Department of FoodieDepartment of Foodie
French-accented Indonesian menu created by celebrated chef Jean-Georges' son Cédric Vongerichten is served in a sleek setting.
What to order: Lobster Noodles · Escargot Rendang · Corn FritterFrom Google Maps reviews.
Really wonderful service- think this is what made the experience. Server was able to go into detail about options and recommendations. Really love the service. Went with a couple of flavorful drinks but the star of the show was the food. Enjoyed crudo, escargot, meat skewers, corn frittata, ribs, and fried rice as well as Ube ice cream with a couple of friends. Tasting option is a lot for one person but able to take leftovers which was nice. Next time would probs just order individually but nic
Below are my recommendations, based on my multiple reviews on Yelp for this place. In general, I would recommend brunch more than dinner here. Lobster Noodles and Escargot Rendang are the best for dinner. Everything feels a bit too pricey. Classy place. The most recent time, we did the Nusantara, where they picked out a bunch of dishes to total $78 a person, which works. Dinner recommendations- Escargot Rendang, Scallop/Lamb Satays, Lobster Noodles, Sundae, and Pandan Custard. OK at dinner, Nas
A very nice Malaysian and Southeast Asian-style restaurant. The food captures the essence of the region while also incorporating some Western and Chinese influences, which makes many of the dishes flavorful and enjoyable. The atmosphere is also a highlight. The decor has a warm Southeast Asian feel, and the service is attentive and welcoming. Overall, this is a great spot for a small gathering or for anyone looking to enjoy flavorful Malaysian and Southeast Asian food in a comfortable setting.
From the Jun 15, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Someone was eating, drinking, or vaping in the food-prep area.
Food surfaces weren't washed and sanitized between uses.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.