Wayan

The MICHELIN Guide's Only Indonesian Restaurant in New York

"A Balinese oasis in a fast-paced, high-energy downtown New York setting, this is currently one of the only Indonesian restaurants in the MICHELIN Guide in America, celebrating Indonesian cuisine with a modern French flair. Stone, greenery, and wood set a family-style backdrop while chef and co-owner Cédric Vongerichten, working with his Indonesian wife Ochi, leans into bold, fresh flavors from across the archipelago. Staples run from nasi goreng and steamed black sea bass “pepes” in banana leaves to various satays, and a fan favorite is the Indonesian corn fritters—a deceptively simple street-food riff that he refined until the recipe was “bulletproof” for this kitchen. There’s no soy sauce or olive oil on the tables; instead, a bright little bottle of red sambal bule (“gringo sambal”) pairs with most dishes, and he calls out the many sambals—especially Bali’s refreshing sambal matah for seafood. The cross-cultural side shows in avocado gado gado with quail eggs, lobster noodles, and a chocolate ganache that riffs on Bali’s choco-avocado smoothie. Fascinated by rendang as “delicious and savory, a mom’s meal at home,” he creates escargot rendang—classic garlic-herb snails crowned with coconut-rich rendang—“very Indonesian, but not Indonesian at the same time.” Dessert lands softly with pandan custard, his Indonesian take on crème brûlée steeped with pandan and topped with fresh passion-fruit seeds; in my dining experience, the final bite melts in my mouth as magically as the first. Despite the distance from Indonesia, the kitchen stamps familiar flavors with local farm produce like chilis, lemongrass, and shallots, and the menu flexes with the seasons after market visits, all served with the genuine, smiling Balinese hospitality they aim to teach their staff, whether you’re chasing childhood nostalgia, reliving Bali sunsets with nasi goreng and satay, or taking a first step into a beautiful cuisine." - Michael He