Travelers through Toronto Pearson International (YYZ) will now be able to taste cuisine that blends classic French techniques with traditional Chinese fare.
Chef Susur Lee, in partnership with HMSHost Corp., has opened Lee Kitchen, an Asian-fusion restaurant in YYZ’s Terminal 1.
“Chef Lee is an ideal partner for HMSHost because the breadth of his experience and knowledge along with his insight, and creativity is unparalleled in the culinary realm of Asian-fusion,” says Amy Dunne, vice president of business development at HMSHost. “Having the opportunity to work with such talents, the entire team behind Lee Kitchen is so excited to bring this culinary destination to travelers. Toronto Pearson has been a great partner, and we are proud to have worked with them on their vision for the airport to provide a sense of place for travelers. Lee Kitchen gives travelers that Toronto experience that helps make the dining offering at Pearson Airport truly world-class.”
Lee Kitchen’s menu features bistro-style entrees with items such as mushroom dumplings, five-spice braised beef, and Susur’s cheeseburger spring rolls with chipotle mayo and sweet and sour ribs. Traditional Dim Sum also will be available.
“I am truly excited about having a restaurant in the airport of my home city, and to be able to cater to international travelers,” says Lee. “Lee Kitchen is a great project for me because it exposes so many travelers to both my popular dishes and brand-new recipes that I created specifically for people on the go. HMSHost has been a great partner on this restaurant, and I look forward to working together on representing Toronto as an international dining destination.”
Lee will also be offering travelers a taste of Ontario as he uses local ingredients such as spices from Malabar, greens from Slegers Greens of Strathroy, cheese from Monforte Dairy of Stratford, tomatoes and cucumbers from Ontario Hothouse of Leamington, and bread from ACE Bakery of Mississauga.
“Lee Kitchen offers international-bound passengers in Terminal 1 the opportunity to start their journey with an innovative dining experience,” says Scott Collier, vice president of customer and terminal services at YYZ. “We are passionate about providing our passengers with traditional and global food options, but at the end of the day, it’s about making sure we have truly good food for our passengers, which is what Chef Lee brings to the airport.”
