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In sleepy Hollis Gardens, Jamaica, this Guyanese bakery-cum-restaurant serves Chinese and Indian dishes—which should come as no surprise to those familiar with the South American nation. Soon after the country’s African slaves were freed in the mid-1800s, indentured Chinese and Indian workers were shipped to Guyana to labor on sugar plantations, and they brought their cuisine with them. At Kaieteur, a fiery namesake chicken dish is flavored with Indian spices, and curries are rich and flavorful. Particularly tasty is the duck, stewed on the bone and served with dal puri, a thin bread stuffed with smashed chickpeas.