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| - My manager and I were trying to make the most of our remaining few hours in Toronto by enjoying one last standout meal. I tried to push a few ideas on him, but he insisted that most of my suggestions were not conveniently located to the airport. Suddenly, I remembered that I had run past Susur Lee's restaurant earlier that morning, and his space was only blocks from where we were at the time. My dining companion was intrigued by this idea, so we made our way over to the hip space to engage in our next foodie adventure.
We arrived at the early hour of 5:30 pm, which was when the space had just opened its doors for dinner. Shockingly, there were several other patrons taking in the flavorful Asian fare at that awkward hour. We each ordered one of the fruity cocktails, which were sweet and refreshing on the warm Toronto evening. We began our meal with the Singaporean-Style Slaw, which contained a mix of shredded greens, sprouts, peanuts, and more. It's spicy vinaigrette infused a kick into the fresh ingredients. We also enjoyed the Caramelized Black Cod, which was perfectly glazed in a miso mustard sauce and Cantonese preserves. The perfectly cooked, moist fish was served over the same grilled turnip cake I had loved at Susur's Manhattan restaurant, Shang. The firm, square slice of turnip had been cooked to a slight crisp, but you could still discern the hearty flavor beneath its light char. The Sauteed Jerk Chicken came artfully served in a bowl made from rice noodles. The sponge-like consistency of this nest helped absorb some of the heat from the intense scotch bonnet sauce. The tender chicken had been tossed with fresh vegetables and a sweet ginger and mango puree. The dish possessed all of the components of a traditional Thai-style meal being that it was sweet, sour, spicy, and savory all at once. The Rack of Lamb was cooked to a perfect medium rare, and the chops were elegantly stacked over fried bananas and green curry lentils, all seasoned with chili pepper, mint, carrot cardamom, and coconut chutney. The plump Garlic Tiger Shrimp were sprinkled with soy bean crumbs and plated with a cucumber and mango salad, as well as sun-dried tomatoes, and a potato pea croquette.
Lee delivered a meal as innovative and creative as its eccentric chef. The decor managed to be fashionable and fun, but still felt comfortable and relaxed.
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