I do enjoy my visits to Wagamama, though I haven’t been for a while. The Cribbs Causeway branch of Wagamama doesn’t have the most welcoming environment, it feels like it is perched on a Mezzanine and certainly doesn’t have that warm cosy feeling that a more traditional Wagamama has. Having said that the staff were welcoming and we had excellent service.
I went with the grilled teriyaki lamb with mushrooms, asparagus, kale and mangetout served on a bed of soba noodles in a pea, herb and wasabi dressing.
The teriyaki lamb was one of the specials and was one of the more expensive dishes on the menu. My food arrived last (and later than expected) compared to the rest of the table. The policy of Wagamama is that the food arrives when it is ready and not necessarily all together. I don’t see this as too much of a problem if this was a tapas or mezze, or even a oriental buffet. It feels slightly wrong though when you are a family eating out and the food you’ve ordered arrives at different times you’re not sure if you should wait (and your food goes cold) or start and sit around as you wait for others to finish!
Once my lamb had arrived it looked great, it tasted great too. The lamb was tender and quite spicy. I liked the noodles and the dressing. It was quite salty though.
So what food, drink and coffee blog posts were people reading this year? Interestingly none about coffee?
At number ten is an article entitled, Alba Ristorante Part Two. Back in 2008 when attending Handheld Learning, one evening we went to a local Italian next to the Barbican in London. I do remember the meal, it was delicious. This was a really nice upmarket Italian restaurant but with quite reasonable prices, especially for London.
The ninth most popular post was a Classic Heineken Advert from 1976.
The eighth post was about cooking Chorizo, Cooking Chorizo. as was the seventh post Chorizo Frito al Vino.
The post at number six was about Basil & pine nut marguerite and a simple pasta recipe was at number five, Pasta in Tomato Sauce.
The fourth most popoular post was not about just any pork medallions, but Marks and Spencers Pork Medallions.
Reminiscing about Newquay Steam Beer was the third most read post on the blog.
The second most popular post was one of the many on the blog about squid, this one was about the Chilli Squid from Wagamama.
The most popular post this year was Sirloin for Beef Wellington? This was a response to the high ranking of another post about using sirloin steak in a Beef Wellington rather than fillet steak due to the way people were (at the time) searching Google.
Well here’s raising a cup of coffee and wishing you all the best for 2016.
You don’t really have starters at Wagamama there are side dishes that arrive when they are ready. Out with friends we ordered a few alongside our main noodle dishes.
These ribs in a spicy pan-asian barbeque sauce were on the specials menu.
They weren’t freshly cooked, they had been pre-cooked and then reheated to demand when ordered. I understand why restaurants do this, it saves time, but wonder if they realise the impact this has on the quality of the food. A similar technique is often used with chicken wings, there is a big difference between chicken wings which have just been cooked and those that are already cooked and are just reheated. I wonder if there are techniques out there that allow for cooking from fresh quickly so negating the reheating technique.
Or…. if it does take time to cook and prepare, is there a way of knowing that your order is going to take longer to get to the table and as a result you’ll wait. I know restaurants will want to get people in and out quickly, I personally wouldn’t have a problem sitting in the bar, ordering in the bar and thirty minutes later I get my table and my freshly cooked food. I suspect though I can do that already, but need to pay a lot more money for the food than you do at places like Wagamama.
Back to the ribs, as a result of the reheating the texture of the meat on the ribs was soft, but you wouldn’t call it tender though. The sauce was nice, not too sticky sweet and the spiced just how I like them.
On my most recent visit to Wagamama alongside my squid and donburi I had a very nice ice cold Asahi beer.
This was a very refreshing asian beer that complemented the spicy food really well.