Queen’s English

At Queen’s English, Beard-nominated chef Henji Cheung draws on his background in the former British territory of Hong Kong to fuse Asian ingredients with European techniques — and vice versa. The restaurant’s “prep heavy, service fast” approach means that Henji and his team can turn 150 covers out of a tiny 38-seat space each night, serving diners a combination of traditional dishes, techniques inspired by his family’s homecooking, and inventive takes on the cuisine like daikon fritters, truffle dumplings, and more.