Wayan is a new pop-up restaurant that recently opened in Wynwood at 50 NW 24th Street. This address has seen a revolving door of concepts over the years, none with much staying power, and it has developed a reputation for bad luck. If the goal is to build confidence and encourage diners to give it a try, having a working phone line with someone available to answer questions would be helpful, especially in a neighborhood saturated with dining options. Wayan has a temporary residency running from January through May 2026, which may explain the limited infrastructure.
The restaurant is run by the husband-and-wife team of Cédric and Ochi Vongerichten. If the name sounds familiar, it is because Cédric is the son of legendary chef Jean Georges, a chef I greatly admire. The name Wayan translates to firstborn child, and the concept already has a flagship location in Manhattan.
The cuisine is Indonesian with a French influence. Indonesian food is known for its bold, vibrant, and aromatic flavors, and Wayan draws inspiration from Ochi’s birthplace of Jakarta. The menu is small, focused, and refreshingly unique. It is the only Indonesian forward menu I can think of in Miami.
The space is attractive and thoughtfully designed, anchored by an open kitchen, a welcoming bar at the front, a 12-seat chef’s counter, and approximately 70 seats in the main dining room. Warm wood elements, lush greenery, and touches of Indonesian craftsmanship are found throughout. Dim lighting, wicker chairs, and basket-style table lamps create a tropical, Balinese-inspired atmosphere.
The first thing you notice when seated is a bright little bottle of red sambal. It is a spicy condiment that pairs well with many dishes, though it is worth noting that most items already carry a noticeable level of heat that may be intense for some diners.
The standout dish for me was the escargot rendang, layered with flavors of lemongrass, coconut, galangal, and garlic, and served with brioche sticks perfect for soaking up the rich sauce. The lobster noodles were creamy and considerably milder, though there was very little lobster, and the dish leaned heavily on the sauce. The vegetable spring rolls, filled with mushrooms and served with green chili mayo and mint, were enjoyed.
The crispy pork ribs with tamarind glaze were disappointing. While the meat was cooked properly, the sauce leaned too sour and savory. To their credit, the dish was removed from our bill. The hiramasa sashimi was visually appealing and very mild in flavor. There were many satays offered; however, we ordered the corn fritters, which were delicious, though they should have been served hot. The rice topped with a fried egg was flavorful but very spicy.
With the exception of the sashimi, I found the meal overall quite heavy, likely due to the number of gluten-forward and deep-fried dishes that were recommended. There are several signature cocktails with an Indonesian twist, along with a respectable wine list.
For dessert, the passion fruit pandan was a pleasant treat. We also tried a warm chocolate chip cookie served with an unexpected cheddar cheese ice cream, as well as the banana sundae featuring brûléed bananas and ube ice cream atop a somewhat dry banana cake. The dishes were beautifully presented, but none truly stood out.
Service throughout the evening was friendly and attentive. However, having just returned from Bali, it is difficult not to compare, and the food there operates on a completely different level.
Happy dining,
Shanea
02/07/2026
