wagamama responds to demand for customisation with new summer menu
New dishes include a build-your-own donburi and low-calorie noodle options.
wagamama has rolled out a new summer menu across its sites, with a clear strategic focus on health-conscious diners and customisation, two key trends shaping the quick-service restaurant (QSR) market.
The centrepiece of the launch is a revamped pho noodle soup offering, now featuring konjac noodles, a low-calorie, high-fibre alternative, paired with yuzu broth. Customers can select from three protein options: chicken thigh, hoki fish, or king oyster mushrooms.
The dish is designed to align with the growing demand for lighter, functional meals.
Also notable is the introduction of a build-your-own donburi, a customisable bowl that allows guests to personalise their order with proteins, vegetables, and toppings. The move is a direct response to consumer insights indicating a desire for greater menu flexibility. Cauliflower ‘rice’ has been added as a lighter base option, further reinforcing the brand’s push towards healthier choices.
“Guest feedback continues to influence our innovation,” said Steve Mangleshot, Global Executive Chef at wagamama. “The new menu provides more options for personalisation and seasonal freshness, allowing us to cater to varied dining preferences while staying aligned with current wellness trends.”
The summer refresh also includes new salad offerings – such as a sweet chilli salad available with caramelised chicken or tofu, and a pad thai-inspired salad – aimed at extending the appeal of its plant-forward and low-calorie items.
In addition to savoury dishes, wagamama has added seasonal desserts and alcohol-free beverages to its line-up, including a spicy saffron picante, a strawberry spritz, and a miso caramel banana bread dessert.
