Chef Michael Bonacini cooks in the Patois Kitchen with Chef Craig Wong of Patois Toronto. Tasty Jerk Chicken, Prosperity Lobster and Tropical Cocktails.
Chef Craig Wong : De la Jamaïque à la Chine À l'image de Toronto, Craig Wong est un chef cuisinier aux cultures multiples. D'origine chinoise et jamaïcaine, il est né ici à Toronto, mais a aussi étudié aux côtés du grand chef français Alain Ducasse.
House & Home
Chef Craig Wong predicts House & Home's food trends for 2016
Global News – The Morning Show
Food and fashion trends – Senior Editor of Flare, Rachel Heinrichs, and Chef Craig Wong showcase how local food and fashion are inspiring one another.
Voices of Our Toronto: Craig Wong
CBC's Voices of Our Toronto – a local chef who's background couldn't be any more Toronto. Craig Wong is the chef and owner of Patois - a wildly popular restaurant that's inspired by Wong's Chinese, Jamaican and Canadian background.
GO HERE: for Asian-Caribbean hybrid cuisine from chef and owner Craig Wong. While Patois was closed, Wong kept busy with Jackpot Chicken Rice, a raucous room in Toronto’s Chinatown specializing in his interpretation of Hainanese chicken rice: boneless, boiled, amazingly flavorful soft poached chicken served over schmaltzy rice. But Patois is his flagship, and its return means more time for teapots of strong rum punch and bourbon lemonade and Wong’s spicy culinary mashups.
ORDER THE: jerk chicken, either in the chow mein or as a whole bird, where it’s served with a creamy garlic “shawarma” sauce laced with throat-scorching Scotch bonnet peppers. The Jamaican patty double-down seems like a gimmick borrowed from 2010, but the concept is delicious all the same, with two beefy patties sandwiching strips of bacon and oozing Swiss cheese fondue and Sriracha. And the jaw-dropping Prosperity Jerk Lobster, a whole chopped-up lobster tossed around in a wok with more of that sweat-inducing jerk seasoning.
THE VIBE IS: low-key with a solid groove, backed by lots of small groups who come in for the order-the-full-menu option (designed to feed parties of four) and the communal teapot cocktails.