The closing of Jackpot Chicken Rice cut close to my heart.

It was within its colourful interior that I first learned about Singapore Style Chicken Rice. It was a dish that surprised me not for how different it was but how it could remind me of the flavours of my Easter European childhood.

Tender chicken was paired with deeply flavourful rice cooked from chicken broth. Light, fluffy, kefir-broccoli tempura was the vegetable's best incarnation. Shrimp chips were paired with a sweet and salty peanut sauce that left me licking the dish.

Some of these menu items live on at Craig Wong's Patois on Dundas Street, but I will always miss the days when a taste of Singapore reminded me of a taste of home on Spadina Street.

Select images from this shoot have been featured by The Ritz Carlton, Foodism, & Air Canada's Best Restaurants 2017


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