A must-add to your summer dining list is dinner at Wayan & Ma•dé. Cédric and Ochi Vongerichten, the husband-and-wife team behind the two popular New York City restaurants Wayan and Ma•dé, are serving their innovative Indonesian cuisine in East Hampton through September 1.
This is their second summer bringing their cuisine to the area, following a successful two-week pop-up last year at Rosie’s in Amagansett. The summer-long takeover at Dopo Buttero on Race Lane is in partnership with full-time Hamptons resident Erik Stern, the founder and operator of hospitality production company Tiny Seed.
Cédric and Ochi, who have a home in Montauk, have combined their French culinary training and Indonesian heritage to create a unique blend of tradition, hospitality, and innovation. They opened Wayan in downtown Manhattan in 2019, offering Indonesian cuisine with a modern French twist. Wayan is among the few Indonesian restaurants in the Michelin Guide in America.
Cédric, who trained under his father Jean-Georges Vongerichten and internationally, brings French techniques to the dishes. Ochi’s Jakarta roots contribute vibrant Indonesian flavors to the menu, resulting in a rich culinary experience that celebrates Indonesian cuisine.
The menu includes fresh ingredients sourced from local fishermen and farms while highlighting vibrant Southeast Asian flavors. Each dish on the menu is memorable, bursting with complimentary flavors, and styled to perfection on each plate.
Enjoy Wayan signatures like the charred chicken Lombok with tatsoi and Thai basil or the whole black sea bass with the market choy urap and sambal tomat. Small plates that diners can indulge in include tuna tartare with sambal hijau vinaigrette and puffed rice, or the ginger turmeric-dressed fluke sashimi. Sides like the sweet corn fritters are not to be missed.
Large plates, perfect for sharing, include Peekytoe crab fried rice with kerupuk and cilantro, crispy pork ribs with soy tamarind glaze, steamed black sea bass pepes with calamansi vinaigrette, or lobster noodles with black pepper butter and Thai basil.
The handcrafted cocktails are also a must-try. Try the Calamansi Fizz, which combines dry gin, calamansi, aquafaba, and rosemary, or the Tulumn, which combines tequila, huacatay, black pepper, cucumber, and bell pepper.
Enjoy a seat on the lush outdoor patio for optimal summer vibes. Open Wednesday through Sunday until the end of June, the popup will then expand to seven days a week in July and August, from 5 to 10 PM, with reservations available for indoor and outdoor seating on Resy.
