It’s that place you go to when you are looking for authentic Jamaican and Jamaican Chinese food. It’s also the place to get the best bammy in town. Country Walk Caribbean Take Out Restaurant, centrally located off West Oakland Park Boulevard in the 64^th Street Plaza, in a little less than two years of opening, has an increasing clientele, which frequent the restaurant for breakfast, lunch and dinner.

About two years ago chefs Raymond Blackwood and Brian Wong, who were working at the popular Rice Bowl Jamaican Chinese Restaurant, decided to break away and open their own restaurant. It was their wish to serve mouthwatering Jamaican and Jamaican Chinese dishes to the growing Caribbean population and to the wider society who have always enjoyed the delights of Caribbean foods. It was Brian who came up with the name “Country Walk” after much trial and error because he said people always prefer the idea of country cooking.

While we were waiting to speak to the two, they were busy serving a number of customers who filed in for their lunch. Customers selected from a delectable spread of curry goat, curry chicken, veggie chunks, callaloo, steamed veggies, fried dumplings, fish and the greatest tasting bammy in the vicinity. Of course, we wanted to know what made the bammy taste so great, and after much negotiation, we learnt it had a lot to do with the quality of the bammy and we got the secret formula from Brian. But sorry guys, we can’t tell! You have to get it at Country Walk! Oh and don’t forget to try out their potato and cassava puddings, delightful!

According to Raymond, who learned to cook in Jamaica while working at Pi Fan Chinese Restaurant in Mandeville, opening his own restaurant was his dream for a while. He said once they secured the building in the 64^th StreetPlaza everything began to fall into place. It was Brian, Raymond and his wife, Margaret who started on the first day. “It was a joy for everyone,” Raymond said, adding that they didn’t advertise except for putting up a sign and opening the doors. As customers started coming, the news of this new food joint spread by word of mouth.

But Raymond is no stranger to the spotlight when it comes to his cooking. Appearing twice on NBC 6 as a guest chef, Raymond (while working at Rice Bowl) did his presentation on Jamaican Chinese food. The second time around, he bowled them over with his Jerk Turkey. These appearances have earned him the nickname “TV Chef”. And displayed on the walls of Country Walk, are photos of his stint on NBC 6.

One of the great things about Country Walk is that it is always pristine. You don’t have to wonder what the kitchen looks like, if the serving space and the general store are any indication. Since Country Walk is mainly a take-out restaurant, there aren’t many seats available, but there are enough to accommodate those who prefer to dine in. One of these persons was Bunny Bonnito who eats there at least three days a week. He said he likes that he can get foods specially made. That day he was eating callaloo with codfish and cooked food (banana, yam, etc). “I like that I can order what I want and get it, because I’m very peculiar about my food.” He often calls and orders steam fish from Country Walk.

Brian says he understands that “customer is the priority,” so he has no problem is meeting their special needs. With this in mind, the duo offer a wonderful catering service for weddings, parties etc, and prepare all kinds of dishes requested, including items that are not on the menu. And you may not see the Chinese aspect of the restaurant (except chef Brian Wong) displayed among the other foods, but the Chinese menu is cooked to order… all you have to do is call in, or place your order and wait.

Like many restaurant owners, Raymond and Brian will tell you that they were discouraged by many people, especially knowing the challenges in the restaurant business, but they listened to none of it, and at this point, approaching aljost two years, Brian had this to say: “It’s rough sometimes, but we have no regrets.” Raymond did have one though: “It’s a pity we didn’t start sooner.” The cooking duo say it’s challenging, but it’s definitely getting better.