Jul 27, 2015

Susur Lee, HMSHost Spice Things Up at Toronto Pearson International Airport With Lee Kitchen

Internationally renowned chef serves up Asian-fusion in the airport

TORONTO — Internationally acclaimed Master Chef Susur Lee’s culinary creations are taking flight—literally– with the opening of Lee Kitchen at Toronto Pearson International Airport. Chef Lee, in partnership with global restaurateur HMSHost, has opened Lee Kitchen in Terminal 1, where guests from all over can now get a taste of his imaginative Asian-fusion fare, and even take a dim sum box on board. The famous chef is frequently in transit himself, overseeing his three popular restaurants in Toronto—Lee, Bent and Luckee—as well as a restaurant in Singapore, and juggling catering gigs and TV appearances around the world.

“I am truly excited about having a restaurant in the airport of my home city, and to be able to cater to international travellers. Lee Kitchen is a great project for me, because it exposes so many travellers to both my popular dishes, and brand new recipes that I created specifically for people on the go,” said Chef Susur Lee. “HMSHost has been a great partner on this restaurant and I look forward to working together on representing Toronto as an international dining destination.”

Born in Hong Kong and living in Toronto since 2000, Chef Lee applies the precision of classical French techniques to traditional Chinese cuisine, resulting in a totally unique example of Asian-fusion fare. The menu at Lee Kitchen features an array of bistro-style entrees with items such as mushroom dumplings, five spice braised beef, and Chef Susur’s highly regarded cheeseburger spring rolls made with chipotle mayo and sweet and sour ribs. Naturally, traditional-style Dim Sum is also available.

“Lee Kitchen offers international bound passengers in Terminal 1 the opportunity to start their journey with an innovative dining experience,” said Scott Collier, Vice President of Customer and Terminal Services at Toronto Pearson. “We are passionate about providing our passengers with traditional and global food options, but at the end of the day, it’s about making sure we have truly good food for our passengers which is what Chef Lee brings to the airport.”

As travellers approach Lee Kitchen in the airport, they will be intrigued by the sight of cooks stuffing soft dough behind the counter of the terminal-facing Dim Sum station. Bright red chairs line the welcoming bar, while the restaurant reveals a stylish, comfortable dining area with dark wood finishes and a trellis overhead. Accent lighting sets off this sophisticated yet casual atmosphere, giving travellers of all types the chance to enjoy some of Lee’s new and adventurous dishes, as well as some of his traditional favourites.

“Chef Lee is an ideal partner for HMSHost because the breadth of his experience and knowledge along with his insight and creativity is unparalleled in the culinary realm of Asian-fusion. Having the opportunity to work with such talents, the entire team behind Lee Kitchen is so excited to bring this culinary destination to travellers,” said Amy Dunne, Vice President of Business Development at HMSHost. “Toronto Pearson has been a great partner and we are proud to have worked with them on their vision for the airport to provide a ‘sense of place’ for travellers. Lee Kitchen gives travellers that Toronto experience that helps make the dining offering at Pearson Airport truly world-class.”

Although, Chef Lee’s cuisine draws on broad international influence, a taste of Ontario can still be found within Lee Kitchen’s menu items, with quality spices from Malabar, local greens from Slegers Greens of Strathroy, cheese from Monforte Dairy of Stratford, tomatoes and cucumbers from Ontario Hothouse of Leamington, and bread from ACE Bakery of Mississauga.

Chef Susur Lee has been mastering the culinary arts since his apprenticeship at the age of 16 at Hong Kong’s prestigious Peninsula Hotel. Over the years Chef Lee has been called a “culinary genius” by Zagat, “top ten chefs of the millennium” byFood & Wine Magazine, and an “improvisational artist” by Gourmet Magazine. He has accumulated accolades for more than two decades including winning the CAA Five Diamond Award, Cannes, France; the American Academy of Hospitality Services 5 Diamond Award (selected as one of the “World’s Best Chefs”); setting a high-score record on the Food Network’s “Top Chef Masters” in 2010; judging “Top Chef Canada” in 2011; and appearing on “Iron Chef America.” He currently appears as a judge on MasterChef Asia.