Pork Ribs with Tamarind Glaze. Credit: Shawn O'Connor

Cédric Vongerichten's Indonesian-Inspired Fourth of July Menu

7 Minute read

01 Jul 2026

Jillian Dara

Journalist

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The chef shares a three-course menu featuring smoky grilled clams, tamarind pork ribs, and an ube banana sundae, along with his best tips for grilling all summer long.

Across the U.S., the July Fourth weekend is synonymous with backyard barbecues and poolside meals. Or, as chef Cédric Vongerichten puts it, "enjoying summer together."

I love spending the day outside with friends and family, usually near the water if possible,” says Vongerichten. “Cooking becomes very communal. Everyone gathers around the grill, snacks while things are cooking, and meals stretch over hours.”

As the chef-owner of the Indonesian-inspired New York City restaurants Wayan and Ma•dé, barbecue means something a little different to Vongerichten, who infuses the flavors of Southeast Asia into his live-fire cooking. “Barbecue already has such a strong culture of smoke, char, and bold flavors. Indonesian cuisine naturally complements that with ingredients like tamarind, kecap manis, sambal, and coconut,” he explains.

As the son of Jean-Georges Vongerichten, much of Cédric's cooking is rooted in classical French technique, something that's evident both at his restaurants and in his home kitchen. He credits his approach to fusion with respecting both traditions and keeping flavors in balance. “Fusion works best when it comes from memory and authenticity rather than forcing two cuisines together,” says Vongerichten.

Vongerichten's connection to Indonesian cuisine deepened during his time living in Jakarta, where he opened Vong Kitchen with his father. During his time there, he also opened Le Burger before returning to New York to debut the French-Indonesian restaurant Wayan in February 2019. Today, those influences come together naturally as he draws on Indonesian sauces, spices, and seaside flavors to create a July Fourth menu layered with spice, sweetness, and acidity.

“It represents both sides of my cooking, French technique and Indonesian soul, while celebrating summer in a very relaxed and festive way,” says Vongerichten of a menu featuring smoky-spicy Jimbaran grilled clams, tamarind pork ribs, and an ube banana sundae. Any vegetable sides he adds depend on what's freshest at the farmers market.

“To balance the richness of the barbecue, serve something refreshing and tropical with a little acidity, like a frozen mango and passion fruit cocktail with lime or a light spritz with coconut water and citrus,” he recommends. As for cooking over the grates, he suggests glazing the ribs, or any meat you're grilling, toward the end of cooking so the sugars caramelize without burning. “And don't underestimate marinades. Even a few hours can completely transform the flavor of the dish,” he says.

More generally, Vongerichten's top tip for mastering barbecue this summer is patience. “Don't rush the fire,” he says. “Always let the grill fully heat before cooking, and create different heat zones so you can manage caramelization without burning.” Finally, he adds, “Acidity is essential. A squeeze of lime, pickles, herbs, or sambal can completely brighten grilled food.”