5 Questions With Chef Susur Lee On The Future Of Chinese Cuisine

By Kenneth Goh, Michelin Guide Global, Aug 12, 2019

The Toronto-based celebrity chef, who co-helms the MICHELIN Plate Chinese restaurant TungLok Heen, shares his advice for young Chinese chefs.

Whenever celebrity chef Susur Lee travels, he keeps an eye out for that one good idea to bring back to Toronto, where he runs restaurants including Lee and Kid Lee. Things that have caught his attention can span from ingredients such as long black peppercorns from Cambodia to how a deboned chicken drumstick is served like a popsicle in a street stall in Qingdao.

Speaking to The MICHELIN Guide Digital during a recent trip to Singapore, Lee says: “I need that one great idea, be it from ingredients to a dish, and I enjoy making my rendition of dishes that I see overseas when I am back in my kitchen at home.” Read more…

The steamed White Sultan Fish with Crunchy Scales is one of the revamped dishes at TungLok Heen. (Photo: TungLok Heen)