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.

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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28 thoughts on “How Master Chef Craig Wong Runs his Iconic Jamaican-Chinese Restaurant — Mise En Place”

  1. I know this has nothing to do with how amazing this food looks but when hes chopping wood on concrete he should probably put something under it so it doesn't dull the ax.

    I give this Chef a standing ovation for his creatively combining Chinese and Jamaican dish recipes! He has what I define as “Wow” flavors. The only negative is some of the presentations are visually dull.

  3. Why would you add Browning to oxtail to make it bitter? I have never cooked with or use browning. that's for baking. But each does their thing differently

  4. Chef Wong serves some real tasty Jamaican fusion dishes. If you are in the area, on your next visit to the CN Tower or Ontario Place. Stop in to sample his food. Good food, good service, good Patty. A huge taste of Jamaica. Taking traditional dishes up 10 notches.. The Chinese Burger tasted as if the cow was bred next door…lol according to the burger was that fresh and tasty..
    Each cocktail comes with a side of patty.. very. pleasant surprise… Stop in for good Jamaican fusion cuisine. Definitely worth the trip..

  5. I realized he put an Asian guy in a bar above the black guy in the kitchen and the white chick under him,took the cameras up there so you know🤫🤣

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