The story
Ma•dé means “second born” in Balinese, and this Indonesian restaurant on Spring Street is the younger sibling of Wayan, also in SoHo. Chef Cédric Vongerichten, alongside his wife Ochi Latjuba Vongerichten and business partner Ezra J. William, draws inspiration from the coastal province of West Sumatra. The result is a Padang-style dining experience that earned a Michelin Recommended distinction, thanks to its bold, communal approach to sharing food.
At Ma•dé, meals arrive hidang style—all dishes served at once, family-style. The menu revolves around three elements: gulai (curry), lado (chili pepper), and bareh (rice), with coconut milk and spicy chilies playing key roles. The cooking is influenced by Indian and Middle Eastern cuisines, adding layers of spice and depth. Traditionally eaten with hands (though utensils are welcome), the meal emphasizes connection over formality.
The interiors, designed by Linda Daniels LCD, are warm and airy, evoking the coastal beach bars of Indonesia. Materials were sourced from beaches the Vongerichtens visited on family trips, including glassware and plateware curated over years. The setting feels both elegant and relaxed, fitting for the SoHo neighborhood.
The Padang menu ($78 per person, full table participation required) offers a choice of mains like fried chicken with sweet chili sambal, lamb ribs glazed with kecap manis, or calamansi-glazed butterfish. A la carte options include yellowtail king sashimi with coconut makrut lime, baked razor clams with sambal butter, and corn fritters with gulai curry. Cocktails, wine, and zero-proof drinks round out the experience.
Ma•dé serves dinner nightly, with brunch and cocktail hours on weekends. It’s a place where the abundance of Padang tradition meets the energy of downtown New York.
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