Review

At Gaysorn Amarin, Purple Laurel introduces modern Jiangnan cuisine accented with Cantonese sensibilities. This first international outpost of Chinese chef Yu Bin features white tablecloths, polished wood and a softened elegance reminiscent of ancient China. The menu ranges from à la carte and sets, with the tasting menu providing a well-rounded introduction to the restaurant’s offerings. A four-part appetiser begins with cherry jelly with foie gras and thousand-layer date, followed by earthy mushroom roll wrapped in rice paper, lifted by basil sauce, while deep-fried pork jowl offers a satisfying crisp. Barbecued pork arrives lacquered with honey and grilled five times with aged orange peel, delivering glistening aromas and a juicy finish. Stewed fish ball soup with green pea features hand-chopped sea bass in clear mellow broth, with green peas adding bite. Steamed grouper with yellow pepper highlights the freshness of the fish, while Sichuan mapo tofu with crab and minced beef delivers heat, numbing spice and silky tofu offset by generous crab. Pyramid pork belly, sliced into 16 continuous layers and served with pandan bun, showcases knife mastery rarely seen outside high Chinese kitchens. Desserts include lion puff with sweet potato with a molten centre and chilled koi-shaped milk pudding with passion fruit, both present beautifully and offering flavour balance. A curated tea selection accompanies, with rare Chinese varietals available.