Wagamama has announced its first ever new menu launch NOT to be enjoyed in its restaurants.
The new dishes, which are all under 650 calories, are instead designed to be eaten by customers at home.
The company’s lighter, mindful eating summer menu would have been showcased in restaurants had it not been for lockdown.
However, after the success of its weekly video ‘wok from home’ cookery lessons – which have achieved more than three million views online – the chain decided customers shouldn’t miss out.
The new dishes were unveiled by Wagamama’s executive chef Steve Mangleshot, who has been fronting the video series since it was launched after restaurants and bars were instructed to close in March.
Inspired by his most recent trip to Japan, the hero of the summer 2020 menu is hiyashi – a cold ramen-style dish typically eaten in Japan during the hotter months.
Food innovation is integral to Wagamama’s brand and significant detail goes into the development of each new menu launch.
Although its restaurants are currently closed for dine-in, it deemed it appropriate to continue the launch under this slightly different guise.
Mr Mangleshot, said: “These new menu launches are so important to us at Wagamama. They keep things fresh and push us to keep innovating. This one in particular was really interesting, as we were introducing a whole new category to the menu.
“Although our restaurants aren’t currently open for dine in, we still wanted our customers to be able to enjoy our new bowls. So we thought, why not launch our summer menu virtually? Wok from home has been a huge success across the world and it’s become apparent that there’s a huge appetite for our guests to cook our dishes at home. We look forward to sharing our new creations with them.”
The new dishes set to hit Wagamama menus this summer were three new Hiyashi bowls alongside their latest collaboration dish, Shu’s Shiok Chicken.
It was created with Singaporean chef Shu Han Lee and trailed at the chain’s test kitchen noodle lab.
By the end of this month Wagamama will have 100 restaurants and kitchens open for delivery and click + collect and is currently working on a wide range of safety measures as they look at when and how to reopen for dine-in.