Haha Chef Lee knows that most people won’t make it anyway. Singapore Lo Hei or Yuseng is an auspicious dish. Most of the ingredients should have symbolic meaning which his doesn’t, so no point. It should also have raw fish.
I can't tell you how happy I am for this video! I dined with friends at Lee in Toronto earlier this year. This was the highlight of the 7 dishes we ordered to share. Not only IS this dish explosive with flavor, it is also versatile and pairs well with everything! We had plenty of it to try with each dish we ordered, and it complimented the dishes seamlessly. This was the most pleasurable experience of the entire week, and my entire year thus far. BRAVO, CHEF!
Stop lying, it is not explosive with flavor, most of it is tasteless grass and roots. If you want "eXpLoSive FlaVoR" eat some well salted high quality meat or a fucking icecream
Same. Chef lee asked me what my fave dish was from his restaurant was & of course I said this cuz.....guys, what do you expect??? This is the dish that made chef lee famous, y'know??
@@ww-pw6di It's probably not that dry if mixed properly, because of the sauce at the bottom of the plate. Also, the fresh, raw ingredients have their own water content so it won't feel dry when you eat it. This should be crunchy, not dry or dripping wet. Speaking from experience of having the more basic version of this dish every Chinese New Year (we call it "yee sang" or "lou sang" where I'm from).
It’s truly bold for a world class chef to openly state his signature dish is a salad. A complex salad, but a salad. Theres no sophisticated cooking methods to hide behind, it just rely on pure flavor, ingredient quality, and texture alone.
And the fact that simple dishes tend to not have sophisticated cooking methods is one of the reasons they can be a chef's best dish. A simple dish may not require a lot of techniques, and that allows the chef to create the dish with even more confidence.
I talked to someone who used to work for Susur Lee. Said that this dish recipe was split between 2 cooks. Neither cook knew the whole recipe. It was top secret. Had it in person when I used to live in Toronto. It was extremely delicious and memorable.
This dish is simply gorgeous. The colours and textures blend so seamlessly, no doubt it's your guests' favourite dish. A lot of thought was put into it, and I love the meaning and story behind the choice for each ingredient.
it's so interesting to see this as a singaporean. for us, each ingredient in yusheng (as we call it) has symbolic meaning, and we add each ingredient to the plate while wishing everyone at the table luck, prosperity, and good health. one of my fave parts of it is the addition of salmon sashimi, which correlates to the saying 年年有余, (meaning "abundance all year"), because 余 sounds like fish in chinese, but it's missing in this rendition. the tossing part is also necessary and it's a communal thing for everyone at the table to participate in - everyone gets a pair of long chopsticks and we toss the ingredients together while wishing everyone "huat ah" (meaning "to prosper"). this is far from traditional yusheng but it's pretty cool to see how his work in a singaporean restaurant has shaped this iconic dish of his.
Yeah I have experienced that before its quite amazing. It would probably be quite hard to pull off in a western nation and unfortunately most wouldn't even know how to appreciate it. The tea ceremony has similar issues here for the same reason. People just want green tea in a Starbucks. It's sad
Thats literally the best "salad style" dish I've ever consumed and I travel all around Asia and Europe for half the year and live in NYC. Had it at Lee on King Street in Toronto. It kind of tastes like pad thai with some crunchy, citrusy, fruity and sweet elements but in pure salad form. Tastes very healthy and delicious. You can typically get it with a piece of salmon as well, which I recommend.
I had the pleasure of enjoying this not too long ago and even though I normally hate some of the ingredients (such as cilantro and ginger) the mix of flavours and textures was truly delicious. Would recommend!
Your son’s YT Shorts of asking you turn his selected foods to “gourmet” eventually led me to this video. I am flabbergasted after watching this!! I totally underestimated you, and I feel both shame and shock at the same time. This salad looks DELICIOUS!!!!! So much Kudos, thank you for sharing with us!! More videos please!! 🙏
I love this channel….I never met my dad, but I honestly wish I grew up with a father like this. I’d be his shadow and also become a respected iron chef myself 💯
I remember when I first moved to Toronto in the very early 1980’s ( former Montrealer, here). My friend and I were new to Toronto and found this very fun restaurant on Queen St., before the area became mainstream, called Peter Pan’s. I believe that Mr. Lee was the chef at the time. Always had the “ Salad Cozumel”, seafood on a bed of a variety of lettuces with a fabulous dressing . Would be served with a ciabatta type bread( before generally popular).oh my, loved it and wish I could find it today ( about 40 years later, yikes!). So, not at all surprised that Mr. Lee became known for a signature salad! Just wondering, my friend and I are turning a “ significant age” this coming spring. Is the salad served at any of the Lee restaurants, if not, would you, Sir, be willing to share the recipe? Thanks for considering and All the best!
