Vancouver Restaurants Bring Green Dining to the Forefront

"Operating with a Bib Gourmand sensibility, Farmer’s Apprentice treats sustainability as respect for every ingredient and aims to use every part of what they source; head chef Alden Ong describes practical measures like turning spent citrus peels into oleosaccharum for cocktails and desserts, eliminating plastic straws in favor of wood or stainless options and paper tasting straws, and finding small, cumulative ways to reduce waste. Their seasonal vegetable mains—often a cabbage or cauliflower dish—illustrate this philosophy: for example, a cabbage that is blanched, smoked, then slow‑roasted until tender, finished with a burnt coconut sauce inspired by Pianggang and garnished with toasted coconut, a spicy sofrito, preserved fruit pickles, cilantro, dill and puffed wild rice to add texture and brightness, showing how humble vegetables are elevated with technique and care." - Sophie Mendel