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Winter at wagamama
Noodle restaurant wagamama – which boasts more than 100 restaurants in the UK, Europe, the Pacific Rim, Middle East and USA – has just brought out its winter menu.
Along with some new savoury dishes, making its menu debut this winter is the Japanese Cherry Cheesecake, topped with sweet and sour Japanese cherries. Moving with the times, the menu also offers a low fat alternative to ice cream with its new probiotic frozen yoghurts in either Chocolate, Tropical Passion Fruit or Super-Tangy Lemongrass. And to reflect the looming party season, the six new oriental cocktails include the Harajuku, a blend of vodka, honey and thai basil mixed with pineapple juice; and the Hinotama, a mix of plum wine, sake, bitters and ginger beer garnished with a chilli.
Launched in 1992, wagamama’s philosophy is to combine fresh, nutritious food in an elegant yet simple setting with helpful, friendly service and value for money. This prescient approach to eating out of home is clearly working well as not only is the chain going from strength to strength but many of today’s other hospitality establishments are recognising the formula in a recession-hit world where value for money (i.e. the overall experience: food, service and environment) is key.
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