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Padang-Style Feasting Lands in NYC at Ma•dé in NoLiTa
October 31, 2024, 6:39.28 pm ET

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Photos: Noah Fecks

Get ready, New York: Ma•dé, the second restaurant from culinary power couple Cédric and Ochi Vongerichten, is dialing up the flavors with a new Padang-style dining experience that’s as immersive as it is delicious. Inspired by the communal feasts of Indonesia's West Sumatra, Padang-style dining lays out a spread of dishes served all at once, perfect for sharing, tasting, and—of course—eating with your hands.

For $58 per person, you’ll be seated with a welcome Soup Jamur (a rich mushroom broth) before the main attraction arrives: a stunning lineup of spicy, savory, and subtly sweet dishes, beautifully plated to share. Highlights include the tender Slow-Cooked Butterfish Bilindango Style, Ochi’s Sulawesi-inspired favorite with a bright tomato chili sauce, and Ayam Goreng Pop, a small but mighty fried chicken dish that’s brined, baked, and fried to crispy perfection thanks to Cédric’s expert touch.

From there, the table fills with everything from deep-fried rice and tapioca crackers (Rengginang and Kerupuk) to surprising twists on Indonesian classics, like Crispy Smelt with a floral Kecombrang dipping sauce and Sweetbread in Gulai Sauce (an homage to traditional cow brain curry); and Baby Squid in Sauce Padang,a sweet Indonesian chili sauce.


Photos: Noah Fecks

And, of course, each spread features Salam Rice, fluffy and fragrant, plus an assortment of fresh sambals to dial up the heat. New Indonesian-inspired plates, like Trout Crudo with ginger flower dressing is also making its debut.

Padang dining is not just about the food; it’s an experience that brings people together over rich, layered flavors. "It’s a way to pause, gather, and celebrate," said Vongerichten. And for those seeking to sip something memorable alongside, the cocktail list is stacked with adventurous options.

Look for drinks like the Jambu Sazerac—a fragrant mix of white rum, rye, pandan, and turmeric; Jambu Sazerac with Ten to One white, rye, absinthe, pandan, turmeric and bitters; and Sumatra Rendang with beef fat-washed basil hayden, mezcal, peach liquor and vermouth). Non-alcoholic sips, including the Blackberry Sipster, are just as fresh and unique.

Ready to dive in? At Ma•dé, Padang-style dining isn’t just a meal; it’s a true taste of Indonesia’s culinary adventure, thoughtfully curated for New York’s ever-curious food lovers. Grab a friend, settle in, and let the feast begin! For more information and reservations, visit ma-de-nyc.com


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