Ma•dé, located at 22 Spring Street in New York City’s NoLita neighborhood, offers a refined take on Indonesian cuisine, celebrating the rich traditions of West Sumatra with a contemporary twist. Inspired by the communal dining culture of Padang-style meals, the restaurant presents an array of dishes at once, encouraging a shared and immersive culinary experience. The ambiance at Ma•dé is bright and inviting, reminiscent of elegant beachside restaurants found along the Indonesian coast. Natural materials, soft lighting, and carefully curated decor create a warm yet sophisticated setting that enhances the experience. The restaurant’s design transports guests beyond the city, setting the stage for a menu that highlights the depth and vibrancy of Indonesian flavors. Chef Cédric Vongerichten leads the culinary team, bringing a modern sensibility to the time-honored dishes of West Sumatra. The menu is structured around three essential components of Padang cuisine—gulai, a rich and aromatic curry; lado, the bold heat of chili peppers; and bareh, the comforting presence of rice. These elements are skillfully combined with fragrant coconut milk, spices, and fresh herbs to create dishes that are at once complex and deeply satisfying. The prix fixe menu offers a selection of small plates followed by an entrée. Highlights include fluke sashimi with sambal hijau, crispy sweetbreads in gulai curry, and egg balado with Thai basil. Entrée choices showcase the chef’s expertise in balancing bold flavors, with standout dishes like ayam pop, a coconut-infused chicken preparation, and butterfish bilindango, where delicate seafood is complemented by traditional spice blends. Ma•dé has earned recognition in the Michelin Guide, solidifying its status as one of New York’s most notable Indonesian dining destinations. By blending authenticity with a refined approach, the restaurant offers a rare opportunity to explore the depth of Sumatra’s culinary heritage in an environment that feels both intimate and transportive.
