Ciel 

“After a long journey travelling and training at world-renowned kitchens, the more I learn through cooking, the more I find myself too tiny in this world. I used to think that I just cooked only French cuisine with luxurious ingredients, but when I worked with our farmers, our terroir, explored native ingredients, rare varieties of herbs and spices around Vietnam and Japan, these experiences have widely awakened my senses. By using the finest and freshest ingredients, and carefully treating them with the highest level of culinary skills to bring out the authentic flavour rather than showing off or overplaying, it fundamentally becomes the DNA of CieL’s cuisine.

Time flies; and today, I find myself surprisingly in my own kitchen – CieL, a milestone that celebrates my 14 years of experience, my blood, sweat and tears. Learning and growing from failures, that is how CieL and I become.

However, CieL cannot come alive with solely my dedication. I owe everything that I am to my family, my best friend – Liem and my Sifu who have guided, inspired and supported me throughout the years, even when I lost and failed.

To Ms. Doan Thu Thuy, there would be no CieL without you. This concept is a promise and my loving tribute to the lifelong respect you have seeded, believed and nurtured in me from 9 years ago.”