Queen’s English
Chinese restaurant · Columbia Heights ·
Hong Kong-style cooking and cocktails with a modern twist
![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.")
Hong Kong-style cooking and cocktails with a modern twist
"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, allison robicelli
"Helmed by James Beard–nominated co-owner and executive chef Henji Cheung with drinks overseen by Michelin award–winning sommelier Sarah Thompson, this Washington, D.C. restaurant offers a compact, Hong Kong–influenced menu that fuses Asian ingredients with European techniques. Open since 2019, the kitchen is intentionally small and “prep-heavy, service-fast,” relying on extreme heat and wok hei—burners that reach roughly 175,000 BTU—to give dishes a signature smoky lift. Standouts include a hearty claypot rabbit braised after being broken down whole and cooked over both Chinese (scallion, garlic, ginger) and European (carrot, celery, onion) mirepoix with Shaoxing wine; pan-fried truffle dumplings filled with edamame, shallot, and tofu, finished with truffle sauce, Saba, and a sweet corn espuma; daikon fritters (a collaboration on the menu); and a fried whole branzino. The overall vibe is intimate and performative—the owners describe the space as a small stage where they aim to deliver precise, high-heat Cantonese cooking elevated by classical European technique." - Emily Venezky
"The Columbia Heights Chinese darling led by Henji Cheung was one of just two names remaining in the Best Chef: Mid‑Atlantic category after the semifinal list was whittled down." - Tierney Plumb
"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
"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
