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

  • World renowned Chef Susur Lee is hiring experienced cooks at his flagship restaurant in downtown Toronto. If you are looking to be a part of a dynamic, diverse & dedicated team of hardworking professionals, Lee Restaurant is the place for you.
    We are looking for full time staff starting at the end of JUNE 2015.
    Previous kitchen experience is preferred (minimum 1 year)
    RSVP through email or apply in person to Lee Restaurant, Mon - Sat between 3:30-5:00 p.m 

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 internationally acclaimed Super-Chef Susur Lee was born with a spoon in his mouth— but it would be a tasting spoon, not a silver one.

From inauspicious beginnings as a 16-year-old apprentice at Hong Kong’s elegant Peninsula Hotel to his Atlas stride atop the fickle world of celebrity chefdom, Lee has never strayed from his 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.

Soon after he opened his 12-table restaurant, Lotus, in Toronto in 1987, Susur Lee tongue-tied food critics from The New York Times to Art Culinaire with menus of astonishing artistry. Courvoisier’s Book of the Best proclaimed Lotus the finest restaurant in the country; Zagat unabashedly pronounced Lee “a culinary genius.”

Never content to rest on his laurel leaves, Susur shuttered Lotus after a decade of glowing reviews, and decamped to Asia for a “re-energizing” period, during which he consulted for the Tung Lok Group’s 45 restaurants.

Returning to Toronto in 2000, Chef Lee drew up plans for his gastro-dome, Susur. The restaurant immediately earned accolades from such industry heavy-weights as Food & Wine magazine, which heralded Lee as one of the “Ten Chefs of the Millennium,” and Gourmet magazine, which dubbed him “an improvisational artist.” In 2004, the chef opened “Lee,” a less formal, more youth-oriented kid sister to “Susur,” which food critics praised for its inventive sharing platters and inspired gastronomy.

In 2008, after years of being courted by New York hoteliers to “take Manhattan!” Susur Lee was persuaded to apply his culinary savoir-flair south of the border. He donned the toque as executive chef at Shang –Chinese for “upwards”-- in the sleek new boutique hotel, Thompson LES.

Shang and Susur were launched into New York’s A-list society orbit in October 2009 with critical raves, and Lee soon joined forces in Washington, D.C., with The Do Not Disturb restaurant group to open Zentan (Chinese for “Spy”), in the Thompson Donovan House hotel. Zentan quickly achieved status as a dining “destination” in the Capitol, and America’s First Lady, Michelle Obama, has graced the premises on numerous occasions.

One of Susur Lee’s most ambitious goals was realized in 2009 when he unveiled (in partnership with Tung Lok Group), Chinois by Susur Lee restaurant in one of the world’s leading gourmet destination-- Singapore. Located in the exclusive Hotel Michael at Resorts World Sentosa, bordered by the establishments of Daniel Boulud, Pierre Boulez and Wolfgang Puck, Chinois is the jewel in Susur Lee’s crown.

In the spring of 2010, Lee became a media sensation on the Food Network’s popular hit TV show, Top Chef Master. He vanquished 20 competitors and received the highest-ever score in the show’s history before ultimately crossing filleting knives with Marcus Samuelsohn in the nail-biting final.

In addition to his duties in his home and away-from-home kitchens, Susur Lee contributes regularly to charity and community projects. He has raised funds for the James Beard Foundation and manned the grill at the Mohegan Sun WineFest in Boston, Mass., for juvenile diabetes causes. Through the Null Foundation, Lee helps to provide scholarships for underprivileged students to attend cooking schools. In September 2010, the chef contributed his name and star appeal for the eighth consecutive year to the Susur Lee-Daniel Nestor Charity Event in Toronto, which has raised almost $800,000 for Canada’s aspiring Olympic athletes and North York Hospital. On the 20th anniversary of the David Suzuki Foundation, Chef Lee prepared a Locavoracious dinner for 400 people, using sustainable species and ingredients from local dairies and farmers.

