Location: 605 Third Avenue, New York, NY
Cuisine: Asian (Japanese and Korean)
Cost: $$
Overall: One of the tastiest options for healthier meals made fast.
A year after the debut of Gaz Oakley’s, Avant Gard’n Bowl, UK fast-casual chain Wagamama, presents another bowl with the celebrated vegan chef. Also known as the Avant-Garde Vegan, chef and cookbook author, Gaz has a massive following and growing social media presence. His youtube channel, Instagram profile and website are treasure troves of vegan recipes and lifestyle tips. Between the Youtube and Instagram accounts alone, the young chef has over a million followers, solidifying his mark as a major influencer in the vegan market. His projects with Wagamama have brought his flavors and techniques to a global market as the chain continues to expand its reach.
Just over 3 years ago, Wagamama opened its first NYC location. Since its debut, the UK franchise has amassed a loyal fan base, providing hungry New Yorkers with a health-conscious affordable option. Last year, at the opening of their midtown east location, the chain introduced their first collaboration with Vegan Chef Gaz. The dish was a colorful bowl of seasonal vegetables, rice and glazed seitan known as the Avant Gard’n bowl. The success of this dish is likely what inspired the latest concoction, “Sticky Asian Vegan Ribs”. As omnivores with carnivorous tastes, there is a part of us that found the term Vegan Ribs laughable. We ignored that little voice, and followed our natural food curiosity to the nearest Wagamama, to sample Gaz’s dish and a few other items.
Bang Bang Cauliflower
For this dish cauliflower florets are fried crispy then coated in spicy firecracker sauce topped with red onions and scallions.
Chilli Squid
Having been to Wagamama twice already, we can honestly say this is our absolute favorite starter. Thin strips of tender squid are fried to a crisp golden brown, dusted with a spice mixture and served with a fresh chili cilantro dipping sauce.
Steak Bulgogi
A traditional Korean Bulgogi is made of roasted thinly sliced beef or pork. For Wagamama’s version, marinated sirloin is grilled and served on a bed of soba noodles dressed in a sesame bulgogi sauce. The dish is garnished with aromatic kimchi, cilantro, and half tea-stained egg.
Grilled Duck Ramen
This bowl of Ramen is made with a ponzu sauce drizzled duck leg, served on top of noddles in a light vegetable broth with bok choy, fresh chilies, and scallions.
Sticky Asian Vegan Ribs
We saved the most interesting for last and were pleasantly surprised by the flavorful seitan “ribs”. The texture isn’t like any meat source we know, but the flavor is an intense blend of smoky, sweet and spicy, similar to traditional ribs. The ribs are served with steamed broccolini which added a fresh crisp flavor, and white rice topped with crispy shallots for a satisfying crunch.
Wagamama’s partnership with Gaz Oakley continues to inspire more meatless meal options. The latest creation is hearty with a spicy kick that many will enjoy. Though vegan ribs lack the texture we are accustomed to, the flavors are on point with a stick to your ribs heartiness to keep you satisfied for hours.
Watch as Chef Gaz Oakley walks viewers through the making of his Vegan Ribs.
Be sure to check out this limited edition dish at your nearest Wagamama. For more information, head over to www.wagamama.us.