“I hope learning about our roots is something that stays with my sons”: Views from chef Craig Wong’s Jamaican reunion
Featuring a whole roast goat, fresh island produce and the world's best KFC
Craig Wong
Where Patois chef Craig Wong gets to-go al pastor tacos, savoury pastries and beef bourguignon
We're asking Toronto chefs which takeout dishes have been getting them through the pandemic
What’s on the menu at Bar Mignonette, Craig Wong’s new spot for seafood and wine above Patois
And it has a rooftop patio
How Patois makes its potent Party Pineapple cocktail
We visited the Dundas West restaurant to see how a hollowed-out piece of fruit becomes a tropical vacation
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
