The MICHELIN Guide Hanoi, Ho Chi Minh City, and Da Nang 2025 has been announced — and it was a fresh-faced culinary talent who stole the spotlight, earning his first MICHELIN Star for CieL to rousing cheers.
Among more than 10,000 restaurants selected globally, CieL stands out as a bold new force in Ho Chi Minh City’s vibrant, ever-evolving culinary scene. A daring newcomer, it pushes boundaries by merging the culinary heritage of Vietnam with refined modern techniques. Whether you're a local or a traveler, it’s rare to find a restaurant of this caliber anywhere.
For MICHELIN Inspectors, who are constantly on the move, that sense of place is paramount. “After a meal at CieL, there’s no mistaking it — you know you're in Ho Chi Minh City. That deep connection to place is what makes this restaurant truly stand out,” shares one MICHELIN Inspector. “It’s the journey of two young people who built their dream restaurant from scratch.”
We spoke with our dining experts, who offered rare insight into a year of quiet observation at CieL.
The arrival
Tucked away in Thao Dien — Ho Chi Minh City’s expat haven and buzzing residential enclave of rule-breaking cafés and bold new bites—an unassuming house blends into the quiet neighborhood. Step inside, and the living room gives way to a dining room where something far more ambitious is cooking.“A discreet sign marks a small lane, leading through a garden that feels like visiting a stylish friend’s home — peaceful, inviting, and understated. We arrived at a modern two-story villa with Nordic furnishings, local design details, and thoughtful touches — like the GM’s bicycle and the chef’s culinary books. The first floor is cozy with counter seating; the second, more formal. The atmosphere was relaxed, with casually dressed guests and none of the stiffness of formal fine dining.”
The meal
After training at Ferrandi Paris and staging at MICHELIN-Starred heavyweights like Noma, SÉZANNE, and Disfrutar, Chef Viet Hong Le returned to Vietnam to open CieL — a restaurant where his fine-dining pedigree and lifelong dream collide — alongside Mai Thanh Liem, his wine-loving co-owner and the restaurant’s general manager.CieL serves a dinner-only, ever-evolving seven-course tasting menu — a dynamic showcase of the chef’s creativity and his belief that Vietnam’s ingredients belong on the world stage. The compact wine list, curated by Liem (a former watch industry pro), pairs classic and natural wines with playful flair — think emojis and portrait sketches to capture each bottle’s personality.
“The amuse-bouche selection from the summer tasting menu was outstanding. After the first bite — Nha Trang spiny lobster tartare in a crispy golden cup — I knew this place had star potential,” recalls the Inspector. “The lobster was slightly aged, which gave it a meatier texture and a sweeter, more concentrated flavor.”
The chef’s cooking blends French techniques with Vietnamese soul — modern and elegant yet rooted in local identity. “The blue crab dish paired with Dalat heirloom tomato consommé — classic French in technique but made with local ingredients. The chef also proudly served a Mallard duck, a local breed of northern Vietnamese duck, followed by French pigeon, boldly presenting them back-to-back for contrast.”
One standout dish our Inspector found especially captivating was the fish maw — soaked in master stock for hours, then sautéed with butter and finished with cheese. “It was served with a dashi-based custard, garnished with shiso flowers and crunchy croutons — a dish that fuses texture, umami, and technique beautifully.”
And then, dessert. “The final course spotlighted local ambarella fruit, showcasing modern pastry techniques with a distinctly Vietnamese twist — a sprinkle of muoi tom, the country’s beloved chili-salt mix.”
The team
The young team at CieL is warm, energetic, and impressively well-trained. Led by a management crew with a fine-dining pedigree, they strike a confident balance between professionalism and ease. While not all staff speak fluent English, guests are made to feel right at home.“There was a personal touch throughout — from the eye contact to the chef giving a wave through the kitchen glass.”
Conclusion
Chef Le’s cooking fuses global finesse with unmistakable Vietnamese soul, making him a standout role model for the next generation of local chefs. He embodies modern culinary innovation with bold creativity, sharp execution, and undeniable passion.“The meal felt personal, inventive, and confident without pretension. From the moment I arrived to the final dish, it was clear the team was driven by passion and precision. The relaxed vibe didn’t detract from the high-level cooking — it enhanced it. Though it had only recently opened, it already ran like a well-oiled machine. Chef Viet Hong Le is a promising role model for Vietnam’s new generation of chefs.”
Tips:
- Opt for counter seats on the first floor for a theater-like experience and an immersive view of the kitchen.
- There’s only one menu, but for repeat guests, the chef is more flexible and may offer a customized tasting — something he picked up from SÉZANNE’s Chef Daniel Calvert.
- The dress code is smart casual. This isn’t a white-tablecloth kind of place — no tuxedos or suits required. The vibe is refined, yet relaxed.
- Most importantly, don’t be afraid to engage with the team. Ask questions — they’re as passionate about storytelling as they are about cooking.
Illustration image: © Hoang Le/ CieL
