Susur Lee: South-Asian & French Fusion on Richmond

Renowned chef Susur Lee opened his eagerly awaited Lee on Richmond last July, which came as a relief to devoted fans salivating over the return of his famous 24-ingredient Singapore Slaw which he still continues to perfect, experimenting with new ingredients through the seasons. Located within Toronto’s historic Waterworks building, the new space exudes a warm mid-century modern style with low leather banquette seating with neon yellow 70's style club chairs and dramatic hanging lights that have an almost bone-like quality. A large retractable woven tapestry, designed by Lee's wife Brenda Bent, acts as a sectional wall that coverts to a private dining room.

Balancing the epicurean traditions of Southeast Asia with the classical techniques of French cuisine, chef Lee's menu showcases his unique culinary aesthetic, with iconic dishes such as his Cheeseburger Spring Roll, 'Luckee' Shrimps Cheung Fun, Lobster Dragon Dumplings, Lobster and Wild Red Shrimp Pad Thai and Pulled Beef Gyoza. The multi-award-winning chef and pioneer of Southeast Asian and French fusion cuisine seems to be constantly in motion, now running the kitchen with his son Jet Bent-Lee. Arriving for a weekend dinner with family at Lee, we were thrilled to be able to indulge in the chef's iconic menu in the new location. 

Lee on Richmond

Snazzy new interior of Lee

The menu features many of Susur Lee's iconic signature dishes

Burnt Manhattan with Bourbon, Orange Liqueurs, Carpano Antica and Orange Cream Bitters

Shanghai 75 with lemongrass/ginger Gin, lemon, cucumber and Prosecco

Susur Lee's iconic Singapore Slaw with sushi grade tuna

Serving the Singapore Slaw at the table is quite a production, with our server 

listing all 24 ingredients as she tosses the dish

The Sommelier at Lee recommended a unique light German Pinot Noir

to pair well for our dinner

2021 Koehler-Ruprecht Pinot Noir Kabinett Trocken from Pfalz, Germany

Crispy Pulled Beef Gyoza with barley miso, sesame emulsion, mushroom and olive leaf 

Susur's Signature Cheeseburger Spring Rolls with Double Smoke Bacon

with AAA angus beef, aged cheddar and chipotle mayonnaise served in a lettuce wrap

Golden Sand Crispy Tofu with mushroom and pepper compote, garden salad,

and osmanthus honey chili glaze

Buddha Lettuce Cups with Char Siu BBQ Chicken with jade greens, celery, 

taro, tofu, sun sprouts and cremini mushrooms

Lettuce leaf topped with Char Siu BBQ Chicken with crispy noodle

Susur's signature “Luckee” Spicy Shrimp Cheung Fun with courgette, scallion pesto 

and served with superior soya broth

"Luckee' Shrimp Cheung Fun has been on Susur Lee's menu since Luckee Dim Sum

which he opened in 2014 serving Nouvelle Chinoise

French & Chinese Tong Yuen, a warm chocolate hazelnut-nougat rice dumpling with 

sesame anglaise, passion fruit gelée and wild blueberry preserves

Popped in your mouth in one 'go', the Tong Yuen was busting with flavour

leerestaurant.com

Singapore Slaw
Serves 4
Recipe courtesy chef Susur Lee

2 green onions, both white and green parts, julienned
2 oz rice vermicelli, broken into 3 pieces
3 oz taro root, julienned
1 large English cucumber, julienned
1 large carrot, peeled and julienned
1 small jicama, peeled and julienned
1 cup daikon, peeled and julienned
2 large Roma tomatoes, peeled, seeded and thinly sliced
4 tsp toasted sesame seeds
1 tbsp pickled ginger
6 tsp crushed roasted peanuts
4 tsp edible flower petals
4 tsp fennel seedlings
4 tsp purple basil seedlings
4 tsp coriander seedlings
4 tsp daikon sprouts
4 tsp fried shallots

Pickled Red Onion:
1 red onion
1 cup rice wine vinegar
1 cup water
1/2 tsp salt
1/4 tsp black peppercorns
1/4 tsp fennel seeds
1 bay leaf
1 sprig thyme

Salted Plum Dressing:
1 cup salted preserved plums, pitted
1/2 cup rice wine vinegar
1 tsp mirin
1 tsp Dashi Japanese cooking stock
3 tbsp sugar
1/2 tsp fresh ginger, peeled and chopped
1/4 tsp sea salt


For the pickled red onion, peel and julienne the red onion and set aside in a medium bowl. In a small saucepan, bring the vinegar and water to a boil. Season with salt, peppercorns, fennel seeds, bay leaf and thyme; continue boiling for another 5 minutes. Pour mixture over onion while hot and let sit for 1 hour.

For the plum dressing, combine the plum paste, vinegar, mirin, Dashi, onion oil, sugar, ginger and salt in a blender and purée until smooth, then set aside.

Soak the green onion in very cold water to keep crisp. Meanwhile, heat a large pot of oil. When temperature reaches 400°F, deep fry the julienned taro root, half the amount at a time, for 2 minutes until crisp and light gold in colour.
Remove the slices from the oil, place on paper towel and lightly salt.

At the same temperature, quickly deep fry the vermicelli, half at a time, for 2 seconds, or until they curl. Remove the vermicelli from the oil, place on paper towel and lightly salt.

Remove the julienned green onion from bowl and drain. Divide the vermicelli equally between 4 plates and arrange the green onion, cucumber, carrot, jicama, daikon, tomatoes and pickled red onion around the noodles and top with a tall mound of fried taro root.

Sprinkle toasted sesame seeds and crushed peanuts over each salad. In a small bowl, combine the edible flower petals, seedlings, sprouts and fried shallots. Sprinkle the flower-sprout-shallot mixture on each salad and serve with salted plum dressing alongside.