The Experience

Lee is a culinary destination, an urban watering hole, a Bento box of sensory pleasures. The low-lit room with rose-velvet banquettes radiates a hipster cool; the crowd is stylish, the conversation hums.
International Chef Susur Lee has devised a delectable palette of small-plate dishes with modern Asian & French influences, ideal for sharing with your partner and table-mates.
The lush, tongue-tingling cocktails blend tropical fruits, herbs and liqueurs, evoking perfumed and verdant landscapes, the far continents where Susur Lee has travelled.


Website copy by Joanne Eidinger. 

Latest News

  • We can accommodate groups of all sizes. With amazing set menus featuring Chef Lee’s signature dishes, we know how to wow. Email us at to find out more. 

  • Looking for a beautiful keepsake? Chef Lee's signature artisanal chopsticks are available for purchase. Handmade and signed by Susur they make a memorable finish to an unforgettable evening at Lee.

  • We are now open Sunday!!! 5:30pm-10:30pm Call for reservations!!

Book Now

601 King Street West
Toronto, Ontario
Canada M5V 1M5
T. 416.504.7867


5:30 - 10:30 pm


5:30 - 11:30 pm

The Chef

One could say that the virtuoso Chef Susur Lee was born with a spoon in his mouth-- but it would be a tasting spoon, not a silver one. 

From humble beginnings as a 16-year-old apprentice at a prestigious Hong Kong hotel to his Atlas stride atop the fickle universe of celebrity chefdom, Susur Lee has never deviated from a consuming passion: to create tantalizing dishes that blend textures and flavours in glorious harmony. Balancing the epicurean traditions of China with the classical techniques of French cuisine, Lee improvises a daring and original culinary aesthetic. 

Praised as one of the "Ten Chefs of the Millennium" in 2000 by Food & Wine magazine, Susur Lee is still at the top of his game. In addition to helming five restaurants in Toronto—Lee, Bent, Luckee, Lee Kitchen and Fring’s—and overseeing his prestigious TungLok Heen in Singapore’s Hotel Michael, Lee makes numerous television appearances and travels the world as guest chef and consultant. Following appearances on Iron Chef America, he became a media sensation on Top Chef Masters, where he vanquished 20 competing chefs and crossed filleting knives with chef Marcus Samuelsson in a kitchen showdown. Lee is currently a judge on Food Network Canada's Chopped Canada, and recently joined the stellar three-judge panel on Lifetime’s new series Masterchef Asia, to be aired this fall.

Over the past three years, Susur Lee has broadened his culinary horizons in his hometown, Toronto. Bent, an Uber-cool boutique eatery on the trending foodie strip of Dundas West, opened in 2012, and continues to draw hipster hordes as well as gourmands of all ages. In spring 2014, the Chef together with partner Henry Wu launched Luckee, a contemporary Nouvelle Chinoise restaurant serving dishes and dim sum inspired by the classic cuisines of Guangzhou, Hunan, Shanghai and Szechuan, transformed and enhanced by Lee's signature artistry.

The sky appears to be the limit—literally-- for Susur Lee’s global brand. In spring 2015, Lee with HMSHost launched a bistro-style eatery, “Lee Kitchen,” at Toronto's international Pearson Airport. Globe-trotting gastronomes rejoiced, and airplane food will never be the same.

Levi and Kai Bent-Lee, the Chef’s two older sons and influential members of his management and development team, are also burnishing the family brand. They recently launched the newest constellation in the Lee universe: Fring’s, a coolly elegant dining space that almost overnight has become the go-to destination for Toronto’s in-crowd. At once polished and thrumming, Fring’s delivers an artful and seductive mix of glamour, grooviness and global supper-club sensibility that would be right at home in London, New York or LA, but is instead prompting line-ups and jamming Instagram sites on Susur Lee’s home turf, King Street West.





