Wagamama unveils major menu shake-up

Wagamama unveils major menu shake-up with a host of new dishes arriving for the first time since 2021

  • The restaurant chain has included vegan k-dogs, hot pots and more to its menu
  • READ MORE: Wagamama plans to open five restaurants annually for the next three years

Wagamama has delighted fans with the launch of their new menu packed with Korean-inspired flavours, as the cuisine skyrockets in popularity.

Korean food has only been growing in-demand in Britain, with restaurants popping up across London and videos of Korean Corn Dogs garnering 83.9 million views on TikTok alone.

So, it only made sense for the restaurant chain to give the British public what they have been craving. 

The pan-Asian chain’s menu has had a major shake up, introducing hot pots, tteokbokki and many more delicious dishes.

Wagamama launched a new menu on October 4, gracing customers with a range of new Korean-inspired dishes

The pan-Asian introduced the menu shake-up alongside its first television creative since 2021

On October 4 the restaurant launched its Korean-infused menu with the hopes of pushing the envelope further with their innovative dishes. 

Wagamama also announced their first TV advertisement at the same time as the daring new menu, which is their first since 2021.

The pan-Asian chain hopes the new menu will leave customers satisfied and rejuvenated after every dive into their warm bowls.

Among the new cutting-edge items up for grabs is the vegan k dog – the restaurant’s take on a popular Korean street food classic.

The corn dog is encased in a crispy noodle crumb coating, and dished up with a fiery sriracha sauce, as well as a zesty turmeric vegan mayo.

Among items gracing the restaurant’s menu for the first time are nourishing hot pots, drowned in a hearty Korean-inspired broth.

Not only does the warm bowl come with ttoekbokki and vegetables, but tofu, chicken or premium cut steak can be added depending on your taste buds.

You can even opt for a popular spicy rice cake alongside it, if it takes your fancy. 

Another new addition to the list is their perfectly-balanced gochujang rice bowls, that similarly to the hot pot come with steak, tofu or chicken.

The chain have introduced perfectly-balanced gochujang rice bowls (pictured) that can be dished up with steak, tofu or chicken

Wagamama’s have also included their own take on the famous Korean corn dog, in the form of the vegan k-dog (pictured right). The restaurant are also plating up heartwarming hot pots (pictured right), coupled with steaming Korean-inspired broth

The bowls bursting with the spicy yet sweet gochujang flavours are plated up with crunchy vegetables, snow onions and pickled onions. 

But it is not just mains that will see as a change, as Wagamama fans will spot an array of new sides on menu’s across the nation.

Hungry fans will be pleased to see crispy rotis served with raisukatsu sauce, as well as king oyster mushroom skewers on the menu.

But the pan-Asian restaurant has not forgotten about those with a sweet tooth either, offering customers crispy chouxnuts pumped with kuromitsu black honey or sweet matcha for dessert.

Global executive chef, Steve Mangleshot said: ‘We designed the new menu to nourish and rejuvenate our guests and to tap into the cultural and social trends that are exciting people in 2023. 

‘For this reason, we have been inspired by mouthwatering Korean flavours and street foods. 

‘Our test kitchen is constantly working to create innovative, sustainable and groundbreaking dishes and our chefs are excited to showcase their skills and serve up the new dishes.’

Wagamama haven’t forgotten about their sweet-toothed customers either introducing new crispy chouxnuts filled with kuromitsu black honey or sweet matcha

The new menu announcement comes after Wagamama launched the UK’s first vegan fish and chips.

The chain put their own Japanese twist on a British classic by selling Tempura F-ish + Bang Bang Yaki-imo.

The flavour-packed dish saw classic Beer battered fish swapped out for a lightly tempura coated ‘f-ish’, made from a concoction of pea protein, rice and soy in an attempt to recreate its flaky texture.

The Asian-inspired restaurant also took a swing at recreating their own version of the classic takeaway chip, by combining red onion and sweet potato chunks.

The imitation of the British takeaway staple did not stop there, as the chain also re-imagined the trimmings, smashing edamame beans as a unique take on mushy peas. 

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