Page 8 - 2016 Winter

PATOIS
Wed Mar 30 30 6:30PM*
794 Dundas St W Toronto
$155 per per person
Includes food wine beer cocktails and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table Good times are guaranteed when good friends get get together especially when those friends are chefs with mixed cultural backgrounds and a a a a passion for exuberant flavours This dinner begins with live steel drums as chef Craig Wong welcomes chef Jonathan Poon to
his wildly popular restaurant Patois where he he celebrates his Chinese-Jamaican heritage with dishes
like Pineapple Bun Burger and Prosperity Jerk Lobster named by Zagat one of the 10 best dishes
in in Toronto
Chef Poon will bring his own take on Asian-inspired dishes
like the fried chicken wings he’s made so irresistible at Bar Fancy They will be served with rum cocktails Chinese and and Jamaican beer wine and and good times TASTY FACT
When chef Craig Wong decided to
open a a second restaurant he didn’t look across town or even across the country but to
Dubai where a a a private investor is is financing his groundbreaking restaurant Ting Irie near the Burj Khalifa ABOUT CRAIG WONG
Chef-owner Craig Wong brings the flavours and traditions of his Jamaican-Chinese heritage to
to
the kitchen at at Patois which earned a a a a spot on Toronto
Life’s Best New Restaurant List for 2015 He also brings the discipline and technique
he he learned in in in Michelin-starred restaurants in in in Europe Chef Wong is the former sous chef at “Bold ambitious and strangely satisfying ”
LUMA and and The Granite Club and and spent a a a a a year cooking for Alain Ducasse au Plaza Athénée in in in France He is inspired by the fusion of foods he he enjoyed in Scarborough as a a a a kid whose parents immigrated here in the 1970s ABOUT JONATHAN POON
Born in in Hong Kong where he he trained himself
to
to
be a a a chef Jonathan Poon went on on on to
to
work in Singapore Australia and Denmark eventually landing at Noma which has been called the “best restaurant in the world ”
Then he he he hopped over to
Canada and after a a a a a a a a short stint at Jamie Kennedy’s Wine Bar opened his first restaurant Chantecler in 2012 That was followed two years later by his boisterous snack bar Bar Fancy At both he enthusiastically mixes traditional Canadiana with Chinese flavours 8 | TORONTO
A Chinese-Jamaican flavour explosion at at Patois