Lee's Luckee now open for lunch

Vincent Leung, director of food and beverage, Phu Nguyen, sous chef and John Kwan, master wok chef.

Vincent Leung, director of food and beverage, Phu Nguyen, sous chef and John Kwan, master wok chef.

Two and a half years after it opened, well-known Toronto chef Susur Lee’s Luckee
Restaurant in the Metropolitan SoHo Hotel, still has an all-star chef
team in place, and has now decided to open for lunch.

The kitchen
at the restaurant at 328 Wellington Street West still includes chef John Kwan,
who came to Luckee from Lai To Heen and chef Vincent Leung, former executive
chef of Senses.  

The lunch
menu is very different from the sharing menu at night. Chef Lee is offering individual bowls and specialty dim
sum, both priced per person. This way people are in and out within the typical
lunch hour. They still offer dim sum baskets, classics and Chef Lee’s signature cheung fun, including a new lobster version for sharing. Luckee is the only
Susur restaurant in the city open for lunch.

“We opened a month ago
and it has been very well received,” Chef Lee told CLN. “People like the
individual eating, and there is more variety with dim sum.

“Our customers include
people working downtown in the area, who want quick meetings, or don’t want to
go to Chinatown. The weather this fall has been so nice people walk from the office —
it’s a bright environment for eating.

“And in the downtown
area, a lot of people don’t cook at home any more.”

Hotel guests are part of
the mix, including guests from other hotels in the area, he said.

“The quality is the same.
We have some of the same dishes — duck, dim sum, individual sautéed dishes. We
have vegetarian and gluten free dim sum, and can cater to those with nut
allergies, vegans and vegetarians.

“Dim sum is the most
popular because of the shortened time at lunch. 
We have a variety of chicken, seafood and meat, hot and sour soup with
lobster dumpling…”

One of his specialties
available at lunch is cheung fun, which started as a typical dish served at a
Cantonese noodle house. It used to be a Chinese donut wrapped with rice
noodle.  “I use a different, crispy wrap
and put seafood in it.  I also have it
with chicken — people always ask for it.

Adding lunch is a great
way to keep the brand growing, says Chef Lee, and dim sum is such a positive
way to do it.

What dish does Chef Lee
recommend for Luckee lunch patrons?  “Go
for the cheung fun and dim sum. I highly recommend them,” he says.