Katie Mac and her son Kyle Fung, 21-months-old, have lunch at Green Zone, which specializes in fine organic cuisine, in San Gabriel. (Christina House / For The Times)
Steamed homemade cabbage and chive gyoza with shrimp and pork, served with minced ginger ponzu vinaigrette and homemade soya sauce. (Christina House / For The Times)
Crab cakes on organic greens includes two 3-ounce crab cakes made with lump crabmeat and lightly fried in canola oil. (Christina House / For The Times)
A taster’s sampler for two includes prawn tofu wraps, salmon triangles and mini shrimp rolls. (Christina House / For The Times)
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Grilled organic vegetables is one of the Green Zone’s health-conscious dishes. (Christina House / For The Times)
Manager Sammy Tsai, right, greets lunchtime patrons. (Christina House / For The Times)
Combo molokhia noodle soup, a combination of wonton and dumpling soup served with molokhia “green” noodles. (Christina House / For The Times)
