The Citiblog

Inside Ma-De, a Tribute to Bali Beach Bars, in SoHo
May 5, 2023, 8:28.01 pm ET


Photos: Noah Fecks

Acclaimed chef Cédric Vongerichten (Wayan, Perry Street) & his partner in life and business Ochi Latjuba Vongerichten have launched Ma·dé, alongside partner and Indonesian socialite Ezra J. William.

Ezra J. William, Ochi and Cédric Vongerichten (left to right)

Designed by Linda Daniels LCD, Ma·dé is inspired by the elegant style of Bali’s coastal beach bars. Much of the interior materials are sourced directly from the beaches of Bali during Cédric & Ochi’s many family trips, and a bookcase at the back of the restaurant displays memorable novelties that tell stories from these travels.

Pastel greens, pinks, and blues reflect Bali’s sprawling coral reefs. These colors are intertwined throughout the space. Cedric & Ochi spent years traveling around the world sourcing and curating materials for the restaurant - from glassware found at Balinese markets, to custom-made vases, funky fish water vases, and check presenters found on fishermen's boats on the coast of Indonesia.

A stunning larger-than-life mother of pearl shell holds all of Ma-dé’s fresh cocktail ingredients and garnishes, while thick, nautical ropes hang from the ceiling transporting guests to a tropical getaway while the rattan-weave light fixtures diffuse warm, airy shadows throughout the space.

Meaning “second born” in Balinese, Ma-dé is the couple’s second restaurant. Wayan (which translates to “first born” in Balinese) is their first Indonesian restaurant located nearby. At Ma-dé, Cédric Vongerichten serves a menu of hyper seasonal, fresh seafood & vegetable-centric dishes that emphasize global flavors.

Seafood standouts include Lobster Dumplings with caviar sauce and chives; deconstructed Shrimp Toast with cilantro and citrus chili; Oyster & Razor Clam with passionfruit mignonette, and chili lime; and Mussels with sauce poulette, furikake, and salsa matcha. Vegetable dishes also play a starring role like Mushrooms with parmesan, pine nuts, and sancho pepper; White Asparagus with leeks, seaweed-kimchi, and lemon; and Morels with gnudi, comte, and basil fondue.

For a sweet finish there is Chocolate with raspberries and black sesame, Banana with amero, crème fraiche, and pecans, among others.

To complement the food, guests will find a sophisticated, spirits-driven cocktails with a beachy vibe. Drinks like the Cartegena (ten to one dark rum, banana, tomato, galangal, basil), Tulum (tequila, huacatay, black pepper, cucumber, bell pepper), and The Vineyard (pistachio whiskey, cardamom, velvet falernum, dry gin).

Ma-dé is located at 22 Spring St, New York, NY. For more information, visit