Wagamama collaborates with food writer Shu Han Lee for chicken and rice dish
The dish is available exclusively in their test kitchen in Soho.
Wagamama announced a new dish in collaboration with food writer and cook Shu Han Lee.
The new Shiok Chicken and Rice is made with a special edition spice paste from Shu to infuse the chicken overnight with Peranakan flavours – a blend of Chinese and Malay influences unique to Singaporean and Malaysian kitchens. The marinated chicken is then roasted and served on Wagamama coconut and lemongrass- dressed rice with pickled slaw, coriander, chilli and finished with a caramelised lime.
The dish will be exclusively available for a limited time at Wagamama’s Noodle Lab test kitchen in Soho.
Shu is author of the Southeast Asian cookbook Chicken & Rice and founder of Rempapa Spice Company. Her blog, Mummy I can Cook, was named as one of Britain’s best food blogs by the Sunday Times.
“‘Shiok’ is an expression we use in Singapore to describe the feeling you get when something just hits the right spot – and I hope this dish does exactly that for other people,” Shu Han said.
“Whilst it looks like a humble bowl, it packs layer upon layer of flavour and is a perfect balance of salt, sweet, sour and heat. It’s the ultimate comfort food,” Wagamama head of food innovation Jas Ayling added.
Wagamama previously collaborated with vegan chef and YouTube star Gaz Oakley and King Cook on exclusive dishes.
