wagamama unveils its fresh new menu on October 2nd, reminding guests of the different ways they can enjoy their soulful bowls as part of its ‘no one way to wagamama’ campaign. The new menu showcases the many ways guests can enjoy wagamama – whether it’s light snacks, hearty main bowls, shareable plates, or family feasts as the brand positions itself as a versatile eating house for every occasion.
One of the fresh new standouts of wagamama’s October menu launch is the hot honey fried chicken and hot sweet fried vegan ‘chicken’, a bold, 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 delicious vegan alternative to the traditional prawn cracker as well as vibrant rainbow pickles with a tangy sweet and sour vinegar sauce.
The menu includes an exciting 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 includes lightly battered chicken or firm tofu coated in garlic and red pepper powder, paired with mild tomato sambal, vibrant pickled slaw, coconut rice and a chilled, turmeric-stained egg, with amai sauce on the side.
Sharing her excitement about the partnership, Rahel comments, “Bringing my supper club to the lab at the start of the year was a dream. When I first moved to London, I realised how limited the representation of Indonesian cuisine was. The main motivation as to why I cook is to share and spread awareness about my country’s cuisine with those around me, and bringing this dish nationwide is a great opportunity to reach even more people. I can’t wait for everyone to taste the new dish and experience the flavours of my heritage which mean so much to me.”
In addition to food trends, wagamama is responding to a growing demand for cocktails and drinks that elevate the casual dining experience with an extensive new drinks menu. On the drinks menu, wagamama introduces the new cocktail ‘a breakfast in tokyo’ a sweet and zesty papaya gin with blood orange flavours, yuzu sherbet topped with organic prosecco. In addition, spicy mary, wagamama’s take on a classic, makes its debut with haku vodka, tomato juice, soy, teriyaki and spices. Another trend wagamama is embracing is orange wine, a refreshing organic wine with a light orange hue, offers a bolder, more robust flavour profile, making it the perfect accompaniment to wagamama’s dishes.
wagamama is introducing a number of ambassadors through its unique loyalty platform where members can redeem free menu items, exclusive content and engage with the likes of Rahel, Alfie Cooks, and GK Barry. With guests continuing to prioritise value when dining out, soul club ensures wagamama remains an accessible and rewarding choice for its guests, offering both great food and meaningful rewards and experiences.
Chief Marketing Officer at wagamama Kay Bartlett says, “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.”
For more information about wagamama’s new menu launching on 2nd October, visit www.wagamama.com
