Purple Laurel at Gaysorn Amarin. Photo by JC Cailles Lo

BANGKOK, Thailand -- Purple Laurel is quickly becoming one of Bangkok’s most talked-about culinary destinations among the numerous options in this bustling city.

While eating at a Chinese restaurant when visiting Bangkok may seem like a non-conventional choice, the restaurant has gained its reputation as a must-try destination venue. In fact, it has been visited by top chefs, respected foodies, and acclaimed food writers from across Asia.

Spotted dining at the restaurant are Chef Ton Tassanakajohn of Le Du, named Asia’s Best Restaurant in 2023; Chef Pam Soontornyanakij of Potong, awarded Asia’s Best Female Chef 2024; Chef Cheung Siu Kong of the Michelin-starred Summer Pavilion at The Ritz-Carlton, Singapore; and Chef Kim Hock Su of Restaurant Au Jardin, another Michelin-starred restaurant located in Penang, Malaysia.

Located inside the upscale Gaysorn Amarin, an exclusive shopping and lifestyle destination featuring luxury boutiques and dining spots like The Louis Vuitton Café, Purple Laurel marks the first overseas concept of acclaimed Chinese chef Yu Bin.

Chef Yu Bin. Photo by JC Cailles Lo

Known for leading several Michelin-starred restaurants in China and advising some of the country’s top food establishments, he brings his distinct interpretation of his specialty, Jiangnan cuisine, complemented by Cantonese flavors. Located in eastern China and home to cities like Shanghai, the Jiangnan region is renowned for its refined, elegant approach to cooking with deep historical ties to the imperials.

Here are some of the exquisite dishes that diners can expect from Purple Laurel, highlighting its interpretation of new-style Jiangnan cuisine:

Deep-fried Sea Bass with Jasmine Flower

Photo by JC Cailles Lo

After deep-frying the local sea bass at high temperatures, the fish is quickly soaked in a broth infused with aromatic jasmine flowers. Served over fried jasmine flowers and topped with shredded Thai lime peel, this dish makes a perfect appetizer.

Pyramid Pork Belly with Pandan Buns

Photo by JC Cailles Lo

Using only the premium belly from black-haired pigs, it is braised in Hangzhou Hu Yang soy sauce for 80 minutes, cut thinly, and molded into a tower with 16 layers. It is then steamed for two hours to achieve a crispy texture without being greasy. This is accompanied by pandan buns inspired by the traditional Chinese lotus leaf and made with fermented dough.

Traditional Peking Duck

Photo by JC Cailles Lo

A classic Beijing roasted duck, slow-roasted at 230 degrees Celsius for 90 minutes to achieve crispy, non-greasy skin. It can be enjoyed with the paper-thin chewy pancakes, cucumber, scallions, sweet bean sauce, and sugar. Alternatively, it can be paired with Kaluga caviar from China for an enhanced flavor experience. Only 15 ducks are sold daily, and reservations must be made in advance.

Braised Shark’s Fin with Brown Sauce and Aged Shanxi Vinegar

Photo by JC Cailles Lo

This dish is a quintessential example of the Chinese red-braising technique. Premium chicken broth is combined with Jinhua ham shanks, pork ribs, pork belly, chicken feet, and other premium ingredients, resulting in an ultra-flavorful and concentrated sauce. The high-quality shark’s fin, braised for eight hours, is added to the dish and freshly prepared tableside. This dish is best enjoyed with a dash of their 10-year-old aged Shanxi Chinese black vinegar.

Steamed Kinki Fish with Ginger and Green Onion 

Photo by JC Cailles Lo

This dish uses the traditional Jiangnan coastal “oil and salt steaming” method. Instead of the usual grouper, the prized Kinki fish in Japanese cuisine is used, known for its high fat content, and melt-in-your-mouth texture. The delicately steamed fish is simply seasoned with oil, salt, ginger, and green onion, highlighting its natural flavors.

Deep-fried Fresh Prawns with Scallion Soy Sauce

Photo by JC Cailles Lo

Instead of the traditional river shrimps, giant freshwater prawns are used. Known for their succulent, firm meat with natural sweetness, the prawns are quickly deep-fried at high heat and combined with local scallions and homemade soy sauce.

Baked Mud Crab with Green Peppercorn and Chicken Oil 

Photo by JC Cailles Lo

Local Thai crabs are baked in a clay pot with a precise cooking time to achieve the perfect texture and avoid overcooking the buttery crab roe. Chicken oil is added to enhance the richness and flavor of the dish, and also seasoned with Dahongpao peppercorn to give a subtle numbing sensation popular in Sichuan cuisine.

In addition to à la carte options, Purple Laurel has also introduced three types of menus to meet the dining needs of different customer groups.

The first is an affordable lunch set menu composed of handmade dim sums, along with assorted roasted and stir-fried dishes. The second is a premium dinner tasting menu for more discerning customers. And the third is an exceptional single-person set menu designed to cater to solo travelers dining abroad.

Purple Laurel

4/F Gaysorn Amarin, 502 Phloen Chit Rd, Pathum Wan, Bangkok

Reservation Phone: +66 96 668 1616

Social Media: https://www.instagram.com/purplelaurel.bkk/