Wagamama’s in Bury St Edmunds, has become one of the leading national chains to provide an all new vegan menu.
They’ve expanded their vegan and vegetarian horizons and re-worked a few of the Wagamama classics too.
They have added brand new dishes full of exciting and bold flavours.
To start is the new yasai gyoza. This is five, tasty steamed dumplings filled with vegetables and then grilled and served with a dipping sauce.
A brand new option from the menu is the kare burosu ramen. Shichimi-coated silken tofu was the star of the show, surrounded by a supporting cast of grilled mixed mushrooms on a bed of udon noodles (egg free) in a curried vegetable broth, finished with pea shoots, carrot, coriander and chilli.
To finish, the pink guava and passion fruit sorbet.
Matthew Marko, restaurant manager at Wagamama Bury St Edmunds, said: “We have been vegan friendly at Wagamama for a while, but with the introduction of our new vegan menu, it really makes a Wagamama experience a lot easier, and more hassle-free for our vegan guests.
“It’s something we’ve been working on for a while, after fine tuning our kitchen practises to ensure we execute this vegan menu successfully, tweaking a few of our fan favourites, along with adding the new vegan kare burosu, really does set the groundwork for making sure eating vegan with Wagamama is as easy as possible. By having these options available, we are providing options to our vegans guests that meet their needs and definitely do not compromise on the exciting flavours we have become known for.”