Issue link: http://maconmagazine.uberflip.com/i/1184232
J U N E / J U LY 2 0 1 9 M A C O N M A G A Z I N E . C O M | 9 9 here that'd be perfect for you. Go check it out if you don't wanna go back home!'" Think about downtown Macon in the early 1990s. Far from the busy, buzzing hub we're familiar with today, the downtown of that era was mostly deserted, largely blighted, and perhaps the furthest thing from a practical location for a fresh- out-of-college young immigrant woman to open her own restaurant. So, of course, Saranya, unbothered, confident and a little bit in love with such a unique location, called her mother to ask for a small loan, and on March 25, 1992, Tokyo Alley opened its doors. Every true Maconite knows the dish Tokyo Alley is most famous for: lemon chicken with a side of noodle salad. ey're both simple preparations – battered and fried boneless chicken tenders tossed in a tangy housemade sauce; chilled, creamy- sweet noodles with a little celery crunch and peppery bite – but the consistency and quality is unparalleled. Here's a mindblowing detail that speaks volumes: the same two chefs – a woman named Ning, and Saranya's brother Ed – have worked every kitchen shift together for the past 20 years. ey're masters of their craft, and it's evident in every dish they send out. And Saranya sassily wants to remind you that if you want the real deal, you'll have to come get it from her: "People have posted and shared copycat recipes for our noodle salad online, and I just look at them and laugh – what are these ingredients? Not even close!" It didn't take long for Saranya to build her customer base at Tokyo Alley, even though, as she says, "We never advertise! I'm shy, I don't want to be on TV, and if people from e Telegraph came by and wanted to talk, I'd say 'No, thanks!' I prefer word of mouth." Back in the days before Yelp and Google took up permanent residency in our pockets, word of mouth had some serious cachet, and Tokyo Alley became a hidden treasure. The quirky location and intimate, funky décor made for great ambience. Saranya's cheery, welcoming presence – and The same two chefs – a woman named Ning, and Saranya's brother Ed – have worked every kitchen shift together for the past 20 years. IN THIS PHOTO, EVERYONE'S FAVORITE LEMON CHICKEN AND NOODLE SALAD.