It’s not just any croissant, it is light fluffy and moist with intense buttery scent. It’s the king of croissant. Along with this is a warm bread basket with many varieties of bread.
Chef Mirco Keller came to greet us at our table. After our friendly conversation, he offered to create three different tasting menus for the three of us.
The first set of appetizers was: Hamachi sashimi served with Japanese yuzu cream, cucumber, smoked caviar and tarragon ice. What a beautiful dish, the citrus of yuzu and the scent of tarragon ice made this dish very refreshing.
Capellini pasta (790) served cold with marinated wakame and Tasmanian abalone. The texture of the abalone was tender and very well seasoned.
Delicious cauliflower soup with Boston lobster, apple and quail eggs.
Perfectly cooked rabbit meat with sweet & sour pumpkin served with pistachio and beurre blanc (wine sauce).
Our favorite starter is a large George´s Bank scallop (790) served with smoked eel, foie gras terrine, green pepper brandade, and apple nage. The combination of the sweet scalope, the buttery foie gras with a sharp citris green sauce was rewarding. The chef likes to use fruits and vegetables to enhance the taste of his food.
Cod fish with white soy truffle emulsion served with sauteed spinach and yuzu air.
A raspberry sherbet to prepare us for the main courses.
Barossa Jack was recommended to accompany the main courses. One of the finest Shiraz from Australia. The complex taste is full of berries with a bit of sweetness and a little spicyness
Black Mullet with velouté sauce made from Bresse chicken (a renowned French breed chicken) served with eggplant puree and a salad of pine nut, lemon zest and pomegranate. Another beautiful dish which also taste the same as how it looks.
Tender Hokkaido beef striploin (3800) served celeriac cream, Perigord truffle sauce, roasted onion and dried grapes. The well marbled beef looked very raw and delicious and it almost melt in my mouth. The truffle sauce added unique taste and scent to this perfectly executed dish.
Perfectly cooked medium rare Bresse pigeon served with mango rocket salad, BBQ sauce, celeriac, leek ginger jelly, and hazelnut crisp.
The sommelier reccomendeda sweet wine, Tamaioasa Romaneasca 2006 Prahova Valley reserved to accompany the desserts.
Warm apple tarte tatin with vanilla bean ice cream (490). Perhaps the best apple tarte tatin I had. A signature dessert at the Water Library.
Heavenly Valrhona Chocolate ganache with blackberry crispy popcorn and almond milk ice cream. For chocolate lovers, this dessert is to die for.
Cold Peach soup, with compressed watermelon, mint granite, Japanese yuzu sorbet and meringue. A very refreshing ending to an excellent dinner.
When we finished our desserts, khun Oliver Kramny the general manager came to greet us. After talking to him we knew why his team is so dedicated to their job. He is overall nice and seemed more Thai than a foreigner. He also talked about their new venue at Thonglor
which is already in their soft launched period. A restaurant with only 12 seats sounds very exclusive. We will have to check it out.
All the water we tried that evenning they were serve with different glasses. I wouldn’t be be surprised if someone would come here just to have water.
All the dishes were feast for our eyes as well as our palate. We were not surprised that the Water Library has been one of the most renowned and successful fine dining restaurant in Bangkok. It will surely continue to be successful in the years to come. Our recent visit to the Water Library was above and beyond our expectation. While collection of artisan water it serves is impressive (hence the name water library), the highlight of this place is the food. Excellent ambience, superb raw ingredients, and great services combined with the chef’s creativity made our evening at the Water Library a wonderful dining experience.
2nd floor Chamchuri Square, Rama 4 road
Tel. 02 160 5188-9