Queen’s English
Chinese restaurant · Columbia Heights
3410 11th St NW, Washington, DC 20010
![Queen’s English by Queen’s English [official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/69187614/QE_rice_dessert.0.jpg "Queen’s English by Queen’s English [official]")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/16024979/Henji.jpg "Queen’s English by Rey Lopez/Eater D.C.")
Highlights
Queen's English serves inventive Hong Kong-style small plates and natural wines in a cozy Columbia Heights spot with a lively, welcoming vibe.
Queen's English serves inventive Hong Kong-style small plates and natural wines in a cozy Columbia Heights spot with a lively, welcoming vibe.
"A next-gen food hall that hosts multiple celebrity-backed food stalls offering diverse culinary experiences with renowned chefs. Provides a modern dining option with both on-site and takeout services." - Tierney Plumb
"A Chinese restaurant celebrated for its creative and flavorful dishes, recognized by the Bib Gourmand." - MICHELIN Guide
"This cozy, well-appointed Cantonese restaurant in Columbia Heights quickly became a destination for chef Henji Cheung’s modern, Hong Kong-style cooking and co-owner Sarah Thompson’s natural wine list that earned her a Michelin nod. Cheung changes the menu frequently, sending out dishes like cumin pork jowl or homemade silken tofu in a fermented black bean. Reserve a spot indoors, at its chef’s counter, or covered dog-friendly patio, with creative wine tastings in the mix." - Tierney Plumb, Missy Frederick, Eater Staff
"No, Queen’s English isn’t a posh British tea house. It’s actually a living room type restaurant serving some of the best Cantonese food in the city. You’ll find yourself rubbing elbows with your neighbors as you curb the temptation to pluck a generously coated truffle dumpling off their plate with your chopsticks. The family-style menu is meant for sharing, just not with strangers at the next table. Exercise some self control because you won't want to share once your table starts filling up with your own plates of chili braised beef tongue and daikon fritters." - omnia saed
"Lotus root salad with anchovy dust and a charred tomato vinaigrette; or cured hamachi spiced with cumin, brushed with seaweed oil and set atop watermelon make for a great starting point. Not far behind, Wagyu rosettes gently poached in a "mala" broth are crowned by duck egg yolk and soy foam for a flourishing finish." - Kevin Chau
