A Master Chef at his Jamaican-Chinese Restaurant

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. (Source: Eater)