wagamama have unveiled their noodle lab; a new creative test kitchen spearheaded by executive chef, Steve Mangleshot, where customers can, for the first time, enjoy a sneak peek of new dishes and give feedback before they hit the national menu, recipes, each of which will receive immediate customer feedback.
noodle lab will be a hot bed of recipe experimentation and taste exploration in the heart of Soho on Dean Street, discovering new ingredients, spices, techniques and presenting re-imagined menu choices that reflect the soul of wagamama’s core belief and Japanese heritage: kaizen, meaning ‘good change.’
Seitan katsu curry
October will see an eclectic mix of dishes and drinks on trial, including the much anticipated vegatsu (seitan katsu curry)!
Partnerships with all natural, low calorie vegan drinks laced with a hint of cayenne pepper created by Nix and Kix will sit on the menu alongside luxury distilled non-alcoholic spirits from Seedlip.
Steve Mangleshot, executive chef at wagamama, said: “Launching noodle lab allows people to have a direct impact on how we grow and develop as a brand. We are innovators that strive to constantly push boundaries. We will be focusing on food and flavour to take the wagamama taste experience to a whole new level with noodle lab.”
Live feedback from customers will be broadcast on screens within the restaurant and will influence tweaks made to each dish. Depending on the success and feedback of each recipe, the most loved dishes could be rolled out nationwide on the wagamama menu.
Vegan and vegetarian menu
The announcement of noodle lab comes just two weeks after wagamama’s vegan menu launch featuring 29 plant-based dishes, including a silken tofu ramen dish and a spicy yasai samla curry, awarded ‘best curry’ in PETA’s 2017 Food Awards.
More vegan dishes and choices will be tested as part of noodle lab so it can continue wagamama’s support of vegan and vegetarian lifestyle choices.