Colder days call for comfort food …

wagamama’s new autumn menu goes out to its non-gluten guests.  wagamama’s team has spent the last few months developing new dishes and refreshing some classics. The new bowls are bright, bold and balanced, packed full of non-gluten goodness and nothing else.

Take Shu’s shiok chicken, one of the heroes of the new autumn menu and the result of wagamama’s latest collaboration. This soulful bowlful is straight from the heart of Singaporean native Shu Han Lee, who started cooking when she moved to the UK, after missing the flavours of home.  Singaporean slang for ‘hits the right spot’, shiok is the perfect way to describe this bowl – marinated with a ginger, garlic + herb spice paste from Shu, the chicken is roasted and served on a bed of wagamama coconut and lemongrass dressed rice, topped with lightly pickled slaw and finished with a caramelised lime. It’s non-gluten and under 600 cals. This bright balanced bowl is available now at wagamama Mermaid Quay.

Meanwhile, wagamama’s raisukaree curry has had a non-gluten glow up and it tastes even better than it looks.  This classic curry has been refreshed, removing the gluten and leaving only the goodness.  Mild + citrusy, this coconut lemongrass curry is full of colourful veg and served with either chicken or prawn – featuring the fresh flavours of Thai cuisine, it’s hearty, healthy and warming.

And, please welcome to the wagamama bench new immune system tuning juices – packed full of raw power and flavour – up-beet, nourish-mint & hi-five – the new juices are made with fresh ingredients like ginger, beetroot, and mint.

Why not finish your meal with wagamama’s orange chocolate cake.

Flourless, but taste full, the new vegan, non-gluten orange chocolate cake is quite the mouthful. Made with oat flour, this sweet new slice comes served with a scoop of wagamama’s brand new miso caramel ice cream – what’s not to love?