Bangkok 101
  • TRENDING
  • PEOPLE, PLACES & BEYOND
    • PLACES & BEYOND
    • PEOPLE
  • COLUMNS
    • Joe’s Bangkok
    • Now New Next
    • Bitchin’ in the Kitchen
    • Kitchen Backstories
    • Eat Like Nym
    • Into the Hood
  • FOOD, DRINKS, ENTERTAINMENTS
  • ART, DESIGN & CULTURE
    • BAM! BANGKOK ART MAP IS ONLINE!
    • Bangkok Art Map Facebook Page
  • TRAVEL
    • Pattaya101
    • Hua Hin 101
    • Phuket101
  • MARKET 101
  • ABOUT US
    • ADVERTISING
    • CAREER
Top Posts
All Thai’d Up: Luxurious Thai Menu at Decanter
Number 1 Gallery Presents ‘The Opera of Metafiction’
Escape to Five-Star Pimalai Resort & Spa on...
La Lanta Fine Art Presents Group Exhibition Featuring...
Centara Grand at CentralWorld Rolls Out ‘The Place...
Anantara Chiang Mai Resort Wraps Up Challenging Year...
Emirates takes A380 experience to new heights
Kathmandu Gallery Examines Race Issues in New Photo...
100 Tonson Gallery Presents ‘House Calls’ by Pinaree...
Ark Saroj and Green Lantern Gallery Present Photo...
Monsoon Tea Introduces Indigenous, ‘Forest-Friendly’ Northern Thai Teas...

Bangkok 101

  • TRENDING
  • PEOPLE, PLACES & BEYOND
    • PLACES & BEYOND
    • PEOPLE
  • COLUMNS
    • Joe’s Bangkok
    • Now New Next
    • Bitchin’ in the Kitchen
    • Kitchen Backstories
    • Eat Like Nym
    • Into the Hood
  • FOOD, DRINKS, ENTERTAINMENTS
  • ART, DESIGN & CULTURE
    • BAM! BANGKOK ART MAP IS ONLINE!
    • Bangkok Art Map Facebook Page
  • TRAVEL
    • Pattaya101
    • Hua Hin 101
    • Phuket101
  • MARKET 101
  • ABOUT US
    • ADVERTISING
    • CAREER
FOOD, DRINKS, ENTERTAINMENTSPEOPLE

Breaking Bread with Chef Puvadej Teachajirattakarn

written by Morgan Jt July 4, 2019
water library chamchuri

Pioneering fine dining in Bangkok for ten years and counting


A floor-to-ceiling column of water bottles dominates the interior of the Water Library Chamchuri. This location has been a staple figure in Bangkok’s fine dining scene for the past ten years.

Established in 2009 by Mr Pote Lee (aka Mr Lee), a global and local wine and water importer, Water Library received its name from his two favourite concepts; water and library. The restaurant is considered one of the trailblazers for Thailand’s fine dining scene.

Recently celebrated its 10th anniversary, Water Library Chamchuri has consistently offered an array of culinary delights. Today, the restaurant presents modern European and Asian fine dining cuisine in a refined setting with its youngest and first Thai national chef at the helm, Chef Puvadej Teachajirattakarn or Chef Tle.

Signature Cold Pasta

He began his culinary curiosity early in his childhood watching his grandmother cooked and later pursue the journey of a chef in late teen years. While studying at the Dusit Thani Srinakarin College, he was working part-time in different restaurants.

His toughest trial came when he was apprenticing under Chef Mirco Keller at Water Library Chamchuri who has extremely high standards for every dish.

chef tleChef Tle, in his quiet and reserved manner, admitted that working and learning under Chef Mirco was some of the hardest years that helped shape his life. Today, he is the first Thai national and also the youngest to hold the position of Chef de Cuisine at the Water Library Chamchuri.

“You have to be very passionate and a little bit crazy to be doing this well,” he said.

“I want to create menus that everyone can enjoy and remember for years to come. I want them to remember how happy they were eating here that they would bring their children and their children’s children to eat here.

“I’ve combined the Western cooking techniques together with the unique tastes of Asian ingredients. This coupled with Water Library’s unique fine dining atmosphere, I believe we can deliver on our promise,” he mused.

Today, Chef Tle works closely with Chef Haikal Johari, the longtime executive chef at Water Library, to bring diners the best and most creative menus.