In January 2011, Susur Lee heated up his grill and hundreds of appreciative appetites at a top-level Caribbean Gourmet Festival, the Cayman Cookout, alongside celebrity chef and colleague Eric Ripert.

On February 14, 2011, the Chef presented a delicious Valentine to Toronto, his home-town, assuring that his fine romance with food lovers would endure. He added a new “Gastro-Club,” the sleek and sophisticated Lee Lounge, to his epicurean domain. The debut of Lee Lounge also marked the entry of the chef’s adult sons, Kai and Levi, to the restaurant business. Since Susur’s regular design collaborator, Brenda Bent, happens to be his wife, the Lee culinary empire is undeniably a family affair.

In 2011 Susur Lee continued to criss-cross the globe, sharing skill-sets and sauté pans with culinary peers and cooking tyros. As Hokanson Chef-in Residence at NAIT (Northern Alberta Institute of Technology), Lee nourished creativity and confidence in students at the Culinary Arts Program; in New York City he partnered with Daniel Boulud to create a celebrity banquet at “Daniel”, to raise funds for City Harvest; he donated his services and a charity dinner to “Unmasked,” the annual fundraising gala hosted by the Centre for Addiction and Mental Health Foundation in Toronto.

Before 2011 drew to a close, Lee found a few unfulfilled hours in which to help CANFAR on its 15th anniversary to raise funds for AIDS research, participate as a guest judge on Top Chef Canada Season Two, and launch a scholarship at Conestoga College for students in the Culinary Arts program. He capped off the year in Cannes, receiving the 5-Star Diamond Award from the American Academy of Hospitality Sciences.

What’s next for the sought-after, peripatetic celebrity chef? His hometown fans are hoping that his plans for expansion will not overshoot Toronto, and they have reason to exult: Susur Lee confirmed recently that he and his two sons would be opening an as-yet-to-be-named restaurant, located in Toronto’s newest, brashest foodie destination—the neighbourhood of Dundas West. The establishment is expected to open its doors in the spring of 2012. Sharpen your knives and forks!

the menu


Saketini 16
Moonstone Plum Saké, Tozai Living Jewel Junmai Saké, Belvedere Vodka, Yuzu, Flower Petals, Yamamomo Garnish  
Lee Lemonade 18
Belvedere Vodka, Ginger Lemonade, Tarragon, Chamomile Tea Citrus Syrup, Fresh Grated Ginger, Candied Lemon & Ginger Garnish  
The Niagara 16
Prosecco, St. Germain Elderflower Liqueur, Chef Lee's Vidal Ice Syrup, Osmanthus Tea Reduction, Lemon Twist, Gooseberry  
Basil Gin Mojito 17
Hendrick's Gin, Fresh Basil & Mint, Housemade Lime Cordial, Fresh Squeezed Lime Juice, Perrier Sparkling Water  
Banana-Kiwi Spiced Rum Sour 17
Sailor Jerry Spiced Navy Rum, Fresh Kiwi & Banana, House-made Lemon Cordial, Fresh Squeezed Lemon, Egg White  
Raspberry Mojito Martini 18
El Dorado 12-Year Rum, Fresh Raspberries, Prosecco, Chambord Raspberry Liqueur, House-made Lime Cordial, Mint, Lime  
Burnt Orange Manhattan 18
Knob Creek Small Batch Bourbon, Cointreau, Carpano Sweet Vermouth, Grand Marnier, Orange Cream Citrate, Orange Peel Flambé  
The Parisian Negroni 18
Hennessey VS Cognac, Amaro Montenegro, Carpano Antica, Sweet Vermouth, Black Walnut Bitters, Grapefruit Twist  
Oyster Caesar 18
Sobieski Vodka, Fresh Shucked Oyster, Basil, Celery Leaves, Lime, Capers, Chives, House Spices, Plum Tomatoes, Horseradish, Valentina Hot Sauce, Cracked Black Pepper  




