So with more than one place on the go, how does Lee perceive himself; as chef or businessman? Both, actually. There is the business approach because it is an investment. "At the end of the day, we all have bills to pay." But, "we must look after the guests, give them good quality, and have a great working environment. People must get good value." He explains that in reality, it is balance of being both a business and a labor of love; you need the right amount of each, and "you need to be smart." He uses the downtown core as an example where he thinks there are great nightclubs and restaurants which all have fancy décor, but the karma is in the front. He sees zero love in their food as their failing. At Nota Bene, he guarantees, it will be one of those restaurants which makes you feel and look good. "Karma is important."

In terms of the international food scene, Lee sees Toronto as once having been underrated, but now starting to gain the recognition it deserves. The many ethnicities of the city allow to a variety of cuisines, and thus a unique profile. Some of the places Lee sees as raising the bar in Toronto are Sushi Kaji and Foxley, for their fresh flavours. What I'm sure he admires in both of those places is that he sees a comparable level of passion to his for good quality and value.