Wagamama: Autumn Menu Serves Up Warming Korean Inspired Flavours

Wednesday 04th Oct 2023 |

Wagamama just dropped a brand-new menu which showcases exciting Korean-inspired flavours, in dishes designed to warm the soul. The new menu has been curated to be savoured and slurped, inviting guests to dive into a warming bowl and feel both satisfied and rejuvenated. The new menu has been announced in line with the first television creative from Wagamama since 2021. 

Wagamama is proud to announce the new menu, which has been developed and created by Global Executive Chef, Steve Mangleshot and his team. Featuring for the first time are nourishing hot pots; a steaming bowl of Korean-inspired broth with vegetables and satisfying ttoekbokki, a popular spicy rice cake, available with premium cut steak, chicken, or silken tofu.

The new menu also showcases wagamama’s innovation and status as a cutting-edge trend setter, as it introduces vegan k-dogs, wagamama’s twist on a Korean street food classic. Two plant-based Korean corn dogs are coated in a crispy noodle crumb, served drizzled with a bold and spicy sriracha, and a tangy tumeric vegan mayo. 

Also featured are the perfectly balanced gochujang rice bowls, served with either chicken, steak or silken tofu, all served with crunchy veg, pickled onion and snow onions. The bowls showcase the sweet, savoury, spicy flavours of gochujang.

Korean food and culture has captured the heart and focus of the UK cultural landscape, from tv shows, music, fashion and restaurant openings. wagamama is tapped into these cultural conversations, and keen to keep their finger on the pulse, developing innovative and talk-worthy dishes for guests all over the country to enjoy. 

From 4th October, guests will also be able to discover new sides including crispy and flaky rotis served with raisukatsu sauce for dipping, and flavourful king oyster mushroom skewers. wagamama will also be expanding their dessert offering to include irresistible chouxnuts; soft doughnut meets crisp choux pastry for dessert filled with your choice of sweet matcha or kuromitsu black honey. 

Global Executive Chef, Steve Mangleshot comments, “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.”