CieL Restaurant Earns Michelin Star Just 7 Months After Opening
- Jasmine Tong
- Jul 21
- 2 min read
CieL in Ho Chi Minh City received one Michelin star, and its chef was recognized as Vietnam’s premier young talent, hardly seven months after its opening with an East-West menu.
CieL is one of just two new restaurants in Vietnam to be awarded a Michelin star in the 2025 Michelin Guide announcement. The restaurant, situated at 50 6/3 Street, Thao Dien Ward, is helmed by Chef Le Viet Hong, born in 1992, who was awarded Michelin's Young Chef Award on June 5.
Inspectors commended the restaurant's innovative cuisine, culinary expertise, and inviting dining ambiance.
The concept for CieL originated in 2015 when Hong was pursuing culinary arts in Paris, motivated by a friend's aspiration to establish a European-style dining venue. The project was suspended in 2017 owing to fiscal challenges. The initiative was revitalized in 2019 following a meeting with his buddy and current business partner, Liem.
In 2023, after gaining experience in Michelin three-star establishments such Noma, Sezanne, and Disfrutar, Hong returned to Vietnam. He inaugurated CieL in September 2024, emphasizing a cuisine grounded in terrestrial and marine sources, stressing products from these two domains. The tasting menu integrates Eastern and Western influences, incorporating French, Japanese, Vietnamese, and Indian culinary traditions.
CieL presents a tasting menu with approximately 10 small dishes, priced at VND2.9 million (US$111) per individual. The staff introduces each course, offering a comprehensive sensory dining experience. The space integrates Nordic design with Japanese simplicity. The establishment features an open kitchen and accommodates only 15 people each evening, from 6 p.m. to 11 p.m.; hence, reservations are mandatory.
"In CieL's cozy dining area, located within a contemporary villa in Thao Dien, one experiences the ambiance of a friend's residence," noted Michelin.
Diners at the ground-floor counter may observe the cooks at work against a backdrop of a tropical garden. The upper level showcases a Nordic-inspired ambiance. Michelin suggested sampling the fish maw accompanied by fish custard, a fusion of Eastern and Western culinary traditions.
This dish has been on the menu from inception and remains unaltered, as stated by the restaurant. It amalgamates Eastern components, such as fish maw, with traditional French methodologies, showcasing chef Hong’s ingenuity.
A representative from CieL recognized that Vietnam's food and beverage sector encounters multiple problems. While several restaurants emphasize menu localization and local sourcing, Hong focuses the procurement of the highest-quality foods, irrespective of their origin.
Despite Vietnam's agricultural output, sourcing remains challenging due to inconsistent agricultural growth. Numerous premium ingredients are available only in limited amounts, posing a problem for constant supply. Infrastructure and logistics are inadequately developed. For instance, while northwest wild boar is delectable, inadequate cold storage impedes its transportation to the south, constraining the potential of local components.
Chef Hong asserts that CieL introduces a novel culinary realm, wherein chefs prepare their passions, allowing customers to engage with a narrative through cuisine that transcends mere flavor.
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