Wagamama launches trend-led menu

Pan-Asian restaurant chain Wagamama unveiled a new menu on 2 October, as part of its 'no one way to Wagamama' campaign. 

The refreshed offering showcases the many ways guests can enjoy a Wagamama meal, whether it's a light snack, main bowl, sharing plate or family feast, as the brand looks to position itself as a versatile dining destination suitable for every occasion. 

A standout dish is the hot honey fried chicken and hot sweet fried vegan 'chicken' – a spicy-sweet sharing dish and one of this year's biggest food trends. For those seeking lighter bites, the menu also features koko 'prawn' crackers, a vegan alternative to the traditional prawn cracker, and vibrant rainbow pickles with a tangy sweet and sour vinegar sauce.

Brand-new collab

The menu includes a new collaboration with Rahel Stephanie, also known as Spoons, introducing crispy sambal fry, a fan-favourite Indonesian-inspired dish. Originally exclusive to Wagamama's Noodle Lab, overwhelming demand has led to its nationwide rollout. The dish features lightly battered chicken or firm tofu coated in garlic and red pepper powder, paired with mild tomato sambal, pickle slaw, coconut rice and a chilled turmeric-stained egg, with amai sauce on the side. 

In addition to food trends, Wagamama is responding to a growing demand for cocktails and drinks that elevate the casual dining experience. The brand introduces the 'breakfast in Tokyo' cocktail to the new drinks list, a sweet and zesty papaya gin with blood orange flavours and yuzu sherbert topped with organic Prosecco. The spicy Mary, Wagamama's take on a classic, also makes its debut with haku vodka, tomato juice, soy, teriyaki and spices. 

Another trend the menu embraces is orange wine, offering a refreshing organic wine with a light orange hue and a bolder, more robust flavour profile. 

Kay Bartlett, chief marketing officer for the group, comments: "Our 'no one way to Wagamama' philosophy is at the heart of this new menu. Guests want more than just a meal – they crave flexibility, variety and personalisation. Whether it's a quick midweek lunch, a quiet moment of indulgence or getting together over some shareables with friends, we believe that great food should cater to every mood or moment. That's why, at Wagamama, we want our guests to have the freedom to make each dining occasion completely their own."

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