The Experience

Lee is a culinary destination, an urban watering hole, an irresistible combination of sensory pleasures. Its two sections offer ambiance à-la-carte; the choice between the hipster-cool bar or the chic dining room is yours. From wherever you’re sitting, the crowd is stylish, the conversation hums.

International Chef Susur Lee has devised a delectable palette of small-plate dishes with modern Asian & French influences, ideal for sharing with your partner and table-mates.

The lush, tongue-tingling cocktails blend tropical fruits, herbs and liqueurs, evoking perfumed and verdant landscapes, the far continents where Susur Lee has travelled.


Website copy by Joanne Eidinger. 

Latest News

  • We can accommodate groups of all sizes. Combine our newly renovated private dining room with Chef Lee’s signature dishes, and you've got the perfect recipe for an unforgettable evening. Email for bookings.

  • Want to cook like a master chef? Susur Lee's collection of signature ice syrups are now available for purchase at Lee.

Make a reservation

601 King Street West
Toronto, Ontario
Canada M5V 1M5
T. 416.504.7867


5:30 - 10:30 pm


5:30 - 11:30 pm

The Chef

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. 

Praised as one of the "Ten Chefs of the Millennium" in 2000 by Food & Wine magazine, Susur Lee is still at the top of his game. In addition to helming five restaurants in Toronto—Lee, Luckee, Lee Kitchen and Fring’s—and overseeing his prestigious TungLok Heen in Singapore’s Hotel Michael, Lee makes numerous television appearances and travels the world as guest chef and consultant. Following appearances on Iron Chef America, he became a media sensation on Top Chef Masters, where he vanquished 20 competing chefs and crossed filleting knives with chef Marcus Samuelsson in a kitchen showdown. Lee served as a resident judge on Food Network Canada's Chopped Canada, and has also made appearances on Lifetime’s series Masterchef Asia. Over the past three years, Susur Lee has broadened his culinary horizons in his hometown, Toronto. In Spring 2014, the Chef together with partner Henry Wu launched Luckee, a contemporary Nouvelle Chinoise restaurant serving dishes and dim sum inspired by the classic cuisines of Guangzhou, Hunan, Shanghai and Szechuan, transformed and enhanced by Lee's signature artistry.

The sky appears to be the limit—literally— for Susur Lee’s global brand. In Spring 2015, Lee with HMSHost launched a bistro-style eatery, “Lee Kitchen,” at Toronto's international Pearson Airport. Globe-trotting gastronomes rejoiced, and airplane food will never be the same.

Levi and Kai Bent-Lee, the Chef’s two older sons and influential members of his management and development team, are also burnishing the family brand. They recently launched the newest constellation in the Lee universe: Fring’s, a coolly elegant dining space that almost overnight has become the go-to destination for Toronto’s in-crowd. At once polished and thrumming, Fring’s delivers an artful and seductive mix of glamour and global supper-club sensibility that would be right at home in London, New York or LA, but is instead prompting line-ups and inundating Instagram feeds on Susur Lee’s home turf, King Street West.



UPDATED August 2017

the menu


Lee Lemonade 18
Belvedere Vodka, Fresh Squeezed Lemon, Rosemary, Citron Chamomile Tea  
The Niagara 16
Prosecco, St. Germain Elderflower Liqueur, Chef Lee's Niagara Vidal Ice Syrup, Rose Tea Reduction  
Basil Gin Mojito 17
Whitley Neill Gin, Fresh Basil & Mint, Fresh Squeezed Lime, Perrier Sparkling Water  
Coconut Lemongrass Margarita 18
Tromba Blanco Tequila, Malibu Cocount Rum, Coconut Milk, Fresh Squeezed Lime, Lemongrass  
Raspberry Mojito Martini 18
El Dorado 12-Year Rum, Fresh Raspberries, Prosecco, Chambord Raspberry Liqueur, Fresh Lime & Mint  
Burnt Orange Manhattan 18
Elijah Craig 12yr Bourbon, Cointreau, Carpano Antica Vermouth, Grand Marnier, Orange Cream Citrate Bitters  
Green Dragon 18
Whitley Neill Gin, Fresh Cucumber Juice, Lemongrass, Lime Juice, Thai Basil, Thai Bird Chili (Available without spice)  
Oyster Caesar 18
Wyborowa Vodka, Fresh Shucked Oyster, Basil, Celery Leaves, Lime, Capers, Chives, House Spices, Plum Tomato, Siracha Sauce  




