Wagamama is to unveil its new creative test kitchen – Noodle Lab tomorrow, MCA understands.

The Soho facility, which invites customers to give feedback on new dishes before they the national menu, will be spearheaded by executive chef, Steve Mangleshot.

Live feedback from customers will be broadcast on screens within the restaurant and will influence tweaks made to each dish. Depending on the success and feedback of each recipe, the most loved dishes could be rolled out nationwide on the Wagamama menu.

Dishes will be tested monthly from an evolving menu of new Asian inspired recipes, each of which will receive immediate customer feedback. The first month’s noodle lab menu will introduce a creamy coconut reika ice cream drizzled with hot katsu curry sauce.

Other innovations on trial this month include tantanmen pork ramen, vegatsu (seitan katsu curry) a Vietnamese glass noodle salad and ika katsu – squid balls with okonomiyaki sauce, nori and benito flakes with a Japanese mayonnaise.

Mangleshot said: “Launching noodle lab allows people to have a direct impact on how we grow and develop as a brand. We are innovators that strive to constantly push boundaries. We will be focusing on food and flavour to take the wagamama taste experience to a whole new level with noodle lab.”

The announcement of noodle lab comes just two weeks after wagamama’s launch of a new vegan and vegetarian menu featuring 29 plant-based dishes, including a silken tofu ramen dish and a spicy yasai samla curry. More vegan dishes and choices will be tested as part of Noodle Lab.