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Susur in NYC again

Despite all my musings about Susur being old and at best sticking with using his name for projects like his son's restaurant, he is, according to T.O. life, opening a restaurant in NYC again. I'm sure after Shang he is hungry for success. I wish him the best.

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  1. Me too.

    But I wish he'd open a high-end place in Toronto again like Susur.

    1. Word has it that his new restaurant will be the first one to occupy the new World Trade Center!
      Location is not that great IMO. Wall street lunch crowd but dinner??!!

      4 Replies
      1. re: Charles Yu

        It's going to be the restaurant for some high-end Chinese club. Possibly not open to the public at large.

        1. re: childofthestorm

          Susur cooking Chinese for Chinese??!! Good luck!!
          Have you eaten some of his 'Chinese cooking' or homemade Chinese ingredients?? No comment!!
          Just want to say, his housemade tofu was the worst rendition I have ever had!! Rough, hard and grainy. A 'world class'?? chef who cannot even get a simple ingredient right?
          Think its best for him to stick with fusion.

            1. re: justxpete

              These days in Hong Kong and all over Asia, "fusion" is having a comeback, don't you think?

              Anyway, here's an article on it: http://ny.eater.com/archives/2013/09/...

      2. Does anyone really give a rat's a-hole? Why go to NY for another beating if he can't even run a high-end place on his home turf where people will be a bit more friendly. He already said NY was not ready for his food.

        1 Reply
        1. re: foodyDudey

          Well said.

          Long ago when Susur didn't let it all go to his head, he could produce some great food; though lately, consistency and quality eludes him.

          1. re: justxpete

            I'd never read this review before today - but judging from the review, it looks like he opened a "Lee" in New York???

            http://www.nytimes.com/2009/02/18/din...&

            Did anyone ever go? Was it a supplanted Lee?

            1. re: justxpete

              I read it differently and don't see any mention of a Lee in NYC.

              1. re: justsayn

                I'm going by:

                "soups and salads, $10 to $16; small and medium-size dishes for sharing, $6 to $25; desserts, $10 to $12."

                "Mr. Lee calls his food global Chinese, signaling that he’s working not only with Chinese traditions but also with those of countries in which Chinese immigrants have settled over time.

                That gives him an invitation to Jamaica — and a reason to put an elegant version of jerk chicken with Scotch bonnet peppers on Shang’s menu. It allows him to meander across Asia, taking some curry from here, some sashimi from there. It opens up vast continents of flavor, encouraging exploration but perhaps discouraging restraint."

                "The Singapore slaw, which servers don’t so much recommend as evangelize about, comprised about 20 identifiable ingredients"

                "Arresting lighting fixtures and orange banquettes are among the few visual flourishes in a second-floor dining room in the new Thompson LES hotel."

                Now, I haven't been two Lee in 2-3 + years, but this sounds like Lee, does it not?

                1. re: justxpete

                  No it sounds like Shang!
                  I went there and the service was completely disastrous (OK it is beginning to sound like Lee after all!).
                  WITH a reservation, I struggled to find a host(ess) and after 5 minutes went back to the hotel and asked - they said they had nothing to do with the restaurant (on the hotels' 2nd floor).
                  Thanks to a very accommodating server who went out-of-his-way, we did 'finally' get food. I think they tried to keep the place exclusive (mostly) to hotel guests.
                  And another difference with Lee - you could hold a quiet conversation.

                  1. re: estufarian

                    What about Food-wise? Isn't the Singapore Slaw from Lee???

                    Slaw, international fusion, sharing plates, mid price-point, etc...

                    And if it's not like Lee, how is it different?

                    (remembering that I've not been there in a long time - went 2-3 times and didn't want to return)

                    1. re: justxpete

                      The Slaw and the Black Cod are two of his specialties that I noticed at both places (borrowed from Lee). But let's face it, any Susur menu is going to be Susur fusion. The biggest difference was the that Shang had a lot of sashimi and maki. As well he had dim sum items. They both offer(ed) a wide range of apps that could be shared and entrees that could be meals. I think Shang had items like fried rice and Cantonese noodles but don't quote me on it.

                      Shang felt more Asian to me than Lee.