The signature xiaolongbao feature a delicate balance of pork and crab meat suspended in a silken, savory broth. The wrappers are thin but sturdy enough to hold the soup without rupturing. Reviewers note they're neatly constructed—less explosive than competing restaurants, but packed with flavor and proper filling-to-broth ratio. Michelin recognized this dish.
Tips from diners
Pinch at the top and slurp the soup before eating the wrapper and filling. The broth is essential.
This is the dish that earned Little Alley Bib Gourmand status. Order at least two orders.
The pork belly is braised low and slow, resulting in meat that falls apart at the slightest pressure. The skin remains gelatinous and flavorful, the fat renders completely, and the sauce clings beautifully. It's comfort food refined by technique. Reviewers call it the best Dong Po in Murray Hill.
Tips from diners
Pair this with rice. The sauce and fat are meant to be spooned over rice and soaked up.
A pile of sweet, crunchy eel pieces that seem humble until you taste them. The wok-frying technique creates a caramelized exterior while keeping the interior tender. The sweet-savory balance is perfectly calibrated. Reviewers consistently describe this as a showstopper starter that competes with Shanghai's best.
Tips from diners
Don't skip this because it's eel. The texture is crispy and the flavor is sweet—it's approachable and addictive.
The cauliflower achieves charred, crispy edges through high-heat wok technique. The dry chili coating is generous and provides not just heat but numbing Sichuan peppercorn complexity. It's bold without being painful—the technique balances spice with caramelized sweetness from the cauliflower. It's a side dish that steals the spotlight.
Tips from diners
Ask for 'less spicy' if you're sensitive. The default can be aggressive. But if you love numbing heat, ask for extra.
Silky poached chicken tossed in a fragrant chili oil infused with Sichuan peppercorns, star anise, and aromatics. The chicken stays moist and the oil coats every piece. It's spicy but balanced by the chicken's mild sweetness. A cold appetizer that cuts through richer dishes.
Tips from diners
Order this early in the meal. The spice wakes up your palate for heavier dishes to follow.
Chef Yuchun Cheung founded Little Alley to serve authentic Shanghai regional cuisine rooted in tradition. The restaurant was established by NYC-based Shanghainese residents committed to serving home-style cooking refined with precision technique. It earned Michelin Bib Gourmand recognition for serious, high-quality cooking. Soup dumplings are a focus, but the crispy eel and spiced cauliflower are equally remarkable.
Book through OpenTable if possible. Walk-ins wait 20–40 minutes on weekends. Lunch (11am–2:45pm) moves faster than dinner.
Expect $40–$60pp with drinks and tax. It's upscale Chinese—not cheap, but Michelin Bib Gourmand recognition suggests justified pricing.
Little Alley shines with family-style ordering. Order 4–5 dishes for 2–3 people. Mix hot and cold, spicy and mild.
Start with: soup dumplings, crispy eel, Sichuan cauliflower, and Dong Po pork. That covers the restaurant's range.
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