Update 1:
We heard about Caribbean Gourmet’s new Specials and knew it was time for a revisit! 
Manduyo (Revisit)
First, a revisit to Manduyo, which despite the name consistently never had Mandu (Korean Dumplings) on the menu most of the time(!). (They basically said that their kitchen was too small and they couldn’t store enough Mandu, so they only made a small batch and it was sold on Fridays for Lunch (and gone for the rest of the week)).
But, on this visit, they revamped their organization / workflow somehow, and they are now offering Mandu all week. Neat.
They have 2 types of Mandu (Beef Bulgogi or Spicy Pork).
Spicy Pork Mandu (Korean Dumplings):
Despite the cute box label, our server says they only offer 2 types of Mandu currently.
These Handmade Dumplings were fine. A medium-thick Dumpling skin, the Spicy Pork filling was only lightly spicy (which was fine), and decently marinated. The Chili Sauce on top was actually more sweet than spicy, and the whole effect resulted in a sweetish, savory, spicy Mandu, which wasn’t that satisfying.
Caribbean Gourmet (Revisit)
Oxtail Stew:
As mouth-watering succulent as the first 2 times we tried this dish! 
Luscious, meaty Stewed Oxtails, the fragrant Coconut Rice & Red Beans, and Chef Yonette Alleyne’s personal recipe. Incredible!
(Special) Goat Curry Plate:
The main reason for our visit, Chef-Owner Yonette was cooking up a Special today, her Guyanese and Jamaican family recipe for Goat Curry! There are notes of Allspice, but the rest is her family recipe secret. It’s stunningly complex. She makes her Goat Curry from scratch, and the flavors are like no other Curry I’ve ever had.
The Stewed Goat meat was tender, gamy, and meaty. There was a nice heat from her Scotch Bonnet Chilies, and it was the most interesting Curry I’ve had in years.
The Fried Plantains were sweet, earthy, and just a great accompaniment to the rest of the plate.
Callaloo:
The surprise was Chef Yonette importing in legit, authentic Callaloo from a source in Jamaica! 
“Callaloo” refers to both the dish name, and the Vegetable itself in the dish. Some local Caribbean places use Spinach or other types of veggies that are easier to source here in the U.S., but for this Special, Chef Yonette found an importer that carried actual Callaloo Vegetables.
The taste is earthy. It tastes like you’re on a farm, earth, dirt (not like Catfish or Tilapia, but in that vein), rich green vegetal notes, a grounded herbal note. We were really glad to have been able to try it and her recipe for it.
(Special) Brown Stew Chicken Plate:
But the 2nd Special that Chef Alleyne was running this visit turned out to be even more of a surprise:
Brown Stew Chicken! Which Chef Yonette said is popular in Jamaica, but her recipe is more of a general Caribbean-style, as it’s popular in other areas around the Caribbean as well. This was a Tomato-based Stew, which makes it stand out from the rest of her menu. There were layers of flavors here (maybe Thyme, Garlic, Onions?, and many spices) that all combined together to make it outstanding! 
The Brown Stew Chicken itself was tender, moist, juicy and her Caribbean recipe permeated every bite. It was satisfying comfort food, like the best Chicken Stew you’ve had in recent memory, wrapping you up in a big hug. Just delicious food!
As much as I loved Chef Yonette’s Guyana Goat Curry, her Caribbean Brown Stew Chicken might’ve been even better. She also mentioned she’ll try making a special of her Guyanese Pepperpot soon(!). I can’t wait.
Caribbean Gourmet
(At the Blossom Market Hall)
264 S. Mission Drive
San Gabriel, CA 91776