I just flew out of the Toronto Pearson Airport last week and had the pleasure of eating at Lee Kitchen. Everything was plated beautifully and absolutely delicious. Thank you.
Coming up as a chef I held Chef Susur in the highest regard. This man is a pioneer and inspiration to young talent, well done chef and thank you for your contribution to the culinary world 🌎
4:29 in masterchef if you served this the judges would be all "how am I gonna eat this hurr durr durr" or "YOU DON'T HAVE TO TELL MEEEEE HOW TO EAT hurr durr durr"
Susur's usage of ingredients is just so perfect. I've never not liked a dish from his restaurants. The kids are so lucky he shares his love with them directly!
Oh my God what!!!!! This guy's an actual chef? 😂 I discovered his videos a couple of weeks ago, Enjoy watching him and his kids and I thought Wow! He cooks so amazing! No wonder LOL😂😂
SLAW!!! The only thing that I order in Lee’s restaurant. My daughter loves the bao and my husband loves the cod fish. Been eating there since 2011. I just told my husband to eat there in Nov 1, 2024 for our 23 yrs anniv… i can taste it now!! Yummmmm!!!!
Im imagining all those flavors and all i can think is wow, that is probably the most delicious frikin salad i could possibly think of. I bet its light but also has good mouth filling texture with the fried stuff. And the citrus with pickled ginger then high notes of the herbs and on top a tiny bitter from the flowers. Not to mention the sweetness from the fresh veggies.... mmm, i bet its amazing!
Honestly that looks like an excellent dish! I really like the peanuts and noodles! The most complex salad we have where I'm from is a Cobb salad, and while I like it, this looks WAY better!
i love how people that how found a love for cooking like me have always found ways to make stuff different and amazing.. because in my opinion the best cooks try stuff out and understand the flavors behind it :). the thing that sucks is that some of the cooking processes pull out some amazing flavors and we have no idea how to keep the good ones in without taking out the bad ones as well.
When a chef shares his secret ingredient or signature dish, the chef exudes confidence. Sometimes, it's about the skill to balance and the perfect palate that makes all the difference. Thank you, Iron Chef Dad!
I appreciate how fearlessly you slice things on the mandolin without a guard... And I toss that due to experience, because the first time I used a mandolin to slice some cucumber, I lost a peice of my pinky..... I did grow back after a time.
I’ve been to your restaurant many times and it was because I felt like having the slaw 😊 it’s sooo good! I will try to recreate it though… 😂Thanks for the recipe! Best restaurant in Toronto!
Lived in Toronto for 12+ years. My wife and I would go to Lee's 3-5x a year, so I've had this dish 50+ times. It honestly is the most delicious dish I've ever had. One of the most memorable dishes and one that I find myself craving! If you can get to Toronto to try this dish, you must!
The modern Yusheng people enjoy in Singapore / malaysia is invented in Singapore by a few chefs from Singaporean restaurants. 4 heavenly king. Specifically for Chinese new year. The act of it is called lou hei. And traditionally the dish has crackers, salmon fish, sour plum sauce etc. So whatever name u call it in Malaysia is just the dialect translation of yusheng (Chinese) and Lou Hei. This vid iron chef is just giving it a modern twist.
@@IainL "Cantonese and Teochew immigrants introduced the yusheng dish to Singapore and Malaysia in the 19th century. The original yusheng was simple and had relatively few ingredients: raw fish, cucumber, radish and coriander were topped with vinegar, oil and sugar. Therefore, the dish originated from China but modern takes of the dish existed in both Malaysia and Singapore with both countries having competitive claims over who first modified the dish to its modern version."
