I’m pretty proud of the dish that I created for the Top Chef Masters TV show — a curry roast chicken.
The dish earned a perfect five out of five from three gourmet food critics and was the highest score in the history of the show.
Then I thought, “Why should the judges be the only ones who get to taste it?”
So I’m adding the chicken to the menu at Lee, and you can share it. Just don’t expect me to share the recipe!
At Lee, we’re also serving soft-shell crab, which is in season. I make it Caribbean-style, with mango, habanero chili and jerk spices, and a side of eggplant fritters.
You could say that our customers eat it up!
Susur Lee, Canada’s most famous chef, is the man behind Toronto’s Lee and soon-to-be-opened Lee Lounge. He also has restaurants in New York (Shang), Washington (Zentan) and Singapore (Chinois).
