On the Menu was:
Dip Three Ways
1. Hummus of Romano Beans w/ salted chilis and sherry vinegar, roasted olive w/ sumach and preserved lemon.
2. Spicy mustard seed tomato stew w/ walnut and curry leaf.
3. Caribbean eggplant babaganoush w/ cilantro
Tingly Chili Soba
Shredded local vegetable and soba cake, confit of shiitake, shiso leaf, nori crisps in a Taiwanese vinaigrette.
Chickpea Tempura Tofu
Pickled Brassica and Fish Mint, Shisito peppers, Korean sweet chili sauce, braised burdock root.
Wild Mushroom Quinoa Risotto
Roasted cauliflower, romano parmigiano emulsion & tempeh crouton
Dessert - French Meringue with Golden Licorice
Lemon curd, wild blueberries, peaches, passion fruit syrup & raspberry coulis.
Other items that we tried were:
Goat cheese Tacos
Chorizo chicken dumpling
Susur's famous Singapore Slaw Salad
He also talked about their Raw bar and then we had a couple of demos from their drink menu by their bartender Manuel. He made a Karate Kid 2 cocktail using Sake and an Asian Ceasar drink that was really flavourful. I am not even a drinker and I tried these drinks and liked them. They had subtle and big flavours if that makes any sense.
Chef Lee is the master when it comes to striking a great balance of big flavours and you taste flavours you might never have had before but may look like a common thing and you still can't put your finger on how it's made. That's the delicate balance of different flavours working together to create great dishes. Susur Lee is highly acclaimed throughout the world but he is still learning and trying new things all the time. That's the sign of a Master. Most of the chefs and a lot of A list celebrities know how skilled he is and he has a large following of devoted Susur Lee restaurant fans. I can now say that I have been to 3 of Susur's restaurants. I have been to LEE, Luckee and now Bent. They are a bit out of the way for me and somewhat out of my budget to frequent often but if I was able to I would be going for a visit often even if it was only for the delicious Singapore Slaw.
I was very blessed to be included in today's workshop/tasting session and I hope that I can be included in more of these in the future.
Bent also has a lovely outdoor patio and a great staff including Susur's own sons. If you love high quality, interesting food and you might even be a vegetarian, then this is the place for you.
Susur said he would like to focus on more flavourful vegetarian dishes in the future and you need to go and try them and let him know that you like them so that he will continue to create great new dishes.
And here's some of Toronto's great Food Bloggers with Chef Susur Lee and a couple of staff members.