Toronto-based Hong Kong-born chef Susur Lee is a culinary maestro, celebrated for his Asian-inspired fusion cuisine. He has won numerous accolades including being named Food and Wine magazine’s Ten Chefs of the Millenium and the American Academy of Hospitality Sciences 5-Star Diamond award. The MasterChef Asia judge tells travel 3Sixtyº what it takes to be a top chef and why he is excited about the inaugural season.
Compiled by: Chitra Santhinathan
WHAT IS YOUR EARLIEST FOOD MEMORY?
Eating dim sum with my father. I distinctly remember stuffing my face with dim sum while he read the newspaper.
HOW DID YOU GET YOUR START IN THE FOOD BUSINESS?
My first job was at a prestigious hotel in Hong Kong when I was just 17. All I did at the beginning was peel potatoes. It was hard work but that was the first kitchen I worked in and where I got my start.
HOW DID YOU WORK YOUR WAY UP THE LADDER?
Working in a kitchen is not as glamorous as it seems on reality TV. The hours are long, the heat in the kitchen is intense and you’re mostly on your feet. I kept my head down, worked hard and just cooked and learnt as much as I could.
WHAT MADE YOUR FOOD STAND OUT WHEN YOU FIRST STARTED?
I never cooked traditional Chinese in my restaurants until recently when I opened Luckee in Toronto. It was one of the first restaurants in Toronto to serve fusion food and because of that, I didn’t have to struggle much to stand out.
DO YOU BELIEVE IN EXPERIMENTING OR STICKING TO TRADITION?
I think balance is important in every aspect of life, and the kitchen is no exception. It’s important to respect tradition when experimenting and that is what I try to do with my food.
Lee with fellow Masterchef Asia judges Audra Morrice and Bruno Menard.
HOW DO YOU KEEP YOUR MENUS INNOVATIVE AND FRESH?
Travelling certainly helps. I love learning about different cultures and trying new foods. Things that are smart and inventive often capture my attention and inspire me.
WHAT ARE YOUR TOP THREE PANTRY STAPLES?
Garlic, salt and chillies. To me, these are vital in elevating flavour but as in everything, I make sure to use these ingredients in moderation.
WHAT IS YOUR ULTIMATE COMFORT FOOD?
It has to be wonton (dumpling) noodles!
WHAT DOES GOOD FOOD MEAN TO YOU?
Good food represents health, strength and sensuality.
A Masterchef Asia contestant explains his dish to Lee during an episode of the show.
ARE YOU A TOUGH BOSS IN THE KITCHEN?
Times have definitely changed. It’s widely known that chefs used to be really hard on their cooks and I could tell you some horror stories. In my kitchens, I try to balance being the master with being a father figure; my style is all about tough love.
WHAT DOES IT TAKE TO BE A TOP CHEF?
Hard work and dedication. I tell every young chef that they have to be prepared to sacrifice their social life during the first year in the kitchen. It’s hard work, but it pays off!
ARE YOU EXCITED TO BE A PART OF MASTERCHEF ASIA?
Absolutely! It’s a great opportunity for home cooks to challenge themselves and expand their knowledge of Asian cuisine. Believe it or not, I actually learnt quite a few things from the contestants.
WHAT CAN VIEWERS EXPECT FROM THE INAUGURAL SEASON OF MASTERCHEF ASIA?
It’s going to be exciting. Viewers can look forward to great cooking that reflects the national pride of the contestants as they are representing not only themselves but also their countries.
Lee checks on a contestant’s dish in the Masterchef Asia kitchen.
HOW WOULD YOU DESCRIBE YOUR EXPERIENCE SO FAR AS A JUDGE ON MASTERCHEF ASIA?
It was challenging but also a lot of fun. I’ve done similar stints before, but this was a new and very interesting experience. I learnt a lot and met some amazing people along the way too.
WHAT ARE THE THINGS YOU LOOK OUT FOR WHEN YOU ARE JUDGING A CONTESTANT?
For me, it really comes down to the taste and presentation of a dish.
WHAT IS THE STRANGEST THING YOU HAVE EVER PUT IN YOUR MOUTH?
Camel meat!
The culinary maestro at work.
IS THERE A PARTICULAR CUISINE THAT YOU WOULD LIKE TO TRY?
I’d like to see and sample more of indigenous New Zealand cuisine. I think that would be really interesting.
DO YOU HAVE A GUILTY PLEASURE WHEN IT COMES TO FOOD?
I love to just sit at home and snack on dried squid. My wife hates it!
WHAT ADVICE CAN YOU OFFER ASPIRING CHEFS?
Suck it up. When you feel like today was the worst day and you want to quit, you just have to suck it up and keep moving.
The first season of MasterChef Asia premieres on September 3. The series airs at 9pm, Thursdays on Lifetime (Starhub TV, channel 514/Astro, channel 709). Lee joins three Michelin-starred Chef Bruno Menard and Singapore-born Audra Morrice, a MasterChef Australia finalist, on the panel of judges.
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