Queen’s English

The story

Queen’s English: Cantonese Hong Kong Cuisine in Washington, DC – Bib Gourmand

An Ode to Hong Kong

Queen’s English is a Cantonese restaurant in Washington, DC that pays homage to Hong Kong during its 156 years as a British territory. The cooking is rooted in the flavours of Henji Cheung’s childhood in the New Territories: fresh seafood, ginger, garlic, scallion, soy, and the distinctive wok hei that comes from years of working over a hot flame. The menu is a blend of tradition and the chef’s own New York experience, delivering Hong Kong cuisine with a contemporary twist.

The Team Behind the Wok

Chef-owner Henji Cheung (a 2025 James Beard Best Chef Mid-Atlantic finalist) and his wife Sarah Thompson (a Michelin-starred sommelier) opened Queen’s English to share the food they love. Sarah curates the restaurant’s constantly changing natural wine program, sourcing from small family vineyards that use minimal intervention. The pairing of bold, aromatic Cantonese dishes with lively, terroir-driven wines has become a hallmark of the experience.

The Room and the Vibe

The dining room is intimate and lively, with a Chef’s Counter that lets guests watch the team work the wok and the bar. A covered, palm-filled patio offers a lounge-like escape and is dog-friendly. The atmosphere is welcoming and unpretentious – exactly the kind of place where you can settle in for a long dinner.

Recognition and Value

Queen’s English has earned a Michelin Bib Gourmand, a designation for restaurants that deliver good quality cooking at a good value. It’s a fitting nod to a place that balances refined technique with genuine hospitality, and where every dish – from the simplest stir-fry to the most complex seafood preparation – is treated with the same care.