The story
CheLi operates two New York City outposts — one in the East Village, another in Flushing — each offering a distinct take on the same culinary philosophy: Shanghainese cooking rooted in the heritage of Jiangnan and the communal spirit of Song Dynasty feasts. The restaurant’s 2026 Michelin Bib Gourmand recognizes its commitment to good quality, good value cooking.
The cuisine at CheLi is built on the subtle, layered flavors of the Jiangnan region. The kitchen leans into meticulous preparation and elegant presentation. Signature dishes include the legendary Beggar’s Chicken, wrapped and baked to tender perfection, and the exquisitely rich Braised Pork Belly, a dish that exemplifies the depth of Shanghai-style braising. The menu also features a range of homemade dim sum, from delicate soup dumplings (xiao long bao) to black truffle and crab meat variations, alongside cold appetizers like wine-soaked chicken and osmanthus-smoked fish.
The East Village location is a lively, market-inspired space that captures the energy of old Shanghai. It is designed as a neighborhood gathering spot, where the aromas of the kitchen evoke a bustling bazaar. The Flushing outpost, by contrast, offers a quieter retreat. Its interior mirrors the serene riverside pavilions of Eastern China, making it an ideal setting for a leisurely lunch or a relaxed dinner.
Both venues share an interior design that blends the serene aesthetics of Jiangnan with the opulent grandeur of the Song Dynasty. The result is an environment that feels both historical and modern, where every detail — from the decor to the dishware — reinforces the restaurant’s commitment to immersive dining.
CheLi’s approach to Shanghainese cuisine is neither fussy nor ornate. It is direct, rooted in tradition, and executed with a clear sense of purpose. For anyone seeking an authentic taste of Shanghai’s culinary legacy in New York City, this is a place worth seeking out.
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