Susur's Signature Singaporean Style Slaw 25
19 ingredients, contains nuts, vegan & gluten free  
add Australia wagyu beef + 19
with sashimi of salmon + 10
with sashimi of tuna + 12
Vegetable Samosa 16
Porcini, jicima, carrots, bean sprouts, chinese celery, Thai peanut sauce, chili lime glaze  
Spicy Crisp Tofu 16
Mushroom & pepper compote, wildflower honey soya chili glaze, golden sand  
Mexican goat cheese tart 16
Puff pastry, olive, tomato, red pepper, Eggplant, zucchini, jalapeño, tomatillo  
Indian vegetable Fritters 16
Plantain, squash, zucchini, onions, chickpea, spiced tamarind glaze, mint yogurt  
Buddha Style Lettuce Cups with Tofu & Veg 19
Mala multi-grain, crispy onion (contains nuts)  
Add Chicken + 4
Japanese Style Heirloom Tomato & Gooseberry Salad 16
smoked organic olive oil, yuzu & pepper salsa, tekka, basil pods, garlic lavash, parmigiano reggiano  
Balinese Avocado Salad 16
charred pineapple salsa, fresh mushrooms, warm peanut sauce, kaffir lime leaf, fresh mango, shaved red onion, baby gem  
Fresh Ground Thai Red Curry Gratin 22
mushroom, chickpea, tomato, english pea, tempeh, paneer, mango ginger compote, papadum, coconut jade rice  
Watermelon & Feta Salad 16
jalapeño, olive, fresh mint, black pepper sundried tomato soy mignonette  


Grilled Octopus 28
caramleized plantain & fingerling potato with marjoram butter glaze, black garlic emulsion, poached quail egg, mustard seed, fennel & pepper relish  
ontario english snow peas, asparagus, ginger flower & scallion pesto, superior soya broth, thai basil  
Butter Poached Lobster & Shrimp Ravioli 38
Pimenta tomato soya mignonette, Hong Kong XO, butter poached lobster, young spinach  
Fennel Crusted Diver Scallop 34
Maple bacon, squash & orange purée, grapefruit, Malaysian crema  
Tuna Two Ways 29
sashimi grade tuna ceviche, yuzu & rocoto emulsion, mango, & tuna tartare organic blue corn taco  
Wild King Tingly Garlic Shrimp 39
Spiced tomato jam, mala crisp, pickled green papaya, mango, mac n'cheese croquette  
Caramelized Black Cod 34
Cantonese preserves, miso mustard, dim sum turnip cake  


Cheese Burger Spring Roll 17
Smoked chili mayo, pickled veg, lettuce wrap (2pcs)  
Peking & Char Sui Duck Breast 36
Beijing duck garnish, foie gras pâté, duck confit, steamed pancake  
Rack of Lamb Thailandaise 38
Banana fritter, chili mint, tomato lentil-cumin stew, coconut carrot cardamom chutney  
Pulled Beef Taco 17
Charred onion, tomato, avocado, goat cheese (4pcs)  
Assam Thai Satay 26
(chicken, shrimp & beef) peanut sauce, balinese pineapple relish, green apple kimchi  
Slow Braised Beef 32
Chived sour cream, crispy shallots, potato leek purée  
Jerk Spicy Pork Ribs 29
Scotch bonnet sauce, ginger & mango, steamed bao  
Top Chef Curry Roasted Chicken 34
Okra, mustard seed tomato jam, oven dried pineapple, chili mint chutney, polenta croutons (top chef award winning dish)  


