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Craig Wong

Where Patois chef Craig Wong gets to-go al pastor tacos, savoury pastries and beef bourguignon
Food & Drink

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
Food & Drink

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

Quarantine Cuisine: How Patois chef Craig Wong makes his favourite pineapple fried rice
Food & Drink

Quarantine Cuisine: How Patois chef Craig Wong makes his favourite pineapple fried rice

Follow along at home

How Patois makes its potent Party Pineapple cocktail
Food & Drink

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
Food & Drink

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
Food & Drink

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

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

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
Food & Drink

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
Food & Drink

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

Big Stories

“I’m a front-line worker. I live in my car. And I’m not unique”: a memoir about being homeless during Covid
Memoir

“I’m a front-line worker. I live in my car. And I’m not unique”: a memoir about being homeless during Covid

The miserable truth about online school
City

The miserable truth about online school

They were first in line for the vaccine: “I felt so lucky—like this might be the beginning of the end of this nightmare”
City

They were first in line for the vaccine: “I felt so lucky—like this might be the beginning of the end of this nightmare”

Inside the mind-bending business of keeping a restaurant alive during a pandemic: a memoir from Toronto’s top chef
Memoir

Inside the mind-bending business of keeping a restaurant alive during a pandemic: a memoir from Toronto’s top chef

A cooped-up, stressed-out urbanite’s guide to the longest winter ever
Memoir

A cooped-up, stressed-out urbanite’s guide to the longest winter ever

“I lost three patients in 36 hours”: a memoir from the Covid ward at TGH
Memoir

“I lost three patients in 36 hours”: a memoir from the Covid ward at TGH

“My parents sent me to boarding school near Toronto. It turned out to be a perverse fundamentalist cult”
Life

“My parents sent me to boarding school near Toronto. It turned out to be a perverse fundamentalist cult”

<em>Toronto Life&#8217;</em>s top 10 longreads of 2020
Deep Dives

Toronto Life’s top 10 longreads of 2020

They survived Covid, but they&#8217;re not okay
Life

They survived Covid, but they’re not okay

The Bay Street ex-con who fooled his investors—twice
City

The Bay Street ex-con who fooled his investors—twice

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