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Days Closed:
- None
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Kid Friendly:
-
Multilingual Staff:
- Meals Available: Dinner
- Week Two Inclusion (Feb 1-7): Yes
- Week Three Inclusion (Feb 8-14): Yes
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3rd Party Platforms:
- Caviar
- Grubhub
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Direct Orders:
- Yes, our restaurant accepts direct online orders (no 3rd party integration)
- Yes, our restaurant accepts walk-in pick up orders
- All In NYC: Neighborhood Getaways: No, not interested in participating at this time
- Offer: Yellow Chicken, lemongrass coconut curry Side of coconut rice
- Offer - Approved: yellow chicken in lemongrass coconut curry with a side of coconut rice.
- Direct Ordering: http://orders@wayan-nyc.com
- Caviar: https://www.trycaviar.com/store/wayan-new-york-976740/en-US
- Grubhub: https://www.grubhub.com/restaurant/wayan-20-spring-st-new-york/2169544
- Preferred Ordering Link: https://www.trycaviar.com/store/wayan-new-york-976740/en-US
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Mastercard Status Venue:
- Banquet Capacity: 80
- Cocktails Capacity: 80
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Meals Served:
- Lunch (Regular)
- Dinner (Regular)
- Brunch (Regular)
- Restaurant Capacity: 80
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Buyout Available:
-
Group Price - Dinner:
- $55 - $65
-
Group Price - Lunch:
- $25 - $35
- Max Group Size: 12
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Restaurant Features:
- Bar/Lounge
- Chef's Table
- Family Style
- Reservations Accepted
- Reservations Required
- Primary Cuisine: Asian Fusion
- Re-Opening Status: Open - Limited Service/Capacity
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Gift Cards Available for Purchase:
- Online
- In-Store
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Delivery Available:
-
Takeout Available:
-
Alcohol Available To-Go:
- Beer
- Cocktails
- Wine
- Liquor Bottles
-
Outdoor Dining:
-
Outdoor Heaters:

This beautifully designed Indonesian restaurant is the brainchild of Cédric and Ochi Vongerichten, a couple deft at providing wonderful food and hospitality. A bar and some small tables are up front; a narrow passage winds past the chef’s counter to an amber-lit dining room. Cédric (son of Jean-Georges) is both a gifted and rigorously trained chef, evidenced by lightly fried baby squid, intoxicating corn fritters, nasi goreng (fried rice with a runny egg) and noodles with lobster and basil. Don’t miss the sundae with bruléed bananas and violet-hued ube ice cream.

This beautifully designed Indonesian restaurant is the brainchild of Cédric and Ochi Vongerichten, a couple deft at providing wonderful food and hospitality. A bar and some small tables are up front; a narrow passage winds past the chef’s counter to an amber-lit dining room. Cédric (son of Jean-Georges) is both a gifted and rigorously trained chef, evidenced by lightly fried baby squid, intoxicating corn fritters, nasi goreng (fried rice with a runny egg) and noodles with lobster and basil. Don’t miss the sundae with bruléed bananas and violet-hued ube ice cream.
Facility Info
- Mtg. Venue: Largest Exhibit Hall - Sq ft 0
- # of Private Rooms 0
