Organic and seasonal ingredients + Bishop's style service + authenticity = Chinese restaurant nirvana

Submitted by Roland on Sat, 05/29/2004 - 23:52

A person I met last week over lunch said something that stuck in the back of my mind. He said he loves Chinese food but he can't eat it anymore because typically the food (especially not the meat) is not the highest quality. But it's oh so tasty and therefore still very tempting to him.

Personally, I could never stop eating at Chinese restaurants but I see his point.

That got me thinking. Wouldn't it be great to have a Chinese restaurant that combines the finest seasonal and organic ingredients like Bishop's and Sooke Harbour House, the impeccable service of Bishop's and the authenticity of Sun Sui Wah/Green Village/Golden Great Wall/Golden Szechuan/name your favourite Chinese restaurant?

Given today's emphasis on health and the finest organic and seasonal ingredients, I think this would be quite a success. And it could charge premium prices

Unfortunately, I am not a restauranteur. Feel free to steal my idea and open this kind of restaurant. Leave a comment if you know of such a restaurant in Vancouver or elsewhere.

Vongerichten's 66 in New York is close but based on my readings of the reviews it seems to lack authenticity (although the food sounds delicious; it just seems to lose a little bit in the French "transliteration") because he is French and not Chinese

Dept:

Comments

porco (not verified)

Sun, 05/30/2004 - 08:39

check out this article from nytimes... doesn't exactly apply here in Vancouver maybe, but makes for interesting reading http://groups.google.ca/groups?q=g:thl1048629776d&dq=&hl=en&lr=&ie=UTF-8&selm=358821C1.145E1F83%40home.com&rnum=1

SaabKen (not verified)

Mon, 05/31/2004 - 11:34

I'm mildly allergic to MSG so I try to ask for no MSG even in restaurants that are likely to be MSG prolific. Strangely I find many sushi places to be guilty of MSG.

Roland Tanglao (not verified)

Mon, 05/31/2004 - 22:57

that's weird MSG is used in traditional Chinese cooking from what i can tell (i am not an expert; working on it though) i read an interesteing article that says that MSG doesn't cause the so-called 'MSG syndrome' but it's something else that people haven't identified

Emotion.Engine (not verified)

Mon, 05/31/2004 - 10:20

I'd be happy with No MSG for starters.

SaabKen (not verified)

Sun, 05/30/2004 - 16:00

Oftened wondered the same myself. Given Vancouver's culinary diversity and ingenuity it would just be a matter of time before a plethora of organic Chinese/Asian cuisine venues dot our culinary landscape. On a related note, see my recent review of OM.