Nephele Restaurant — Restaurant in Ho Chi Minh City

World Class Dining. Make no mistake, dining here takes you to the pinnacle of culinary excellence. Modern French techniques applied to Vietnamese-themed ingredients. Dynamic young Vietnam chef Francis Thuan puts astonishing tastes, flavours and textures into your mouth leaving you at a loss for words. His 10-course degustation menu is perfectly balanced and just the right size for a normal appetite. And at VND2.9M it's a steal. Francis wants to adopt a "rolling menu" item approach where dishes enter and exit the menu in sympathy with the seasons and based on what's good and fresh in the morning markets. The menu we had included a spectacular tomato salad (which was actually an incredible version of a cold soup) and a beetroot/strawberry sort-of compote which was out of this world. While the exceptional food is the main attraction equal credit for the overall dining experience must go to his partner Paul Vo who combines Maitre 'd, chief sommelier and all-round welcoming host. Paul's knowledge of wine is both encyclopedic and practical and his recommendations for our meal were spot on. It would be unfair of any Nephele review not to mention the staff whose friendly, courteous and efficient assistance at the table (and at the bar!) created the perfect atmosphere for what turned out to be the perfect meal. I cannot recommend Nephele highly enough and strongly encourage you to get in there before the 'influencers' find it or, even worse, it get some serious attention from Michelin, which will undoubtedly happen sooner rather than later. You won't be able to get a...

📍Nephele

Nephele offers an exceptional fine dining experience that is both memorable and delightful. From the moment you step in, it becomes clear that the restaurant places great emphasis on detail and dedication. Upon arrival, you are greeted at the lounge with two unique appetizers, setting the stage for a comfortable and memorable prelude before ascending to the main floor for the main course.

Each dish at Nephele is not only delicious but also highly creative and meticulously prepared. I was particularly impressed by the perfect balance of flavors and the impressive presentation. Chef Francis and Sommelier Paul have curated a diverse and enticing menu, ensuring that every dish offers a unique and enjoyable experience.

The service team at Nephele is truly commendable. The staff is friendly, professional, and always ready to accommodate any customer needs. They ensure that the dining experience is seamless while creating a comfortable and warm atmosphere.

Additionally, the ambiance at Nephele plays a crucial role in the overall experience. The modern yet elegant design, combined with harmonious decor and soothing background music, creates an ideal setting for special occasions or relaxed dinners.

The experience at Nephele is truly remarkable due to the perfect blend of high-quality cuisine, attentive service, and an exquisite ambiance. I look forward to returning and trying more dishes from their...

• Nephele Restaurant pays homage to the essence of the Greek Cloud Goddess of hospitality, generosity, loyalty, peace & shyness. All are apt descriptions of the inspiration behind this new restaurant from co-founders Chef Thuan Tran & Restauranteur Paul Vo. They aim to offer a heightened hospitality experience for their guests with the tone set as the 1st impression in staged at their stunning Stirling|Cooper chic lounge bar named “Ethereal” b4 dinner. • Thuan Tran's calling card has always been that ability to elevate & accentuate natural ingredients and this shines through in his latest menu. His tomato salad was a triumph of simplicity with a moreish jus elevating the intensity of the fresh Dalatian fruits. • Our favourite dish was the freshly caught grouper and if only Instagram reels could capture the wafting aromas emanating from the dill camouflage. The crunch of the mandarin|almond & the playfulness that inspired the persimmon|soy will have your clasping for your phones & ask Thuan how he crafts his oyster sauce that accompanies the venison to understand it's intense layers of flavour. • Perfect Pairing? Thanks Paul Vo for that cheeky off menu pairing as he rolled out a perky Charmes-Chambertain 1994 to chaperone a signature aged duck. Pro Tip: Save enough time for a pre & post dinner cocktail...