This July, Tomatito Saigon joins the global “Lamb is on the Menu” initiative that brings carbon-neutral Australian lamb to the forefront of bold, flavor-driven dishes. At the heart of it all is Chef Aeron Tran, whose vibrant creations blend Spanish flair with local taste, offering guests a conscious and creative culinary journey.
Australian Lamb Meets Tomatito Saigon
Australian lamb has become the top choice of chefs worldwide, thanks to its natural pasture-raising practices, strict quality controls, and commitment to sustainability. Since 2020, the Australian lamb industry has achieved carbon neutrality, setting a global example for responsible food sourcing in the modern culinary world.
“Lamb Is On The Menu,” backed by Meat & Livestock Australia (MLA) in collaboration with the Australian Trade and Investment Commission (Austrade), not only celebrates flavor but also raises awareness about sustainable dining choices. From 4th–31st July 2025, joining the campaign alongside 15 other establishments such as Prime Steak Boutique and Summer Experiment is Tomatito Saigon, where the spirit of 1980s Spanish tapas bars comes alive with colorful “sexy tapas”. Expect vibrant energy and familiar dishes like paella, grilled meats, and fresh vegetables reimagined with high-quality Australian lamb—tender, mildly flavored, and rich in nutrition.
A Trio of Lamb Creations by Chef Aeron Tran
Chef Aeron Tran, the Executive Chef of El Willy Group in Vietnam—the restaurant group behind Tomatito—proudly partakes in the campaign as a Lambassador (Australian Lamb Ambassador). Sharing his perspective on the event, he says: “Lamb is one of my favorite proteins because it’s incredibly nutritious and good for your health.” But beyond the health benefits, he finds lamb’s distinct flavor to be ideal for creative expressions that align with Tomatito’s fun, bold style—which has been thoughtfully tailored to suit Vietnamese palates.
Guests visiting Tomatito Saigon this month can enjoy a curated trio of dishes that reflect Tomatito’s cheeky charm and culinary flair. The Braised Lamb Shank, slowly cooked in Rioja red wine, melts in the mouth alongside creamy artichoke. Lamb Leg Skewers bring a smoky, bold flavor, grilled to perfection and finished with salsa verde and a garden-fresh herb salad. Lastly, rounding out the menu is the Paella with Lamb Chorizo, a creative paella featuring lamb chorizo, roasted lamb leg, and grilled peppers.
A Journey of Taste and Conscious Choice
Having visited sheep farms in Australia, Chef Aeron shared: “I was deeply impressed by the quality of Australian lamb, the strict production standards, and the commitment to environmental sustainability.” All Australian lamb is raised on natural pastures, resulting in a flavor that is, in Chef Aeron’s words, “refined, full-bodied, and irresistibly delicious” — qualities he believes Vietnamese diners will fall in love with at first bite.
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