Lee

Singapore Slaw

Lee's defining signature: 20-plus ingredients — vermicelli noodles, julienned vegetables, herbs, tofu, pickled accents — built into a dramatic vertical tower and dressed tableside with a clean, bright vinaigrette that somehow ties every element together

Foie Gras

A perennial Lee centerpiece — pan-seared or torchon-style, paired with Asian fruit or pickled accompaniments that cut the richness in a way French classical plating rarely does

Crispy Pork Belly

A recurring menu anchor: skin rendered to a shattering crackle over yielding braised flesh, typically accompanied by a bright pickled or fermented condiment to balance the fat

Duck Preparation

Susur's duck dishes — often confit or lacquered, drawing on both Cantonese roasting traditions and French technique — are consistently among the menu's strongest offerings

Seasonal Seafood

Lobster, scallop, or fish preparations rotate with the season, plated with the precision and layered sauce work that defines Lee's kitchen — worth ordering whatever the current expression is