This site and its contents are copyright © 2017 TRENDY. All rights reserved.
Imperial Lamian celebrated its one year anniversary in
their River North location. Guests enjoyed a glass of Rose
Sauvage from Piper Heidsieck upon arrival as well as dim
sum station of Mushroom Bao. The party featured Yang
Chaofan with char siu, shrimp, asparagus and egg and
Kung Pao Chicken with cashews, dried Thai chili and dark
soy prepared by Executive Sous Chef Victor Chong. The
dessert tower offered Chinese favorites like Salted Egg
Bao, Golden Sesame Ball and Egg Tart. The libation
included Piper Heidsieck’s Brut and Cuvée Sublime.
The first United States concept by the Indonesia-based
Imperial Group, Imperial Lamian opens eyes to the
traditional Chinese Lamian noodle, with a variety of other
indigenous Chinese cuisines, such as authentic wok
dishes, dim sum, and xiao long bao. With a focus on
freshly made food using only the best ingredients, dishes
are prepared by three Master Chefs expertly trained in
their individual crafts: Chef Kok Lam Andy Foo helms both
traditional and inventive wok dishes, Chef Lim Kee Tiong
specializes in beautiful dim sum and xiao long bao (soup
dumplings), and Chef Wang Hongjun focuses on fresh,
hand-pulled lamian noodles.
Imperial Lamian’s One Year Anniversary