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 events@susur.com 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.

Book Now

601 King Street West
Toronto, Ontario
Canada M5V 1M5
T. 416.504.7867
info@susur.com

Mon-Wed

5:30 - 10:30 pm

Thu-Sat

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 Hong Kong's elegant Peninsula 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 four restaurants in Toronto—Lee, Bent, Luckee & Lee Kitchen—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. Chef Lee’s two older sons, Levi and Kai, are now influential members of his management and development team, ensuring that great food stays all in the family.

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 are sure to rejoice, and airplane food will never be the same.

Website copy by Joanne Eidinger.

Updated June 2015

the menu

COCKTAILS

Saketini 16
Moonstone Plum Saké, Tozai Living Jewel Junmai Saké, Belvedere Vodka, Yuzu, Flower Petals, Yamamomo Garnish  
   
The Niagara 16
Prosecco, St. Germain Elderflower Liqueur, Chef Lee's Vidal Ice Syrup, Osmanthus Tea Reduction, Lemon Twist, Gooseberry  
   
Lee Lemonade 18
Belvedere Vodka, Ginger Lemonade, Tarragon, Chamomile Tea Citrus Syrup, Fresh Grated Ginger, Candied Lemon & Ginger Garnish  
   
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  
   



WINE MENU | CLICK TO DOWNLOAD


DINNER MENU

SOUP

 
Chilled Gazpacho 12
Basil, sour cream, compressed cucumber (individual serving, vegetarian)  
   

VEG & SALAD

 
Oolong Tea & Lemon 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  
   
Asian Style Field Tomato Salad 15
Japanese vinaigrette, smoked chili, fresh basil, smoked organic olive oil, baked garlic parmesan lavash, tekka, frissé  
   
Lemon & Ricotta Salad 15
Fennel, Green Apple, Celery, Frissé, Sweet Onion, Orange & Honey Vinaigrette, Crispy Soy Beans, watermelon  
   
Guacamole with Tomatillo & Standing Vegetable Garden 15
Sumach, Jicama, Fennel, Cucumber, Heirloom Carrot, House Smoked Olive Oil, Watermelon Radish, corn cracker  
   
Spicy Crisp Tofu 16
Mushroom & pepper compote, wildflower honey soya chili glaze, golden sand  
with chicken + 4
   
Asian vegetable Lettuce Cups 19
Fresh pineapple, Asian pear, almondine, sczechuan bean pesto, tempura onion  
w chicken + 4
   
Susur's Signature Singaporean-style Slaw 22
contains nuts (serves 2)  
with sashimi of salmon + 8
with sashimi of tuna + 10
Japanese style Wagyu beef + 19
   
Watermelon & Feta Olive Salad 16
Charred jalepeno, fresh mint, black pepper, celery, soy & balsamic vinaigrette  
   

SEAFOOD

 
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  
   
Spicy Thai Wild Calamari With Sweet Lime & Chili Dip
Corn & vegetable cheddar cheese fritter, chipotle mayo  
   

MEAT

 
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 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)  
   



DESSERTS

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

SUSUR 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 | info@susur.com

SUSUR LOGO

SPECIAL EVENTS

HOLIDAY PARTIES
HOLIDAY 2011

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.

PRIVATE DINING

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

SUSUR CATERING

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.

PRIVATE FUNCTIONS

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

Press

  • 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

Contact

601 King Street West
Toronto, Ontario
Canada M5V 1M5

T. 416.504.7867
F. 416.504.7886
info@susur.com

Hours:


Monday - Wednesday

5:30 pm - 10:30 pm

Thursday - Saturday  

5:30 pm - 11:30 pm