With his tall stature, striking features, and signature beard, Nguyen Thanh Cong, better known as Cyrus Nguyen, has the aura of a movie star or artist rather than a chef.

The culinary expert channels his creative flair into his dishes, crafting meals that resonate with both skill and heart.

A wandering soul’s journey to the kitchen

Born in 1984 in Ho Chi Minh City and originally from Hue City in central Vietnam, Cyrus Nguyen pursued a degree in finance in the United States.

After graduating, he briefly worked in business management but found the corporate world unfulfilling.

Memories of his university days working at a Japanese restaurant – a time he recalled as joyful despite the grueling kitchen tasks – eventually inspired him to follow his passion for cooking.

He enrolled at the prestigious Le Cordon Bleu culinary school, earning a Grand Diplôme.

His journey led him to Michelin-starred kitchens, including Per Se in New York as a junior chef.

Driven by a desire to explore diverse cuisines, he ventured to Beverly Hills, California and gained experience in the hotel industry, broadening his understanding of global gastronomy.

In 2014, Cyrus Nguyen returned to Vietnam, initially for a short visit.

However, his passion for food found a new outlet as he founded a chocolate brand in Ho Chi Minh City, earning him the title of chocolatier.

Later, he shifted his focus back to savory dishes, creating Ember Noodle Bar, a unique culinary space dedicated to reimagining noodle dishes.

Noodles with a touch of elegance

Located at 21 Huynh Thuc Khang Street in District 1, Ho Chi Minh City, Ember Noodle Bar combines a street food staple – noodles – with a refined dining experience.

Cyrus Nguyen’s philosophy is straightforward: “I prefer simplicity that focuses on the essence.”

The restaurant’s signature dish, Ember noodles, boasts chewy yet tender strands paired with a flavorful sauce.

Designed to maintain its texture for up to three hours at room temperature, the noodles are ideal for dine-in or takeout.

The sauce, crafted from a meticulously developed recipe, reflects Cyrus Nguyen’s desire to appeal to international palates.

“I want diners from different countries to taste a hint of their homeland in our sauce,” he said.

Ember’s menu is anchored by premium dishes like Wagyu beef noodles and Salmon Rillette.

However, he ensures flexibility by allowing customers to pair noodles with their choice of protein, including chicken, pork, seafood, or even vegetables.

For takeout, customers can customize their orders, ensuring convenience without sacrificing quality.

“With just VND150,000 [$6], you can enjoy restaurant-quality noodles at home,” the chef quipped.

A culinary vision fueled by passion

Despite the challenges of operating in a competitive market and an uncertain economy, Cyrus Nguyen remains undeterred.

His commitment to quality is evident in his choice of antibiotic-free chicken and premium ingredients, echoing his earlier dedication to sourcing clean cocoa for his chocolate venture.

The name ‘Ember’ symbolizes a burning passion and unyielding creativity.

The restaurant’s ambiance reflects this ethos, featuring soft lighting, artistic decor, and a warm, intimate atmosphere.

“When you step into Ember, it feels like leaving the hustle and heat of the outside world behind,” the chef said.

A storied career

Cyrus Nguyen’s career highlights include roles at renowned establishments such as Per Se New York, Craft New York, Montage Beverly Hills, and Jacques Torres Chocolate NYC.

Each experience shaped his culinary approach, blending discipline and artistry to create memorable dining experiences.

With Ember Noodle Bar, he aspires to bridge the gap between fine dining and casual fare, offering guests an experience that is as innovative as it is comforting.

For those seeking a unique take on Vietnamese cuisine, Ember promises a meal – and a moment – to remember.

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