Week Twenty: A Taste of Georgetown

Another week has gone by, and we’re still deep in the work. Many of the projects I’m involved in right now are things I can’t quite discuss yet, but that just means we’re working on some exciting things behind the scenes. There’s always this balance I’m trying to strike. Between the small-scale execution, getting things done, and the larger organizational goals around change, structure, and logistics. I tend to lean toward the big-picture work, but I know that sometimes you just have to roll up your sleeves and handle the day-to-day too. That’s been my intention this week: to stay steady and motivated, even through some ups and downs.

Last week was Guyana Restaurant Week, potentially the biggest food week of the year here, and I was excited. As someone who lives for limited-time menus and creative food experiments, this was right up my alley. I got to try three places: one for lunch and two for dinner, including D’s Cafe,  Aagman Indian Cusine, and Mango Walk. Each was very different in experience and cuisine.

The deal was straightforward: a prix fixe menu with an appetizer, main, and dessert, ranging from around $30–40 CAD for lunch and $60–70 CAD for dinner. Honestly, I think it was worth it. What I loved most was that it gave both locals and visitors a reason to try new places. Even some of the more high-end, hotel-based restaurants felt more accessible with these curated menus. I spoke to a few folks throughout the week who said the same—it felt like a good excuse to explore spots they might not normally visit.

Not everything was perfect, though. Two of the restaurants seemed a little understaffed, which made for long waits and some uneven food temperatures. That said, the downtime led to some great conversations, so I’ll chalk that up to a silver lining. Still, it’s one of those logistics things I hope more restaurants here can improve on over time, especially if events like Restaurant Week continue to grow.

Now, onto the food. My favourite experience was probably at Aagman Indian Cuisine. The decor was vibrant and immersive, and the chef himself came out to speak with guests, which I really appreciated. I had shrimp, fish curry, and biryani—and it all hit the spot. Mango Walk also had some standout bites, especially this eggplant dish with plantain chips that I’m still thinking about. That might’ve been my favourite bite of the whole week.

From a marketing and food lover’s perspective, Restaurant Week showed a lot of promise, but I’d love to see more creativity in future iterations. Some of the menus felt a bit too safe. I kept hoping for more bold or inventive takes on traditional flavours. And that got me thinking: what would a high-end Guyanese restaurant look like? Or even a mid-range, elevated Creole kitchen? There’s such a rich culinary heritage here, but I haven’t yet seen it presented in a format that bridges the gap between everyday meals and fine dining. I know it’s a matter of resources, audiences, and operational challenges, but it would be incredible to see someone try.

On the flip side, the street food here continues to reflect the soul of the country. It’s where you see the flavours and culture of everyday Guyana. There’s something beautiful in that contrast between street-level authenticity and upscale aspirations. I think both can exist side by side—and hopefully influence one another.

The Good, The Challenge, and What’s Next

🤠 The Good:
Food. Full stop.

😱 The Challenge:
Time. I feel like I have both too much and not enough of it. That applies to the project timeline as a whole and my day-to-day rhythm. The real question is: how do I make sure I’m making the most of it?

😎 What’s Next:
We’re ramping up for the first-ever Global Biodiversity Summit, happening right here in Georgetown. There are a lot of materials, meetings, and moments starting to take shape. It’s exciting to see things picking up speed, and I’m looking forward to helping bring it all to life.