“What we do here is like an east that meets West Cuisine,” Henji Cheung, the James Beard-Nominadoated Co-owner and Executive Chef at Queen's English in Washington DC 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.
One day in the Queen English starts prep for clalpot rabbit. Cheung first breaks down a whole rabbit that is braised on a mix of two different types of mirepoix, both the chinese (scallions, garlic, and ginger) and european (carrots, celery, and onion) vegetables mixtures are cooked in a hearty portion of shaoxing wine is poured on top. Truffle dumplings are another example of this style. Truffle sauce is not only added to Edamam, Intight, and Tofu Fountains, but those who snatch fried dumplings with Saba (a sweet trabe.
Open from 2019, the restaurant seeks to lean on “Prep Buring, Service fast” due to small spaces in Cantonese kitchen. Working with high heat is an essential part of motivation, with crackling woks and clay pots sitting on the burns to come to 175,000 BTU and sound “like a jet engine,” according to Cheung. Heating work (known as Wok Hei) breathe in the life of almost every dish of the small menu, from preparing vegetables and dishes completely in the surface of the underlying surface.
Cheung opened the English of Queen with his wife Sarah Thompson, who A michelin award-winning sommeele managing the menu parts and also helps inventing dishes such as fritters in Daikon. “Our goal is often not having an empire,” says Cheung. “We want the stage we build ourselves here … we look forward to doing every day in a small stage we build.”
See the most recent stage of expert To find out how cheung preps in one night serving truffle dumplings and fritters of daikon, fried clayzino, and heartfelt claypot.