Ma•dé: The Vibrant Next Chapter in Modern Indonesian Dining by Cédric Vongerichten

A Culinary Evolution on Spring Street

In the heart of SoHo, where cobblestone streets meet high-end fashion and buzzing nightlife, a new chapter in modern Indonesian dining is being written. Chef Cédric Vongerichten, known for carving out a unique culinary path apart from his father Jean-Georges’ fine-dining legacy, has unveiled his second restaurant—Ma•dé—just steps away from his first successful venture, Wayan.

While Wayan took the city by storm in 2019 with its refined Indonesian flavors touched by French technique, Ma•dé builds upon that foundation and dives deeper into the vibrant soul of island cooking. If Wayan was the firstborn, as its Balinese namesake suggests, Ma•dé—meaning second-born—is a natural progression in both spirit and strategy.

The Story Behind the Concept

Launching Ma•dé wasn’t merely about expansion; it was about creative exploration. The idea was to create a distinct but related culinary identity—one that speaks to a more casual, playful expression of Indonesian cuisine while still maintaining the elegance that defines Vongerichten’s approach.

Located right next door to Wayan on Spring Street, Ma•dé offers a seamless yet separate dining experience. The proximity creates an intentional narrative—almost like a culinary conversation between two siblings. Where Wayan showcases traditional recipes elevated with French technique, Ma•dé celebrates tropical island living, complete with vibrant colors, lighter dishes, and a relaxed, energetic ambiance.

A Chef’s Culinary Philosophy

Cédric Vongerichten has always thrived at the intersection of heritage and innovation. Born in France and raised in kitchens around the world, he draws deeply from both his Indonesian heritage through his wife Ochi Latjuba Vongerichten and his extensive international training.

At Ma•dé, that fusion of backgrounds becomes even more evident. While his technique remains refined, the flavors take on a freer, more tropical character. The dishes embrace island ingredients and offer a vibrant energy—think tangy marinades, sun-soaked herbs, and cooling coconut-based sauces.

His wife, Ochi, continues to play a critical role in grounding the restaurant’s authenticity. Her influence ensures the soul of Indonesian home cooking is never lost in translation, and her perspective offers balance between tradition and innovation.

What Makes the Menu Special

The menu at Ma•dé is ingredient-driven, playful, and refreshingly bold. Embracing a more coastal Indonesian theme, the offerings lean into seafood, zesty flavors, and sharing-style formats that encourage communal dining.

Expect creative interpretations of Indonesian classics, like sambal-marinated fish, grilled prawns with tamarind glaze, and vegetable-forward dishes that spotlight turmeric, galangal, and lemongrass. One standout element is the way Cédric introduces fermented elements and homemade sauces, elevating the umami profile of many dishes.

Unlike Wayan, which features a more structured dining experience, Ma•dé feels unbuttoned and breezy—ideal for a night out with friends or a spontaneous dinner that turns into cocktails and conversation.

The Atmosphere and Design

The aesthetic of Ma•dé perfectly complements its culinary vision. The space draws inspiration from tropical retreats, incorporating natural textures, lush greenery, rattan elements, and plenty of warm lighting.

Designed to feel like an open-air escape in the heart of Manhattan, the interiors blur the line between urban edge and coastal calm. Everything—from the curated music playlist to the relaxed seating arrangement—reinforces the ethos of laid-back luxury.

Guests will immediately feel the contrast with Wayan next door. While both establishments are connected through vision and ownership, Ma•dé is where the Vongerichtens let their hair down, so to speak.

A Family Affair with a Global Touch

Ma•dé isn’t just the product of a single chef’s vision. It’s a family-driven endeavor. Cédric’s wife, Ochi, and longtime friend and partner Ezra J. William continue to collaborate closely with him, blending business savvy with cultural passion.

What makes Ma•dé particularly special is how it honors both personal lineage and a broader cultural tapestry. From Java to Jakarta, Bali to Sumatra, the dishes capture a mosaic of Indonesian regional flavors—refined not just for the New York palate but for global appreciation.

This commitment to authenticity, when paired with sharp culinary technique, is what sets Ma•dé apart from the many “modern Asian” restaurants across the city. It's not fusion for fusion’s sake—it's storytelling through food.

How Ma•dé Expands the Narrative

With the launch of Ma•dé, Cédric Vongerichten and his team are doing more than opening a second location. They’re creating a brand ecosystem that offers different entry points into the richness of Indonesian cuisine.

It also marks a strategic step in establishing Spring Street as a culinary destination for modern Southeast Asian fare. The back-to-back layout of Wayan and Ma•dé means diners can experience two contrasting expressions of the same cultural base—one refined and elegant, the other casual and vivid.

This duality reflects a broader trend in the restaurant industry: multi-concept hospitality within one brand. Instead of replicating one successful formula, the Vongerichtens are branching out—giving each new project its own voice.

Community, Culture, and What’s Next

Both Wayan and Ma•dé are more than restaurants—they’re cultural ambassadors. Through their food, design, and storytelling, they introduce New Yorkers to the nuances of Indonesian culture in ways that are both approachable and aspirational.

As Ma•dé opens its doors, it continues the team’s mission to educate, inspire, and surprise. Whether it’s through a spice blend unfamiliar to most diners or a dessert that transports you to a Jakarta night market, every dish serves a purpose.

Looking ahead, the Vongerichtens show no signs of slowing down. Their footprint may be rooted in SoHo for now, but their influence—like the flavors they champion—is unmistakably global.

Conclusion: A Welcome Addition to NYC’s Dining Landscape

Ma•dé isn't just another new restaurant in Manhattan—it's a reflection of culinary maturity, cultural pride, and innovative thinking. As the sibling to Wayan, it offers a different perspective, a different pace, and a deliciously different experience.