Tuesday, March 8, 2011

Lee

Lee has always been one of Toronto's best and busiest restaurants, so it really didn't need the arrival of Lee Lounge to reinvigorate it, but it sorta has.  On a Monday night in early March, both rooms, side by side and now connected, are bustling.  And bouncing between them, the man behind it all, celebrity chef Susur Lee, over seeing everything, and making sure his vision is executed perfectly.  

Also perfect, his famous Singapore Slaw.  Now I'm just going to put it out there and say it's the best dish served in Toronto.  First, it's gorgeous.  Second, you've got the combination of a whopping 19 different ingredients including (are you ready!?) edible pansies, daikon, tropical ginger, picked onions, tomatoes, cucumbers, carrots, cilantro sprouts, toasted sesame seeds, red onion, rice vermicelli, crushed peanuts, fennel, hazelnuts, topped with taro and tossed with salted plum dressing.  The combination of sweet, crunchy, and everything in between makes it one of the most unique salads you'll ever eat.  

Susur was kind enough to send out some of the goods found on the Lee Lounge menu including cheeseburger spring rolls. Winner. Sorry that's my work life crossing over into this blog.  No more Charlie Sheen references.

Off the Lee menu we ordered the Susur style diced vegetable chow mein, Mexican goat cheese tart, chickpea sweet onion fritter, spicy crisp tofu (very spicy), orzo saute with crab and shrimp, caramelized black cod (a most order) and the rack of lamb.  The winning dessert was a rice dumpling filled with chocolate ganache, seen below in the spoons.      

And look out for Susur's young sons, who both work at the restaurant and are both making a splash on Toronto's social scene.  The bros were just listed on National Post Shinan Govani's worthy 30 list. 
   

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