For sure looks refreshing! Especially with ginger and citrus. I'm so proud of that kalamansi. lol So common in my country but I rarely see used as an ingredient on any cooking vid or recipe, usually a dip or like a condiment/seasoning/marinade. I sometimes use it in adobo instead of the usual vinegar.
It doesn't sound like this is strictly vegan, though, unless "yuzu honey" doesn't actually include honey. Regardless, it looks tasty and definitely something I'd like to try making sometime.
Im from Malaysia. Same as Singapore. Lo Hei or we call it Yushang is an auspicious dish. Normally has a raw fish. And 24 is a bad number to use as a mix of ingredient. Maybe Chef Lee didnt know that. But i can see Chef Lee setup is more for texture and taste. And less symbolic. In Malaysia, we use crackers for crunch and Pomelo for citrus. Its an explosion of taste in mouth.
What do u mean same as Singapore. Yusheng is literally invented in Singapore by a few Singapore restaurants chefs and then Malaysians brought it in. In Singapore it's called yusheng. The Chinese name. Yushang is just Cantonese cause u all use it in KL
Wow,I had no idea! I keep watching your videos, but never knew Lee was your restaurant! Several years ago I came for a fixed menu valentine dinner and it was so good, and this dish blew me away at how delicious it was. The best though, was the half lobster baked with tenderloin on it.
I love watching these videos, the aspect of wanting to make these amazing dishes or at least begin learning how to. And then I see the ginger. I'm so depressed as a redhead that the one food that kills me is ginger. It's sad, so many good meals I could never eat as the ginger adds a unique flavor I will never get to experience.
Thank you for sharing this with us Chef. I hope to get to try this at your restaurant one day and when I open my own restaurant, I will serve a dish like this that is inspired by you every February for new year.
We absolutely adore and love this salad! It is an experience of textures and flavours. Susur is genius! Food at his restaurant is flavourful and delicious!
As a little kid i watched iron chef and aspired to have the ambition and audacious approach to cooking of Iron Chef Dad. Now as a mom and a parent with that ambition and audacity in the kitchen. I watch these videos and aspire to be a parent like Iron Chef Dad. Guess I'll just have to keep being inspired by this talented beautiful human
This may have been inspired by a traditional New Year's dish of my country but I think it speaks for the chef's skill in picking ingredients and marrying them together.
So happy I got to try this dish last March on a trip to Lee. Sat at the bar and was eating this very dish, when I was shocked as Susur came out of the kitchen! You could tell by his clothes he wasn't "cooking" that night, but just overseeing everything, saying hello to VIPs etc. But it made the whole dinner (which was fantastic) a little more delightful!
Darn. I am slow, but it's great to see you so happy and doing well on RUclips, too! Missing those days dining at Tung Luk in Singapore when you were there.
Thank you for sharing! As we most of the time probably don’t have all of the ingredients at once, I’ll be happy to start and experiment with a smaller amount of them. But regardless, I’m sure it will be all amazing! Great inspiration and years of experience to reach the perfection of complexity and creativity! 🫶🫶🫶
It may have been said 24, wait... 25 times. I love this man and will continue to a little more every year. In person, I've loved your food and I've loved your personality. Now I can enjoy them virtually. Alas, without the ability to eat your wonderful creations!
I rarely dine out in Toronto anymore because it's become ridiculously expensive, but I really enjoyed this dish at Lee perhaps 8 years ago. Perhaps I'll return again and see what all those new ingredients are.
I've been cooking and studying food and watching cooking shows for thirty years and I learned more new ingredients in this one video than I have in that whole time.
Still probably the tastiest dish I've ever had, and later had the privelige to prep and make in that very kitchen 💜i miss the duck confit roll also, in the basement id often get tastes from the two elderly Chinese women prepping it :P
I see you elevating us Chef… Your slaw is gorgeous. Can I request a fun dish?? Could you make a gourmet hot link sausage corn dog with pepper cheese and peppers in the corn batter? Please, and thank you? 😊
Can confirm the slaw is amazing. I went to Lee restaurant last summer and I still think about how delicious and unique the slaw was. I might just make a trip from Vancouver to Toronto just to eat there again 😂
"I'll reveal my secrets because I know you can't do it anyway."
