Wayan

The story

Wayan NYC: Indonesian-French Dining in Nolita | Michelin Recommended

Wayan

Chef Cédric Vongerichten grew up in his father Jean-Georges’ kitchens, but Wayan is his own first-born. The name comes from the Balinese tradition of naming the eldest child—a fitting title for this, his first independent restaurant in New York City’s Nolita neighborhood.

The menu here offers Indonesian cuisine with a modern French flair, a reflection of Cédric’s own path: born in Bangkok, trained at El Bulli and the Culinary Institute of America, and now working with the flavors of Southeast Asia. The dining room is sleek and warm, with teak paneling, whitewashed brick, and recessed lighting that encourages lingering over conversation and shared plates.

Satays arrive with choices like scallop with chiltepin butter and makrut lime, or lamb with chili kecap manis. Small plates include a Hiramasa sashimi dressed with ginger turmeric and sambal matah, and an Escargot Rendang served on toasted brioche. Among the large plates, the Crispy Black Sea Bass and Caramelized Beef Tenderloin with spring onion sambal stand out as signatures. The showpiece bar turns out cocktails inspired by the region’s ingredients.

Wayan has earned a Michelin Recommended distinction, a nod to the precision and personality Cédric brings to this cross-cultural cooking. It is a place that feels both personal and polished—a chef’s first statement, made with confidence.