1w ago


I made a dish from the Wagamama cook book which I haven’t used many times. The dish is a salmon hot pot. The dish does not feature in their restaurants and I wonder if this is what the staff eat. Considering the only seasoning is salt, white pepper and light soy sauce. The flavours are amazing my mouth is zinging all sorts of tastes are pinging, salty, umami and the salmon perfectly cooked.

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