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Home-Made with BENT

On our new edition of Home-Made we spoke with master chef Susur Lee who shared one of his recipes from his and his sons' restaurant BENT. Susur's pedigree is undeniable. From his appearances on Iron Chef America (where he tied Iron Chef Bobby Flay) and Top Chef: Masters to his award winning restaurants in Toronto and Singapore, Susur is one of the most acclaimed chefs worldwide and, lucky for us, Toronto is his home.

BENT is truly a family business with Susur in charge of the kitchen, his sons Levi and Kai Bent-Lee running the dining experience and featuring interior design by his wife Brenda. In the spirit of family, BENT, as their website states, was designed "so that people who love good food could get together in a cozy space, share delicious dishes and celebrate the pleasures of friendship.

For Home-Made, Susur shared the recipe for a kale and tofu salad



2 oz        sesame paste
2.5 oz        tamarind soy
4 oz        rice vinegar
6 oz        sugar
2.5 oz        white miso   
4 oz         mayo
¼  tsp        fresh wasabi
¼  cup     sesame oil

Wisk all ingredients together.


1 lb        fresh kale
3 tbsp     olive oil
pinch of    salt
½         large Asian pear (shredded)
½ pkg        silk tofu (or more for tofu lovers)
2 wedges    lemon

Remove ribbing from 1 lb of kale, soak in cold water for 10 minutes,
Then cut into bite size strips.

Marinate the kale in 3 tbsp of olive oil, two wedges of lemon & a pinch of salt, while it is marinating – begin to build your dish.   Slice the tomato & place in the bottom of the serving bowl, add diced (or sliced) tofu, then kale, on top of kale place Asian pear.  Drizzle with 4 tbsp of sesame dressing.

For more information or to make reservations, visit

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