There's More To Wagamama Than Just Chicken Katsu Curry

4 May 2017

Wagamama Edinburgh St Andrew Square
When I heard that Wagamama was opening a new branch in St Andrew Square in Edinburgh, the first thing that popped into my head was "excellent - a new place to go for lunch" sort of half-heartedly. As much as it felt like a nice addition to that side of the city, by the new Dishoom, The Refinery and Wahaca restaurants, it wasn't anything new. At least, that's what I first thought, until I was invited to come along to try out their new spring menu, hosted by Wagamama Executive Head Chef Steve Mangleshot. Steve's goal of the evening was to get us tasting something new that we hadn't tried before, and boy did we do a lot of that...

Wagamama Edinburgh St Andrew Square

Wagamama Edinburgh St Andrew Square

Wagamama Edinburgh St Andrew Square

Wagamama Edinburgh St Andrew Square

Wagamama Edinburgh St Andrew Square

Wagamama Edinburgh St Andrew Square

Wagamama Edinburgh St Andrew Square

Wagamama Edinburgh St Andrew Square

Wagamama Edinburgh St Andrew Square

Wagamama Edinburgh St Andrew Square
Recently, Graeme has been helping me get into beer, and part of the evening at Wagamama was to sample their new range of craft ales with Asian influences in the flavouring, to complement their food menu. A perfect excuse to try something a little different! We started off with the Kansho lime and ginger pale ale, which was really refreshing and, dare I say it, pretty damn tasty (as beers go). It really was the perfect light beer to pair with the Asian dishes.

To start, we shared a few sides which were a little off the beaten track. First off, we started off easy with the classic Chicken Gyoza (dumplings) with the most delicious gyoza sauce to accompany them. Gillian was literally spooning the bowl clean. Next up, the Lollipop Prawns Kushiyaki (marinated prawns in lemongrass, lime and chilli) were so perfectly cooked and flavoured and not at all rubbery, like some prawn dishes can end up being. I could have definitely had a few more of those! After that, the Tori Kara Age (crispy chicken in a spiced sesame and soy sauce) was that ideal sticky crispy style chicken I always crave - an instant hit. A few Hirata Steamed Buns (korean barbeque beef and red onion, plus mixed mushroom and panko aubergine) followed, which were both exceptionally tasty. I actually didn't like aubergine until I gave in and tried panko aubergine in Madrid in March (read my post about that trip here), and it changed my opinion completely!

With the mains, we tried the Kikku shichimi pale ale. It had a spicy aftertaste, due to the Japanese spice base, that I wasn't too keen on, but great for anyone fancying something different. And on to mains! We obviously didn't finish any of the main dishes but we tried our bloody hardest, I can tell you that much. The Raisukaree was a mild coconut and citrus curry with mangetout, peppers, red and spring onions, served with rice, sesame seeds, chilli, coriander and fresh lime. Out of all of the main dishes, this was the one I felt would be a great dish to cook at home and keep for leftovers for lunch. It's a really easy dish to introduce anyone new to Asian cuisine who might be a bit fearful of spice - let's stay away from that Chicken Katsu Curry, just this once! The Ginger Chicken Udon dish was another newbie for me. I'd never actually tried udon noodles (the thick type of noodles), and this made me wanna try them again! However, due to the fact I'm not a huge fan of ginger, this was my least favourite dish unfortunately. If you love ginger, though, go forth and eat all of it for me! Finally, I'm finishing off with my two favourite dishes from the evening that I'll definitely be ordering when I go back: Short Rib Ramen and Grilled Duck Donburi. Yum! Both from the chef's specials menu, they're the most deliciously succulent melt-off-the-bone dishes. The Short Rib Ramen, in particular, with its tender beef short rib on top of noodles, with carrots, mangetout, red onion, sweet potato and pea shoots, was A+. I'd recommend this one for a tasty evening option, whereas the Grilled Duck Donburi was the perfect lunch option.

Desserts were a little bit of fun - Steve created a simple but mind-blowing dish (unfortunately not available on the menu!) of coconut ice cream with katsu curry sauce. Yep, you read correctly... he didn't tell us what it was until we tasted it, and believe me when I say that it was a moreish salted caramel-type taste. Incredible!!! If only it wasn't so outlandish to not be on the menu, boo. And then, a classic Wagamama White Chocolate and Ginger Cheesecake. Ta-da!

Now, how quickly can I get myself back there to eat all of their Short Rib Ramen...?

I hope this post has inspired you to try something a little different on your next trip to Wagamama!

xoxo

1 comment:

  1. I wish there was a Wagamama in the US because these dishes sound delicious! I would've spooned the bowl clean, too.

    ReplyDelete

Thanks for reading! xo