Much like an electrician showing you how to connect up a 480v service. You could do it on your own, but most sane people won't.
😂
CULINARY GANGSTER
Haha Chef Lee knows that most people won’t make it anyway. Singapore Lo Hei or Yuseng is an auspicious dish. Most of the ingredients should have symbolic meaning which his doesn’t, so no point. It should also have raw fish.
Cant do it because the vast amount of different components and ingredients that most people wont bother searching for
I can't tell you how happy I am for this video! I dined with friends at Lee in Toronto earlier this year. This was the highlight of the 7 dishes we ordered to share. Not only IS this dish explosive with flavor, it is also versatile and pairs well with everything! We had plenty of it to try with each dish we ordered, and it complimented the dishes seamlessly. This was the most pleasurable experience of the entire week, and my entire year thus far. BRAVO, CHEF!
how much we lookin at those. cause ima need a set number of friends XD
That's interesting. To me it looked incredibly dry and basically like a mid salad, but that can't be the case, right?
Stop lying, it is not explosive with flavor, most of it is tasteless grass and roots. If you want "eXpLoSive FlaVoR" eat some well salted high quality meat or a fucking icecream
Same. Chef lee asked me what my fave dish was from his restaurant was & of course I said this cuz.....guys, what do you expect??? This is the dish that made chef lee famous, y'know??
@@ww-pw6di It's probably not that dry if mixed properly, because of the sauce at the bottom of the plate. Also, the fresh, raw ingredients have their own water content so it won't feel dry when you eat it. This should be crunchy, not dry or dripping wet.
Speaking from experience of having the more basic version of this dish every Chinese New Year (we call it "yee sang" or "lou sang" where I'm from).
It’s truly bold for a world class chef to openly state his signature dish is a salad. A complex salad, but a salad. Theres no sophisticated cooking methods to hide behind, it just rely on pure flavor, ingredient quality, and texture alone.
Salads are the future! Especially in hot places. Best lunch everrrrrr
Some of the best things in the world are some of the simplest
why are u yapping adam
You would think so, but I had it on the weekend and it completely changed my life
And the fact that simple dishes tend to not have sophisticated cooking methods is one of the reasons they can be a chef's best dish. A simple dish may not require a lot of techniques, and that allows the chef to create the dish with even more confidence.
I talked to someone who used to work for Susur Lee. Said that this dish recipe was split between 2 cooks. Neither cook knew the whole recipe. It was top secret. Had it in person when I used to live in Toronto. It was extremely delicious and memorable.
the iron chef i worked for did the same thing for one of his dishes, he did it so no one could leave the restaurant and start making it elsewhere.
Quick question... Can't they just talk to each other? They'd have the full recipe then
@@Swashbuckler9xtheir tongues were cut
@@Swashbuckler9x no, he chose one deaf chef and one who can't speak.
@@shekeib Couldn't they write it out?
This dish is simply gorgeous. The colours and textures blend so seamlessly, no doubt it's your guests' favourite dish. A lot of thought was put into it, and I love the meaning and story behind the choice for each ingredient.
yas!!!!!!!!!!!!
it's so interesting to see this as a singaporean. for us, each ingredient in yusheng (as we call it) has symbolic meaning, and we add each ingredient to the plate while wishing everyone at the table luck, prosperity, and good health. one of my fave parts of it is the addition of salmon sashimi, which correlates to the saying 年年有余, (meaning "abundance all year"), because 余 sounds like fish in chinese, but it's missing in this rendition. the tossing part is also necessary and it's a communal thing for everyone at the table to participate in - everyone gets a pair of long chopsticks and we toss the ingredients together while wishing everyone "huat ah" (meaning "to prosper"). this is far from traditional yusheng but it's pretty cool to see how his work in a singaporean restaurant has shaped this iconic dish of his.
Yeah I have experienced that before its quite amazing. It would probably be quite hard to pull off in a western nation and unfortunately most wouldn't even know how to appreciate it. The tea ceremony has similar issues here for the same reason. People just want green tea in a Starbucks. It's sad
I am offended that he calls is Singaporean
Huat ah prosper on that thang
@@wickedwickedwicked42I hate society but I also thought that 😂 damn easily conditioned brain
awesome. Thank you for sharing that insight.
