Craig Wong

Why Omai’s chirashizushi is one of Toronto’s most essential dishes

We're asking some of the city’s top food folks about their favourite T.O. meals

Here’s what was served at The Stop’s sixth annual all-you-can-eat-and-drink night market

Just some of the 44 dishes and drinks that were served

Inside the kitchen of One’s pastry chef and chef de cuisine

A few things their kitchen is stocked with: champagne, homemade Jamaican patties and a ham pillow

What’s on the menu at Jackpot Chicken Rice, a Hainanese restaurant from the chef of Patois

If you guessed chicken and rice, you wouldn't be wrong

Inside Patois chef Craig Wong’s kitchen

A few of the things it's stocked with: shrimp paste, Jamaican oatmeal and a $500 bottle of Japanese whisky

Review: The fusion cooking at Patois is bold, ambitious and strangely satisfying