In the quiet heart of Thảo Điền, a two-story villa has become one of Vietnam’s most talked-about dining rooms. CieL Dining has just earned its first MICHELIN Star — not for its setting or service, but for its unforgettable food and the soul behind it. Led by Chef Viet Hong, with global training and a deep respect for Vietnamese ingredients, CieL delivers not only refined plates but also a new kind of story in Vietnamese gastronomy — one that’s raw, real, and ready to challenge the norms of fine dining.
A Hidden Corner of Thảo Điền
CieL doesn’t announce itself with grandeur. It doesn’t need to. Hidden behind a quiet lane in Ho Chi Minh City’s eclectic Thảo Điền neighborhood, this modern two-story villa feels more like stepping into a friend’s beautifully designed home than a MICHELIN-starred restaurant. Built from the ground up by co-founders Viet Hong Le and Mai Thanh Liem, the space blends tropical calm with Nordic restraint — all glass, green views, and quietly expressive details.
There’s no formality, no fuss. On the ground floor, guests gather around a kitchen-facing counter, sipping wine while watching dishes come to life against a floor-to-ceiling window overlooking a lush tropical garden. At the heart of the space, an oculus cuts through the second floor, drawing a clean line of sight straight to the wine cooler below. Upstairs, the mood shifts — Nordic, minimal, elegant. There’s no mistaking where you are, though. CieL is unmistakably Vietnamese — anchored in place, proud of its ingredients, and quietly revolutionary.
French Techniques, Vietnamese Soul
At the heart of CieL is Chef Viet Hong Le, who has walked the long road from Ferrandi Paris to the hallowed kitchens of Noma, SÉZANNE, and Disfrutar. But his return to Vietnam wasn’t to mimic the West. It was to reimagine Vietnam—through the lens of his rigorous training.
For Chef Viet Hong, CieL is more than a restaurant — it’s a milestone in a 14-year journey across kitchens, countries, and self-discovery. He once thought fine dining meant French ingredients and luxury for luxury’s sake. Today, it means digging into Vietnamese terroir, honoring local farmers, and letting ingredients speak without overstatement. “I used to think I was tiny in this world,” he says. “But through our ingredients, I found something much bigger.”
The Star-Winning Summer Tasting
CieL offers a seven-course tasting menu that changes with the seasons — a modern showcase of Vietnamese ingredients handled with global precision. The current summer menu that earned the MICHELIN Star included Nha Trang spiny lobster tartare in a crispy golden cup, with the lobster slightly aged to achieve a meatier texture and a sweeter, more concentrated flavor; blue crab paired with Dalat heirloom tomato consommé; and a daring duo of northern Vietnamese Mallard duck followed by French pigeon, presented back to back for contrast.
According to a MICHELIN Inspector, a standout dish was the fish maw — soaked in master stock for hours, then sautéed with butter and finished with cheese, served with a dashi-based custard, and garnished with shiso flowers and crunchy croutons — a composition praised for its balance of texture, umami, and technique. Dessert featured ambarella fruit, reimagined through modern pastry techniques and seasoned with muối tôm (dried shrimp-salt mix) — a loving nod to Vietnam’s street-snack culture.
A Real-Life Plot Twist
Some diners were quick to question: a MICHELIN Star, here? In a space this casual, with a team still rough around the edges?
Although a MICHELIN Star is awarded solely for the food on the plate—not for the service, the décor, or the level of formality—it’s still often associated with white-tablecloth dining. At CieL, the setting is more intimate, the service refreshingly warm, and the atmosphere far from stiff. The space is compact. The team is still growing into their rhythm. Some guests might wonder whether this kind of setup fits the MICHELIN mold — and yet, that’s exactly what makes its recognition so compelling.
The experience at CieL doesn’t pretend. It connects. Guests are greeted with warm eye contact. The chef waves from behind the glass. The wine list — curated by Liem with charming sketches and emojis — feels like a handwritten note rather than a corporate catalogue. CieL reminds us that excellence does not always speak loudly. It can be hidden in a fish maw custard. In the shy smile of a server who tries their best. In the small, slow confidence of two people building something bigger than themselves.
If it all sounds a bit surreal, like it comes out of a scene in a movie, you’re not far off. For those who’ve watched Tastefully Yours on Netflix, where emotion and imperfection collide in the kitchen, CieL feels like a real-life parallel. A place where every dish is a letter, every mistake a lesson, and every guest part of the story. Chef Viet Hong is that main character: haunted by the kitchens he’s worked in, hopeful for the future he’s building, hungry for something deeper than praise.
CieL isn’t perfect — and perhaps that’s exactly what makes it a worthy recipient of its first MICHELIN Star, because it doesn't rely on polish or pretense — just undeniably exceptional food. Beyond that, in a city full of flavor, CieL invites you to slow down and see that great cooking isn’t just about mastery, but also about meaning. This first star is just the beginning — a reminder that the most powerful stories aren’t always the most polished.