James Beard Award nominated Chef Tony Xu, who rose to culinary fame with the opening of his first restaurant, Chengdu Taste, in the San Gabriel Valley in 2013. After a pivotal review from the late Los Angeles Times restaurant critic Jonathan Gold, Chengdu Taste went from a locally popular eatery to a bustling sensation for destination diners, and Xu became largely credited for popularizing and ushering in a broader understanding of Sichuan-style cuisine in Southern California. He and his team opened the first location of MIAN (a more casual offshoot of Chengdu Taste) in 2016 to much of the same critical acclaim, receiving another glowing review from Gold and earning a Michelin Bib Gourmand. 

https://miantaste.com