• Consultancy
  • Contact Us
  • Nav Social Menu

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Home
  • About
  • Blog
  • Consultancy
  • Contact Us

Canny Food

Canny Food > Dining Out > Wagamama’s Avant Gard’n Arrives Nationally

Wagamama’s Avant Gard’n Arrives Nationally

Dining Out

16 May

I don’t often get down to the Big Smoke but on a recent visit I decided to pop into Noodle Lab, Wagamama’s test kitchen located in the heart of Soho. I was keen to try the new vegan dish about to launch in restaurants nationwide devised by Gaz Oakley (otherwise known as Avant Vegan on Youtube) called Avant Gard’n.

Featuring a vegan egg made from miso-infused coconut, I had mixed feelings about trying it out. I’ve never eaten a real egg other than in cakes as I felt sick at the smell of them as a child. It seems I was always destined to be vegan, despite my love of cheese and chocolate! Still, I thought to myself that it wasn’t a proper egg so I needed to put my big girl pants on and ‘man up’. The dish, which has barbecue glazed seitan served with grilled king oyster mushrooms and asparagus on a bed of sticky white rice, is topped with edamame, carrot and spring onion and dressed with a sticky vegan sauce.

Of course, I couldn’t not try one of the new starters they were trialling before tucking into my main course. The Tempura Vegetables were very good, if a little on the filling side. We suggested it was a sharing portion on our feedback, although it seems this dish isn’t rolling out yet. It’s a shame as I think it will appeal to non-vegans too, should it make the grade in the future.

As for Avant Gard’n, I have to say I wasn’t a huge fan. I liked the seitan and vegetable combination but the ‘egg’ did nothing for me. The texture is how I’d imagine a boiled egg so that is spot on. The sriracha mayo was quite hot for a wuss like me, although others have told me they found it mild. Different strokes for different folks, I guess. I also found the sticky sauce on the sweet side which was overpowering. The plus was that I thought the seitan used for this dish is better than that used for the Vegatsu, but I think this remains my favourite Wagamama dish still.

Just because the Avant Gard’n dish didn’t blow me away on this occasion doesn’t mean I won’t give it a second chance when it comes to my local Wagamama, but I think I’ll avoid the vegan egg in the future. The launch of this dish nationally is a huge deal in the vegan community and I’m sure it will be popular. I just hope there’s more exciting and innovative dishes to come in the future.

Thanks for reading,

Pip x

Tweet
Share2K
2K Shares

Leave a Comment

Subscribe to get the latest

free goodies straight to your inbox

Previous Post: « Penshaw Monument, Washington
Next Post: Scream for Pizza opens in Sandyford »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Foodies100 Index of UK Food Blogs
Foodies100

Follow on

  • Facebook
  • Instagram
  • Twitter

Search

Recent Posts

  • Meat:Stack Arrives in the Bigg Market
  • Glazed, Heaton
  • Barrio Comida, Durham
  • Laura’s Fish Bar – Whitley Bay
  • Flint Pizza, Newcastle

Categories

  • Afternoon Tea
  • Breakfasts
  • Dining Out
  • Dinky Dining
  • Family Day Trip Idea
  • Light Bites
  • Posh Scran
  • Sunday Lunches
  • Uncategorized
  • Vegan Recipes

Let’s Connect

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Stay up to date

Subscribe to get all the latest

[adsense_hint]

This error message is only visible to WordPress admins

Error: There is no connected account for the user 4291907 Feed will not update.

Error: admin-ajax.php test was not successful. Some features may not be available.

Please visit this page to troubleshoot.

Copyright © 2022 · Refined theme by Restored 316