Review: Upstairs Tasting Room
In November 2024, whispers began circulating about Upstairs, a new venture by Long Tran—celebrated for his 'Midas Touch' in the culinary world, with several of his restaurants earning prestigious accolades, including three awards from the 50 Best, the Michelin Guide, and even the Michelin 'Young Chef of the Year' award.
So, when Upstairs quietly soft opened at the end of the year—lost amidst the flurry of turkey dinners, rooftop New Year’s Eve parties, countdowns, and indulgent New Year brunches—I made sure not to let it slip under my radar and once I finally recovered from weeks of socializing and dining, I wasted no time reaching out to the PR team to secure my reservation.
Credit: Upstairs Tasting Room
Upstairs is the third brainchild of serial F&Bpreneur Long Tran (co-founder of the award-winning Gia Hanoi, Seroja in Singapore and Little Bear in Ho Chi Minh City)
To understand the buzz surrounding Upstairs, despite its low-key (some might even call it ‘hidden’) location and minimalist name, it’s essential to consider Long Tran’s reputation in the industry.
My excitement feels entirely justified—especially with the strong possibility that this concept could earn accolades within a year (fingers crossed). Upstairs Tasting Room is the third venture from serial F&Bpreneur Long Tran in Vietnam, renowned for his 'Midas Touch' in the culinary world. His accolades include three major awards spanning the 50 Best, Michelin Guide, and the prestigious Michelin ‘Young Chef of the Year’ award. Nestled aptly on the upstairs level of Little Bear—another celebrated Long Tran concept led by the ever-talented Chef Duy—this newly opened gem is already stirring curiosity and high expectations.
But, co-founder Long Tran is not the only reason I’m excited about this new opening.
Credit: Little Bear
Meet Chef Truong Hiep, a familiar face in some of Saigon’s best restaurants like Quince, Noir and Little Bear
Young, ambitious, and seriously skilled, Chef Hiep cut his teeth as Sous Chef (and right-hand guy) to the legendary Julien Perraudin at the award-winning Quince Saigon. A graduate of Saigon Tourist Hospitality College, Hiep’s resume reads like the greatest hits of Saigon’s dining scene—Noir, MAD House, Marcel Gourmet Burger, and of course, Quince, where he perfected his craft under the watchful eye of Chef Julien, serving up ingredients that ‘keep it real’ —think simple, natural, and oh-so-delicious.
After a run of casual-fine dining spots—playing with fire, getting bold, messy, and downright delicious—he’s heading upstairs. Not just literally to the second floor, but to a new level of refinement, trading fire for flair and the finesse of fine dining. It’s a first for Chef Hiep, and for us.
After years of watching Chef Hiep hone his craft under the wings of some of Saigon’s finest chefs, I was excited at the prospect of seeing this coming-of-age chef step out of their shadows and into his own, embracing a new identity.
Credit: Upstairs Tasting Room
An intimate 12-seater space with a front-row solo diner seat and three private dining rooms
Upon entering, muted tones of beige, soft pink, and light brown flow seamlessly with curved lines, a stunning mosaic wall, and the pièce de résistance: a solo dining spot perfectly placed facing the open kitchen. Here, the details do the talking —razor-thin tasting and wine glasses, top-tier cutlery hand-carried from Singapore, sourced from a distributor whose wares grace the tables of world-class restaurants like Mirazur. Nothing screams for attention; instead, everything whispers quiet luxury.
This is the kind of place where if you know, you know. And if you don’t? Well, you’ll figure it out soon enough.
What sets Upstairs apart isn’t just its design or precision; it’s the way nothing detracts from the guest experience.
No brand names sneak into the menu, no overly rehearsed stories spill from the waitstaff, no gimmicks that demand your focus and no cliché ‘mother, father, sister, brother’ stories pushing for forced authenticity. It’s refreshingly subtle, letting you fully immerse yourself in the experience and more importantly, form your connection to the concept and dishes in a way that feels personal.
