Wayan is Cédric’s first solo venture, after partnering with his father, Chef Jean-Georges Vongerichten, on eateries in New York and Jakarta. For the food, expect French-Indonesian fare fusing Bangkok born Cedric's culinary background (having worked through the ranks at several of his father's restaurants) and his wife, Ochi's Indonesian heritage. Dishes are served family-style, and include avocado gado gado (a typical Indonesian salad) and nasi goreng (fried rice, a national dish of Indonesia).
The 80-seat space was designed by Rockwell Group and is outfitted with greenery, exposed brick, a marble bar, rustic teak paneling and authentic wood carvings from Indonesia. Cedric is also staying on as Executive Chef at Perry Street in the West Village.
Southeast Asian flavors
Shrimp satay with spicy dabu-dabu sauce & fresh lime; black sea bass steamed in banana leaves with onions and pea shoots and lobster noodle – fresh lobster with Thai basil in buttered & sweet kecap manis sauce.