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Susur: A Culinary Life
For Susur Lee, who left his native Hong Kong in 1980, the history and rigidity of Chinese kitchen culture became a launching pad into culinary freedom and experimentation. To those unfamiliar with Susur’s cuisine and style, at first glance his cookbook may not make sense. The very form of the book challenges the rules of cookbook publishing–two books are held together by a double binding that unfolds in the center to reveal a photo of his restaurant, Susur.
Read book one and see how the streets of Hong Kong, the grand French Hotel kitchens, and the travels through Europe each found their way into Susur’s dishes. In one chapter, Susur blasphemously goes on to experiment with the 9th Stream of Chinese Cooking, challenging the purists who argue there are only 8 regional Chinese cooking styles. This research and work in Singapore is only the beginning of Susur’s evolving, unconventional style.