Citibank marketing executive Voralak Tulaphorn loves to study consumer behaviour discovers Saisa Amranand as they dine at Water Library, which serves fine food and a special selection of gourmet H2O.

In mathematics, one plus one is two but to me, it could very well be four,” says Voralak Tulaphorn, the credit card business director of Citibank. This was one of the reasons Voralak chose to major in marketing with a minor in economics at California State University, Los Angeles. “I like numbers, but in mathematics the answers are always definite,” the 43-year-old executive shares. “But in marketing there’s never a right or wrong answer.” Joining us at Water Library, Voralak describes herself as a curious person who likes to explore the many levels of human behaviour, which is why a career in behavioral marketing suits her so well.

As the name Water Library suggests, gourmet water is the hook of this fine-dining establishment that opened in 2008, proffering premium bottled natural mineral waters from all over the world.The food, under the supervision of Singaporean chef Haical Johari, formerly at Ember, is best described as contemporary fusion.

Once we’re seated, Voralak speaks about her career. “My first job was account manager at Leo Burnett,” she says. “In 1999 a headhunter recommended me to Citibank, which was in the midst of modifying its marketing strategies, wanting to move away from traditional banking, and they wanted me to be in charge of that change. I always had a natural instinct for marketing so it was a good fit,” Voralak says. The credit card business requires a marketer to understand people’s varied lifestyles. “You have to work out how to satisfy millions of people,” she explains. “But what used to be achieved through segmentation is now a one-on-one service.” Starters are served, including baby beets with compressed watermelon, shoyu gel, yellow frisee and goat cheese. It is a light dish, yet full of many flavours. Next up is shiro miso-cured foie gras with French toast, lamb lettuce and green apple puree. “I love foie gras and how the jelly contrasts its richness,” Voralak comments.

Voralak takes pride in the company of which she was a customer while a college student. “Citibank is the equivalent of a good school. Comprised of high-achieving students, we produce an accomplished workforce that goes on to advance themselves,” she says. Our waiter now brings cold capellini pasta with Tasmanian abalone, hijiki seaweed and yuzu zest, followed by homemade tofu with mushroom in foie gras shiitake emulsion with bonito flakes. Voralak says, “The velvety sauce is brilliant.” We finish Citibank marketing executive Voralak Tulaphorn loves to study consumer behaviour discovers Saisa Amranand as they dine at Water Library, which serves fine food and a special selection of gourmet H2O with a Blackmore strip loin with petit pois, beef jus and yuzu kosho. For dessert we enjoy a simple yet delectable crispy apple tarte tatin.

As part of her job creating cardholder promotions she coordinates closely with many restaurants, so it’s no surprise that Voralak enjoys eating out, but she also likes to cook. “My trademark is to fuse assorted first-class ingredients together,” she says, sharing the secret of her rad na talay, which is a combination of snow fish, lobster and abalone over noodles.