The first dish was one of many signature dishes inspired by the Japanese Zaru Soba or cold Soba. Cold Pasta—soft pasta served with chi-o Wakame, seaweed from the deep sea from Japan with supple and delicious Hijiki mushroom, Tasmanian abalone shell and truffle oil. The combination offered wonderfully balanced.

Homemade Tofu

Another savoury signature appetiser is homemade tofu cooked to a crunchy crust on the outside yet soft and fluffy on the inside served with a unique sweet and salty foie gras emulsion sauce, Shitake mushroom, topped with crispy fried garlic, dried bonito (crispy fish flakes) and fresh leek. The combination of sweetness in foie gras emulsion, the saltiness of the dried bonito and the texture of both tofu and fish flakes made for wonderful mouthfeel that leave diners hungry for more.

Signature dish, Chilean Sea Bass

Next up was Chef Haikal’s famous signature, Chilean sea bass. A high fat cut of Chilean sea bass pan seared to a crisp finish on the outside while leaving the meat juicy and on the inside served with grilled mushrooms, bacon, crunchy ragout in a special recipe of yuzu ponzu cream sauce.

Finally, we arrived at the dessert Chef Tle is very proud of. Water Li-BEAR-Ry—a cute and smiling bear-shaped dessert made from fragrant roasted black sesame seed served with blackcurrant jam and hot ginger and churros on the side to complete the meal. Inspired by Bua Loy Nam Khing (black sesame dumplings in ginger tea) dessert, Chef Tle decided to create something reminiscing of his childhood menu with a cute and modern twist. Raplacing the dumplings with the friendly little bear, this is definitely a must-try menu.

Water Li-BEAR-ry

With a mission to make delightful dishes that will bring happiness for generations of people to enjoy, remember and return for more, we believe Chef Tle has, at least, accomplished part of his goals.


Water Library Chamchuri

2F Chamchuri Square
317 Phaya Thai Rd.
Tel: 095 085 7777
Open daily: 11:30am-2:30pm, 6pm-10pm
Email: [email protected]

Breaking Bread with Chef Puvadej Teachajirattakarn was last modified: November 14th, 2019 by Morgan Jt

Share this:

  • Facebook
  • Twitter
  • Email
bangkokBangkok 101Breaking Breadchefinterviewinterviewsprofilesrestaurantsan pellegrinowater library
0 comment
0
Facebook Twitter Google + Pinterest
Morgan Jt
Morgan Jt

Morgan is the Editor of Bangkok 101 and Bangkok Art Map (BAM) and the Managing Editor of Talisman Media. She has years of experience working as a Content Manager before deciding to focus on her passion for food, travel, storytelling and art.

previous post
LGBT+Film Festival 2019 at BKKSR
next post
Spectrum Lounge & Bar

You may also like

IGNIV Bangkok Charts New Culinary Ground in Thai Capital

November 26, 2020

Monsoon Tea Introduces Indigenous, ‘Forest-Friendly’ Northern Thai Teas to the World

December 29, 2020

Sra Bua by Kiin Kiin Unveils New “Winter Journey” Set Menu

October 20, 2020

Haoma X Blackitch Artisan Kitchen #NOONEHUNGRY Charity Dinner

October 24, 2020

Museum of Floral Culture Introduces Tea Time at “Salon de la Rose”

November 1, 2020

Banyan Tree Bangkok to Host ‘Culinary Farmer’ Chef James Noble for Exclusive Pop-Up

November 29, 2020
thiptara tid lor

Thiptara Thai Restaurant

April 3, 2020
All Thai'd Up Decanter

All Thai’d Up: Luxurious Thai Menu at Decanter

March 4, 2020
chef jon

Pizzeria Mazzie: Bangkok’s Brooklyn

February 27, 2020
Supanniga Cruise

Supanniga Cruise

February 14, 2020

Michelin* Chefs Joe and Saki of 80/20 fishing in Koh Libong

Read the latest issue of Bangkok 101 Online Now!

Bangkok101 Mar-Apr 2020

Bangkok 101 Magazine Archive

Bangkok101 magazine archive

Follow Us

Bangkok 101 Magazine

Book Your Next Trip

About Us

  • Work with us
  • Subscribe to the magazine
  • Contact us
  • Advertise with us

Sign up for our newsletter

Keep in touch

Facebook Twitter Instagram Email RSS

© Copyright 2016 - Bangkok101 - developed by Webmajors

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.