Are you looking to explore a full experience of Northern Vietnamese cuisine? Look no further. At Backstage, a MICHELIN-listed restaurant in the MICHELIN Guide Hanoi & Ho Chi Minh City 2023 edition, the friendly and skilled Chef Tran Quang Binh invites you to embark on a beautiful journey. He crafts delectable yet nostalgic flavours to narrate the beauty of Northern Vietnam through their signature creation, "Roasted Lang Hoa Lac Duck Breast with Seven Spices," using the recipe directly from master Anh Tuyet, known as the guardian of Hanoi's culinary essence.
The northern gem features local produce such as daikon stuffed with duck confit, morel mousse, and mulberry sauce, showcasing the rich flavours of Northern Vietnamese cuisine. Inspired by the famous Lang Son roasted duck, Backstage’s version combines Vietnamese mac mat leaves and aromatic spices, creating a familiar yet exotic flavour profile. Lastly, the mulberry sauce adds a nostalgic nod to rural Vietnam, offering a delightful experience for both local and international guests.
Drop by to try this delicacy, along with other contemporary Vietnamese dishes, at Backstage at Capella Hanoi, artfully designed with the concept of a grand opera house backstage by the visionary artist Bill Bensley.
