On March 22, Imperial Lamian teamed up with Chicago magazine to celebrate the Chinese restaurant’s one year anniversary. Guests were greeted with a dim sum station of Mushroom Bao and a glass of Rose Sauvage from sponsor Piper Heidsieck. Interactive stations were placed throughout the private dining space of the River North restaurant, with Executive Sous Chef Victor Chong cooking up Yang Chaofan with char siu, shrimp, asparagus and egg and Kung Pao Chicken with cashews, dried Thai chili and dark soy. Piper Heidsieck’s Brut and Cuvée Sublime made for continued imbibing and the dessert tower featured Chinese favorites like Salted Egg Bao, Golden Sesame Ball and Egg Tart. The evening was complete with a toast from Partner Vincent Lawrence and the sabering of a bottle of Piper Heidsieck champagne.