“Vit hon” is one of the restaurant’s signature debut dishes and remains on the menu to this day. The dish is inspired by Hue-style hon duck served with sticky rice.
The hon technique, a slow-cooking process involving turmeric, fermented shrimp paste, and chives, is a staple for many traditional dishes, especially during festivals. It is also a dish deeply rooted in Truong’s childhood memories, reminiscent of his mother’s cooking.
The reimagined version at Upstairs features 21-day dry-aged duck, grilled over charcoal and served with peanut sauce, duck sausage, and wild green figs.
This preparation beautifully marries modern culinary execution with the distinct, bold flavors of Hue cuisine.
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