The menu is built on three elements, gulai (curry), 
lado (chili pepper), and bareh (rice), layered with coco-
nut milk, bold spice, and the chef’s French-trained 
precision. Standouts include Lobster Dumplings with 
caviar sauce, deconstructed Shrimp Toast with cilan-
tro and citrus chili, Oyster and Razor Clam with pas-
sionfruit mignonette, and the slow-cooked Butterfish 
Bilindango, butterflied and baked with tomato chili 
sauce: a dish from Ochi’s native Sulawesi.
The room is its own kind of travel. Designed by Linda 
Daniels LCD and inspired by the coastal beach bars of 
Indonesia, it was built almost entirely from materials 
Cédric and Ochi sourced themselves over years of 
family trips. Warm, airy, and uncommonly personal, 
Ma•dé feels less like a restaurant than like a home 
that happens to be one of the best-kept secrets in 
lower Manhattan.
Traditionally eaten with the hands (utensils also wel-
comed), the Padang experience at Ma•dé is the kind of 
meal that reminds you why people travel for food in 
the first place. A West Coast summer deserves at least 
one East Coast detour. Make this the one.
菜单围绕三大元素展开：gulai（咖喱）、lado（辣
椒）与 bareh（米饭），层层融入椰奶、鲜明香料，
以及主厨经法式训练锤炼出的精准技法。值
得关注的菜品包括搭配鱼子酱汁的 Lobster 
Dumplings、以香菜与柑橘辣椒点缀的解构版 
Shrimp Toast、配百香果 mignonette 酱汁的 
Oyster and Razor Clam，以及慢烹 Butterfish 
Bilindango——鱼身剖开后与番茄辣椒酱一同
烘烤，这道菜源自 Ochi 的家乡 Sulawesi。
空间本身也是一种旅行。由 Linda Daniels LCD 
设计，灵感来自印尼沿海的海滩酒吧，餐厅几乎完
全由 Cédric 与 Ochi 多年来家庭旅行中亲自寻
得的材料打造而成。温暖、通透，并带着罕见的私
人情感，Ma•dé 给人的感觉不像一家餐厅，更像
是一处家宅，只是它恰好也是下曼哈顿最值得珍
藏的秘密之一。
Padang 体验传统上以手取食，当然也欢迎使用
餐具。Ma•dé 的这一餐，会提醒你人们为何愿意
为了食物而旅行。西海岸的夏天，至少值得安排一
次东海岸的绕行。就让这里成为那一站。
26
BALLIET + WANG LUXURY LIVING 

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