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Chinese creativity blended with European tradition


Cuisine from two culinary cultures on Lufthansa flights

“My cooking is a melting pot of different cultures,” says Susur Lee, a Chinese master of fusion cooking, explaining his culinary skills. Born in Hong Kong, the new Lufthansa Star Chef will be treating First and Business-Class passengers to the finest onboard cuisine on long-haul flights from Germany in November and December. From starters such as tomato chutney or mango salad to marinated halibut with wild rice and mushroom ragout served with potato and celery ragout in First Class or chocolate espresso pavé with cilantro and strawberry coulis for passengers in Business Class – in each of his dishes, Susur Lee blends Far Eastern seasoning with European culinary traditions.

Susur Lee was born in Hong Kong in 1958. The youngest of four children, he learnt his art as a culinary apprentice at the renowned Peninsula Hotel in Hong Kong in 1972. Six years later, he emigrated to Canada where he made his name as executive chef at various restaurants before opening his own establishment in 1987. A success from the start, the “Susur” was soon among the best in Toronto and has for years enjoyed international prestige. The British “Restaurant” magazine ranks “Susur” among the 50 best restaurants in the world. The “Food & Wine” magazine pinnacles Susur Lee among the world’s “Top Ten Chefs”. In 2004, the restlessly inventive gastronome opened “Lee”, a less expensive urban variant where guests are invited to sample myriad, tapas-style smaller dishes. At this alternative eating stop, he also indulges his passion for crossover creations, combining western and eastern cultures, mixing spices from around the world with sweet and sour, fruity and hot ingredients into new tasty dimensions. But Susur Lee does not simply mix ingredients and cooking styles at random. As a master of the culinary art, he knows that fundamental cultural insights and expertise are essential for successful fusion cuisine.

Around 300,000 menus created by Susur Lee will be served in First and Business Class on Lufthansa long-haul flights in November and December.

Lufthansa Star Chef programme

Lufthansa passengers have been fine-dining in the skies since January 2000. The Lufthansa Star Chef programme with imaginative menus created by the world’s top chefs turn an air journey into a ’heavenly delight’. Among the celebrities from the world of international cuisine, who have taken in-flight food to new heights in the Star Chef programme, are Harald Wohlfahrt (Baiersbronn), Dieter Müller (Bergisch Gladbach), Frank Zlomke (Paarl, South Africa), Daniel Boulud (New York) or Paul Bocuse (Lyons). Additionally, internationally renowned chefs have been creating special menus reflecting regional tastes for the in-flight cuisine on selected long-haul routes to Germany since early 2005.


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