Chef Alan Tan learned quickly from his family in the restaurant industry that he had a passion for food and cooking. Before living in Chicago and becoming the Chef de Cuisine at Imperial Lamian, Alan worked around Singapore in various hotels and resorts, first servicing a la carte and buffet menus and working towards Executive Sous Chef at Imperial Treasure La Mian Xiao Long Bao Restaurant in Indonesia. There, he perfected his restaurant management and quality control skills before supervising the kitchen operations of Imperial Lamian in 2016.
A staple of the River North neighborhood, Alan relishes in the fresh meat and vegetables Imperial lamian imports that help him maintain an excellent menu quality. With options such as hand pulled lamian noodles, dim sum and creative wok dishes combined with these fresh ingredients, Chef Alan believes the restaurant will continue to maintain its reputation and expand into multiple locations within the next five years.
When not treating his dining guests to an unforgettable Chinese meal, Alan visits Chicago restaurants for inspiration, as well as go to the movie theater and travel throughout the Windy City.