One of the 10 “hottest chefs alive”
Food & Wine Magazine
“Lee remains one of the few chef’s on this continent who’s food resembles no other’s.
Taste Lee’s cooking and you remember it.”
GQ
“Only taste, and you will believe. Challenging all
our culinary preconceptions, Susur Lee is in a league of his own.”
James Chatto
“Master of nouvelle Chinoise cuisine”
Food Network Canada
Susur Lee “has become hallowed in Toronto’s halls of gastronomy” #1 for Canadian restaurants
Gault Millau
“Thrills us with this pristine, Asian-inspired
cuisine” “Glorious food…edible poetry”
Sara Waxman
Lee…isn’t just a phenomenally gifted chef.
He’s also a scientist of technique and flavor, an artist who’s forever finding ways to delight and astonish diners.”
Maclean's
“He sort of walks into kitchen stadium, sort of in
a ninja style like his feet aren’t even touching the ground…there is a sense of excitement and fear
at the same time.”
Bobby Flay |
“Susur, has an unsurpassed knowledge
and understanding of how a new ingredient
can enhance a dish…the artist that uses food
as
a medium”
Art Culinaire
“Susur making the city a Mecca for food lovers who plan entire vacations around a reservation”
Enroute Magazine
“Toronto’s most forward thinking chef”
Tom Seitsma, Washington Post
“Nowhere is this combination of gastronomic bounty and ethnic diversity summed up better than at Susur Lee’s unassuming restaurant”
NY Times
“Toronto master of East-West…Susur Lee returns with a splendid restaurant worthy of
his name.”
Joanne Kates
“One of the worlds 50 best restaurants”
Restaurant UK Magazine
“For East-West Asian Cuisine, he’s the most important chef in the world”
Douglas Rodriguez
“A culinary genius” with food nothing short of “dazzling”
Zagat |
“It’s still the destination for gastro-tourists and glamorous locals seeking culinary nirvana…his imaginative, harmonious creations are as close to art as cooking gets.” #1 restaurant in Toronto for 2002, 4.5 stars
Toronto Life
“Toronto’s most adventurous chef”, #49 on our list of “100 best things”
Saveur
“Critics are falling all over themselves to come up with new superlatives to describe the intense flavours and unique combinations turning up on his plate night after night”
Gourmet
“Martial arts cooking from a kung-fu master – that’s the only way to describe Susur’s cuisine”
Jean-Georges Vongerichten
“Susur’s food combines elements of art, science, and music. His book is poetic , truly something bursting from his formidable soul”
Charlie Trotter
“I admire Susur’s passion in creating delicacies that are feast for both the eyes and palate”
Drew Nieporent |
