Purple Bodhi aims to create “innovative” Chinese cuisine, and that is exactly what it delivers. Owner and manager Jennifer Yang brings her extensive international culinary experience to Beijing. Originally from Shanghai, Yang learned from her father, a chef, while living in Taiwan and she later attended culinary school in Taipei. She lived in Singapore for 20 years, where she was exposed to the various cuisines that influence her today. Her goal, simply put, is “less salt, less oil.” Gansu native Chef Wang heads the open kitchen with a focus on local ingredients.
The stunning presentation of each dish, often with flower arrangements, had us wanting to order more. We enjoyed the Bodhi vegetarian salad (¥28), a colorful collection of sweet tofu with peas, spinach with peanuts, and tangy cherry beets. The beef short ribs with barley served on banana leaf (¥68) has great texture and flavor. The Singapore Hainan chicken (¥48) is boneless but a bit oily. A stand-out dish is the perfectly cooked fillet beef with black peppers and garlic (¥78). The dessert menu is also a winner. Try the flaky pastry yam pancake (¥12) and the fruit puff (¥12) with cold cream and pieces of honey melon. The wine list is not extensive but it does include a 2006 Château de Coureau (¥388) and 2006 Anjou Red (¥288), among others.
Plush suede couches offer great style and comfort, while silver candelabras, mahogany tile floors and minimal wall décor contribute to a classy yet unassuming atmosphere. Attentive wait staff offer friendly advice regarding menu selections.
Adedana Ashebir
Find it: Fujingyuan Bldg 1, 46 Liangmaqiao Lu, 紫菩提, 亮马桥路46号福景苑公寓1楼, Tel: 8440-1855
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Just came back from this one! It was very very good.The Bodhi vegetarian salad (30rmb) was a favorite of mine because of the very moist very sweet drenched tofu and the cheery beats. I adored it, but one of my friends did not. It isn't so much a salad but some Chinese greens chopped and separated from the tofu and beets.The Sweet and Sour pork ribs with plum (42rmb) were light and very nice with a hint of savory plum, but the Fillet beef with pepper sauce (88rmb now) was definitely the best. It had good tender steak and good soft potatoes to it with a rich sauce.The Chicken with mango in Thai sauce was another great dish, fried with excellent sweet sauce that was hard to put down (42rmb), but the Vegetable fried dumplings were unique though were not necessarily a favorite. It's texture was thicker like pastry and inside was vermicelli noodles. It wasn't bad but not an extraordinary filling.The Dumpling soup had very plump fresh wantons that were high end you could tell with light vermicelli noodles, but the broth was very plain maybe to focus on the fresh plump wantons(16rmb), and the Yam puff (16rmb) was great-served warm with a nice pastry crust soft and buttery but not moist, and a nice not sweet but 'mmmm' filling of soft mashed yam.We also ordered the fried noodle with satay sauce (30rmb) but it tasted just like average fried noodles on the street so not worth it.The Jasmine tea was very good and refilled often.The portions are not as large as going to a more local Chinese restaurant but it wasn't small either. It was a nice moderate, medium size and between the 3 of us there was plenty left over.The staff were friendly and efficient and did not stand around leering.The design looks high end but don't be intimidated, as the Chinese customers dress casual and the prices are moderate.A great place to go for fusion contemporary Chinese. Very elegant very tasteful with impressive modern Chinese food. My friends loved it and we all would go back.