SW - Sameera Wadood

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SW - Sameera Wadood

Reinventing Bangladeshi culinary journey, one লোকমা at a time

22/12/2025

December Dessert: Milo & Mushroom
Shiitake Gelato • Milo Crèmeux • Barley & Espresso Financier • Brown Butter Salted Caramel
I call this “Milo at midnight” on the menu, because Milo was(is?) best enjoyed with a spoon out of the tin, when everyone else had gone to sleep.
I wanted to create a winter dessert inspired by hot chocolate, built around roasted, malty flavors rather than sweetness alone. Shiitake is used here not for its savoriness, but for its nutty, toasted malt notes, echoing the rich malted flavor of the Milo crèmeux. Barley in the financier adds chew and grainy depth, reinforcing that warmth.

Everything sits in the same roasted flavor family - malt, brown butter, caramel - which is why it works. What truly brings it together is the dark salted caramel. I don’t have a sweet tooth, so I push the sugar to caramelize as much as possible without burning it, adding bitterness for balance. Smoked sharpens the flavors, tempers the richness, and keeps the dessert feeling restrained yet cosy.

02/12/2025

Infographic: Flavor Combinations for Roselle/Meshta/Chukai
I love nerding out over ingredients, and these illustrations help me document what I learn.
Studying engineering before becoming a chef shaped how I understand food - especially misunderstood, often ignored and forgotten ingredients from Bangladesh.
The citruses of Sylhet - Ada Jamir, Shatkora, Gondhoraj - all have distinct characteristics, yet I rarely saw them represented growing up.
To be a better chef I had to learn from older women in my community who held these recipes, read whatever I could find, and use science to connect the pieces.
That mix of tradition and curiosity now shapes the recipes I create. And how much more I have to yet to learn.

29/11/2025

A private dinner for 8 guests. This was so much fun. I love when we do dinners for returning clients. I get a chance to share everything new and exciting that’s going on at SW. An incredible feeling to know they’re just as invested in this culinary journey as me ✨
To book your own private dinner from the comfort of your home or at our studio, just send us a DM.

27/11/2025

Postcards from the pass
2. The way pomelo (jambura), shrimp & black watermelon compliment each other was a surprise. It takes inspiration from evenings spent mixing pomelo & guava with chilies as a kid. But the dressing is what blew me away.
4. My favorite kind of dal is cooked with either jolpai or green mango. Something beautiful happens when the sour fruit(s) is stewed together with spices. Jolpai is slow-cooked with coriander and garlic in stock. A classic beurre blanc is then mounted with in-house green mango kashund.
7. I was never a steak person until this dish was developed in R&D. It’s an homage to a classic Bangla-Chinese restaurant in Chittagong called “Tai Wah” and takes the idea of Cantonese Lo Mai Fan but using Binni rice.
10. Paneer gelato made from true Dhakai Austogram Paneer, is unmatched. New favorite on the menu.

22/09/2025

Eleven Madison Park alum & Chef of the coveted .bk , Chef will be collaborating with Chef .wadood of the global pop-up series “SW” on a one-night tasting menu that connects Bengali heritage with New York’s ingredients and culture.

✨Limited Seats

🎟️ Tickets: Link in bio

21/09/2025

A week of gelato & cake
1. Paneer Gelato with Charred Plum Compote & Honey Ghee Toast. A fun South Asian take on a cheese-board inspired gelato. Hints of pink lemon swirled through.

3-4. The Roshmalai: Sourdough Fior Di Latte, Gur-Canele & Olive Oil with . I wanted to know what a gelato from the malty, molasses-dairy notes of the cold milk from a traditional Roshmalai would taste like. Always a crowd pleaser.

6. Black Rice Gelato, with black rice from Bangladesh. Toasted and steep in a custard base, it pairs so beautifully with a medium roast hilltracts espresso from
7-12. Tasting the full extent of the SW burrata & strawberry combo w different strawberries & always our 5-year aged Java plum (jaam) balsamic vinegar & olive oil
13. Cha Biscuit: Malai Gelato with Ghee Financier & Masala Tea Caviar. Apparently it’s never coming off the menu 🙂‍↕️

Which would be your pick

28/02/2025

Catch our full feature with Audi Bangladesh - Progress Motors Imports Limited. below to find out what progress truly means to us👇🏽

28/02/2025

Progress isn’t just about moving forward — it’s about rethinking what’s possible.

Join us as we step into the world of Sameera Wadood—a former cybersecurity engineer who traded algorithms for aromas, finding her true purpose in the culinary arts.

In this exclusive feature, Sameera shares how her shift from tech to food blends research, story-telling, and crafting dishes rooted in tradition yet boldly reimagined for today.

Using simple, locally sourced ingredients, she redefines flavors—highlighting their hidden potential through technique and creativity. This is cooking goes beyond the plate; it’s a reflection of memory and culture.

Passion, precision, and progress — principles that drive every dish and every journey. Just as Audi pushes the boundaries of design and technology, for Sameera, it’s about reimagining possibilities and shaping the future of food through innovation.

It’s a celebration of what was, what is, and what could be.

16/02/2025

Excited to share the teaser for a little campaign we shot with Audi Bangladesh - Progress Motors Imports Limited. Stay tuned for the full video dropping soon 🙂‍↔️

11/02/2025

Going beyond the bouquet ♥️
This Valentine’s was a chance for us to showcase our love for the incredibly versatile ingredients Bangladesh has to offer. Instead of planning a pop-up, we wanted to give you the opportunity to plate your own special night. Each item is thoughtfully crafted to make a unique addition to your pantry. Last round of boxes are available to order. DM us to book ✨

17/12/2024

We’re beyond excited to bring our annual winter pop-up back to Dhaka! .wadood and are collaborating on a one-of-a-kind, 9-course dining experience that celebrates the magic of the new season—its abundance, its stories, and its traditions.

Drawing from the familiar and the festive, we’ve reimagined seasonal ingredients and nostalgic dishes, weaving memories, personal narratives, and the spirit of the New Year into a contemporary Bangladeshi dining journey. This is more than a meal; it’s an invitation to rediscover our roots, our culture, and the flavors that define us in ways that feel fresh, joyful, and modern.

Pleased to partner with as the venue for this special event. We can’t wait to share this table with you.
Registration link is below ✨

https://forms.gle/v8U1UvkBEfBAAFeX9

12/12/2024

Absolutely honored to be featured on

Thank you for asking me to share my journey and the vision behind SW’s travelling pop-up series 🤍

Read more here: https://www.vogue.in/content/south-asian-supper-clubs-around-the-world-that-will-cure-your-homesickness

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https://sameerawadood.com/

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