Upstairs Tasting Room

​​Upstairs Tasting Room offers a twelve-course tasting menu with an optional add-on, where each dish reflects a dialogue between heritage and contemporary craft. Rooted in Vietnamese flavors yet free from rigid definitions, the experience unfolds as a cultural journey shaped by seasonality, memory, and modern technique.

Led by Head Chef Hiep Truong, whose culinary path is driven by curiosity and a deep return to his roots, Upstairs approaches cooking with sincerity and intention. Signature dishes include Gỏi bò cà, an elevated take on a familiar salad pairing wagyu beef with pickled eggplant and herbs, Hến xúc bánh đa, where baby clams are stir-fried with house-made saté and herbs, and Sò nướng mỡ hành, a reinterpretation of the beloved Vietnamese street-side classic with layered richness and smokiness. Vịt Hon, the restaurant’s signature main since day one, features dry-aged duck grilled over charcoal, inspired by a nostalgic Huế dish.

At Upstairs, the dining experience extends beyond the plate. Throughout the tasting menu, guests are invited to explore a series of ingredient showcase moments, including regional ingredient cards, original dishes that inspired Chef Hiệp Trương’s creations, and curated presentations of Vietnamese herbs, spices, and seasonal produce. These details offer a deeper connection to the stories, memories, and cultural roots behind each course.