View this post on InstagramA post shared by Patois (@patoistoronto). Named after Jamaica’s national lingo, Patois is best described by chef/owner Craig Wong as “Caribbean meets Asian soul food.” It’s like a beach party in the west end of Toronto, where the music is loud, the cocktails creative, the room colourful, and the clientele ready for a good time. Go for one of the juiciest jerk chickens around, stay for the I-can’t-believe-that’s-not-meat crispy fried cauliflower and Chinese “pineapple bun” burgers.

Little ItalyBoth Maharaj and Suzanne Barr listed this Chinese-Jamaican restaurant as one of their favorites—it’s just that good. “Chef Craig Wong has such great energy and enthusiasm behind everything that he does,” Barr says, adding that her favorite dishes are the juicy jerk chicken, the Jamaican patty double down, and dirty fried rice, the latter of which brings her to her “happy place.” Maharaj opts for the O.G. fried cauliflower, Jamaican oxtail, and the hibiscus negroni bag juice cocktail.

You’re trying to plan a fun night out with friends but have been actively avoiding clubstaurants since, well, your entire adult life. That’s when you head to Patois, a Jamaican/Chinese/Korean spot in Little Italy. With drinks served in pineapples and pool toys hanging from the ceiling, it’s just as much of a place to party as it is to get a really solid meal.

A culinary remix is at the heart of Toronto’s personality and restaurants like Patois, where the Caribbean meets Asian soul food; Haam, which serves sushi and tacos; and Chotto Matte, combining Japanese precision and Peruvian flair, all experiment with blending the tastes of differing cultures together in mouthwatering ways.

Caribbean meets Asian cuisine at this popular soul-food joint on the west end. Chef Craig Wong perfectly melds a wide range of cuisines in both cultures with creations such as jerk pork belly yakisoba, Chinese “Pineapple” bun burgers, Trini mac pie and juicy jerk chicken.nIf you’re feeling hungry, they also have “The Whole Shebang” which is a true feast in every sense of the word. With their patio space open, come here to enjoy low-key vibes that are heightened with flavour-packed dishes and tasty cocktails.

This Jamaican-Chinese mainstay is a testament to Toronto’s incredibly diverse restaurant landscape. Chef Craig Wong’s French fine-dining cooking experience paired with his heritage and food that he grew up eating make this trendy Dundas West restaurant a must-go-to spot, whether you’re visiting Toronto or just in the neighbourhood. Dining at Patois is a true Toronto experience––the food takes the best parts of each cuisine to create a unique menu that is both exciting and fresh, but familiar and humble.

In addition to his Jamaican-Chinese soul food menu, chef Craig Wong is serving up heat-at-home care packages. The Full Pack ($149) comes with 10 different dishes, including Jamaican curry black tiger shrimp, a jerk-seasoned rotisserie-roasted chicken, stewed oxtail, beef patties, kimchi Brussels sprouts with Asian pear, fry bread, rice and peas, plantain chips and—because that’s not enough—a rum cake tiramisu. For the full Patois experience, consider treating yourself to a DIY rum punch kit ($45).

The fun fusion of Caribbean and Chinese flavours on the menu at Patois is the brainchild of Chef Craig Wong — a restaurant adored by many, including Michelle Yeoh!. When Yeoh stops by Patois, Wong says she specially orders the crispy jerk butter-fried lobster, which is chopped in-shell and then stir-fried in Ritz crackers. “The crackers are like Thanksgiving stuffing, sopping up all the flavours and juices,” said Wong.

Down on Dundas West is the fusion mastery of Chef Craig Wong - dubbed Caribbean and Asian soul food. One of the most memorable dishes on the menu is the Juicy Jerk Chicken ($19 Full Order / $13 Half) and it’s as awesome as it sounds. Rubbed in a traditional Jamaican spice, the chicken is cooked on a Portuguese-style rotisserie or if you’re feeling a little saucy, you can get it fried with sweet Sriracha sauce.

