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