When I first started this food blog back in 2012, never would I have imagined that one day I would be spending an afternoon chatting and making dim sum with one of the world’s most renowned celebrity chef – Susur Lee (@susurlee). Yes! as amazing as it sounds, myself and a few other bloggers were gathered one sunny afternoon at Chef Lee’s newest addition of restaurants, Luckee (@LuckeeTO).
Located inside Toronto’s SOHO Metropolitan Hotel, Luckee offers traditional dim sum but with a deliciously modern twist. Luckily enough for me, we sampled a few items and attempted to make dim sum + dessert inside the Luckee kitchen!
Love the design and modern twist in the decor. Plenty of seating in both areas of the venue. One side with lots of natural lighting while the other room you can get a pretty clear view of the kitchen. Another room on the right leads to your not so typical lounge of a dim sum restaurant. But hey! its Susur Lee and if he wants to plant a lounge/bar area in a dim sum restaurant then that is what’s happening!
Chef Lee started off the dim sum workshop explaining the concept behind Luckee and where his inspiration came from. It was pretty amazing listening to Chef speak about his experience and influences. We unexpectedly were also able to provide Chef with some our knowledge regarding all the different types of social media and the blogging world!
CHICKEN CHEUNG FUN (脆米豆腐雞肉腸)
- Rice Roll with with tofu, ginger, green onion & soya juice
CURRY SHRIMP SPRING ROLL (咖哩蝦春卷)
HAR GOW (薑味蝦餃)
- Shrimp Dumplings
After sampling a few dishes here and there, we were invited back to his kitchen to make Siu Mai and sponge rolls. All the ingredients and everything was pretty much prepared. Chef Lee was patient and encouraging while showing us how to recreate his dishes! As hard as we tried to impress chef, our attempts were of course no where near to his creations!
Chef Lee steaming our finished products! He looks so proud of us!
After eating our siu mai creations, we went back into the kitchen to make Chocolate Custard Steamed Sponge Rolls. I had such a fun time rolling these little sponge rolls!
Our creations after Chef Lee steamed the sponge rolls!
After all the hard work in the kitchen (lol) Kai Bent-Lee – Luckee’s mixologist shared a few tips on preparing cool summer sips. Kai showed us the behind the scenes of how to make his version of a sangria. NOT your average sangria as Kai uses about 20+ ingredients to produce his version.
What a wonderful experience that I will never forget! Thanks for Chef Susur Lee & Cassie for inviting me to take part of this Dim Sum Workshop @ Luckee. For those curious about more of the DIM SUM offered at Luckee, you can click HERE =)
This workshop was complimentary but Foodinthecitytoronto.com remains unbiased in our content.
Leave a comment
Your rolls are so cute and look absolutely yummy! never seen har gow that color before though, what gives it the orange color?
It wasn’t food colouring if thats what you’re thinking lol.. he used veggies to make that colour
Cool! to be cooking with an amazing chef like Susur Lee, I’m envious 🙂
How did you get the invite/become an established food blogger?
Hi Jenn: To be honest, I’m not really sure how I ended up on the invite list & don’t consider myself to be an established food blogger 🙂 I simply just blog away at the things I love to eat.
lucky you!! jelly :))) always a fantastic job on your blog!
I appreciate that Wendy 🙂 thanks for your support all this time!
This looks like such an amazing experience!!