Vanilla Bean Crème Brûlée 14
lemongrass, strawberry & gooseberry compote, butterfly pastry  
Warm Molten Chocolate Cake 14
caramelized jackfruit, banana, vanilla bean ice cream  
Mango & Passion Fruit Panna Cotta 12
white chocolate & mango mousse, south asian black rice pudding, sago & coconut, palm syrup  
Chocolate Peanut Butter Bar 14
vanilla crème anglaise, wild blueberry coulis, French wafer  
Signature French & Chinese Tong Yuen 22
warm sweet rice dumpling, chocolate nougat, indian pastry, strawberry, crème brûlée, apricot & rosewater (contains nuts)  
Chef's Homemade Sorbets 12
with fresh berries  
Chef's Homemade Ice Creams 12
topped with salted butterscotch caramel, caramel popcorn, wild blueberry preserves & butterfly pastry  
Espresso Martini 18
bailey’s, kahlua, crème de cacao, espresso cocoa, chocolate  

Please note:
An 18% pre-tax gratuity will be added for 6 or more
Gift cards available
Allergy menus available
Susur’s Canadian Ice Syrup available for purchase $34

Private Events


World renowned Chef Susur Lee invites you to join him for an unforgettable evening of sensational cuisine and impeccable service.
Our private dining room is designed for special occasions. The setting is elegant and sophisticated, overlooking our private garden, the ideal environment in which to savour Chef Lee's culinary artistry. Whether you are celebrating with an intimate gathering of family and friends, hosting a cocktail event, a wine tasters dinner or you need to execute a flawless corporate event, Chef Lee’s dedicated staff will handle every detail and request with consummate professionalism.
Newly renovated, our exclusive private dining room accommodates 10 to 30 guests comfortably. Table arrangements, music selection, lighting and floral design are customized to create a unique environment and ambiance.  

Space for large corporate and private functions are also available. Please email or phone for inquiries, to reserve a date, and orchestrate your own enchanted evening.

To request more information, please click on the link to the left & complete the form. 




Lee Restaurant & Lounge are now booking for the holidays.
To book your holiday party, or for more information, please contact us at416.603.2205 or at 416.504.7867.


Our private dining room can accommodate up to 24 guests.
For more information or to reserve please call (416) 504-7867.


Chef Susur Lee is excited to announce a new venture: Susur catering.
Whether an intimate dinner party, birthday celebration, Bar Mitzvah or corporate event,
offer your guests exciting Global Asian cuisine from Chef Susur Lee. Please call us to
discuss your options and ideas for the best party of the year.


Lee restaurant can accommodate up to 180 guests. 
Lee Patio can accommodate up to 36 guests. For reservations call: 416.504.7867


  • now torontoNow Toronto
    Chef of the Decade
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  • restaurant magazineThe World's 50 Best Restaurants
    Lee, Top 50 Best Restaurants in the World
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  • Time Out New YorkTime Out New York
    Best Chef Without Boundaries
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  • food and wine Food & Wine
    The Hottest Chefs Alive
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  • Eye Weekly . Susur’s back | Meet the crack team behind the superchefEye Weekly
    Susur’s Back | The team behind the superchef
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  • House and HomeHouse & Home
    Susur Lee. Family and flavour always come first for the Canadian culinary master.
    Read More
  • 2012 5 Star Diamond Award received in CannesThe American Academy of Hospitality Sciences
    2012 Five Star Diamond Award - Cannes
    Read More
  • Dolce VitaDolce Vita Magazine
    So Far So Good
    Read More
  • Jan/Feb 2013Sweat Equity Magazine
    'Culinary Genius'
    Read More
  • MasterChef AsiaToday Online
    Three MasterChef Asia Judges revealed
    Read More


601 King Street West
Toronto, Ontario
Canada M5V 1M5

T. 416.504.7867
F. 416.504.7886


Sunday - Wednesday

5:30 pm - 10:30 pm

Thursday - Saturday  

5:30 pm - 11:30 pm