New items grace the menu at Imperial Lamian, Chicago
November 22, 2018: Imperial Lamian is offering a new line up of fall menu items, adding to its already dynamic menu of fresh Chinese cuisine. Executive Chef Alan Tan incorporates warm, autumnal ingredients into various dinner dishes that are sure to transition diners into the colder months.
Fall flavour-inspired dishes such as Peanut Lamian, with Ebi paste, a warming bone marrow broth and Imperial's house chili sauce; Red Snapper with a tangy tangerine peel sauce, Chinkiang vinegar, asparagus and crispy rice noodles; and zingy Cantonese Eggplant drizzled with soy, black vinegar, cardamom and black pepper are a part of the new menu. Other new main course items include, Nanking Chicken with curry leaves, edamame and black pepper, crunchy Coconut Chili Prawns crusted with coconut flakes, garlic and ginger and Scallops tossed with Chinese chives, XO sauce and red chili.
For a limited time-only brunch dish, the River North restaurant will offer Tang Bao, small pork dumplings swimming in pork broth and sprinkled with sesame, that will sure to be the perfect warm-up this season.
Imperial Lamian's new menu ties together new flavours with classic techniques that can't be matched.
Coordinates: 6 W Hubbard St, Chicago, IL, USA