Chefs and good friends Hiep Truong and Duy Nguyen have been keeping busy lives lately.
Born in Hue and raised in Dong Nai, 31-year-old Truong has been tending to his restaurant called Upstairs Tasting Room (because that’s where it literally is) ever since it opened in 2024. At the Michelin-starred restaurant, he steps out of other peoples’ shadows and finally comes to his own, not only as the co-founder but also as the seasoned head chef of the brand, this after working in some of the city’s most respected dining rooms.
Born to a family of seafood suppliers, Nguyen, on the other hand, made waves in the local restaurant industry by bagging the Michelin Young Chef Award, even without a formal culinary education. His contemporary Vietnamese gastronomy wine bar called Little Bear has consistently been recognized by the Michelin, and has been drawing out locals and tourists alike to the cozy spot.
Days are long for the two as they run their own celebrated establishments and keep up with a dining scene that’s becoming as vibrant as it is competitive. Still, they make time to step away—and more often than not, that break involves food, finding comfort and solace in some of the city’s enduring favorites.
They share some of the spots in their list.
1. Vị Phở
This is one of the locations they go to if they’re craving for northern-style pho. In particular, they go for the pho gau, which has heavily marbled fatty brisket that enriches the light, sweetish broth. It’s a quick detour after getting their produce in the Ben Thanh Market.
2. Tiệm Cơm Linh Giang
This District 5 hotspot offers traditional Hakka-style Chinese dishes such Crispy Fried Pork Intestines and Sweet-and-Sour Spare Ribs. But what the chefs specifically go here for are the Salt-Steamed Chicken and their fried rice.
3. Ngọc Linh Quán
It may not be for all but Truong enjoys goat meat. When the craving hits, this restaurant, which specializes in Ninh Binh goat dishes, is top of mind.
4. Hà Kỳ
This popular Chinese-Vietnamese noodle shop gets easily crowded early in the day—and what the chefs normally order is the chicken and fish dry pho, which they douse with vinegar and soy sauce. There’s pate au choux to slurp on the side as well as a warm cup of fish broth to wash everything down.
5. Phở Gà Phố Cổ – Vị Mộc
The specialty chicken noodle soup shop is recognized for its bone broth preparations of the pho. Very old-Hanoi in flavor, their bowls have a crystal noodle option—but one thing they definitely have no room for in their kitchen is commercial MSG.
6. Quán Ốc 79
Along Quoc Huong Street is a humble open-air restaurant serving seafood—and snails! Chef Nguyen has used some of their dishes as inspiration for Upstairs. And what’s great is that they’re open until late—long after their dinner shift ends.
7. Chè Mè Đen
The locals love their che me dens a.k.a. black sesame flans and one popular shop they go to for that is this one from District 1. They offer different kinds of flan—from coffee and matcha to creme caramel. Of course the bestseller remains to be the black sesame.
8. Lửa
The Michelin-recognized al fresco wine bar is famous for serving their own charcuterie. And what’s great is that they farm their own poultry, which allows them to regulate their corn diets to achieve a particular flavor.
Frequently Asked Questions
Ho Chi Minh City, or more colloquially known as Saigon, is located in the southern region of Vietnam.
Chef Hiep Truong is the co-founder and seasoned head chef of the Michelin-starred restaurant Upstairs Tasting Room since opening in 2024.
Chef Duy Nguyen is the head chef and co-founder of the contemporary Vietnamese gastronomy wine bar Little Bear. Even without a formal culinary education, his restaurant is consistently recognized by the Michelin and he himself has won the Michelin Young Chef Award.
Both chefs are good friends with one another.
Tiệm Cơm Linh Giang has traditional Hakka-style Chinese dishes such Crispy Fried Pork Intestines, Sweet-and-Sour Spare Ribs, and Salt-Steamed Chicken.
Chef Truong enjoys the Ninh Binh goat dishes from Ngọc Linh Quán.
Chef Nguyen vouched for trying the seafood and snails from Quán Ốc 79.
They recommended Vị Phở’s northern pho, specifically the pho gau because of its heavily marbled fatty brisket and light, sweetish broth. They also vouched for pho from Phở Gà Phố Cổ – Vị Mộc and Hà Kỳ.
Chè Mè Đen offers different kinds of flans from coffee and matcha to creme caramel, with their bestseller being the classic black sesame flans.