Thats literally the best "salad style" dish I've ever consumed and I travel all around Asia and Europe for half the year and live in NYC. Had it at Lee on King Street in Toronto. It kind of tastes like pad thai with some crunchy, citrusy, fruity and sweet elements but in pure salad form. Tastes very healthy and delicious. You can typically get it with a piece of salmon as well, which I recommend.
New York is a hellhole lol
THE WAY HE SLIDES OVER THE MANDOLIN NO FEAR.
Chef, you have been a long time inspiration and I absolutely love how you presented this dish.
Fr, I couldn't imagine doing that without a guard
If you're holding the ingredient you're cutting properly you don't need the guard, and using the mandolin everyday probably also helps
@@0cedced this works very well until one day you are in a rush and slip off your ingredient. It was a nice time with you, palm.
@@tollkirsch9822 true dat
@@tollkirsch9822or knuckles...
I had the pleasure of enjoying this not too long ago and even though I normally hate some of the ingredients (such as cilantro and ginger) the mix of flavours and textures was truly delicious. Would recommend!
Where is his restaurant?
@@fireflyy8i8 near richmond and Spadina, downtown Toronto
I hate cilantro with a passion as I find it tastes like soap
Your son’s YT Shorts of asking you turn his selected foods to “gourmet” eventually led me to this video. I am flabbergasted after watching this!! I totally underestimated you, and I feel both shame and shock at the same time. This salad looks DELICIOUS!!!!! So much Kudos, thank you for sharing with us!! More videos please!! 🙏
He’s an OG Iron Chef. Back when it was one of the greatest titles to achieve!
I traveled from Mexico to Toronto just to try that dish and is completely worth it👍🏼 have to try it at least once in a life time
no stir stir stir, MIX MIX MIX
singed aproves
I see he's a fan of Faust
Deep fried taro salad. Mixed. Not stirred.
Right
You are a blessing. I have waited a long time to actually hear you describe your work and the flavors that you achieve. God bless you friend.
i traveled from chicago just to try. the best dish i’ve ever tasted in my entire life, no joke.
Funny. Your pallet needs work...and experience.
What is the name of the restaurant
@@TheForbiddenDance Lee Restaurant - by Susur Lee
Add some wagyu a5 carpaccio in there and we're talking proper salad. No fat or protein in there makes it boring very quickly.
@@DMalek this is perhaps the most obnoxiously stupid food take i've read this year
This is the salad that changed my husband’s perspective on salads forever. This is truly a life changing dish! Thank you so much for sharing 😊
I love this channel….I never met my dad, but I honestly wish I grew up with a father like this. I’d be his shadow and also become a respected iron chef myself 💯
That's really sad that you want to be in someone else's shadow.
I'm something of an Iron chef myself.
@@Johnnystammy fatherless comment
@@Johnnystammyit’s sad that people including me have to feel like that.
Fr
Singaporean fan here, very cool to know you inspired Tung Lok's lou hei, they are still well established and known for CNY dishes till today.
uhuh
I remember when I first moved to Toronto in the very early 1980’s ( former Montrealer, here). My friend and I were new to Toronto and found this very fun restaurant on Queen St., before the area became mainstream, called Peter Pan’s. I believe that Mr. Lee was the chef at the time. Always had the “ Salad Cozumel”, seafood on a bed of a variety of lettuces with a fabulous dressing . Would be served with a ciabatta type bread( before generally popular).oh my, loved it and wish I could find it today ( about 40 years later, yikes!).
So, not at all surprised that Mr. Lee became known for a signature salad!
Just wondering, my friend and I are turning a “ significant age” this coming spring. Is the salad served at any of the Lee restaurants, if not, would you, Sir, be willing to share the recipe?
Thanks for considering and All the best!
I just flew out of the Toronto Pearson Airport last week and had the pleasure of eating at Lee Kitchen. Everything was plated beautifully and absolutely delicious. Thank you.
Coming up as a chef I held Chef Susur in the highest regard. This man is a pioneer and inspiration to young talent, well done chef and thank you for your contribution to the culinary world 🌎
4:29 in masterchef if you served this the judges would be all "how am I gonna eat this hurr durr durr" or "YOU DON'T HAVE TO TELL MEEEEE HOW TO EAT hurr durr durr"
Susur's usage of ingredients is just so perfect. I've never not liked a dish from his restaurants. The kids are so lucky he shares his love with them directly!
