AKUNA

Akuna is the brainchild of Chef Sam Aisbett, a culinary talent renowned for his award-winning Whitegrass Restaurant in Singapore. After years of exploring global culinary landscapes, Aisbett found inspiration in Vietnam’s dynamic street food culture, leading him to establish Akuna.

The menu celebrates premium local ingredients, reimagining traditional flavours with bold creativity. The red-braised goose with Venus clams is a masterful take on Hanoi’s classic goose dishes, featuring succulent duck, sweet clam meat, and a surprising eggplant ice cream. Another highlight is the smoked Australian pork cheeks, a dish influenced by Northern Vietnam’s pho, enriched with a deeply flavoured broth of scallops and dried sa sung.

Set amidst lush greenery, the space is an elegant fusion of wood, custom-designed furnishings, and an open kitchen that reflects the chef’s boundary-pushing vision.

Tatler Tips:

For the ultimate experience, dine at the open kitchen counter, where you can watch the chefs in action and engage with them as they cook.