Craig Wong is pure Toronto. Three generations ago, his family decamped from Guangzhou, China, and settled down in Jamaica, which has a thriving Chinese-Jamaican community. Four decades ago his parents decided to move once more, this time to Toronto. Wong grew up in the ethnic hodgepodge of Scarborough, a diverse GTA suburb, then moved to France where he worked his way through the country’s top kitchens before returning home to open his own restaurant. During his time under Michelin-starred Alain Ducasse, Wong learned heaps about high-end gastronomy, but perhaps he learned the most about himself. When opening Patois, he wanted to ditch the pomp of haute cuisine. This place is pure fun: cocktails in sparkler-adorned pineapples, pool floaties hanging from the ceiling, thumping hip hop, and a crushable menu. The food is inspired by the Jamaican-Chinese fusion Wong grew up eating. Think succulent rotisserie jerked chicken with lap cheong dirty rice.
Subway: Bathurst, then streetcar 511 S to Dundas St. WPhone 647/350-8999 Prices Main courses $12–$20 Cuisine Type International Web site Patois
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