Lao Sze Chuan began in Chicago’s Chinatown in 1998, founded by Sichuan-born chef Tony Hu. Traditional Sichuan cooking is the thread that connects that first restaurant to the name today.
A new chapter on St Paul Street
Our Charles Village restaurant began welcoming guests in January 2025, in the former Busboys and Poets space. Tall ceilings, orange pendant lights, cushioned booths and a long bar give the room its own Baltimore character.
Sichuan cooking, dim sum and company
The kitchen brings together Sichuan dishes and dim sum: a whole roasted sea bass for the center of the table, mapo tofu, dumplings and Peking duck. Chef Dong Liu’s Chengdu training is part of the story behind the food.
Our Charles Village restaurant welcomes its first guests.
Baltimore
Sichuan cuisine and dim sum at 3224 St Paul Street.
03 / THE CHEF BEHIND OUR BALTIMORE KITCHEN
FROM CHENGDU. A LIFETIME AT THE WOK.
Chef Dong Liu
Chef Dong Liu · 刘东
EXECUTIVE CHEF · CHINESE CUISINE
Learning beside a master
Dong Liu began his apprenticeship at Chengdu’s Rongleyuan in 1988, training under Sichuan cuisine master Yang Xiaocheng. By 1990, he was cooking at Chen Mapo Tofu, a restaurant inseparable from the story of Sichuan’s famous tofu dish.
Leading kitchens and opening restaurants
Leadership roles followed at Chengdu’s Jingchuan Hotel, Pengji and Beijing’s California Sunshine Catering Group. From 2004, he helped the South Congee North Noodle chain open over 20 restaurants across southwest China. In 2012, he founded his own Chengdu restaurants.
From Sichuan to Baltimore
A 2003 competition first prize and national cooking gold in 2008 marked his work. After cooking in New York and Dallas, he joined IVEA. He is now its Executive Chef for Chinese Cuisine and Executive Chef at Lao Sze Chuan Baltimore.
Baltimore · A table by the windowBaltimore · Gather aroundBaltimore · Chengdu-style chickenBaltimore · Peking duckBaltimore · Steamed pork ribsBaltimore · Tea at the table
04 / AROUND THE TABLE
CHARLES VILLAGE. GOOD COMPANY.
A table in Charles Village for dim sum, Sichuan favorites and an evening with friends. Settle into a booth, share a few dishes, and let dinner become the occasion.
