Susur Lee’s signature dish is not only a feast for the stomach, but a feast for the eyes as well. In his kitchen at Lee restaurant, he tells me that when servers walk by carrying his Singaporean-style slaw diners always ask, “What is that?” Inspired by a dish from Southeast Asia, Lee put his own unique spin on it when he moved back to North America by trading ingredients found in Singapore for local ingredients. Herein, he shares his recipe for the fresh, all-season and insanely addictive salad for which the noted chef is known.
Learn to make Susur Lee’s edible, architectural masterpiece
Top Toronto chef shares recipe for his trademark Southeast Asian–inspired dish