And so, I waited eagerly for the first course of Upstair’s debut menu—a modern Vietnamese 11+1 course tasting journey (VND 2,450,000++ or 97 USD per person).
Upstairs’s debut tasting menu is an 11+1 course menu that’s uniquely Vietnamese
The menu opens with two appetizers that set the tone for the evening. First up, Goi Bo Ca—a bite-sized wonder with wagyu beef, fish sauce, baby eggplant, egg yolk, and herbs, all tucked into a crispy pastry similar to Kueh Pie Tee (shoutout to Singaporeans who know).
Then there’s a moreish little dish featuring baby clams, sate, and a spherified rau ram (Vietnamese coriander) that somehow makes this usually bold herb feel unexpectedly delicate. Chef Hiep doesn’t just flex his flame-grilled prowess here; his real genius lies in reinterpreting Vietnamese staples like fish sauce and rau ram to bold, balanced perfection—with just the right amount of flair.
Oyster ice cream on beetroot salad? Trust me, it works.
The creamy, briny, umami-rich oyster ice cream melts perfectly into the earthy sweetness of beetroot, with crunchy slices and jelly cubes adding just the right bite. A dollop of caviar on top brings a decadent pop, underscoring the umami richness of the oyster while adding a much-welcomed saltiness. Plus, the presentation is pure art—beetroot slices form a delicate flower, cradling the ice cream like an edible masterpiece. It’s almost too pretty to touch… almost.
Inspired by Vietnam’s well-loved comfort food, Bo Kho, this little bite is beef on beef on beef—no kidding. A5 Satsuma wagyu wrapped in juicy grilled beef tongue, stuffed with beef cheek and bone marrow, and transformed into the fanciest takoyaki you’ll ever meet.
One bite, and boom—a flavour explosion of juicy, smoky, and moreish goodness. But it’s not just about the flavour; the texture is next-level. Think smooth, a kiss of char from the grill, and chunky bits of beef inside this donut-like delight.
The palate cleanser is anything but basic—no shaved ice or fruit plate here. Instead, it’s a cold noodle inspired by one of my all-time favourite Hoi An dishes, Mi Quang. Think Japanese somen but localised and made with mustard leaves, mint, turmeric, and cu nen (a Vietnamese scallion leek that’s everywhere and for good reason). It’s fresh, bouncy, and downright refreshing—plus, it’s my first ‘Vietnamese’ cold noodle, and I’m obsessed.
Sup Mang Cua: chawanmushi with Ca Mau crab and Ninh Thuan asparagus
Credit: Upstairs Tasting Room
The wine list at Upstairs is impressive, with over 100 options to choose from. And while there are no cocktails here, you’re in good hands with My Tran, the sommelier—who also partners with the sommelier at Seroja in Singapore, another of Long’s award-winning spots with Chef Kevin Wong.
My Tran’s story is pretty cool. She started off studying French, but it was working part-time in restaurants that led her to discover her true passion for wine. After working at JW Marriott Hanoi, she knew she was all in. Now, she’s all about small producers and boutique wineries, curating a list with everything from natural, rosé, and orange wines from Japan to Champagne and sparkling options. It’s thoughtful, curated, and perfectly matched to the vibe—and the food.
Credit: Upstairs Tasting Room
Safe to say, Long Tran and his team have done it again with Upstairs, easily one of my favourite tasting menus and ‘mod Viet’ spots in the country. From the number of courses to the portion, price, experience and a central theme that ties the entire menu together - it’s a cut above the rest.
And sure, the food, drinks, and service are all top-notch as expected, but what gets me is how smooth and effortless the whole experience feels. Everything here just works—the music, the vibe, the flow of service, even the colours—without trying too hard. It’s simple, minimal, and distraction-free, yet every dish, every pour, and every detail still wows you. That’s the magic of Upstairs: it doesn’t try to show off, but it still leaves you impressed where it counts.
Address: 36 Nguyễn Bá Huân, Thao Dien, District 2, Ho Chi Minh City
Operating Hours: 6pm to 11pm (closed on Tuesdays)
Website: https://upstairssgn.com/
