“As a lamian expert, Chef Wang is bringing a new noodle to the Chicago restaurant scene, showcasing the dynamic and careful craft of hand-pulling noodles,” said CEO Vincent Lawrence. “Chef has been honing his lamian technique for over 20 years, and we’ve loved seeing the reaction guests have when watching him skillfully bring their meals to life.”
Wang began his career as a lamian chef at a popular restaurant in China where he was responsible for making the lamian noodles and ensuring the highest standards in preparation and execution. Throughout his career, Wang has worked in restaurants across Southeast Asia perfecting his already notable lamian technique and passing his knowledge to other aspiring chefs. After joining Imperial Group in 2011, Wang has gone above and beyond to entertain and educate guests around the art of lamian, and is dedicated to creating a culinary experience that is authentic to the cuisine of Southeast Asia.
Wang credits his love and passion for lamian to his childhood. Growing up in his neighborhood of Lanzhou, China, eating lamian for breakfast, lunch and dinner was not only a common occurrence, but also a way of life.
The lamian noodle originated in 16th century China, and literally means “pulled noodle”, as “la” means to pull and “mian” means noodle. Lamian differs from traditional ramen in the way it’s prepared by hand, and the aeration in the dough from pulling allows for better absorption of the unique flavors of the broth.