Here, Northern Vietnamese culinary style intertwines tradition and modernity, combining local ingredients and the distinctive spices of Northwest Vietnam with cooking techniques that preserve the fresh, wholesome flavors.
A refined and novel culinary journey through Northern Vietnamese cuisine, showcasing the artistry of the restaurant's chef, Tong Dang Khoa. While bun cha, a traditional dish from the imperial capital, evokes nostalgic flavors, innovative dishes like mulberry duck breast conquer even the most discerning palates with their exquisite texture and harmonious blend of unforgettable tastes.
One of the secrets to Backstage's inclusion in the Michelin recommendations is its meticulous selection of ingredients, prioritizing locally sourced, organically grown artisanal products to ensure the freshness and authenticity of each dish.
The glamorous, luxurious ambiance of Backstage, extending to every corner of the restaurant, serves as the ultimate catalyst for discerning diners' culinary exploration. Designed by the renowned "wizard" Bill Bensley, it reflects his aesthetic imprint and unique touch.
Inside, the restaurant's open kitchen and private dining areas provide a stage for the chef's culinary artistry, under dazzling lights. Elaborately presented dishes are showcased on the dining table, captivating the senses—from the sweet aromas, vibrant colors, and alluring presentation to flavors that touch the heart.
