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Mate's Mash-Up is a series of culinary events bringing together renowned names from around the world, who are also friends and mentors who have inspired Chef Sam Aisbett on his journey to discover unique ingredients and flavors. The first performance features Chef Rishi Naleendra from Cloudstreet (2 Michelin stars, ranked #26 in Asia's 50 Best Restaurants) and Chef Sun Kim from Meta (1 Michelin star, ranked #17 in Asia's 50 Best Restaurants).
The Six-Hand Dinner event featuring three Michelin chefs took place at AKUNA restaurant in Ho Chi Minh City on March 9th.
Despite being long-time close friends and renowned names in the high-end culinary scene of Southeast Asia, this was the first time these talented chefs collaborated to showcase their culinary skills in Vietnam. Although each chef possessed their own unique style, the three chefs delivered a superb performance, creating dishes that not only satisfied discerning palates but also complemented each other harmoniously and perfectly.
From left to right: Chef Rishi Naleendra, Chef Sam Aisbett, and Chef Sun Kim
While Sam, the Executive Chef of AKUNA, surprises diners with culinary masterpieces inspired by Vietnamese people and ingredients, Chefs Sun and Rishi leave a lasting impression with their exquisitely prepared dishes, a fusion of diverse cultures with the varied flavors of Korean and Sri Lankan cuisine, blending the quintessential tastes of tradition and modernity.
Chef Sun Kim introduces diners to a three-course canapé set before the main course. As long-time friends, all three chefs understand each other's styles and can naturally and skillfully introduce their friend's dishes.
Chef Sam surprised everyone with his caviar dish, combining sturgeon roe with hikari eggs raised using Japanese farming methods.
“Rishi and Sun are two of my closest friends. What we have in common is our keen sense of diverse culinary traditions, honed over many years of learning and experience,” Sam shared. The three chefs seamlessly complemented each other through the six-course tasting menu. For example, Meta started with an appetizer of scallops and bamboo shoots, AKUNA presented a meticulously crafted “drunk” Mallard duck with pearl meat, ice cream leaves, fresh cheese, salted egg yolk, and umami crumbs, while Cloudstreet concluded the menu with a visually stunning euryale ferox and pear ice cream with black truffle.
The three chefs bring three different culinary styles, but they all combine and complement each other harmoniously and perfectly.
One of the highlights of the collaboration dinner was the hedgehog meat served with daikon radish cream, steamed hokkigai clams, and Buddha's hand fruit. Once again, Sam Aisbett successfully demonstrated his "Unlimited" culinary philosophy by skillfully combining unique ingredients, appearing for the first time on a fine dining table. Sam's dishes at this collaboration dinner all used Vietnamese ingredients – diners could find familiar flavors, but the combination was incredibly novel and somewhat "unconventional" – much like Sam Aisbett himself.
Chef Sam brings local ingredients to the fine dining table.
Throughout the collaborative dinner, guests not only enjoyed the fusion of diverse cultures and discovered the masterful cooking techniques of the three chefs, but also listened to fascinating stories about the accompanying wines. A prime example was the French Coteaux Bourguignons a Bogan in Bogandy red wine – a unique blend of Gamay and Pinot Noir grapes. Like Chef Sam, Mark Haisma – with his distinctive Australian accent and rosy cheeks – is always seeking new challenges, and this allows him access to the finest ingredients to create his renowned, exquisite wines, even though he is not a native of Burgundy.
The wines from Red Apron Fine Wines & Spirits, carefully selected by Head Sommelier Huyen Ha, not only complement the flavors of the dishes but also take diners on a journey through classic grape varieties from around the world, as presented by the dedicated "storytellers" of AKUNA.
The first chapter of Mate's Mash-Up has concluded, but the emotions linger. The evening delivered a culinary experience that satisfied all the senses in the artistic and creative space of AKUNA, with a concept mimicking flowing water and Chef Sam Aisbett's "No Limits" philosophy. And, of course, the final element that contributed to the event's success was the memorable moments shared by the three talented chefs, Sam, Rishi, and Sun, with the esteemed guests.
Get ready for the next collaboration in the Mate's Mash-Up series between Chef Sam Aisbett and renowned Chef Peter Gilmore this July. Peter Gilmore is the Executive Chef of the famous Quay restaurant in Sydney, a World's 50 Best Restaurants, and also Sam's mentor during his early years as a chef there. The upcoming collaboration between Sam and Peter at AKUNA promises to offer diners an artistic showcase of exquisite flavors. Stay tuned for the latest updates!here.
