Watercress: Fusion on a plate

Fine dining is a much loved aspect of the Dhaka restaurant scene. Who doesn't love to dress up and go out for a nice dinner with good company on a special occasion? But not anyone can just open a restaurant and promise fine dining to their patrons; quality ingredients, experienced chefs, an extensive menu and hospitable staff are all the essential requirements of any restaurant that plans to be a cut above the rest. Watercress is the newest contender in Dhaka's fine dining arena. A joint venture between the local Olive Tree Foods Ltd. and leading American international food consulting group The Next Idea, Watercress officially opened its doors on June 26 after organising a grand opening on the weekend of 21-22 June. Eminent businessmen, celebrities, politicians and diplomats were present at the opening gala. One of the chief guests of the gala, American Ambassador Dan Mozena, remarked on the delicious food and excellent ambience of the restaurant. The opening dinner was hosted by popular comedian and talk show host Naveed Mahboob. A six-course meal was served at the grand opening that finished off with a dessert buffet, providing diners with a sneak peek at all the different aspects of the Watercress menu. Representatives from The Next Idea were also present.
Olive Tree Foods Ltd., also the operators of Orange and Half Café, embarked on this journey with the vision of changing the food industry culture of Bangladesh. The Next Idea is based in Los Angeles but has country offices in London, Dubai and Trivandrum, boasting experienced consultants from Europe, USA and Asia.
The theme of Watercress's food is “fusion”. There are three different cuisines on the menu: Pan Asian, Subcontinental and Continental, with an array of starters, soups and salads, noodles and rice, entrees, biryani, naan and daal, kebab, steak, pastas and pizzas. The price range is also quite reasonable when considering the quality of the food, with dishes ranging from Tk.495 to Tk.995. Of course, steaks are a little more expensive at Tk.2700-Tk.3000 due to the customisation that is required of steaks. The cuisine is very innovative, taking the best of South East Asia, Pan Asian and Continental dishes and adding personalised touches in the form of unique spices and excellent food plating.
The interior is also a fusion of classic comfortable Western furniture, meticulous dinnerware and Pan Asian detailing. You can watch the chefs at work whipping up your dish through the open kitchen. There is a show kitchen, quality dinnerware and comfy customised furniture. These little details show the level of care taken by the founders.
The staff is headed by Executive Chef William Young who hails from the USA, and has 18 years of culinary experience under his belt, including the position of Executive Chef at the Westin Guatemala. The waiting staff have been trained by foreign trainers from The Next Idea.
Watercress aims for fine dining with excellent service and traditional Eastern hospitality. The founders have emphasised that they want to provide an overall memorable dining experience, not just good food. Watercress is situated in a newly developed building, with a capacity for 130 people and underground parking for customers. It is refreshing to know that dishes similar to those in cooking competitions we see on TV, both in terms of complexity of taste and beautiful plating, are not alien in Bangladesh anymore.
Address: Shanta Western Tower, Tejgaon I/A, 1208 Dhaka, Bangladesh
For reservations, contact: 01758333666