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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. Dans sa famille, on ne parle pas le mandarin mais plutôt le patois, d'où le nom de son restaurant Patois qui se spécialise en cuisine fusion. Situé à quelques pas du quartier chinois et du marché Kensington, Craig Wong n'a pas à se rendre très loin pour trouver l'inspiration! Un reportage d'Andréanne Baribeau.
April issue of WestJet Magazine features Patois shrimp balls with Cplus gastrique
April issue of WestJet Magazine featured our shrimp balls with Cplus gastrique in the latest soda pop craze.
Post City: Patois patty's featured in What to Eat this Minute
Click above photo to read the full article.
Toronto Life: Inside Patois chef Craig Wong's Fridge
Click image above to read the full article. Article by Caroline Aksich.
Chef Craig Wong talks 2016 food trends with House & Home magazine
Chef Craig Wong on House & Home counting down food trends for 2016!
Chef Craig Wong shares Patois’ Likkle Soulja Sandwiches recipe with The Star
Click on the image above to read the full article and check out *THESE* Likkle Soulja Sanwiches recipe!
Chef Craig Wong talks food and fashion trends on Global News: The Morning Show
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.
Our Prosperity Jerk Lobster takes #1 spot for "The Best Food in T.O. this Minute"
Suresh Doss is resident food and drink writer and associate web editor at Post City Magazines. In addition to covering the culinary scene, Suresh regularly hosts food events across the GTHA. You can follow him on Twitter (@spotlightcity) or Instagram (@suresh) or email him at sureshdoss@postcity.com.