Jamrock Cuisine

Chef Maurice Chang's Chinese father and Jamaican mother taught him to make magic when he was growing up in Manchester Parish, near Jamaica's southern coast. One of Chang's signatures is an egg roll that's unlike any you find folded in wax paper. It starts with a thin yellow egg batter on a griddle, and as it firms, he lays down a slick of ground pork fortified with garlic and ginger. It's rolled, cooled, and sliced to reveal umami-packed disks adorned with pinwheel patterns. It comes on the choy fan — which is filled out with roast chicken, char sui (Chinese barbecued pork), and white or fried rice — as well as on the tousle of yellow egg noodles, protein, and bok choy called sui mein. Next time you think about take-out, think again.