Susur Lee

Susur Lee


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.

My Venues

  • Frings
    455 King St W
    Toronto, ON
  • Lee
    603 King Street West
    Toronto, ON


  • 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

Where I Go Out

At My Venues

Black cod on a bed of lettuce
Black cod on a bed of lettuce
$$$, Asian, Chinese, Wellington Place
"Behind the scenes with @lee_restaurant CATERING! Last minute Caramelizing of Black Cod! We bake our cod on a bed of leeks or lettuce for two reasons 1. Baking the fish on leeks or lettuce keep it from sticking to your baking sheet 2. Leeks or any green veg give it a amazing subtle flavour. Plus you can eat the veg after! I have been making this dish at Lee for over a decade now and it hasn't changed since day 1. #Signaturedish"
At my venues
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