The Wagamama Ube Cherry Bao Nut is a playful dessert that combines soft, panko-coated bao with creamy ice cream for a unique sweet treat. The warm, lightly crispy bao bun is filled with a scoop of ice cream and finished with a flavorful sauce, creating a contrast of crunchy coating, fluffy dough, and smooth sweetness.
The Wagamama Popcorn Affogato is a creative dessert that blends creamy sweetness with bold coffee flavor. It features smooth vanilla ice cream drizzled with rich condensed milk and finished with a shot of hot espresso poured over the top. As the espresso melts the ice cream, it creates a silky, coffee-infused treat with a perfect
The Wagamama Chicken Thigh Teriyaki Donburi is a hearty rice bowl packed with bold Japanese-inspired flavors. Tender grilled chicken thigh is coated in a rich, glossy teriyaki sauce and served over sticky white rice. It’s topped with carrots, edamame beans, kimchee, spring onions, pea shoots, and sesame seeds, creating a balanced bowl with savory sweetness,
The Wagamama Spicy Smashed Cucumber (VG) is a refreshing vegan small plate packed with bold Asian-inspired flavors. Crisp smashed cucumber pieces are tossed and topped with aromatic sesame oil, sesame seeds, and a drizzle of crispy chilli oil that adds a gentle heat and crunch. Light yet flavorful, this dish delivers a perfect balance of
The Wagamama Gochujang Tamarind Corn Ribs (VG) offer a bold plant-based twist on a popular small plate. Juicy corn ribs are coated in a rich, sticky sauce made with spicy Korean gochujang and tangy tamarind, creating a perfect balance of sweet, heat, and umami flavors. Finished with crispy onions and fresh coriander cress, this vegan-friendly
The Wagamama Gochujang Tamarind Pork Ribs are a bold and flavorful small-plate dish that blends sweet, spicy, and tangy notes. Slow-cooked tender pork ribs are coated in a rich, sticky sauce made with Korean gochujang chili paste and tangy tamarind, creating a deep umami flavor. Topped with crispy onions and fresh coriander cress, this dish
Wagamama Tacomama is a vibrant vegan dish featuring crispy open gyoza skins filled with savory teriyaki mushrooms, sweet potato and kimchee mash. Fresh mixed leaves add crunch, while creamy vegan mayo brings balance. Finished with pomegranate seeds for a pop of sweetness, it delivers a bold mix of textures and Asian-inspired flavors in every bite.
Wagamama Udonara (VG) puts a plant-based twist on a classic comfort dish by pairing thick, chewy udon noodles with a rich and creamy vegan sauce that coats every strand evenly. Crispy vegan bacon adds smoky depth, while meaty king oyster mushrooms bring umami and texture. Finished with fresh coriander cress, this dish delivers indulgent flavor,
Wagamama yasai cranberry katsu curry (vg) brings a cozy mix of crisp, panko-coated sweet potato, aubergine, and butternut squash that feel tender inside with a light, golden crunch outside. The sticky white rice adds a soft, comforting base that soaks up the tangy-sweet cranberry katsu sauce. The dressed salad and pickles bring a bright, refreshing
Wagamama chicken cranberry katsu curry brings a cozy mix of crisp, golden panko chicken and soft, sticky white rice that soaks up the creamy cranberry-infused katsu sauce. The sauce adds a mellow sweetness with a tangy edge, giving each bite a warm, festive lift. The dressed salad adds fresh crunch, while the pickles bring a
