How a Master Chef Uses Michelin-Level Techniques at His Jamaican-Chinese Restaurant | Mise En Place
At Patois in Toronto, chef Craig Wong riffs on the Chinese-Jamaican cooking of his youth with dishes like jerk chicken chow mein, jerk pork belly yakisoba, deep-fried oxtail with rice and peas, and more
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At Patois in Toronto, chef Craig Wong riffs on the Chinese-Jamaican cooking of his youth with dishes like jerk chicken chow mein, jerk pork belly yakisoba, deep-fried oxtail with rice and peas, and more
Eater - How a Master Chef Uses Michelin-Level Techniques at His Jamaican-Chinese Restaurant | Mise En Place | Facebook
At Patois in Toronto, chef Craig Wong riffs on the Chinese-Jamaican cooking of his youth with dishes like jerk chicken chow mein, jerk pork belly...
fb.watch