How Chef Craig Wong Makes Jamaican-Chinese Food at Patois in Toronto | Eater
"Led by a chef with a fine-dining, three-Michelin-star background who applies French techniques to comfort-driven fare, this Toronto spot showcases a natural Jamaican–Chinese culinary heritage rather than gimmicky fusion. Menus riff on memories of growing up in a Chinese family in Jamaica, with standout dishes like prosperity jerk lobster, jerk chicken chow mein, jerk pork belly yakisoba, deep-fried oxtail with rice, and dumplings and peas. The cooking includes labor-intensive preparations — the chef de cuisine smokes whole chickens rubbed in jerk seasoning over several days — and playful uses of familiar pantry items (such as Ritz crackers) that some may find surprising but tasty. The concept stems from three generations of family cooking, blending Chinese and Jamaican ingredients in an authentic, personal way." - Terri Ciccone
