The Water Library invites all to a world of new flavors and modernity. Collaborating with skilled teams from Water Library Chamchuri and Water Library Brasserie, we are committed to elevating the dining experience under the Fun & Fine Dining concept. Infusing a touch of playful charm into every detail, we have crafted a distinctive ambiance that transports diners to the enchanting setting beneath the Eiffel Tower in Paris. Inside, a hidden library of various beverages, including mineral water, wines, whiskeys, and cigars featuring over 500 items collected by the owner, Mr. Poj Lee.
Unagi Parfait, drawing inspiration from the traditional French dessert parfait, combines cream, eggs, and sugar, meticulously whisked together, and chilled. Our version features smoked Japanese eel and burrata cream cheese for complexity. The dish is topped with fresh Bafun Uni, evoking the aroma of the sea and adding acidity with dashi vinaigrette soup. |
Lil Lobster, features langoustine sourced from Norway as its main ingredient. This variety of shrimp closely resembles a lobster but comes in a smaller size, giving rise to the endearing name "Lil Lobster," which signifies "Little Lobster." The langoustine boasts an inherently sweet taste, enhanced flavors with passion fruit miso sauce, which imparts notes of both sweetness and sourness. The dish is complete with caviar, contributing a hint of saltiness and a satisfying crunch to every bite. |
Goose Berry, a menu with a name synonymous with Gooseberry, but the fact is this dish originates from foie gras, the main ingredient. As a result, we have combined the terms "Goose" and "Berry" to refer to the berry sauce that offers a slightly sour and sweet taste, creating a refreshing combination with frisée and a smooth and soft texture of sea buckthorn and coconut jelly. |
Roll – Bot, features Wild Turbot sourced from Europe, rolled with Thai curry paste to impart a mildly spicy flavor and aromatic herbs. We opted for the playful name "Roll – Bot," which rhymes with "Robot" and alludes to the concept of a "Rolled Turbot." This dish is presented with baby carrots and white asparagus in a bouillabaisse soup, garnished with crispy fried golden needle mushrooms on top. |
Love Me Tender, a dish that everyone will fall in love with, featuring Australian Wagyu Tenderloin Steak. This exquisite dish is served with Perigord sauce, sliced truffle, and mashed potatoes infused with cheese. The menu is elegantly garnished with dots of both green and brown Hong Kong kale and a mushroom puree, enhancing its presentation and flavor profile. |
The Latitude, a dessert menu that combines Single Origin chocolate from diverse sources from around the world, so we selected the word "The Latitude" to allude to the geographical locations of the chocolates on the map. Presented as a chocolate lava cake, the lava inside is white chocolate infused with the gentle spiciness of long pepper, served with red shiso sorbet, offering a refreshing contrast. |