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

  • Looking for a space to host your private event? We can accommodate groups of all sizes. Email for bookings.

  • The King St. Pilot is now in effect! During the course of this pilot project, vehicles are not allowed to drive through most of the intersections on King St. W. Download the PDF King St. Pilot Map to determine the best route.

Make a reservation

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


5:00 - 10:30 pm


5:00 - 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 February 2018

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  
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  




Singaporean-Style Slaw (vegan & gluten-free) 26
19 ingredient salad, salted plum dressing, peanuts (tossed table side)  
with sashimi of salmon + 12
with sashimi of charred tuna + 14
with australian wagyu beef + 24


Szechuan Hot & Sour 14
chicken dumplings, shrimp, shredded veg  


Balinese Avocado Salad 16
charred pineapple salsa, fresh mushrooms, warm peanut sauce, kaffir lime leaf, fresh mango, shaved red onion, baby gem  
Warm Ontario Roasted Pear, Yam & Kale Salad 16
feta, wild blueberry & ice syrup glaze, spiced seeds  
Chinese Vegetable Samosa & Squash Tempura 16
porcini, jicima, carrots, bean sprouts, chinese celery, chili lime glaze, mayo  
Spicy Crisp Tofu 16
Mushroom & pepper compote, wildflower honey soya chili glaze, golden sand  
Goat Cheese Tart 19
handmade butter puff pastry, orange & carmelized onion marmalade, shaved jerusalem artichoke, jalapeño, tomatillo, parmesan  
Indian Vegetable Fritter 16
plantain, squash, zucchini, onions, chickpea, spiced tamarind glaze, mint yogurt, charred eggplant dip, asian pear  
Buddha Style Lettuce Cups with Tofu & Veg 19
szechuan mala multi-grain, crispy onion (contains nuts)  
Add Chicken + 4
Fresh Ground Thai Red Curry Gratin 22
chickpea, tomato, english pea, tempeh, paneer, mango ginger compote, papadum, coconut rice  


Tuna Two Ways 29
ceviche of tuna tataki, avocado, rocoto citrus emulsion, myoga, sea buckthorne berries, & spicy Asian tuna tartare taco, mango salsa  
Caramelized Black Cod 34
Cantonese preserves, miso mustard, dim sum turnip cake  
Grilled Octopus 34
butter ponzu glaze, caramelized plantain & fingerling lyonnaise potato, poached quail egg, japanese pickled eggplant  
green beans, myoga & scallion pesto, superior soya broth, thai basil (gluten free)  
Butter Poached Lobster & Shrimp Ravioli 38
pimenta, tomato soya mignonette, hong kong xo, butter poached lobster, young spinach  
Tingly Mala Crusted Diver Scallop 34
Maple bacon, squash & orange purée, orange, malaysian crema, sea asparagus  
Asian Crab Cakes w/ Smoked Gouda Cheese 28
black sesame mayo, charred corn salsa (4 pcs)  


Cheese Burger Spring Roll 19
smoked chili mayo, pickled veg, lettuce wrap (2 pcs)  
Pulled Beef Taco 19
charred onion & tomato, avocado, goat cheese (4 pcs)  
Sambal Satay 28
(chicken, shrimp & beef) peanut sauce, balinese pineapple relish, green apple kimchi, mango salsa  
Peking & Char Sui Duck Breast 36
Beijing duck garnish, foie gras pâté, duck confit, steamed pancake  
Jerk Spiced Rack of Lamb 45
chili mint, assam butter sauce, banana fritter, pickled okra  
Slow Braised Beef 32
Chived sour cream, crispy shallots, potato leek purée, roasted veg  
Szechuan Sweet & Sour Rum BBQ 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
    Read More
  • restaurant magazineThe World's 50 Best Restaurants
    Lee, Top 50 Best Restaurants in the World
    Read More
  • Time Out New YorkTime Out New York
    Best Chef Without Boundaries
    Read More
  • food and wine Food & Wine
    The Hottest Chefs Alive
    Read More
  • Eye Weekly . Susur’s back | Meet the crack team behind the superchefEye Weekly
    Susur’s Back | The team behind the superchef
    Read More
  • 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


Best Parking in the area (click map to see details).

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