SW - Sameera Wadood

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SW - Sameera Wadood

Reinventing Bangladeshi culinary journey, one লোকমা at a time

09/04/2026

I’m so incredibly proud and happy to announce that reservations are now open for this special collaboration with Hongbao for the 14th April ✨

I’ll be joining Hongbao to present an exclusive Pohela Boishakh menu, where beloved Bengali flavours are reimagined through the finesse of Chinese technique. A quiet meeting of two culinary worlds, crafted for the season of new beginnings.

Reserve here:

https://boishakh1433.hongbaobd.com/

Can’t wait to welcome you!

⁠

03/04/2026

Two worlds. One celebration.
A new story is about to unfold this Pohela Boishakh.
bd X Sameera Wadood

Tickets release soon, send us a DM to receive early access ✨

23/02/2026

Beef Cheek • Lamb Brain Cappelletti • Black Garlic & Shatkora Jus • Sabareng Butter

Possibly bringing this one back from the archives for the spring menu. The beef cheek is braised slowly with turmeric & smoked chilies, chilled and then compressed. The sauce is reduced with a touch of black garlic and shatkora rinds. The cappelletti is filled with a mousse made from delicious lamb brain & toasted breadcrumbs, with plenty of coriander and lemon zest. Finished off with a butter made entrecôte-style with Sabareng leaves and paitan chicken stock. Topped with edible flowers from .greens. A take on the classic Khatakat from BBQ Tonite in Dhanmondi.

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21/02/2026

Native Biroi Rice Bread • Thankuni Butter

Reimaging Bhaat & Bhorta as Bread & Butter

Who gets to decide what ingredients are more important than others? More glamorous, more expensive?

Bangladesh has an incredible history of over 10,000 varieties of rice. The Bread & Butter course on SW’s menu, is used to celebrate the varieties that have lost their allure in commercial cooking. This bread is made from 100% Biroi Rice, a native unpolished Aman rice grown in the Hoars of Sylhet, Bangladesh. Thankuni, on the other hand, is a leaf that holds deeper meaning. It is what first sparked my interest local ingredients. And the journey to explore what the global pantry for the culinary arts could be. The leaf is used to make a bhorta, with green chilies and infused into whipped butter.

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10/02/2026

For our palate cleanser tonight, you have skittles on ice aka:

Roselle Sorbet • Green Apple & Sorrel Leaf Granita

I never imagined I’d love a flavor more than strawberry sorbet, but this particular one has me hooked. Fresh roselle has a beautiful sour note, and when churned into a sorbet, it tastes just like . Particularly the wild berry ones. I use the whole calyx to make the base, and its naturally occurring pectin adds body, resulting in a smoother, slightly ‘chewier’ mouthfeel. Our suppliers/farmers send the full bushel, so the leaves, which share high levels of malic acid with green apple, is used to make the granita on the bottom. Since sorrel leaves are extremely heat sensitive, they are “juiced”raw along with green apples. Tart, fruity and floral, this dish preps the palate after 7 courses for the final dessert. And it also makes a delicious after service Bloody Mary slushie 😌

[sorbet, dessert, tasting menu, rosella, hibiscus, private chefs, private dining, Bangladeshi cuisine]

03/02/2026

I’ve long carried a quiet love for editorial design. Over the years, the photographs I’ve taken - first on a beloved OnePlus 5T, then on my first “big girl” iPhone - have naturally gravitated toward a certain visual language. Seeing that work in print felt surreal, but also earned.

This project began as an attempt to create a space that honors Bangladeshi ingredients and the people who grow them, those we so often forget. The pantry gifted to us by the Chittagong Hill Tracts, and the extraordinary indigenous communities who cultivate it, deserves reverence. It’s astonishing to witness how the ingredients of Bengal have travelled across the world, shaping global pantries for centuries. Set against this history is the work being done today by brilliant minds within the country - work that continues to amaze me. From the journey of our strawberries to the research carried out by the Rice Research Institute, these stories inspire my work and make the food we do at SW what it is. I’m nothing without them.

This booklet was never meant to be sold. It exists solely as a gift - for those who show deep respect for the art, food, and cultures of communities like these around the world. If you have received a copy, know that your work and/or support has deeply impacted me.

What would you want to see in the 2026 edition?

29/01/2026

Kumra: Roasted Sweet Pumpkin Chawanmushi • White Soy• Nigella Seed Brown Butter • Curry Leaf
The humble kumra (sweet pumpkin) dish is the undefeated favorite from the winter menu. Specifically the sweet pumpkin grown in the hill tracts, which has a deep caramel flavor when slow roasted. I believe that is why it pairs so beautifully with white soy (shiro shoyu). Inspired by memories of pumpkin cooked with nigella seeds, I love using brown butter that’s enhanced with cumin, chillies from Bogra and milk powder. Those brown butter solids are then used as seasoning before topping it off with fragrant curry leaves. Warm, comforting and course 5 on the menu before we go into the mains.

[supper club, chawanmushi, dinner club, private dining, private chef, tasting menu, fine dining, modern Bangladeshi cuisine]

Address

Banani Model Town

Website

https://sameerawadood.com/

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