Ever since its opening last March, Imperial Lamian has been on my long (looooong!) list of restaurants to try. I spent months drooling over the highly Instagrammable baskets of rainbow xiao long bao and shedding a few tears of envy over photo after photo of steamy lamian. After feeling I was losing some major cred by being the last food blogger in the city to visit the first U.S. location of this Indonesian import, I finally(!!) made my way down to River North with Diana to indulge in a leisurely lunch filled with rainbow dumplings, noodles, and more.
Imperial Lamian features modern Chinese cuisine with dishes prepared by three Master Chefs... yes, three chefs! Chef Kok Lam Andy Foo, Chef Lim Kee Tiong, Chef Wang Hong Jun are each trained in their individual crafts (wok/plated offerings, dim sum and xiao long bao, and lamian respectively); the three work together to create a large array of authentic Chinese dishes. During our lunch, Diana and I had the chance to chat with Imperian Lamian's CEO Vincent Lawrence and he explained that each of the chefs have honed their individual techniques for a number of years in kitchens around the world.