WHAT SUSUR PACKS
Susur Lee owns and operates four restaurants in Toronto — Lee, Bent, Luckee and Fring’s — and a fifth in Singapore. The celebrity chef — and guest judge on many Food Network shows, including Chopped Canada — makes culinary cameos in restaurants all over the world, travelling so much, he admits it’s a blur. Still, he always knows exactly what to pack, writes Mai Nguyen
Hairbrush: “I got this from the Chinatown in Milan six years ago. I just got my hair trimmed, and I was looking for a brush and thought this was strong and small and compact. It wasn’t expensive. When I’m relaxing, I like to brush my hair over and over like I’m a dog. It gives me a nice massage.” Kent Maxi Detangling Brush, $15
Cologne: “I was in Paris, walking down Saint-Michel one afternoon, and I passed by this shop. Somebody opened the door, and I smelled something nice. I thought it was a liquor store, because I saw a guy in there mixing things. It was a perfume shop. I went in, and he asked me what I like, so I picked this old-school smell. It’s very intense and musky.” Le Labo Vetiver 46, 100 mL, $240
Oregano Oil: “I always have this with me. One time, I came back sick from Asia, and I called my friend, Elaine Vacheresse. She said, ‘I’m going to send you some chicken soup and a bottle of oregano oil.’ I told her I already have that but she sent me a bottle, anyway. I use a lot of natural, homeopathic remedies. When my throat feels itchy, I put five drops right in my throat. Works every time.” Webber Naturals Cold-A-Tak Oregano Oil 80%, $19.99
Nail Clipper: “I did a special dinner event in Taiwan seven years ago and got a package of thank-you gifts. There were cookies, Taiwanese pineapple cake and this nail clipper. At first, I thought, ‘What the hell are you giving me a clipper for?’ But I started using it, and it was really good. It’s kind of cool and unusual.” Bluecell Professional Stainless Steel Nail Clippers, $11
Recipe Book: “This book goes back to the ’70s. My first wife gave this to me. The recipes in here are mainly desserts, because it requires scale and calculation. With cooking, I don’t need a recipe, because I season to taste. I bring this wherever I travel, especially when I’m invited as a guest chef.” Priceless Mai Nguyen is a Toronto freelance writer.