Susur Restaurant
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Robert M. Parker, Jr.
- 01 Nov 2007 | Restaurants
This noteworthy restaurant was highly recommended by Daniel Boulud, who first tasted Chef Susur Lee’s cooking when Lee was a young apprentice in Hong Kong. A genius in terms of creativity and amazing combinations that worked fabulously well, I would return to this venue in a heartbeat. We began with a remarkable mixed salad, which I have no idea how to describe, and the following fowl and lobster dishes were incredible.
The 2000 Chave white Hermitage was brilliant, but several bottles of the 2000 DRC Richebourg proved to be reminiscent of a straightforward bistro-styled red wine. Unfortunately, it does not sell for a bistro wine price, and it reinforces my disappointment with this vintage for the DRC.