Wish my dad was 1% as nice as this guys dad.
1:53 the way those noodles changed!
Watching this to calm my nerves an hour before the LSAT. Thanks for the video
Hope you did well ❤
Oh my God what!!!!! This guy's an actual chef? 😂 I discovered his videos a couple of weeks ago, Enjoy watching him and his kids and I thought Wow! He cooks so amazing! No wonder LOL😂😂
SLAW!!! The only thing that I order in Lee’s restaurant. My daughter loves the bao and my husband loves the cod fish. Been eating there since 2011. I just told my husband to eat there in Nov 1, 2024 for our 23 yrs anniv… i can taste it now!! Yummmmm!!!!
Thank you Jet for featuring your dad in your videos, and Susur for your character and raising your sons to who they've become.
Your dish looks delicious! Lovely crunch of the noodles and firm veg, fresh greens - then a delicious fruity dressing. Yum!
This is quickly becoming my favourite RUclips channel. Keep it up. More videos like this one too !
He is the coolest dad chef ever 😍
Gorgeous ❤
That first taro tool for beets, carrot & daikon raw with a simple dressing, makes a next level salad too.
I actually went to his restaurant not too long ago and had this. Delicious.
Im imagining all those flavors and all i can think is wow, that is probably the most delicious frikin salad i could possibly think of. I bet its light but also has good mouth filling texture with the fried stuff. And the citrus with pickled ginger then high notes of the herbs and on top a tiny bitter from the flowers. Not to mention the sweetness from the fresh veggies.... mmm, i bet its amazing!
Can you guys do a "what my dad eats in a day"♡ he looks so healthy!!
"...24 is perfect, but not exactly perfect, perfect..." Perfection isn't good enough for Iron Chef Dad. Love you, man.
Honestly that looks like an excellent dish! I really like the peanuts and noodles!
The most complex salad we have where I'm from is a Cobb salad, and while I like it, this looks WAY better!
Absolutely love your channel and your son's channel too...✌️
i love how people that how found a love for cooking like me have always found ways to make stuff different and amazing.. because in my opinion the best cooks try stuff out and understand the flavors behind it :). the thing that sucks is that some of the cooking processes pull out some amazing flavors and we have no idea how to keep the good ones in without taking out the bad ones as well.
1:10 bro got advice from SpongeBob
When a chef shares his secret ingredient or signature dish, the chef exudes confidence. Sometimes, it's about the skill to balance and the perfect palate that makes all the difference. Thank you, Iron Chef Dad!
I appreciate how fearlessly you slice things on the mandolin without a guard... And I toss that due to experience, because the first time I used a mandolin to slice some cucumber, I lost a peice of my pinky..... I did grow back after a time.
Same here lmao 🤣, never using those again
same here, especially towards the end i just stop and waste the ingredients.
I’ve been to your restaurant many times and it was because I felt like having the slaw 😊 it’s sooo good! I will try to recreate it though… 😂Thanks for the recipe! Best restaurant in Toronto!
This dish is very important for us Chinese during Chinese New Year, glad to see more people like this 👍🏻
Love your vids :D
I just love videos with iron chef dad, Susur Lee! What a great guy with excellent taste and fabulous attitude.
Lived in Toronto for 12+ years. My wife and I would go to Lee's 3-5x a year, so I've had this dish 50+ times.
It honestly is the most delicious dish I've ever had. One of the most memorable dishes and one that I find myself craving!
If you can get to Toronto to try this dish, you must!
The modern Yusheng people enjoy in Singapore / malaysia is invented in Singapore by a few chefs from Singaporean restaurants. 4 heavenly king. Specifically for Chinese new year. The act of it is called lou hei. And traditionally the dish has crackers, salmon fish, sour plum sauce etc. So whatever name u call it in Malaysia is just the dialect translation of yusheng (Chinese) and Lou Hei. This vid iron chef is just giving it a modern twist.
