How One of the Best Chinese Restaurants in D. C. Is Redefining Hong Kong Cuisine The Experts

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Rating: 4.0; Vote: 1

At Queen’s English, Beard-nominated chef Henji Cheung draws on his background in the former British territory of Hong Kong to fuse Asian ingredients with European techniques and vice versa. The restaurant’s prep heavy, service fast approach means that Henji and his team can turn 150 covers out of a tiny 38-seat space each night, serving diners a combination of traditional dishes, techniques inspired by his family’s homecooking, and inventive takes on the cuisine like daikon fritters, truffle dumplings, and more. #hongkong #chinese #restaurant 00: 00 Intro 00: 37 Butchering Rabbit 01: 13 At the Wok Station 02: 00 Making the Popular Truffle Dumplings 05: 06 Making the Daikon Fritters 08: 15 Prepping for Service 09: 10 Fried Fish w/Chili Sauce Dish 10: 00 Plating Claypot Rabbit Dish 11: 11 Service Producer/Director: Gabby Lozano Senior Video Director: Murilo Ferriera Camera: Murilo Ferriera, Connor Reid Production Sound Mixer: Ben Sands Editor: Howie Burbidge Assistant Editor: Christine Ring Executive Producer: Stephen Pelletteri Head of Production: Stefania Orrù Supervising Producer, Development: Gabriella Lewis Director of Production: Michelle Fox Post-Production Supervisor: Lucy Morales Carlisle Audience Engagement: Frances Dumlao ---------------------------------------------------------------------------------------------------------
Date: 2025-04-07

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Comments and reviews: 5

nia2275
This is by far, one of my favorite restaurants in DC. The food is amazing and the menu makes me want to explore. The staff is wonderful. This is the only place where the chef and the staff remember the preferences, and favorite foods of me and my partner, whether we walk in or make reservations. We've even spent New Year's Eve with them and had a blast. I've never been so excited to see one of my favorite spots profiled on Eater.
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eldibs
Rabbit isn't uncommon as a food here in the Midwest US, but it's not something I expect to see on a restaurant menu. I bet those truffle dumplings are fantastic.
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ArielK1987
Could only imagine how much flavor that are going into those dumplings. Given that there's quite a few of pre-made gelatins and sauces the restaurant uses.
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bertoman1990
Cantonese cuisine using European techniques is risky but highly appreciated depending on the end result and I can see that the chef knows whats up
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sacredden9775
I love how Henji always shouts out the people he works with, like Juan and his wife, Sarah. He seems like a very humble yet passionate dude.
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