About Susur Lee

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.

Accolades

  • Lifetime Achievement Award (2017)
    Canada's 100 Best
  • Ambassador
    Canada 150
  • Best of the Best Culinary Awards
    Hong Kong Tourism Board
  • Top 10 Chefs of the Millennium
    Food & Wine
  • Contestent
    Iron Chef America
  • One of the Worlds 50 Best Restaurants
    Restaurant UK Magazine
  • Honorable Member
    World Gourmet Club
  • World’s Best Chefs
    American Academy of Hospitality Services
  • AAA Four Diamond Award
    American Automobile Association
  • ChefsFeed Winner
    One of the Best Things to Eat in Toronto
  • Toronto's Best Restaurants
    Joanne Kates Top 100

My Venues

  • Bent
    777 Dundas St. W
    Toronto, ON
  • Frings
    455 King St W
    Toronto, ON
  • Lee
    603 King Street West
    Toronto, ON

Where I Go Out

Behind the Scenes

"I’m pretty serious about my slaw👨‍🍳"
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"Great meal at Chef Josserand Valiquette’s restaurant in Montreal this weekend. New friendships are formed around good food!"
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"So exciting to be behind the counter at @kidleefood , serving up my first ever Signature Slaw TO GO! Now open in @firstcanadianplace 👨‍🍳"
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"#SlawFact: My signature slaw is inspired by a Singaporean dish called Lo Hei, which translates to “tossing up good fortune”. The higher the toss, the more luck & prosperity in the year ahead! #kungheifatchoi everyone! 🌙🐶"
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"Hong Kong adventures so far: touring around local markets, meeting a Feng shui teller to discover what my present and future holds, and unusual vegetables! #SusurGoesGlobal 🌎"
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"Behind the scenes shot of my Sweet, Sparkling, Sensational Dinner at #WinterWineFest in Niagara this weekend! For dessert I served my french apple & raspberry tart with almond brittle, lemon sour cream ice cream, and wild blueberry compote 👨‍🍳 🍷 @innonthetwenty"
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At My Venues