CieL

In CieL's intimate dining space, inside a modern villa in Thao Dien, you feel like you're in a friend's home. Dining at the ground-floor counter, you can see into the open kitchen set against the backdrop of a lush tropical garden; the upper floor exudes Nordic elegance. French techniques are fused with Vietnamese soul in the ever-evolving tasting menu. Don't miss the fish maw and custard, a sublime East-meets-West creation. Thoughtful service and wine pairings complete the experience.

What makes it distinctive

• A villa chef’s counter: ground floor counter dining, with sightlines into an open kitchen and tropical garden.
• Nordic toned upstairs, Vietnam on the plate: a split level room with a more minimal upper floor, and a menu built around Vietnamese ingredients handled with French technique.
• A chef built on terroir work: the cooking is framed around farmers, native ingredients, and rare herb and spice varieties found across Vietnam.

Signature Ingredients

• Fish maw: used in the restaurant’s fish maw and custard course.
• Custard: paired with savoury elements as part of the fish maw and custard signature.
• Vietnamese herbs and spices: the kitchen foregrounds native aromatics and terroir driven ingredients.

Format

• Counter dining in an intimate villa setting in Thao Dien, with an open kitchen facing a garden.
• Set tasting menu that evolves, paired wine options are part of the experience.

What to expect

• French technique with Vietnamese ingredients and seasoning at the centre of the menu.
• A signature combination of fish maw and custard appears as a house reference point.

Practical

• Service runs Tuesday to Sunday, with the last seating listed at 20:30.