#38 Lee

Lee

What was once scintillating is now merely good. Why? Because superstar chef Susur Lee is not in the house cooking, and perhaps not even supervising as intently as he used to. The vaunted Singapore slaw, with its 19 ingredients, is still entertaining but the dressing has lost its complex dazzle. Hunanese lobster ravioli maintains its sweet/hot sauce but the lobster is overcooked. The Thai lamb chops are still pristine meat cooked ruby red, their go-withs still piquant (chile, mint, cumin, tomato, coconut and cardamom) but sometimes the chops are a bit… chewy. Current best dish is big fat scallops with supercrisp bacon, grapefruit and squash. These are still Susur’s trademark Asian fusion flavours and the room is so pretty.


  • Lee
  • 601 King St. W., Toronto (map)
  • 416-504-7867
  • www.susur.com/lee

  • Chef: Susur Lee
  • Sous Chef: Jonas Mangao
  • Cuisine: Asian Fusion
  • Cost of dinner for two: $100
  • Hours: Mon. to Wed. 5:30 p.m. to 10:30 p.m.; Thurs. to Sat. 5:30 p.m. to 11:30 p.m.
  • Reservations: Yes
  • Meals served: Dinner
  • Veggie-friendly: Yes
  • Wines available: 30+
  • BYOB?: Yes
  • Corkage fee: $30
  • Patio: Yes
  • Private party area: Yes
  • Wheelchair accessible: Yes
  • CC accepted: Yes
  • Parking: Street parking available
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