Hiep Truong

Chef Hiep Truong, a culinary pioneer, aims to elevate Vietnamese cuisine to global recognition through Upstairs Tasting Room, his boldest venture yet as co-founder and head chef. His philosophy is deeply rooted in the vibrant, soulful dishes of Central Vietnam, particularly from his upbringing in Hue. He seeks to present "familiar flavours in unexpected ways," marrying traditional tastes with contemporary artistry and modern techniques, while always honoring the origins and essence of each dish. Truong's core ethos revolves around humility, deep self-discovery of his culinary roots, and a commitment to making a meaningful contribution to Vietnamese gastronomy. He champions the use of cornerstone Vietnamese ingredients such as fish sauce and mam, believing they are indispensable for preserving the authentic flavor profile, even when presentation is radically reimagined. His upbringing in a farming family, surrounded by nature near Chứa Chan mountain, instilled in him a profound connection to the "Vietnamese essence" and a dedication to natural beauty in his cooking. Beyond the plate, Chef Truong fosters an inclusive, family-like kitchen environment, inspired by mentors like Nhat Duy. He emphasizes discipline and consistency as foundational principles, striving for every dish to maintain the same exceptional quality. He also dedicates himself to mentoring younger chefs, imparting a broader understanding of the profession that encompasses not just cooking, but also dish development, cost management, team leadership, and overall restaurant operations. He believes Vietnamese cuisine’s strength lies in its exceptional ingredients—abundant seafood, vibrant herbs, and a distinctive spice palette—which hold immense, yet-to-be-explored potential on the world culinary map. Chef Hiep Truong's technical style is characterized by a "refined fusion of heritage and contemporary artistry," applying modern cooking techniques to traditional Vietnamese flavors to create "captivating forms" without being bound by rigid rules. He excels in reinterpreting Vietnamese staples, showcasing "flame-grilled prowess" and a genius for balancing bold flavors with delicate touches. His plating is described as "pure art," transforming dishes into "edible masterpieces" with delicate, flower-like arrangements. He aims for "bold, balanced perfection" with "just the right amount of flair," ensuring the essence of the dish remains recognizable despite its innovative presentation. Among his legendary signature dishes are: * **Grilled Scallops with Scallion Oil**: A simple yet comforting seafood dish featuring scallops and cockles with a distinctive scallion oil foam. * **Beef and Aubergine Salad (Goi Bo Ca)**: A sophisticated starter featuring Wagyu beef marinated in fish sauce, shredded aubergine (or purée), egg yolk, and fragrant herbs from Hue, often presented in a crisp pastry shell akin to Kueh Pie Tee. * **Oyster Ice Cream**: A truly unique creation, evolving from his favored pickled beetroot, it's a creamy, briny, umami-rich ice cream expertly paired with the earthy sweetness of beetroot, often garnished with caviar for a decadent finish. * **Bo Kho-inspired Dish**: A luxurious take on the classic beef stew, featuring A5 Satsuma wagyu wrapped in grilled beef tongue, generously stuffed with beef cheek and bone marrow, and ingeniously presented as a "fanciest takoyaki" with a complex texture and explosive flavor. * **Cold Mi Quang-inspired Noodle**: A refreshing palate cleanser, drawing inspiration from Hoi An's iconic Mi Quang, featuring Japanese somen-like noodles localized with mustard leaves, mint, turmeric, and Vietnamese scallion leeks (cu nen). * **Sup Mang Cua**: A refined chawanmushi incorporating succulent Ca Mau crab and delicate Ninh Thuan asparagus.