the menu


Saketini 16
Moonstone Plum Saké, Tozai Living Jewel Junmai Saké, Belvedere Vodka, Yuzu, Flower Petals, Yamamomo Garnish  
Lee Lemonade 18
Belvedere Vodka, Fresh Squeezed Lemon, Ginger, Rosemary, Citron Chamomile Tea  
The Niagara 16
Prosecco, St. Germain Elderflower Liqueur, Chef Lee's Vidal Ice Syrup, Rose Tea Reduction  
Basil Gin Mojito 17
Hendrick's Gin, Fresh Basil & Mint, Fresh Squeezed Lime Juice, Perrier Sparkling Water  
Coconut Lemongrass Margarita 18
Tromba Blanco Tequila, Malibu Cocount Rum, Coconut Milk, Fresh Squeezed Lime, Lemongrass  
Raspberry Mojito Martini 18
El Dorado 12-Year Rum, Fresh Raspberries, Prosecco, Chambord Raspberry Liqueur, Fresh Lime & Mint  
Burnt Orange Manhattan 18
Knob Creek Small Batch Bourbon, Cointreau, Carpano Antica Vermouth, Grand Marnier, Orange Cream Citrate  
Mandarin Monkee! 18
Belvedere Vodka, Soho Lychee Liqueur, Golden Pear, Tangerine Medley & Foam  
Oyster Caesar 18
Ketel One Vodka, Fresh Shucked Oyster, Basil, Celery Leaves, Lime, Capers, Chives, House Spices, Plum Tomato, Siracha  






General Tao Edamame 7
Sauteed with sesame  
Forbidden Rice Arancini 15
beans, sweet peas, kale, mozzarella, gouda, greek yogurt, caponata, chrysanthemum greens  
Mexican goat cheese tart 15
puff pastry, olive, tomato, red pepper, Eggplant, zucchini, jalapeño, tomatillo  
Mediterranean Grape & Feta Salad 15
treviso, pumpkin seed pesto, radish, rhubarb purée, filone crumble  
Fresh Ground Green Curry Lentil Gratin 15
Winter veg, paneer cheese, polenta, papadum  
Spicy Crisp Tofu 16
Mushroom & pepper compote, wildflower honey soya chili glaze, golden sand  
Buddha Style Lettuce Cups with Tofu & Veg 19
Mala multi-grain, crispy onions, almonds  
Add Chicken + 4
Susur's Signature Singaporean Style Slaw 25
contains nuts (serves 2)  
with sashimi of salmon + 8
with sashimi of tuna + 10
Japanese style Wagyu beef + 18


Crab Croquette 22
Riopelle cheese, plum & jalapeno ketchup  
Spicy Thai Wild Calamari With Sweet Lime & Chili Dip 22
Corn & vegetable cheddar fritter  
Grilled Octopus 26
Black rice & potato salad, Ontario pickled chilies, black garlic emulsion, egg, olive oil  
Black Pepper Charred Tuna Sashimi & Spicy Tartare 28
Soya bean, tonnato sauce, lotus chips  
Fennel Crusted Diver Scallop 32
Maple bacon, squash & orange purée, grapefruit, spiced Chinese sweet bean pesto  
Lobster ravioli 29
sundried tomato soya mignonette, succotash of corn, red pepper & squash, spicy xo sauce  
Wild King Garlic Shrimp 32
Spiced tomato jam, soya bean crumb, pickled green papaya, mango, mac n'cheese croquette  
Caramelized Black Cod 32
Cantonese preserves, miso mustard, dim sum turnip cake  
Luckee Shrimp Cheung Fun 22
Ginger flower & scallion pesto, sweet red date soya sauce, Thai basil  


Cheese Burger Spring Roll 16
Smoked chili mayo, pickled veg, lettuce wrap (2pcs)  
Pulled Beef Taco 16
Charred onion, tomato, avocado, goat cheese (4pcs)  
Assam Thai Satay 25
(chicken, shrimp & beef) chili mint, peanut sauce, spicy mango salsa  
Jerk Spicy Pork Ribs 29
Scotch bonnet sauce, ginger & mango  
Slow Braised Beef 28
Chived sour cream, crispy shallots, potato leek purée  
Top Chef Green Curry Chicken 28
Crispy multi-grain rice cake, pine nuts, spiced tomato jam, oven dried pineapple, fresh mint chutney  
Peking & Char Sui Duck 32
Beijing duck garnish, foie gras pâté, steamed pancake  
Rack of Lamb Thailandaise 36
Banana fritter, chili mint, tomato lentil-cumin stew, coconut carrot cardamom ketchup  
Korean pepper marinated striploin 45
Spicy ponzu sauce, tempura of sweet onion, Enoki & celery root beggar’s purse,  


