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  • Ok I'm giving Patois a 4.5 stars here. Why? You may ask and I might tell you. There are a lot of positives and a couple of negatives which I will explain the latter in a bit. Positives? If the legendary Dinah Koo recommended this place then who am I to say no? Dinah just happens to be one individual that I have learned my crafts and desire for food. A positive influence that created my base for cooking and the art and science behind food. She is after all, the original Asian Fusion Queen of Toronto. Google her history from the early days in the 60's from Playboy bar bunny to the creator of the original Dinah's Cupboard to Tiger Lily and catering maven who made Peking duck appetizers a chic must haves at lavish parties amongst Toronto's elites. So with that I bring you Patois. No slouch at creating Fusion Asianized food in the form of Jamaican comfort goodness. The food served here blends Jamaican spice with Cantonese elements and the result is fun fun fun! Pair it up with some cocktails or a coconut and rum drink with paper umbrella and you've got conversational stimulus to go strong into the night. Sure you might see some reviews about negative noodles or bony oxtail but hey! It's their opinion and their experience. When I tried some of those dishes I could say yeah, sure mmmkay. I chose a higher path as I tried to imagine how and why the chef created the dishes this way and the resulting execution. So I do have one nitpick. It's with many restaurants in the flavouring of the food they cook and with the usage of salt. Salt is not the same from one variety to another. I think restaurants forget this. Which can result in some dishes in being overly salty for some. This is a temperament and craft that needs to be honed better as a tasting skill. If they can fine tune that, this place is worthy of a 5 star beating. Don't forget they have a great Cantonese place in Chinatown worthy of equal aplomb. Typos free of charge because I'm jet lagged and suffering from foodie coma.
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