It was created by Loke Ching Fatt in the 1940s in Seremban, Malaysia. Which I believe to be the correct origins of Malaysian/Singaporean Yee Sang
@@IainL "Cantonese and Teochew immigrants introduced the yusheng dish to Singapore and Malaysia in the 19th century. The original yusheng was simple and had relatively few ingredients: raw fish, cucumber, radish and coriander were topped with vinegar, oil and sugar. Therefore, the dish originated from China but modern takes of the dish existed in both Malaysia and Singapore with both countries having competitive claims over who first modified the dish to its modern version."
Cut the crap! Dont everything origin from Singapore with the kiasu attitude, read the history! Lmao!😒
For sure looks refreshing! Especially with ginger and citrus.
I'm so proud of that kalamansi. lol So common in my country but I rarely see used as an ingredient on any cooking vid or recipe, usually a dip or like a condiment/seasoning/marinade. I sometimes use it in adobo instead of the usual vinegar.
You mentioned vegan but the recipe looks like it's gluten-free as well. Excited to make this for the celiac in my family.
youre weak
depends on if they use a separate fryer for the fried shallot and fried lotus root, may have gluten contamination if same fryer used
It doesn't sound like this is strictly vegan, though, unless "yuzu honey" doesn't actually include honey. Regardless, it looks tasty and definitely something I'd like to try making sometime.
I love this salad. Had it at Bent and at Lee's. It's great to see the secret behind it, and it's reasonably doable at home
Im from Malaysia. Same as Singapore. Lo Hei or we call it Yushang is an auspicious dish. Normally has a raw fish. And 24 is a bad number to use as a mix of ingredient. Maybe Chef Lee didnt know that. But i can see Chef Lee setup is more for texture and taste. And less symbolic.
In Malaysia, we use crackers for crunch and Pomelo for citrus. Its an explosion of taste in mouth.
What do u mean same as Singapore. Yusheng is literally invented in Singapore by a few Singapore restaurants chefs and then Malaysians brought it in. In Singapore it's called yusheng. The Chinese name. Yushang is just Cantonese cause u all use it in KL
Wow,I had no idea! I keep watching your videos, but never knew Lee was your restaurant! Several years ago I came for a fixed menu valentine dinner and it was so good, and this dish blew me away at how delicious it was. The best though, was the half lobster baked with tenderloin on it.
Simple but thought through ..…
Being a chef myself, you can just tell this is going to work.
Combination of flavours and textures is on point….
I love watching these videos, the aspect of wanting to make these amazing dishes or at least begin learning how to.
And then I see the ginger. I'm so depressed as a redhead that the one food that kills me is ginger. It's sad, so many good meals I could never eat as the ginger adds a unique flavor I will never get to experience.
(is that really 24 ingredients?)
Fried Shredded Taro
Fried Vermicelli
Cucumber
Carrots
Daikon
Jicama
Fried Shallot
Shredded Pickled Ginger
Fried Lotus Root
Seasame seed
Pickled onions
Fresh tomato
Thai basil
Coriander
Perilla leaf
Lemon balm
Green onion
Daikon sprout
Sun sprout
Pea shoots
Buckwheat sprout
Crushed roasted peanuts
Kalamansi juice
Edible flowers
Onion oil
Ume (Salted plum)
Honey
Raspberry
Yuzu
Mirin
Thank you for sharing this with us Chef. I hope to get to try this at your restaurant one day and when I open my own restaurant, I will serve a dish like this that is inspired by you every February for new year.
Is he better than Gordon Ramsay?
We absolutely adore and love this salad! It is an experience of textures and flavours. Susur is genius! Food at his restaurant is flavourful and delicious!
It needs bacon
Hahahahaha😂
This guy is such a good teacher. Very cool style, too.
Love the channel
But rabbit food ain’t for me
Much love nonetheless
You have no idea if you haven't had it. I'm a big meat eater but this dish is unreal (and you can get it with sashimi if you want)
U can literally see the influences of different cuisines that impacted him on his journey when he assembles this dish. ❤
Looks delicious 😋
And thanks for sharing your signature salad dish, Chef!
If only it's nearby Atlanta...😅
Subscribed!
A piece of art on a plate. Amazing.
This is absolutely beautiful! A bowl of fancy Art 😍
Lo Hei is what southeast asians have with fruends and family during the Chinese New Years. It's great to have chef show us how it's done ❤
What a special dish, I can see why it’s famous. Looks amazing and so interesting, it draws you in and makes you very intrigued.
