Dive into a vibrant mix of Jamaican and Asian flavors at this lively spot, where dishes like jerk chicken and popcorn shrimp fried rice steal the show.
"Patois mashes up Chinese and Jamaican food to create a unique flavour that is emblematic of Toronto. The space itself is colourful and inviting, and it’s a good spot to come with a big group of friends to share plates. The dirty fried rice is a staple, but the Jerk chicken Chowmein or the “Pierogi” Kimchi Potstickers really demonstrate how well Chinese-Caribbean flavours go together. Patois also offers a small wine list, a few beers on tap and custom cocktails as a cherry on top. You also have the option of reserving the Chef’s Table Feast where you can wholly experience the fusion of flavours." - Sovereign State
"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. Come hungry and order The Whole Shebang, which serves three or four people and lets you try everything on the menu from the Jamaican slaw to the Chinese “Pineapple” Bun Burger to their excellent jerk chicken." - julia eskins
"Patois: Chinese-Jamaican Eats Suddenly, grub that is both Chinese and Jamaican is a thing. Chef Craig Wong, third generation Chinese-Jamaican himself, has taken over a Dundas West space and done quite the number on the local dining scene, turning out a cuisine of his own that manages to encapsulate all that is Toronto . Pick from eats like the Jamaican patty double down — chef’s take on the famed KFC number — and the dirty fried rice with red sausage and peas. For a small group, go with the so-called Whole Shebang and test out Wong's take on jerk chicken. Dinner can be reserved, but if you’s aiming for brunch, be there when the place opens and tuck into the Hong Kong -style waffles and the luscious maple butter French toast."
"Patois, Dundas West by Sovereign State. Patois mashes up Chinese and Jamaican food to create a unique flavour that is emblematic of Toronto. The space itself is colourful and inviting, and it’s a good spot to come with a big group of friends to share plates. The dirty fried rice is a staple, but the Jerk chicken Chowmein or the “Pierogi” Kimchi Potstickers really demonstrate how well Chinese-Caribbean flavours go together. Patois also offers a small wine list, a few beers on tap and custom cocktails as a cherry on top. You also have the option of reserving the Chef’s Table Feast where you can wholly experience the fusion of flavours."
KG: “I was put onto [Patois] through the pandemic as I was trying new local spots to order from. Despite all restaurants going through it and being hit hard-, Patois never sacrificed on quality, service and seasoning. First and foremost the cocktails like the SxSE-- made with Patrón Silver, Jamaican rum, Pandan, Apricot, and Calamansi-- are amazing. The Jamaican patty double down, Jamaican curry cottage pie and Crispy Pork chop bun are really good."