Vanilla Bean Crème Brûlée 14
lemongrass, strawberry & gooseberry compote, butterfly pastry  
Warm Molten Chocolate Cake 14
caramelized jackfruit & banana, vanilla bean ice cream  
Mango & Passion Fruit Panna Cotta 12
passion fruit & pineapple granitée, sago & coconut, palm syrup  
Chocolate Peanut Butter Bar 14
vanilla crème anglaise, blueberry purée, French wafer  
Signature French & Chinese Tong Yuen 12
warm sweet rice dumpling, chocolate nougat, Indian pastry, strawberry, crème brûlée, peach & rosewater (contains nuts)  
Ice Kachang 12
Fresh Ontario fruits, pineapple passionfruit granitée, spiced black rice, red bean compote, caramel rice crunch, pandan leaf coconut milk  
3 Sorbets 12
Strawberry & raspberry, plum, apricot, served with fresh berries  
3 Ice Creams 12
Lemon sour cream, passion fruit, vanilla bean served with salted butterscotch caramel, wild blueberry preserves, caramel popcorn & butterfly pastry  

Please note:
An 18% pre-tax gratuity will be added for 6 or more
Gift cards available
Allergy menus available
Susur’s Canadian Ice Syrup available for purchase $34

Ultimate Private Dining


World renowned Chef Susur Lee invites you to join him for an unforgettable evening of sensational cuisine and impeccable service.
Our private dining room is designed for special occasions. The setting is elegant and sophisticated, overlooking our private garden, the ideal environment in which to savour Chef Lee's culinary artistry. Whether you are celebrating with an intimate gathering of family and friends, hosting a cocktail event, a wine tasters dinner or you need to execute a flawless corporate event, Chef Lee’s dedicated staff will handle every detail and request with consummate professionalism.
Newly renovated, our exclusive private dining room accommodates 10 to 30 guests comfortably. Table arrangements, music selection, lighting and floral design are customized to create a unique environment and ambiance.  

Space for large corporate and private functions are also available. Please email or phone for inquiries, to reserve a date, and orchestrate your own enchanted evening.

416.504.7867 |




Lee Restaurant & Lounge are now booking for the holidays.
To book your holiday party, or for more information, please contact us at416.603.2205 or at 416.504.7867.


Our private dining room can accommodate up to 24 guests.
For more information or to reserve please call (416) 504-7867.


Chef Susur Lee is excited to announce a new venture: Susur catering.
Whether an intimate dinner party, birthday celebration, Bar Mitzvah or corporate event,
offer your guests exciting Global Asian cuisine from Chef Susur Lee. Please call us to
discuss your options and ideas for the best party of the year.


Lee restaurant can accommodate up to 180 guests. 
Lee Patio can accommodate up to 36 guests. For reservations call: 416.504.7867


  • now torontoNow Toronto
    Chef of the Decade
    Read More
  • restaurant magazineThe World's 50 Best Restaurants
    Lee, Top 50 Best Restaurants in the World
    Read More
  • Time Out New YorkTime Out New York
    Best Chef Without Boundaries
    Read More
  • food and wine Food & Wine
    The Hottest Chefs Alive
    Read More
  • Eye Weekly . Susur’s back | Meet the crack team behind the superchefEye Weekly
    Susur’s Back | The team behind the superchef
    Read More
  • House and HomeHouse & Home
    Susur Lee. Family and flavour always come first for the Canadian culinary master.
    Read More
  • 2012 5 Star Diamond Award received in CannesThe American Academy of Hospitality Sciences
    2012 Five Star Diamond Award - Cannes
    Read More
  • Dolce VitaDolce Vita Magazine
    So Far So Good
    Read More
  • Jan/Feb 2013Sweat Equity Magazine
    'Culinary Genius'
    Read More
  • MasterChef AsiaToday Online
    Three MasterChef Asia Judges revealed
    Read More


601 King Street West
Toronto, Ontario
Canada M5V 1M5

T. 416.504.7867
F. 416.504.7886


Sunday - Wednesday

5:30 pm - 10:30 pm

Thursday - Saturday  

5:30 pm - 11:30 pm