Water Library Chamchuri has been on our to-eat list since we discovered the place a couple of years ago. Finally got the chance to visit them on this trip. The restaurant is located within a mixed development project comprising of office and residential tower, therefore the shopping area seems more to cater to the needs of residents and not the typical tourist shoppers. The building was rather quiet at night, although the popular Som Boon Seafood Restaurant was packed when we passed by.
Found Water Library tucked in a corner of the building on the 2nd level. Upon settling down at our seats, the staff handed us the drinks menu and updated us that there will be no sale of alcohol for the day. *We were aware that it is because of Vesak Day, there is a ban on sale of alcohol*
However given the name of the restaurant it is not surprising to know that the key feature was the variety of bottled water available. There was a water menu listing water sourced from different parts of the world.
As for the meal, we decided to try a Classic Tasting Menu (CT) and a Seasonal Tasting Menu (ST) to enjoy the best of both worlds.
Started our meal with warm bread and a complimentary starter which was superbly appetizing. Zesty and mildly spicy, chopped capsicum with fresh chewy seafood. Also notable was the croissant which was crispy on the outside yet soft on the inside. Easily one of the best croissant I ever had in a restaurant.
First course was Foie gras, khao tom, lemon, peanut (ST) which was pretty special. The foie gras mousse was so rich and creamy, I’m wondering if the peanut refers to peanut butter?
Comparatively the first course from the CT menu absolutely beat the ST one hands down! We were blown away by the Cold capellini pasta, wakame, Tasmanian abalone. No wonder this is one of Chef’s signature dishes. This cold capellini dish certainly goes into my list of top few cold pasta dishes I’ve ever had. The sweet and slightly briny taste of the thinly sliced abalone goes really well with the wakame and flavoured with aromatic truffle oil.
The seasonal tasting menu scored one point in the 2nd round of dishes as I enjoyed the Seared Canadian scallop, bechamel, green pea, ikura (ST) more than the Crispy tofu, foie gras – shitake emulsion, bonito, leek (CT). Scallop was chewy and fresh, paired with the creamy yet light bechamel. The crispy tofu dish was by itself a good dish, rich and earthy flavours were showcased. However comparatively I would prefer the more savoury and umami-filled scallop dish.
Before moving onto the mains we were served a palate-cleanser sorbet. For mains we chose the Pomfret, spinach, soy, brown butter (ST) and Wagyu beef cheek, apricot, celeriac, truffle sauce (CT).
I viewed the promfret dish as a fusion of Chinese-Western style, with promfret being a typical Teochew favourite fish cooked with brown-butter which is a French sauce? A commendable attempt to give a twist to the good’ol classic steamed promfret.
Wagyu beef cheek was perfectly cooked to the right texture, paired with the earthy flavours of celeriac and aromatic truffle sauce.
Dessert were Gianduja, pineapple, coconut, honey (ST) and Warm apple tarte tartin, Madagascar vanilla bean ice cream (CT). The desserts were probably the most unremarkable course for the night.
Lastly we were served Mango (I think) ice cream. Somehow my notes went missing from my phone.
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- Issaya Siamese Club, Bangkok
- Benjarong – Dusit Thani, Bangkok