Menu to Taste

CieL

Contemporary French-Vietnamese · Ho Chi Minh City · Michelin One Star · Chef Le Viet Hong

Awarded one Michelin star, CieL in Ho Chi Minh City is directed by chef Le Viet Hong. The menu applies French cooking techniques to Vietnamese ingredients, serving ever-evolving tasting menus. Counter seating faces an open kitchen backed by a lush tropical garden inside a Thao Dien villa.

50 6/3 Street, Thao Dien Ward, Thu Duc City, Ho Chi Minh City, Vietnam, Ho Chi Minh City

  • Michelin 2025

Menu

Tasting Menu

  • Tasting Menu (2800000) — Contemporary tasting — Thao Dien, HCMC
  • Dinner Tasting Menu (from March 2026) (148)
  • 7-Course Tasting Menu (2800000) — The base CieL experience: 7 courses blending French and Vietnamese traditions. VND 2,800,000 per person. Can extend to 10-14 courses with amuse-bouches and petit fours.
  • Extended Tasting Menu (2900000) — Extended experience with additional courses, amuse-bouches, and petit fours. Across different visits, reviewers have noted 10-14 courses. Approximately VND 2,900,000 per person.

Dishes

  • Deposit required (50)
  • Duck (7)
  • Lobster & Mangosteen One-Biter — Amuse-bouche featuring lobster with mangosteen and green curry — one of a trio of opening bites.
  • CieL Bread Course — House-made bread with accompaniments, a nod to the French foundation of CieL's cuisine and Chef Viet Hong's Ferrandi Paris training.
  • CieL Mignardises — Selection of mignardises to close the evening, crafted with local ingredients.
  • Nha Trang Spiny Lobster Tartare — Crispy golden cup filled with Nha Trang spiny lobster tartare, slightly dry-aged for a meatier texture and sweeter, more concentrated flavor. The opening amuse-bouche that signaled star potential to Michelin inspectors.
  • Shrimp with Shiso & Calamansi — Japanese shrimp paired with shiso and calamansi — one of the opening amuse-bouche trio, reflecting Chef Viet Hong's training at Sézanne.
  • CieL Vietnamese Terroir — Vietnamese produce sourced from local farmers, treated with French technique and the chef's cross-cultural influences from Noma, Sézanne, and Disfrutar.
  • CieL Dessert — The closing dessert course, featuring Vietnamese ingredients treated with French pâtisserie technique.
  • Morel Mushroom Tart — Delicate morel mushroom tart, part of the amuse-bouche trio at the start of the tasting experience.

Cocktails

  • Deposit (50)

Wines

  • Wine Pairing — Curated wine selections by co-owner Mai Thanh Liem to complement each course. For repeat guests, the chef offers customized tastings.

The Experience

An intimate, relaxed and minimalist room built around the chef's counter. The meal is structured around a tasting menu.

  • Atmosphere: Intimate, Relaxed, Minimalist
  • Format: Tasting menu
  • Setting: Chef's counter

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