26th June 2017
Wagamama has launched a picnic range to cater to the growing demand for summer take-outs.
The range – the restaurant’s first in its 25-year history – has been deemed the “hipnic” by executive chef Steve Mangleshot, as the hipster trend continues to influence culture and the way customers order food.
The menu includes seared nuoc cham tuna – a tuna steak with quinoa – and stir-fried kale and beef tataki – a lightly seared steak, thinly sliced and served chilled. A fragrant pad thai salad with chicken and prawns also appears on the menu.
28 Jun 2017 / George Shaw /
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