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I went behind-the-scenes at wagamama and here's 3 things I learned about it
Steve Mangleshot said dishes are often cooked within 1 or 2 minutes as prep work lets staff serve meals quickly.
- At Great Marlborough Street in London, I joined Global Executive Chef and Brand Ambassador Steve Mangleshot for a behind-the-scenes cooking experience, preparing Teppanyaki and Firecracker Chicken.
- Founded in 1992, the pan-Asian restaurant chain operates more than 160 branches across the UK, with Steve Mangleshot noting the brand's surprising popularity in Italy.
- Inside the development kitchen, the workspace was divided into two sections featuring large woks and induction hobs; ingredients are prepped extensively, allowing chefs to cook dishes in two minutes or less.
- Steve Mangleshot shared that the kitchen aims to deliver food to customers just five minutes after they order, maintaining efficiency through pre-prepped components.
- My experience concluded with tasting the meals, which proved surprisingly pleasant and flavorful, encouraging me to experiment with different menu items next time.
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