Backstage — Restaurant in Hà Nội

We dined at Backstage Restaurant in the Capella Hotel, Hanoi, on our last night in the city, and it was a perfect finale to our trip. This Michelin Guide-listed restaurant, located in the beautiful hotel designed by Bill Bensley, offers an unforgettable dining experience.

The ambiance is luxurious yet welcoming, and the staff were incredibly polite and attentive. A special thank you to Mr. Tam, who provided excellent service throughout the evening.

Backstage focuses on Northern Vietnamese cuisine, blending long-standing traditions with modern culinary techniques. Here’s what we tried:

Starters: • Deep-fried soft shell crab rolls (Nem Cuốn Cua Lột Chiên): Served with tamarind sauce, crab oil, and shiso—crispy and bursting with flavor. • Indigenous “Bản” pork skewers (Thịt Lợn Bản Xiên Nướng): Perfectly tender and delicious, complemented by Shio Koji butter and homemade chili sauce.

Mains: • Hanoi fried turmeric fish (Chả Cá Lăng Hà Nội): A standout dish with bold flavors of turmeric, shrimp paste, and dill—absolutely outstanding. • Roasted duck breast (Ức Vịt Láng Hòa Lạc Nướng): Succulent and perfectly paired with daikon, morel mousse, and mulberry sauce.

A delightful addition was their homemade pickle trolley. The variety of pickled vegetables brought to the table was carefully selected to pair with our dishes. Be cautious with the spicy pickles—they’re fiery!

Every dish was beautifully presented and packed with flavor. The combination of exceptional food, impeccable service, and the stunning setting made for a memorable evening. If you’re in Hanoi and looking for an elevated dining experience, Backstage Restaurant is a must-visit.

(Also posted to my food blog on Instagram...

I had the pleasure of dining at Backstage, the signature restaurant at Capella Hanoi, and overall, it was a delightful experience that deserves a 5-star rating.

As a vegetarian, I truly appreciated the effort the restaurant made to accommodate my dietary preferences. While I must admit that the vegetarian selection on the menu was somewhat limited and could benefit from more variety, the dishes that were available were thoughtfully prepared and presented with elegance. I tried the vegetarian version of Bún Chả Hà Nội – a creative take on a traditional local dish. Although the flavors were pleasant, I would rate it 3 out of 5, as it lacked the depth and richness typically found in its original counterpart.

What truly made the experience memorable, however, was the excellent service and refined atmosphere. The staff were attentive, professional, and genuinely warm. One of the highlights of the evening was the cocktail experience – a mixologist came directly to my table and prepared a personalized cocktail right before my eyes. It was not only delicious but added an engaging and theatrical element to the meal that I thoroughly enjoyed.

The design of the restaurant is stunning, with an elegant blend of theatrical flair and modern sophistication. It felt intimate and luxurious without being overwhelming.

In short, while the vegetarian menu still has room for expansion, Backstage more than makes up for it with impeccable service, atmosphere, and creativity. I highly recommend it to anyone looking for a refined dining experience in Hanoi - especially if you enjoy crafted cocktails and...

We were not impressed by the Backstage restaurant. The personnel is very friendly and welcoming and the general setting is extremely poche. Lots of red velvet and brass items impress. However, the food impresses less. We had wagyu beef and the Vietnamese vegetarian trio, preceded bij deep fried crabmeat in springrolls. The deepfried crabmeat was hardly noticeable and the springrolls were very common. The chef did not create any added value to the wagyu beef with some bell pepers and oinions. The vegetarian meal with tofu, eggplant and potatoe stuffed with cheese had as its most remarkable aspect its presentation. The taste was flat. The desert, cream brulée of lychees appeared to be a choclate cake with vanilla icecream and some lychees (were they fresh?) on the side. As a matter of principle we refuse to pay 1.000.000 vnd (40 usd) for an ordinary glass of wine, so we did without. However, we were impressed by the ticket at the end. It was as poche as the general setting. We have dined much better and tastier in other places in Hanoi. Backstage restaurant does not live up to its mention in the Guide Michelin.Our conclusion is that the food is ok but absolutely no value for so much money.

I see all those 5 star reviews and I cannot believe that so many people are so satisfied, Here is something wrong, I let...