Little Alley

Little Alley is translated from the Chinese word “弄堂” or “long tang”—the narrow, interconnected alleyways unique to Shanghai—a place where when one family puts a delicious dinner on the table, the aroma of its dishes fills several blocks around. Chef Yuchun Cheung, born and raised in one of Shanghai’s little alleys in a family of chefs and restaurateurs, decided that Little Alley should recreate the Shanghainese cuisine that he grew up with. Leading an entire kitchen staff of Shanghainese locals and drawing experience from his years in the kitchen of Shanghai’s famous Quanjude Restaurant, New York’s China Blue, and most importantly from his childhood home, Chef Cheung designed a menu that’s Shanghainese through and through. In addition, the space offers a nostalgic ambience and interior design resembling that of an old long tang.