Chef Craig Wong's media appearances.
Goldthread is an important platform that showcases unique Asian food and culture from around the world. This video is part of our latest “Mean Street Gourmet” series about mom-and-pop stores opened by the Chinese diaspora. In this video Chef Craig explores his Jamaican-Chinese heritage as he prepares Patois’ Jerk Chicken Chow Mein
Read the full article on Eater here.
Chef Craig shares a couple of nostalgic dishes as he reflects on identity and the power of food in bringing people together.
From green banana curry to banana peel "bacon," chef Craig Wong uses the whole fruit.
CBC's Voices of Our Toronto – a local chef who's background couldn't be any more Toronto. Craig Wong is the chef and owner of Patois - a wildly popular restaurant that's inspired by Wong's Chinese, Jamaican and Canadian background.
TMS Tours: Chinatown with Chef Craig Wong
On the Marilyn Denis Show, Chef Craig Wong shares his recipe of making honey glazed char siu BBQ pork at home for Chinese New Year.
Food and fashion trends – Senior Editor of Flare, Rachel Heinrichs, and Chef Craig Wong showcase how local food and fashion are inspiring one another.
Chef Craig Wong predicts House & Home's food trends for 2016
Chef Craig Wong : De la Jamaïque à la Chine
À l'image de Toronto, Craig Wong est un chef cuisinier aux cultures multiples. D'origine chinoise et jamaïcaine, il est né ici à Toronto, mais a aussi étudié aux côtés du grand chef français Alain Ducasse. Dans sa famille, on ne parle pas le mandarin mais plutôt le patois, d'où le nom de son restaurant Patois qui se spécialise en cuisine fusion. Situé à quelques pas du quartier chinois et du marché Kensington, Craig Wong n'a pas à se rendre très loin pour trouver l'inspiration! Un reportage d'Andréanne Baribeau.
Chef Michael Bonacini cooks in the Patois Kitchen with Chef Craig Wong of Patois Toronto. Tasty Jerk Chicken, Prosperity Lobster and Tropical Cocktails.
Sweat The City Adrianne Ho interviews Patois Toronto Chef Craig Wong.
Watch Chinese and Jamaican flavours collide with chefs Craig Wong and Johnathan Poon!
Chef Craig Wong from Patois restaurant in Toronto joins BT in studio to teach the audience how to make 5 easy soups in 5 minutes using a Vitamix blender!
Chef Craig Wong shares his recipe on making traditional steamed scallops for Chinese New Year.
Press, articles and appearances
Chef Craig Wong discusses his Jamaican-Chinese background and how it shapes his cooking and food memories.
Read the full article here.
Chef Craig Wong chats and cooks with Kate Alexander Daniels and Mothership meals for Cineplex Magazine.
Read the full article here.
In the series premiere, “Duck ”, (Friday March 6, 2020 at 8 p.m. ET), Chef Craig Wong demonstrates techniques for preparing the perfect duck. Chef Wong first prepares the classic Peking Duck using unique techniques including blanching, basting, roasting, and frying.
Click here to read full article.
Chef Craig Wong’s Big Family Potluck (Part 1)
Chef Craig Wong’s Big Family Potluck (Part 2)
In the latest issue of Food Fanatics Magazine, Caribbean Food takes the international culinary scene by storm. We're honoured to be interviewed among these great chefs & restaurants worldwide!
Click here to read the full article
Click here to read the full article
Click here to read the full article
Click here to read the full article
Chef Craig Wong on Ting Irie - Authentic Jamaican Food in Souk Al Manzil Downtown.
New restaurants and schools show neighbourhood has changed a lot.
Festival Style
