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-popular 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
Helmed by 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 Quince Saigon. A graduate of Saigon Tourist Hospitality College, Hiep’s resume reads like a greatest hits of Saigon’s foodie scene—Noir, MAD House, Marcel Gourmet Burger, and of course, Quince, where he perfected his craft under the watchful eye of Chef Julien. Hiep’s all about keeping it real with ingredients—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 and flair for precision tweezers and the finesse of fine dining plating. It’s a first for Chef Hiep, and for us. Naturally, I can’t wait to see this coming-of-age chef step out from the shadows of others and into his own, embracing a new identity.
An intimate 12-seater space with a front-row solo diner seat and three private dining rooms with one even boasting views of the Landmark 81
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). If Long’s track record is anything to go by, I knew I was in for something extraordinary.
Upstairs debut tasting menu is an 11+1 modern Vietnamese course menu
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-ric 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 luxurious pop, enhancing the umami richness of the oyster while the caviar delivers a delicate burst of saltiness. Plus, the presentation is pure art—beetroot slices form a delicate flower, cradling the ice cream like an edible masterpiece. Vibrant pinks and deep reds contrast beautifully with the cool, creamy ice cream, making it a dish that’s as stunning to look at as it is to eat. It’s almost too pretty to touch… almost.
The additional Wagyu ‘Bo Kho’ is more than worth its price tag
Inspired by Vietnam’s well-loved comfort food, Bo Kho, this little bite is beef on beef on beef—no kidding. A5 Satsuma wagyu is 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. Bite-sized, yet packed with everything you could want.
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 favorite 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
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/
