Meet Our Team
The passionate individuals behind every memorable dining experience
ANDY FAN
“With more than 30 years of culinary experience in Dallas, Chef Andy has dedicated his career to the art of authentic Chinese cuisine. His journey began at the age of 20 in Taiwan, where he spent 10 years mastering the bold flavors and techniques of traditional Sichuan cuisine. At the age of 29, Andy moved to Dallas and began building his reputation in the American Chinese dining scene. In 1994, he and his younger brother opened their first restaurant, Lover’s Egg Roll, which quickly gained popularity and was featured by the well-known The Dallas Morning News. The restaurant’s success led them to expand to a total of 12 locations over the following 15 years, becoming a beloved name in the local community. Over the years, Andy has also explored and operated sushi and Vietnamese restaurants, broadening his culinary vision and deepening his understanding of flavor and hospitality. Despite his diverse experience, his passion has always remained rooted in Chinese cuisine.”
Chef Andy believes that truly memorable food is more than just taste — it is comfort, warmth, and connection. Through years of dedication and continuous refinement, he strives to create dishes that not only satisfy the palate, but also bring people together around the table.
Signature Creation
ORANGE CHICKEN; HONEY WALNUT SHRIMP; SWEET & SOUR CHICKEN
Lulu Du
“Chef Lulu Du began her culinary journey at the age of 22 in Qingdao, China, where she trained at the renowned Jufulou Restaurant, one of the city’s most respected dining establishments. Under the guidance of a first-class master dim sum chef, she devoted herself to mastering the traditional art of Chinese dough-making and handmade dim sum. Chef Lulu specializes in a wide variety of traditional Chinese delicacies, including red bean buns, dumplings, wontons, soup dumplings, and classic Chinese desserts. In 1995, she earned first place in the Qingdao Dumpling Competition, a recognition of both her technical skill and dedication to craftsmanship. After moving to Dallas, Chef Lulu continued her career as a professional dim sum chef at several well-known Chinese restaurants, including Jeng Chi, Chef Sun, and Tian Tian. Through 40 years experience, she has remained deeply committed to preserving the authenticity and integrity of traditional Chinese cuisine.”
One lesson from her master has stayed with her throughout her life: great food should be healthy, honest, and free from unnecessary additives. The true beauty of cooking, she believes, lies in preserving the original flavor of the ingredients themselves. Chef Lulu has carried this philosophy with her for decades, continuing to craft every dish with care, patience, and sincerity.
Signature Creation
XIAO LONG BAO; PAN-FRIED THUMB BUN ; HONEYCOMB POTSTICKERS