As a little kid i watched iron chef and aspired to have the ambition and audacious approach to cooking of Iron Chef Dad. Now as a mom and a parent with that ambition and audacity in the kitchen. I watch these videos and aspire to be a parent like Iron Chef Dad.
Guess I'll just have to keep being inspired by this talented beautiful human
This may have been inspired by a traditional New Year's dish of my country but I think it speaks for the chef's skill in picking ingredients and marrying them together.
I love iron chef dad! This recipe is simple yet complex. I can’t wait to make it and try it.
We’ve had this salad a few times at your restaurant and it’s amazing!!! Even if I tried to make it, it would never taste the same.
So happy I got to try this dish last March on a trip to Lee. Sat at the bar and was eating this very dish, when I was shocked as Susur came out of the kitchen! You could tell by his clothes he wasn't "cooking" that night, but just overseeing everything, saying hello to VIPs etc. But it made the whole dinner (which was fantastic) a little more delightful!
Christmas and NYE is coming! Please make some recipe for Christmas morning and dinner. Maybe some elegant dishes for NYE?
Amazing. This dude has created some of the chillest and best food content for years. What a boss.
Your dad is literally the reason I wanted to start cooking watching him as a kid on the iron chef show 😂
😋love all those ingredients. That dish looks so amazing! Want to try it.
Looks crunchy and delicious! ❤
Darn. I am slow, but it's great to see you so happy and doing well on RUclips, too!
Missing those days dining at Tung Luk in Singapore when you were there.
thats cool, i understand why he reveals his secrets, it wont matter no one will be able to do it anyways LOLOLOLLL
I can recreate this from now but not all day everyday, thank you chef!
My husband and I tried that dish for our anniversary. It was absolutely amazing. We were couldn't even describe words to how delicious it tasted.
This looks so so good!!
Yum! OMG! Taro, ume AND lotus root? Looks absolutely AMAZING!
Thank you for sharing!
As we most of the time probably don’t have all of the ingredients at once,
I’ll be happy to start and experiment with a smaller amount of them. But regardless, I’m sure it will be all amazing!
Great inspiration and years of experience to reach the perfection of complexity and creativity!
🫶🫶🫶
Love how clean the kitchen is
It may have been said 24, wait... 25 times. I love this man and will continue to a little more every year. In person, I've loved your food and I've loved your personality. Now I can enjoy them virtually. Alas, without the ability to eat your wonderful creations!
Kalamansi is also my favorite citrus. I grow them in my living room in Belgium. Thanks for the recipes
I rarely dine out in Toronto anymore because it's become ridiculously expensive, but I really enjoyed this dish at Lee perhaps 8 years ago. Perhaps I'll return again and see what all those new ingredients are.
Looks absolutely amazing ❤ thank you iron chef dad
Omg🎉 I love love love all your recipes and your virtues about food ❤
That snare snap through the whole video sux hard! Like a clock ticking its head off so bad!!
Your dad rawdogging the mandolin is giving me ptsd from my injury.
2:35 My anxiety shot up watching him use a mandolin without a guard. 😨
I've been cooking and studying food and watching cooking shows for thirty years and I learned more new ingredients in this one video than I have in that whole time.
I've had this salad at "Lee".... it's the best salad I've ever had and one of the best dishes I've ever had! It's incredibly amazing!!!
Still probably the tastiest dish I've ever had, and later had the privelige to prep and make in that very kitchen 💜i miss the duck confit roll also, in the basement id often get tastes from the two elderly Chinese women prepping it :P
As soon as he brought out the taro and made it into noodles it took me back to my childhood where my granny would fry taro ribbons for CNY
I see you elevating us Chef… Your slaw is gorgeous. Can I request a fun dish?? Could you make a gourmet hot link sausage corn dog with pepper cheese and peppers in the corn batter? Please, and thank you? 😊
I love his use of that mortar and pestle.
The stories i bet are in that thing.
Can confirm the slaw is amazing. I went to Lee restaurant last summer and I still think about how delicious and unique the slaw was. I might just make a trip from Vancouver to Toronto just to eat there again 😂