Organic Chinese Food in the SGV

[Chandavkl]

I know we laugh whenever this subject comes up on the Los Angeles board, but it's nice to see that we've identified all the places. Both of them.

http://www.latimes.com/business/la-fi...

[Fine]

I guess those who prefer organic-cum-sustainable remain the last permissible group to mock--sounds pretty defensive to me.

[bulavinaka]

It's just the reality of the general food scene in the SGV - the vast majority being of Chinese cuisine. Organic is typically not associated with these restaurants, but there is a fledgling number as pointed out in the LA Times article. I think it's partly cultural - so many of the Chinese eateries are operated by immigrants - and partly profit-driven.

I tried Green Zone in San Gabriel - their theme is organic-driven dishes - and I liked it. I believe the owner(s) might be either second generation, or at least first generation who seem westernized by SGV standards. Whatever the case, I wouldn't right off any comments as a slam to organic/sustainable folks. I think the market for such fare just marginal right now.

[ipsedixit]

Whatever the case, I wouldn't right off any comments as a slam to organic/sustainable folks. I think the market for such fare just marginal right now.
______________________

And what if it is?

What's wrong with slamming organic/sustainable folks?

They certainly seem to slam the non-organic/non-sustainable folks at every opportunity they get.

[blimpbinge]

The owner is a hker, according to the cashier

[barryc]

tam is a doctor at huntington. and i think he's got a target niche.

i have a friend who also works at the huntington. he's taking me to lunch at the organic place this thursday. twenty years ago he would have wanted to find the places that map along the value/price curve, but my friend's priorities have changed as his financial status changed. he'd rather save time by ordering from phoenix on fair oaks and picking it up on the way home from the huntington to his home in s. pas. the point is that i suspect that there is a target niche/demographic that isn't necessarily what we'd identify as a hound demographic, but given their promixity and percentage of disposable income, it's sufficiently large as to provide enough business, even in this economic period.

[westsidegal]

if there was organic chinese food on the westside, i'd be there:
the SGV, not so much.

[JThur01]

What about the new "aganic" place? I didn't get to stop when I was in the area. If they are, then there's a whopping three.

[Butter Fight]

I'm all for organic and sustainable, but I don't like that it is automatically lumped in with "healthy."
Skinless Hainan chicken?
It might be wonderful, but that is already a turn off for me

[ipsedixit]

Didn't you know?

Only farm raised chickens have skins.

[raytamsgv]

Haven't you heard that organic pork belly deep fried in organic, non-GMO soybean oil is healthy? :-)

[ipsedixit]

It's like celery.

You actually lose weight eating that.

[Servorg]

"You actually lose weight eating that."

I believe that should read "You actually lose blood flow to the coronary arteries eating that." and then after the fatal heart attack you lose lots, and lots of weight...

[raizans]

doesn't chicken skin have lots of vitamins and stuff?

[ipsedixit]

Let's at least put the restaurant name in the post so that people can find it when searing for "organic" and "chinese".

And, looking at the menu and pics, it doesn't really look like traditional Chinese food -- it reminds me a bit of Sesame Grill or Hot Stuff Cafe.

Farm Cuisine.
http://www.farmcuisinerestaurant.com/

[blimpbinge]

speaking of sesame grill, it has now closed and turned into "SG Cajun Seafood", which is a boliing crab style establishment

The owner claimed that her boss (??) wanted to open a number of similar restaurants starting with that first location. No idea why she decided to change the type of restaurant. I've never been there (sesame grill) personally, but people that go don't seem to have a lot to complain about.

I did end up trying it, and as far as taste went, it's at the bottom of the barrel when compared to nearby competition. The owner did say they were actively making adjustments to the menu, and that she is a big fan of boiling crab.