touches on Japanese techniques and honors indigenous Vietnamese ingredients that he and the team source across the country.

Với triết lý ẩm thực không giới hạn của Sam Aisbett – đầu bếp người Australia từng nhiều lần giành sao Michelin, Akuna đưa thực khách bước vào trải nghiệm fine dining khác biệt . Ở đó, mỗi món ăn đều là sự đúc kết từ quá trình rèn nghề qua 4 quốc gia, cùng khả năng kết hợp hương vị của Sam.

With a culinary philosophy that defies boundaries, Sam Aisbett, a multi-Michelin-starred Australian chef, invites diners to a distinctive fine dining experience at Akuna. Each dish is a culmination of his expertise honed across four countries, combined with his exceptional ability to blend flavors.

At Akuna, Chef Sam Aisbett continuously experiments with unique local ingredients like  sá sùng —a dried worm he compares to a dried scallop in a Chinese-style broth, and gấc fruit—a type of melon. His main goal is to try and use things that are familiar to the Vietnamese, but in a way that they’ve never had before.