How Chef Craig Wong Makes Jamaican-chinese Food #shorts

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.

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