Nestled in an intimate private house, Ciel Dining is an ambitious fine dining destination by acclaimed chef Viet Hong and his partner Thanh Liem. With a passionately crafted seasonal tasting menu, it beautifully marries French culinary artistry with a delicate touch of Vietnamese spirit.
It was 2,800,000 vnd per person (~$175).
It was 2,800,000 vnd per person (~$175).
Restaurant
Amuse-bouche
For our starters, we had a dry-aged lobster and mangosteen tart. This delivered a perfect balance of sweetness and subtle tartness, all encased in a delicate, crisp shell.
Next was a truffle and cheese bite, with warm jamon inside.
Next was one of my favourite oyster: a green apple mousse. The leaf was very unique, emitting a natural scent that smelled like oysters too. It was a sweet bite, with a fresh and creamy oyster from France.
Lastly, we had a Hokkaido scallop in aged kombu, with puff pastry, dried tomatoes and anchovies.
Entrée
Our first dish was a flower crab – tomato consommé. This was a chilled, crystal-clear broth that felt both delicate and refreshing. Its natural sweetness and light acidity created a beautifully balanced dish, highlighting the purity and sweetness of the crab.
This beautiful dish was the fish maw custard. The dish arrived warm, with a silky texture reminiscent of delicate chawanmushi. The fish maw itself was tender and slightly chewy, like al dente pasta, adding a subtle richness to each spoonful.
Main course
This was the mallard cashew nut. The luscious cashew nut mousse had an earthy depth complemented by charred mushrooms. The flying duck had been aged for 7 days and was exceptionally tender, with just enough fat to enhance its flavour, while the skin remained perfectly crisp.
Next was a pigeon miso hollandaise. We’ve never had sous-vide pigeon before tonight.
It was sous-vide with miso and a touch of fish sauce, resulting in a tender, medium-rare finish. Unlike traditional preparations, the skin was left unseared, allowing its natural flavor to shine.
It was served with a rich hollandaise and a savory sauce, adding depth to each bite. The accompanying eggplant had a smoky, creamy texture reminiscent of baba ghanoush.
However, the trimming was inconsistent—some pieces had noticeable fat and stringy veins, giving them a slightly chewy, almost organ-like texture.
It was sous-vide with miso and a touch of fish sauce, resulting in a tender, medium-rare finish. Unlike traditional preparations, the skin was left unseared, allowing its natural flavor to shine.
It was served with a rich hollandaise and a savory sauce, adding depth to each bite. The accompanying eggplant had a smoky, creamy texture reminiscent of baba ghanoush.
However, the trimming was inconsistent—some pieces had noticeable fat and stringy veins, giving them a slightly chewy, almost organ-like texture.
This was a simply abalone rice. The abalone was from New Zealand, and the rice from Jpana was cooked in abalone liver and soy sauce.
The fish ball soup, infused with Korean ginseng, offered a soothing warmth, while the tender cod fish added a delicate, savory depth to each sip.
The lemon granita, palate cleanser, featured a burst of tangy popping candy, delivering an intense sour kick. The smooth, airy whipped cream balanced the acidity, creating a playful yet refreshing contrast.
Dessert
For dessert, we had this interesting honey, sweet potato and black truffle dish. The delicate potato cream espuma was light and velvety, melting effortlessly on the palate. Paired with the earthy truffle ice cream, it created a rich yet balanced combination that was both indulgent and satisfying.
The last dish was ambarella. This was so unique because we had never had this tropical fruit before (cóc). It gave us reminiscence of Asian sour mango with chilli.
We finished with our petit.
Service
The service was impeccable—graceful, attentive, and seamlessly choreographed, elevating the dining experience to pure refinement.
Review
We really enjoyed this French x Vietnamese fine dining…. way more than 2024’s disastrous dining experience (read more HERE). We are looking forward to seeing how this restaurant evolves.
Thanks for reading! Happy eating.
Thanks for reading! Happy eating.
