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Recognized as one of the top 50 restaurants by the U.K magazine, and raved about by Now Magazine, Food & Wine and many others, I had the good fortune of experiencing SUSUR for the first time.

Located on King St. W in downtown Toronto, Ontario, Canada, it is one of the most prestigious and unique fine dining restaurants in all of Canada.

My fiance wanted our restaurant destination to be a surprise. So when we walked up to the remote front doors of Susur, I looked up at him in great appreciation. "How did you know?" I asked. And he didn't. For him, he stumbled across Susur online while reading Toronto restaurant reviews. He said he knew this restaurant was the one after he had taken a peak at the elegant dining room and exquisite menu. For me, I had seen a 1 hour special on Chef Susur Lee: A Culinary Quest in Japan nearly two years ago. From his charm to culinary expertise to the realization that he was based right out of my hometown, I knew he was a must try, but had forgotten all about it. "Great minds really do think alike," I said and giggled.

As we walked in to the dimly lit, Asian inspired restaurant, we were greeted by a pleasant hostess who immediately asked to take our coats. When she returned, she sat us neatly in the reserved seating right in the middle in the room, pulled out our chairs and told us in a volume slightly above a whisper the name of the waiter who will be taking care of us that evening.

I looked around at the simple white walled decor lit by a blue light and noticed Chef Susur Lee peering in and out of the dining room. Just checking in I suppose.

The menu was a seven course meal and there were only two meals. No two people were to eat the same thing. We were told, while one of the hosts placed the napkins neatly on to our laps, that the two dinners would be great for sharing and that the menu is different daily, inspired by what Chef Susur Lee finds in the market the day of. Thus, having this appetite for uniqueness and perfection, Chef Lee will never know what the menu consists of for dinner until around 5 o'clock. That in itself deserves five stars.

After a neat presentation of 3 different sauces and a roll of Portuguese bread, came our main course.

The first to arrive, on a typical white square plate, was a roast smoked Squab and Duck Filet surrounded by a poached pear, pancetta-wrapped carrots and decorated with Chanterelle Mushroom sauce. Small serving, but gorgeous presentation. For him came a roast bison loin, provencal vegetables,

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