Wagamama vegan menu launch

As some of you may know Henry and I tried to go vegetarian a few months back.. as you have noticed it didn't last long! I think the main reason for that was the lack of choice to eat out! I'm a foodie and love a well-cooked meal, but I can't be dealing with the searching through the menu to find something suitable. 

But Wagamama has nailed it. When I was invited to the launch of their new vegetarian and vegan menu, I was expecting a few extra dishes but with a separate menu and a range of dishes it really includes all dietary requirements!

The Drinks 

As part of the launch, we were lucky enough to be given complimentary glasses of prosecco but I just can't turn down a good gin and tonic. In partnership with fever tree Wagamama have created a brand new Gin and tonic for their menu; a jinzu (Japanese inspired Gin) served with tonic and pink peppercorns. The drink was delicious but if I was you, lose the straw, you'll find yourself eating way too many peppercorns.

The Demo 

As part of the launch, the development chef for the south-east did a cooking demonstration. We were brought to the pass where he explained the kitchen; which is broken into small sections for each area of the menu/dish and the procedures they use. For example portion control; the portions are decided and separated before service which means consistent meal sizes in every branch! He then went on to cook the meal in front of us; with fresh wok cooking and in-house stocks, it smelled just as amazing as it tasted, and we got to have a look at some of the other dishes being prepared as well. 

The Food 

To start we went for a couple of classics; wok-friend greens and vegetable gyoza which were amazing. The star though was the bang bang cauliflower! A crunchy cauliflower covered in a sweet and spicy sauce served with a sprinkle of coriander and ginger. The sauce had a nice sweetness with an aftertaste of spice and richness. 

For main I went for the vegan dish, that we actually saw cooked, of Kare burosu. A shichimi coated silken tofu and grilled mixed mushrooms on a bed of udon noodles within a curried vegetable broth. finished with pea shoots, carrot, chilli and coriander. It was stunning- the tofu was served cold to ensure allergy control but was smooth inside with a spicy coating! There was a generous amount of all aspects of the meal and the broth was full of flavour! 

Henry went for the vegetarian option of sweet potato, aubergine + butternut squash coated in crispy panko breadcrumbs, covered in an aromatic curry sauce served with sticky rice and a side salad. 

For dessert, we went for the white chocolate and ginger cheesecake and a yuzu and lemon tart. The cheesecake was smooth with strong white chocolate flavours and a crispy base served with a warming ginger sauce. 
In contrast, the tart was citric and sharp with the buttery sweet tart base and a raspberry sauce on the side. 

The Allergies 

Alongside the vegan and vegetarian, there was an overall great awareness of allergies. They state that all allergy orders are taken by the manager and always cooked by the head chef. All dishes with modifications have specific colour codes in the orders, which mean for a clear plan and considered cooking. 

Overall the meal was stunning, I was really impressed with the thought that went into the menu and drinks creations and the selection that they came up with. I will definitely be looking to try a few of the vegan and vegetarian options when I go back again.

Check out my last post all about my visit to Curry leaf cafe to try their Octoberbest deal

I was invited to the launch of the Wagamama vegan and vegetarian menu and so the meal was complimentary but all views and my own (and sometimes Henrys)