ABOUT ABOUT WAYAN Cédric Vongerichten MENU EVENTS PRESS MENUS DINNER DESSERT BEVERAGE WINE BY THE BOTTLE LUNCH BRUNCH CHRISTMAS EVENTS CONTACT GALLERY EVENT INQUIRY
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About Wayan Image

ABOUT WAYAN


Chef Cédric Vongerichten loves the picturesque streets of Nolita, which is why he chose this vibrant Manhattan neighborhood as the location for his new restaurant. Wayan offers Indonesian cuisine with a modern French flair, in a sleek space warmed by teak paneling, lush plants, and whitewashed brick. The unique and varied menu combines seasonal products and savory Southeast Asian flavors. Wayan’s showpiece bar turns out innovative cocktails highlighting ingredients inspired by the region. The cozy dining room, with its soothing tones, recessed lighting, and authentic carvings, promotes the sharing of food and conversation.

 



Wayan is Cédric’s first solo venture, after partnering with his father, Chef Jean-Georges Vongerichten, on eateries in New York and Jakarta. The restaurant’s name reflects this fact. In Balinese culture, each person receives one of four names based on birth order. Wayan is the name given to the first-born child—or, in this case, to the chef’s first independent culinary effort.

Cédric Vongerichten


Cédric Vongerichten was born in 1981 in Bangkok, Thailand, where his father, Jean-Georges Vongerichten, was chef at the Oriental Hotel. At the age of two, Cédric moved with his family to New York. It didn’t take long for him to find his calling. At nine, he was playing in his father’s kitchen at Lafayette. By seventeen, he officially began his career as a chef, at a restaurant in the Bahamas. He continued to learn about food and refine his techniques as he traveled the world, working at London’s Berkeley Hotel; Hong Kong’s Mandarin Oriental; and the influential restaurant El Bulli, in Barcelona. A graduate of the prestigious Culinary Institute of America, he rose through the ranks at several Jean-Georges restaurants. After working as a sous chef at Jean-Georges, he was appointed chef de cuisine at Perry St. Cédric was named one of the top 30 up-and-coming chefs under 30 by Zagat.

 


In spring 2018, Cédric and Jean-Georges introduced Vong Kitchen, a New York–style grill, in Jakarta’s bustling business district. Several months later, father and son launched Le Burger, a sumptuous burger bar, also in Jakarta. In February 2019, Cédric opened the doors of Wayan, a French Indonesian restaurant in Manhattan’s Nolita neighborhood.

EVENTS

Our maximum capacity for large party reservation is 11 indoors and 24 outdoors. Partial restaurant buyouts for private dining is only available indoors for up to 30 indoors and 24 outdoors with food and beverage minimums based on day of the week. Parties larger than 30 will require a full restaurant buyout with minimums based on day of the week. Full restaurant buyouts have a maximum capacity of 54 sit down and 80 standing.



For large party reservations of 8 to 20, please use "Large Party Reservation" link above.


For parties larger than 20 or for private event space, please use the "Event Inquiry" link above.

Contact

LOCATION


20 Spring Street

New York, NY, 10012


HOURS


Outdoor & Indoor Dining

Takeout & Delivery



Lunch


Monday - Friday: 12:00pm - 4:00pm



Brunch


Saturday & Sunday: 11:30am - 4:00pm



Dinner


Mon: 5:30pm - 11:00pm

Tue: 5:30pm - 11:00pm

Wed: 5:30pm - 12:00am

Thu: 5:30pm - 12:00am

Fri: 5:30pm - 12:00am

Sat: 5:00pm - 12:00am

Sun: 5:00pm - 11:00pm



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For Reservation inquiries with parties of 7 or less, please email reservations@wayan-nyc.com


For general inquiries or press, please e-mail

info@wayan-nyc.com

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