Mate's Mash-Up is a series of culinary events that bring together famous names from around the world, as well as friends and teachers who inspired Chef Sam Aisbett on his journey to discover unique ingredients and flavors, with the first performance featuring Chef Rishi Naleendra from Cloudstreet (2 Michelin stars, ranked #26 on Asia's 50 Best Restaurants), and Chef Sun Kim from Meta (1 Michelin star, ranked #17 on Asia's 50 Best Restaurants).
Six-Hand Dinner event between three Michelin Chefs at AKUNA restaurant, Ho Chi Minh City on March 9
Although they are long-time friends and famous names in the high-end culinary scene in Southeast Asia, this is the first time these talented chefs have combined to perform a culinary performance in Vietnam. Although each has their own style, the three chefs have had a wonderful collaboration, bringing dishes that not only satisfy the taste buds of gourmets, but also complement each other very harmoniously and completely.
From left to right: Chef Rishi Naleendra, Chef Sam Aisbett and Chef Sun Kim
While Sam - the Executive Chef of AKUNA takes diners from one surprise to another with culinary masterpieces inspired by Vietnamese people and ingredients, Chefs Sun and Rishi leave diners "missing" with their exquisitely prepared dishes, a fusion of many cultures with the diverse features of Korean and Sri Lankan cuisine, between the quintessential flavors of tradition and modernity.
Chef Sun Kim introduces the guests to the 3-course canape set before the main menu. As long-time friends, the three Chefs understand each other's style and can introduce each other's dishes in a natural and fluent manner.
Chef Sam surprises with caviar combined with hikari eggs using Japanese farming methods
“Rishi and Sun are two of my closest friends. What we have in common is our keen sense of diverse cuisine, which has been accumulated over a long journey of learning and cultivating experience,” Sam shared. The three chefs walked together very rhythmically through each pair of dishes in the 6-course tasting menu. For example, if Meta started with an appetizer of scallops and fresh bamboo shoots, AKUNA brought the “drunk” Mallard duck which was extremely delicately decorated with pearl meat, ice drop leaves, fresh cheese, salted egg and umami crumbs, then Cloudstreet ended the menu with a beautiful ice cream of chrysanthemum and fresh pear with black truffle.
The three chefs bring three different culinary styles, but they all combine and complement each other very harmoniously and completely.
One of the highlights of the collaboration party was the porcupine meat with white radish ice cream, steamed hokkigai clams with Buddha's hand fruit. Once again, Sam Aisbett successfully demonstrated his "Unlimited" culinary philosophy when he skillfully combined unique ingredients, appearing for the first time on the fine dining table. Sam's dishes at this collaboration party all used Vietnamese ingredients - diners could encounter familiar flavors, but the combination was completely new and somewhat "unusual" - just like Sam Aisbett himself.
Chef Sam brings local ingredients to the fine dining table
Throughout the collaboration, diners not only enjoyed the multicultural exchange, discovered the masterful processing techniques of the three chefs, but also listened to the interesting stories of the accompanying wines. Typically, a bottle of red wine a Bogan in Bogandy, Coteaux Bourguignons France - a very unique blend of two grape varieties Gamay and Pinot Noir. Like Chef Sam, Mark Haisma - with his distinctive Australian accent and rosy cheeks - is always looking for new challenges, and this is what allows him to access the best ingredients to make famous exquisite wines, even though he is not a local in the land of Burgundy.
The bottles of wine from Red Apron Fine Wines & Spirits, carefully selected by Head Sommelier Huyen Ha, not only contribute to perfecting the flavor of the dish, but also take diners on a journey of classic grape varieties in the world, expressed through the dedicated "storytellers" of AKUNA.
The first chapter of the Mate's Mash-Up event series has ended but the emotions still linger. The party night brought a culinary experience that satisfied all senses in the artistic and creative space of AKUNA, with the concept of simulating flowing water and the "Unlimited" philosophy of Chef Sam Aisbett. The final factor that contributed to the success of the event was the interesting moments that the three talented chefs Sam, Rishi and Sun captured with the guests.
Stay tuned for the next Mate's Mash-Up event between Chef Sam Aisbett and the renowned Chef Peter Gilmore this coming July. Peter Gilmore is the Executive Chef of the famous Quay restaurant in Sydney, which is listed in the World's 50 Best Restaurants, and was also Sam's mentor during his early years as a chef there. The upcoming collaboration between Sam and Peter at AKUNA restaurant promises to bring diners an artistic performance of fine flavors. Follow and update the latest newshere.
