Purple Laurel brings Jiangnan cuisine and Cantonese fare to Bangkok with a light, modern touch. Drawing on regional influences, while maintaining elements of Jiangzhe identity, Chef Yu Bin uses quality local and imported ingredients. Dishes are carefully executed, and the meal is well paced. One highlight is the stewed fish ball soup with green pea – delicate fish balls in a light chicken broth, with peas for contrast. The ambience is elegant yet relaxed.