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

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

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

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