If you’re up for something a little less traditional, stop into Patois on Dundas West for their Jamaican Patty Double Down. The dish features bacon, swiss cheese fondue, garlic sauce, and sriracha sandwiched between two Jamaican spicy beef patties. You’ll also find plenty of incredible Caribbean-Asian fusion dishes on the menu like their Jerk Chicken Chow Mein and Jamaican Pepper Shrimp Toast.

Yes you read right, it’s Caribbean-meets-Asian soul food as a delicious fusion on Dundas West in Toronto. Jamaica’s national language is “Patois” and like the language, this restaurant merges great food from various cultures. Find classic ingredients here that respect the cultures they come from, making some seriously mouthwatering brunches, lunches, and dinners.

Patois offers a unique fusion of Caribbean and Asian flavours, thus creating a delightful culinary experience. Their menu features inventive dishes like jerk chicken chow mein and “doubles,” blending traditional Caribbean ingredients with a modern twist. Patois is known for its innovative take on Caribbean cuisine and creative cocktails.

Patois blends Caribbean and Asian flavours, making it one of the must-visit Caribbean restaurants in Toronto. Try the jerk chicken chow mein, patty crust nachos, or the inventive popcorn shrimp fried rice for a modern twist on traditional Caribbean cuisine. Their creative cocktails and vibrant atmosphere make every visit a treat.

Patois is a Caribbean-Asian soul food fusion restaurant named after Jamaica’s national language. Definitely try their curry goat doubles, a special recipe from one of the cook’s grandmothers. The goat is slow-braised for 24 to 48 hours, resulting in incredibly tender meat, and the homemade curry is rich and flavorful.

Patois restaurant is known as the place where Caribbean cuisine and Asian cuisine come together to become one. With both cultures merged into one, the restaurant serves its dishes family-style. So if you ever feel like going there, it is best to go there and enjoy the food accompanied by at least one other person.

Patois has been described as the place where Caribbean meets Asian soul food. If you can't imagine what that tastes like, you need to put this on your list so you can sample some of Chef Craig Wong's remarkable fare. Think Jerk Chicken Chow Mein, Dirty Fried Rice, Jerk Pork Belly Yakisoba and so much more.

In a city where the culinary scene thrives on fusion, Patois’ rule-breaking cuisine might just be setting a new norm. Out of all these Toronto restaurants, this one captures the essence of Toronto’s youth culture the best. It’s one of those places people just seem to keep coming back to.

Craig Wong’s Dundas West kitchen puts a modern spin on favourite dishes with his own brand of Asian-Caribbean fusion. Large-format meals are available for delivery, and if you want to dine streetside, there’s a new patio perfect for rum punch sipping. Takeout, delivery (Tock).

Take your tastebuds on a vacation at this Caribbean-Asian joint, where flavours like pineapple and jerk chicken hang out with foie gras and potstickers. Don’t take our recommendation, though- it was featured in The Food Network’s Big Food Bucket List. Where: 794 Dundas St W

Named after a word that refers to the respectful crossroads of food dishes from different cultures, Patois is a restaurant in Toronto that truly exceeds that sentiment. The menu is a fusion of delicious Caribbean and Asian soul food, led by French-trained Craig Wong.

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…

Patois is a unique restaurant which combines Jamaican and Asian flavours to create a fusion of taste. They describe their menu as Caribbean meets Asian soul food, and something good definitely comes out of combining two amazing types of cuisine.

Fusing Asian and Caribbean cuisine, Patois gives every Torontonian the chance to taste the vibrant, multicultural soul of the city. It’s a culinary journey that’s filled with colourful flavours, you know!. Take their jerk chicken, for instance.

Patois is an interesting establishment because it’s not really marketed as an authentic Caribbean restaurant. Instead, it’s described as “Caribbean meets Asian soul food.”. I have to admit, that description is a lot more eye-catching.

Culinary concept devoted to merging food ideas and cultures. Patois brings Caribbean, specifically Jamaican cooking, together with Asian soul foods. Popular dishes include patties, jerk chow mein, and Chinese pineapple burgers.

It wouldn’t be a fusion cuisine list without mentioning Patois in the Westside, Toronto’s beloved Chinese-Jamaican fusion restaurant, brought to you by equally beloved Chef Craig Wong.