Wagamama has decided to put its own pan-Asian twist on one of Britain’s favorite staples – the humble pie.
The Japanese-inspired restaurant has teamed up with Willy’s Pies to offer UK customers the Chicken Katsu Pie.
Willy’s Pies, originally founded by former St John’s & Brat chef Will Lewis, was a closure project that came about as a result of the Michelin-starred chef’s dismissal.
Now the entrepreneur has joined forces with Wagamama noodle lab in east London to come up with this daring fusion.
Focusing on Wagamama katsu sauce, Willy’s Pies has managed to capture the delicious flavor and succulent chicken within the delicious flaky pastry.
The Japanese-inspired restaurant has teamed up with Willy’s Pies to offer customers a Chicken Katsu Pie and a Mushroom, Kimchee and Edamame Pie (file image)
The cake will be accompanied by a serving of Wagamama’s spicy katsu salad and “pink pickles.”
However, not only have the two companies imagined a new dish appealing to carnivores, but a new plant-based option is also available.
Plant-based mushroom, kimchee and edamame pie also arrives on the menu.
Placed inside a flaky vegan crust, the pie is filled with smoked oyster mushrooms, rich diced eggplant, and fresh edamame beans.
Bathed in a spicy curry sauce, the top of the meatless pie is crusted with spicy kimchi, providing the best flavor.
Starting February 29, Wagamama fans will be able to try the fusion dishes at 19 restaurants spread across the country.
This includes branches in London, Southend, Reading, Cardiff, Brighton, Edinburgh, Birmingham, Glasgow and Manchester.
But you won’t just find the bold cakes on Wagamama’s menus, they’ll be taking their own tour across the country.
Willy’s Pies has managed to capture Wagamama’s delicious katsu sauce and succulent chicken within the delicious flaky pastry.
Wagamama and Willy’s Pies will be traveling with unique foods on a ‘Where’s Willy Tour’ from February 29, surprising delighted fans with free samples.
Starting in Reading, foodies will be able to get their hands on cake samples at ten different locations over the course of two weeks.
Dates are yet to be confirmed, however the tour will stop in London, Southend, Reading, Cardiff, Brighton, Edinburgh, Birmingham, Glasgow and Manchester.
Wagamama Global Executive Chef Steve Mangleshot said: “It was great fun working with the brilliant Will Lewis and the Willy’s Pies team in November when we created the Chicken Katsu Pie for the Noodle Lab.
“We are delighted to bring this iconic hybrid and its new vegan counterpart to Wagamama’s across the UK.
Starting February 29, the new menu items will be available at 19 restaurants nationwide. Willy’s Pies founder Will Lewis (pictured right) said: “We’re so pleased to be working with Wagamama again – a lot of work and careful consideration has gone into making these pies taste so good.”
“Collaborating with leading innovators like Willy and experimenting with noteworthy dishes keeps Wagamama relevant and fresh.”
Willy’s Pies founder Will Lewis said: “We’re so pleased to be working with wagamama again – a lot of hard work and careful consideration has gone into making these pies taste so good.”
‘We wanted to do something fun and innovative, without compromising the taste or quality that Willy’s Pies is known for. We’re so excited to take them on tour and see what the rest of the nation thinks!’