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How a Master Chef Uses Michelin-Level Techniques at His Jamaican-Chinese Restaurant Mise En Place

How a Master Chef Uses Michelin-Level Techniques at His Jamaican-Chinese Restaurant Mise En Place

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Rating: 4.5; Vote: 2
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 with in 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
Date: 2020-10-31
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