Review

Tucked away on the fifth floor of Central Embassy, The Water Library projects a standalone image with separate alcoves honeycombing the space, starched tablecloths and fresh orchids atop every table. Seafood entrees are the kitchen's forte, with by the seashore of pearlescent Hokkaido scallops with crunchy wild asparagus and kale, adding texture in a rich and flavourful, clam jus. Super tasty, fresh octopus with parsnip, punchy yet velvety black garlic and black pepper sauce and Mr. John Do(e)ry, a meaty but delicate slab of John dory, kataifi and garlic milk, accompanied by an elegant and piquant, smoked hollandaise sauce, worth trying, Enjoy an innovative Bresse pigeon with coconut, boudin noir and purple curry sauce or a decadent, meltingly marbled, Kagoshima A4 striploin, with polenta, broccolini and beef jus, executed with precision and picture­ plated. The desserts section boasts a classically simple, extraordinarily tasty apple tarte tatin with vanilla bean ice cream. Just as satisfying is a toddy palm with macadamia nuts and coconut ice. Signature cocktails include Water Library smoky martini of Balvenie pealed cask 17-year single malt, Hendrick's gin and smoked salt, paired with black forest ham and smoked burrata and shooting star of Champagne, Grey Goose vodka, lychee liqueur, rose water and fresh lime juice, paired with hamachi and caviar monaka. An ample wine list is available.