Szechuan Hot & Sour Soup 12
Chicken & Shredded Vegetable, Pomelo  


Lemon & Oolong Tea Edamame 7
Served chilled with sea salt  
Mexican Goat Cheese Tart 15
Handmade puff pastry, black olive, tomato, red pepper, eggplant, zucchini, jalapeño, tomatillo  
Lentil & Quinoa Croquettes 15
Mustard fruit, goji berries, chrysanthemum greens, tzaziki  
Carpaccio of Kumato Tomato 15
Japanese vinaigrette, smoked chili, fresh basil, smoked organic olive oil, baked garlic parmesan lavash, tekka, mâche  
Chopped Spring Salad 15
Fennel, Green Apple, Celery, Mâche, Sweet Onion, Orange & Honey Vinaigrette, Crispy Soy Beans, Sicilian Lemon Ricotta  
Tomatillo & Jalapeño Guacamole 15
Sumach, Jicama, Fennel, Cucumber, Heirloom Carrot, House Smoked Olive Oil, Watermelon Radish, Backed Garlic, Parmesan Lavash  
Spicy Crisp Tofu 16
Mushroom & pepper compote, wildflower honey soya chili glaze, golden sand  
with chicken + 4
Yucatan Sweet Corn Lettuce Wrap 19
Spicy tomato & charred onion salsa, avocado salad, crispy onion, cotija cheese, fresh pineapple  
w chicken + 4
Susur's Signature Singaporean-style Slaw 22
contains nuts (serves 2)  
with sashimi of salmon + 8
with sashimi of tuna + 10


Black Pepper Charred Tuna Sashimi & Spicy Tartare 28
Soya bean, tonnato sauce, lotus chips  
Caramelized Black Cod 29
Cantonese preserves, miso mustard, dim sum turnip cake  
Vietnamese Style Cold Pressed Octopus 17
Calamansi citrus vinaigrette  
Tempura Maki Roll with Crab 22
Nori, rice, wasabi & yuzu ponzu, miso mayo, chorizo, sea asparagus  
Fennel Crusted Diver Scallop 29
Crispy bacon, squash purée, grapefruit, spiced Chinese sweet bean pesto  
Hunanese Lobster Ravioli 29
Yuzu butternut squash purée, spicy Hong Kong xo sauce  
Wild King Garlic Shrimp 32
Spiced tomato jam, soya bean crumb, pickled green papaya, mango, potato pea croquette  


Cheese Burger Spring Roll 16
Smoked chili mayo, pickled veg, lettuce wrap (2pcs)  
Pulled Beef Taco 16
Charred onion, tomato, avocado, goat cheese, cilantro (4pcs)  
Assam Thai Satay 25
(chicken, shrimp, beef) chili mint, peanut sauce, spicy mango salsa  
Jerk Spicy Pork Ribs 25
Scotch bonnet sauce, ginger & mango  
Slow Braised Beef 27
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 32
Banana fritter, chili mint, tomato lentil-cumin stew, coconut carrot cardamom ketchup  
Striploin Steak Korean Style with Beggar's Purse 38
Blue cheese & dill sauce, arugula salad, baked garlic mushrooms, celery root & pear (8oz. US Prime)  


Vanilla Bean Crème Brûlée 12
lemongrass, strawberry & gooseberry compote, butterfly pastry  
Warm Molten Chocolate Cake 12
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 12
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)  
3 Sorbets 12
Strawberry & raspberry, peach, 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
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  • food and wine Food & Wine
    The Hottest Chefs Alive
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  • Eye Weekly . Susur’s back | Meet the crack team behind the superchefEye Weekly
    Susur’s Back | The team behind the superchef
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  • 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


601 King Street West
Toronto, Ontario
Canada M5V 1M5

T. 416.504.7867
F. 416.504.7886


Monday - Wednesday

5:30 pm - 10:30 pm

Thursday - Saturday  

5:30 pm - 11:30 pm