How Master Chef Craig Wong Runs his Iconic Jamaican-Chinese Restaurant — Mise En Place

Posted on: November 11, 2022 November 11, 2022
Categories: Chinese cuisine
Tags: Best Toronto Restaurants, chef, chef Craig Wong, Chef Nicholas Beckford, Chefs, chinese food, chow mein, cooking, craig wong, dining, dish, eater, eater.com, food, food show, foodie, Jamaican food, Jamaican-Chinese Food, Jerk chicken, jerk chicken chow mein, jerk pork belly, jerk pork belly yakisoba, lobster, Master Chef, Mise En Place, Mise En Place Eater, Nicholas Beckford, Patois, Patois Toronto, prosperity jerk lobster, restaurant, Toronto Restaurants, yakisoba

At Patois in Toronto, chef Craig Wong takes the techniques he learned cooking at three-Michelin-starred French restaurants and applies them to the flavors he grew up within Jamaican-Chinese dishes. Aided by his right-hand-man chef Nicholas Beckford, the two create dishes like jerk chicken chow mein, jerk pork belly yakisoba, and more.

Credits:
Director/Producer: Daniel Geneen
Camera: Andrew Budziak, Ryan Morgan
Editor: Daniel Geneen

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of ‘Mise En Place,’ click here: https://trib.al/0CtLZ52

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