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kaizen. the art of simple but continuous improvement welcome to noodle lab, the embodiment of kaizen. this is our test kitchen, where we constantly trial everything we do from menu, to crockery, to uniform our chefs live and breathe kaisen and we’ve learnt a lot already. what’s next, you ask? that’s up to you ‘noodlelab

kaizen. the art of simple but continuous improvement welcome to noodle lab, the embodiment of kaizen. this is our test kitchen, where we constantly trial everything we do from menu, to crockery, to uniform our chefs live and breathe kaisen and we’ve learnt a lot already. what’s next, you ask? that’s up to you ‘noodlelab

watch now

part II in the noodle collab series

wagamama x gaz oakley

our latest collaboration is with gaz oakley, also known as avant-garde vegan. gaz is a cardiff native and trailblazing vegan chef. he’s known for bold, fresh flavours and forward thinking vegan versions of classic dishes

the centrepiece of avant gard’n is a coconut + sriracha vegan ‘egg’. its richness and spice complements barbecue glazed seitan, grilled asparagus and king oyster mushrooms. served on a bed of sticky white rice, it’s topped with fresh edamame, carrot and spring onion. finished with sweet amai sauce, a sprinkle of sesame seeds and half a fresh lime  

available for a limited time only

 

let us know

your honest feedback and recommendations is what we’re after

so come in, eat well, then share your thoughts. we are listening and we hope you will speak freely

find us on facebook | wagamama

get social

don't forget to share your thoughts and photos, use the hashtag #noodlelab so we can see!

opening times

monday 11am - 11pm
tuesday 11am - 11pm
wednesday 11am - 11pm
thursday 11am - 11pm
friday 11am - 11pm
saturday 11am - 11pm
sunday 11am - 10pm

 

part i in the noodle collab series

wagamama x cookdaily (cookmama is no longer testing at Noodle Lab)

for our first collaboration as part of the noodle collab series, we teamed up with king cook, owner and head chef of vegan hotspot cookdaily.
we created an amazing limited edition dish called ‘cookmama’

55 | cookmama

shichimi-coated tofu and crispy coconut ‘bacon’, with wok-fried asparagus, tenderstem broccoli, carrot, cauliflower, shiitake mushrooms and red onion. served on a bed of curried udon noodles and finished with spring onions, coriander, fresh lime and a sesame dressing

watch now

wagamama test kitchen cookmama stir-fry
steve head chef at wagamama

meet our chef

‘in noodle lab we have this exciting new space to step out of our comfort zone, trial new flavour combinations and get your immediate feedback’ says our exec head chef steve mangleshot. while recently traveling korea and japan, steve went on a flavour journey which inspired many of the trial dishes on the noodle lab menu. from the powerful flavours of south korean street food to the refined and delicate details found in japanese fine dining, steve tested it all

 

‘it was research by way of eating... to be honest I can’t say it was tough work,’ says steve. his trip was only the beginning. together, with our team of development chefs, the noodle lab menu came to life. now, it’s time we take the most important step in our noodle lab journey and put it to trial.