Chef Susur Lee and his sons welcome you to BENT.
Good food makes us happy. One of our favourite things is to squeeze around the table with family and friends and enjoy a great dinner. We designed this restaurant so that people who love good food could get together in a cosy space, share delicious dishes and celebrate the pleasures of friendship.
We invite you to taste the sea in briny delicacies from our Raw Bar. Dig into savoury appetizers or share nourishing plates from our Hot Kitchen. Pair your dish with one of the rare sakes from our cellar or a selected wine. Invigorate your palate with a refreshing, made-to-order cocktail.
COME VISIT SOON.
One could say that internationally acclaimed Master Chef Susur Lee was born with a spoon in his mouth— but it would be a tasting spoon, not a silver one.
From inauspicious beginnings as a 16-year-old apprentice at Hong Kong’selegant Peninsula 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 flavors 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 Millenium” in 2000 by Food & Wine magazine, Susur Lee is still at the top of his game. Between helming two restaurants in Toronto and over-seeing his prestigious Club Chinois in Singapore, Lee makes numerous television appearances and travels the globe as guest chef and consultant. He recently became a media sensation on the Food Network’s Top Chef Master, where he vanquished 20 competing chefs and crossed filleting knives with Marcus Samuelsohn in a kitchen showdown.
Lee’s newest “boutique” restaurant, Bent, represents a new chapter in the career of the global Super-Chef: his sons, Levi and Kai, have joined the management team. For Susur Lee, good food is a family affair.
Photographer: Brent Herrig
Small Plates, Big Flavours
Susur Lee serves up the ocean blue—sweet lobsterin taro shell, Peruvian ceviche, curried coconut shrimp cappuccino.
Crisp salads burst with colour and crunch. Carnivores savour braised short ribs, foie gras pate, roast duck. Are you sharing?
Photographer: Priam Thomas
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