The story
Walking into CieL feels like entering a friend’s home – one surrounded by green, birds, and a vast blue sky. The space is intimate, with counter dining that brings you close to the kitchen’s rhythm. There is also a private dining room for up to ten guests, opening onto a balcony. The atmosphere is relaxed: good food and wine, cherished moments with family – both the restaurant’s and yours.
Chef Viet Hong spent 14 years training in world-renowned kitchens before opening his own place. His cooking is fundamentally built on French cuisine, but his travels and work with Vietnamese farmers and Japanese purveyors awakened his senses. He explores native ingredients, rare herbs, and spices, treating them with the highest level of culinary skill to bring out authentic flavours. “It fundamentally becomes the DNA of CieL’s cuisine,” he says.
CieL began as a dream in 2015. It came to life in 2023, and doors opened to the first guests on 2 September 2024. Seven months later, Michelin awarded CieL one star – and Chef Viet Hong received the Michelin Young Chef Award 2025.
CieL offers only a tasting menu, crafted with passion and precision. The kitchen is the heart of the restaurant, where each dish honours the spirit of Vietnam while respecting local and seasonal ingredients. Dairy products and seafood make up about 80% of the menu, reflecting the chef’s French foundation and his attention to the finest produce. The wine list is interesting and well curated, complementing the meal.
Chef Viet Hong’s philosophy is refreshingly modest: “By using the finest and freshest ingredients, and carefully treating them with the highest level of culinary skills to bring out the authentic flavour rather than showing off or overplaying.” This quiet confidence defines the experience at CieL – a place where French technique and Vietnamese terroir meet, and where a Michelin star feels like a natural recognition of a kitchen cooking with heart.
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