Upstairs

You climb a narrow staircase from street level to a calm, four-table room defined by curved lines and a palette of soft pink and beige. The scale is deliberate, Upstairs operates at a size that suits the format rather than the footfall of Ho Chi Minh City's larger dining rooms. The wine bar below supplies the programme upstairs, and the selection tilts toward boutique producers rather than volume labels. A sommelier guides pairings and offers a considered by-the-glass selection that reflects the kitchen's focus on Central Vietnamese ingredients translated through a modern lens.

Modern Vietnamese with Central Roots

Chef Hiep Truong's tasting menu draws from Central Vietnamese traditions, a region that balances heat, acid, and umami differently than the south, and reworks classics with refined technique. The Michelin Guide's 2024 entry for Upstairs singles out gỏi bò cà, a composition of Wagyu tartare, aubergine purée, and egg yolk encased in a crisp shell. The dish illustrates the kitchen's approach: a familiar framework, but the protein sourcing, textural layering, and plating precision shift the category from street food to tasting menu. Where Anan Saigon leans into bold, street-level flavours and a casual counter format, Upstairs operates in a quieter register, with ingredient provenance and technical execution taking priority over volume or theatricality. The use of Wagyu in a dish historically built around lean beef signals a higher price tier and a different sourcing network, likely domestic suppliers with traceability programmes or imports from Australia, both of which are common in Vietnam's premium dining segment. The aubergine purée and crisp shell reflect French technique overlaid on Vietnamese flavour grammar, a common approach in the city's modern Vietnamese scene but executed here with notable restraint.

Central Vietnamese cuisine emphasises balance and layering, dishes often feature multiple textures and temperatures within a single composition. The kitchen's reliance on this tradition, rather than the coconut-heavy sweetness of southern cooking or the herbaceous minimalism of the north, gives the menu a distinct regional signature. Ingredient sourcing becomes critical in this format: the quality of fish sauce, the freshness of herbs, and the provenance of proteins carry more weight when the menu strips away garnish and focuses on core elements. The tasting format allows the kitchen to control pacing and seasonality more tightly than à la carte service, and the four-table scale ensures that ingredient turnover remains low and quality control remains high. This approach aligns Upstairs with other modern Vietnamese tasting rooms such as An's Saigon, which also holds Michelin recognition and operates in a similarly restrained, small-capacity format.

Wine and the Sommelier's Role

The boutique wine list reflects the sommelier's curation more than a broad commercial selection. Producers on the list tend toward smaller estates with limited distribution, and the by-the-glass offering rotates based on availability and seasonal pairings. The sommelier's recommendations are integral to the experience, expect guided pairings that match the tasting menu's progression and highlight lesser-known producers from regions that align with the kitchen's flavour profile. France, Italy, and natural wine categories feature prominently, though specifics vary with each menu cycle. The wine bar below functions as both a cellar and a test bed for the upstairs programme, allowing the sommelier to introduce bottles that might not appear on a conventional restaurant list. This dual-function model, wine bar as supplier and laboratory, appears in other Ho Chi Minh City venues such as Apero, where the bar's inventory informs the dining programme and vice versa.

The pairing structure typically follows a five- to seven-course sequence, with each course matched to a single glass. The sommelier's role extends beyond pouring, expect brief explanations of producer background, vineyard practices, and why a particular wine complements a specific dish. The boutique focus means prices will be higher than mass-market labels, but the curation and education component justify the premium for those interested in wine as a parallel narrative to the food. If you prefer to order à la carte from the list, the sommelier can guide selections based on the courses you choose, though the tasting format is designed for pairing.

Four-table capacity and tasting menu structure mean Upstairs operates on a fixed-seating model rather than walk-in service. Reservations are essential, and advance booking, ideally two to three weeks ahead, is recommended, particularly for Friday and Saturday seatings. The Michelin Guide recognition in 2024 increased visibility, so expect booking windows to fill quickly during peak travel months (December through February, April). Contact is likely managed through the wine bar's channels or a direct booking platform, though no public website or phone number is listed in the public record. If booking proves difficult, consider 3G Trois Gourmands or Akuna as alternatives within the city's modern tasting menu tier, both of which operate at a similar price point and share the ingredient-led, technique-focused approach that defines this category. For a broader view of the city's dining landscape, consult our full Ho Chi Minh City restaurants guide.

Upstairs sits in District 2, a rapidly developing area east of the city centre that has seen increased investment in residential and hospitality infrastructure over the past five years. The neighbourhood attracts a mix of expats and affluent locals, and dining options reflect that demographic, expect higher prices and a focus on international influences rather than traditional Vietnamese street food. Transport is easiest by taxi or ride-hailing app; parking is limited. The location is approximately twenty minutes by car from District 1's central hotel zone, depending on traffic. If you're staying in the city centre, factor in travel time and book transport in advance for evening seatings. For accommodation recommendations, see our full Ho Chi Minh City hotels guide. The area also offers a growing bar scene; for post-dinner options, consult our full Ho Chi Minh City bars guide.