Imperial Lamian

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Serving up lamian, or hand-pulled noodles from the Shanxi province that are portioned, stretched and boiled to order. The lobby is capped with a handful of turquoise-colored birdcages transformed into cool pendant lanterns. The floor is a swirl of marble tiling, and the polished stone host station one cannot miss. Dining room booths are separated by wooden dividers that look like giant abacuses. Gold-toned metal chandeliers. Lamian’s menu focuses on a mix of Cantonese and Jiangsu cuisines. It’s salty, sweet and refined. While you’ll find some non-Chinese touches, like French-style laminated pastry on the dim sum, you won’t find General Tso’s chicken or crab rangoon.premium lump crab mixed with silky pork stuffed into a delicate, hand-pinched dumpling filled with piping-hot broth ($12). The menu’s dim sum section is robust and includes options such as the venison puff ($12), which boasts a buttery puff pastry made in-house stuffed with tender shreds of roast venison spiced with black pepper and coated with a honey glaze and crunchy sesame seeds. Another bao-style bun is shaped like a mushroom and includes a dough stem. The outside is painted to look like it’s streaked with soil, and the insides are brimming with delicate shiitake threads and truffle oil ($8).