Wayan
Indonesian restaurant · Nolita ·
French-Indonesian fare with satays, lobster noodles, and corn fritters
French-Indonesian fare with satays, lobster noodles, and corn fritters
"At E.H.P in East Hampton, the French-Indonesian spot by Cédric and Ochi Vongerichten brings crab fried rice, lobster noodles, and black sea bass to a deck that overlooks Three Mile Highway, adding another high-profile outpost to its portfolio after Aspen." - Elise Taylor
"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
"Located in ever-fashionable SoHo, this high-energy Indonesian restaurant is a party in the front and in the back. Warm teak paneling, live plants, and candles set the stage at the close-quartered bar and in the equally rowdy dining room. Chef/co-owner Cédric Vongerichten strikes his own balance of Indonesian and French inspiration, and a menu of satays, light and seafood-heavy small plates, and robust, nicely spiced entrees offers wide appeal to an equally diverse crowd. Escargot rendang with garlic-herb butter is a delight with batons of toasted brioche. Lobster noodles with black pepper butter hit a notch higher on the boldness scale, while the charred chicken lombok is comfort on a platter. A thoughtful cocktail menu adds fuel to the fun." - Michelin Inspector
"This Indonesian restaurant in Nolita is one of our favorite places to bring a date for snacks and drinks. But you can inject some of that same date night energy at home for New Year’s Eve, since Wayan will be serving dinner and drink boxes for pick-up or delivery on December 31st. Check out the menu here and place your order by emailing info@wayan-nyc.com before December 28th." - hannah albertine
"The landscaped garden is a fine setting for the Instagram-worthy creations of Cedric Vongerichten. Starters include cucumber mango salad, fluke sashimi with ginger turmeric dressing; and beet and avocado salad. Among the entrees there’s butterfish with miso and cippolini onions, as well as charred chicken with tatsoi and Thai basil." - Beth Landman
