WAGAMAMA’S NOODLE LAB COLLABORATES WITH RAHEL STEPHANIE TO LAUNCH NEW LIMITED-EDITION DISH

wagamama has teamed up with Rahel Stephanie to create a new limited-edition dish now available at wagamama’s Noodle Lab. Rahel, the London-based food entrepreneur and supper club sensation, has drawn inspiration from her Indonesian heritage to bring a vibrant new creation to the Noodle Lab menu.

The new sambal fried chicken dish is inspired by “ayam geprek,” a popular meal from the Indonesian island of Java, features lightly battered chicken coated in garlic and pepper powder, served with mild tomato sambal, vibrant pickled slaw, and coconut rice with crispy sesame sprinkle. The dish is topped off with amai sauce on the side and a chilled turmeric-stained egg.

Rahel’s journey in the culinary world began with a desire to recreate the authentic Indonesian flavours she grew up with. When she couldn’t find the traditional dishes she loved, she decided to cook them herself. This passion led her to establish her now famed supper club, ‘Spoons’, where she shares her love for vibrant, complex flavours with the world.

wagamama’s Noodle Lab is the hub of food innovation and trends in the UK and acts as the chefs’ playground, a space for endless recipe and idea testing, allowing wagamama to tap into cultural conversations, experiment with cutting edge sustainable solutions, groundbreaking and talk worthy dishes.

Steve Mangleshot, Global Executive Chef at wagamama, comments:

“Working with Rahel has been a fantastic experience and I’ve loved seeing how she blends traditional Indonesian flavours with a modern twist. This new dish is not just delicious but also a vibrant addition to our menu, bringing a touch of Indonesian soul to wagamama.”

Rahel Stephanie shared her excitement about the partnership: “Bringing my supper club to Noodle Lab’s collab club has been a dream true! I wanted to create something that captures the essence of Indonesian cuisine while adding my personal touch. I can’t wait for everyone to taste the new dish and experience the flavours of my heritage which mean so much to me.”

The new collab dish will be available in Noodle Lab until October 2024.

The Noodle Lab menu will keep wagamama’s promise to be 50% plant-based and will feature wagamama classics such as the katsu curry, yaki soba and crispy chilli mushrooms.

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