Queen's English, a restaurant in Washington D.C. co-owned by Henji Cheung, showcases a fusion of Hong Kong and European culinary styles. Cheung, a James Beard-nominated chef, applies Asian ingredients with European techniques to create innovative dishes such as claypot rabbit and truffle dumplings. Open since 2019, the restaurant operates with a "prep heavy, service fast" approach, utilizing high heat and traditional cooking methods. Alongside his wife, Sarah Thompson, a Michelin award-winning sommelier, Cheung aims to create an intimate dining experience rather than expand into a larger enterprise, cherishing the personal connection created in their small kitchen.
"What we do here is like an East meets West cuisine," says Henji Cheung, the James Beard-nominated co-owner and executive chef at Queen's English in Washington D.C. The Hong Kong-influenced cuisine is created "with Asian ingredients, but with European techniques," reflecting Cheung's background of growing up in the British territory and working in Italian and French restaurants earlier in his career.
Cheung opened Queen's English with his wife Sarah Thompson, who is a Michelin award-winning sommelier that manages the drinks side of the menu and has also helped to invent dishes like the daikon fritters. "Our goal was always never to have an empire," Cheung said. "We like the stage that we built ourselves here... we look forward to performing every day on this little stage that we built."
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