As the owner of The Roundtree in Amagansett, Sylvia Wong created a hotel known for its intimate atmosphere, understated design, and attentive service. With Nourish by The Roundtree, her new restaurant in Bridgehampton, Wong extends that sensibility to dining.
The restaurant began with an unexpected encounter in Bali. While staying at COMO Shambhala Estate, Wong and her husband ate 21 consecutive meals prepared under the direction of Executive Chef Dewa Wijaya. They were so impressed by his food and his knowledge of health and longevity that they invited him to New York, despite having no plans to open a restaurant.
More than a year later, Chef Dewa leads the kitchen at Nourish, a collaboration between The Roundtree and Odo Hospitality, the group behind New York’s two-Michelin-starred Odo. His menu combines his Balinese heritage and French training with produce, seafood, and meat sourced on the East End. The result reflects Wong’s belief that a restaurant should feed the body while giving guests a place to relax and connect.
Hamptons Social spoke with Wong about the story behind Nourish, Chef Dewa’s approach to cooking, and what she hopes the restaurant brings to the Hamptons.
The name Nourish says so much before guests even sit down. How did you choose it, and what does that word mean to you?
SYLVIA WONG: Nourish captures the essence of the experience we aspire to deliver to our guests. The food is delicious and healthy, and I firmly believe that enjoying good food and drinks in a beautiful relaxed environment with friends and family nourishes the body and soul.
Can you tell the story you shared with me at the restaurant about your stay in Bali, meeting Chef Dewa Wijaya, and how that led to opening Nourish with him?
WONG: Last year my husband and I were vacationing in Bali and we stayed at COMO Shambhala Estate where Chef Dewa served as the Executive Chef. Because I had to work remotely while there, we had all of our meals at the hotel. More specifically, 21 consecutive meals over seven days. We absolutely loved the food and looked forward to the next meal even though we were eating at the same place day after day. That was very unexpected. We spoke with Chef Dewa and were impressed with his background, experience, and approach to healthy cooking. My husband is a cardiologist and has done a lot of research on longevity. He was impressed with Chef’s knowledge and how he applies it to each dish he cooks. Many conversations later, we invited the Chef to come to New York even though we did not have a restaurant at the time (and never planned to have one). More than a year later, here we are with the opening of Nourish this summer. Never say never!
How did your experience creating The Roundtree hotel shape the way you thought about Nourish?
WONG: In many ways, I took the same approach – creating a beautiful, low key setting where guests feel well taken care of, and can enjoy spending time and relaxing with loved ones.
Chef Dewa Wijaya’s menu brings together Balinese heritage, French training, and East End ingredients. How would you describe his cooking, and how does he source his ingredients?
WONG: His cooking truly reflects his life experience, his French training as a young chef, Balinese roots, and his expertise in wellness. He spent a year on the East End learning about sourcing, particularly local produce, seafood, and meat.
What are a few dishes that best tell the story of the restaurant?
WONG: The lobster roll is a great example of his approach to cooking. Instead of mayonnaise, he crafts his own dressing using macadamia nuts. In place of a brioche roll, he serves the lobster roll in a sourdough roll. This dish is a reflection of how he innovates and makes something fresh and delicious.
What do you hope Nourish adds to the Hamptons dining scene?
WONG: There are already many wonderful restaurants in the Hamptons. We hope to offer guests an additional option that is unique, tasty, and healthy.
