Lee Kitchen
Balancing the epicurean traditions of China with the classical techniques of French cuisine, Chef Susur Lee has been hailed as one of the “Ten Chefs of the Millennium” by Food & Wine magazine. Diners crowd the hipster bar and chic dining room at his upscale restaurant on King Street West to dine on a delectable array of small-plate dishes. The signature dish at Lee Restaurant is the Singaporean-Style Slaw. This 19-ingredient salad is tossed tableside with rice vermicelli, exotic Asian herbs and vegetables, salted plum sauce and peanuts. Beautifully plated a mile high, a server explains each ingredient as they go along. Diners have the option, at an additional cost, to add sashimi of salmon, sashimi of charred tuna or Australian Wagyu beef to this already amazing dish.
