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Queen's English
Modern Cantonese
A yellow neon sign greets you at the door of this small Columbia Heights restaurant, and everything inside quietly contradicts it: white floors, blue banquettes, geometric screens carving out private nooks. The menu runs through modern Hong Kong cooking, the kind where high-heat wok technique meets unexpected pairings. The Michelin Guide gave it a Bib Gourmand, and the chef picked up a James Beard nomination for Best Chef: Mid-Atlantic.
The awards strongest first
- James Beard Awards 2025 · Nominee · Best Chef: Mid-Atlantic · Henji Cheung
- Michelin Guide Bib Gourmand
- Time Out #9 · Best restaurants in Washington, D.C.
- Washingtonian #63 · 100 Very Best Restaurants
One number, weighted & current 88
How we scoreThe dishes from the writeups
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Bobo chicken
“the kitchen pairs Cantonese-rooted preparations like daikon fritters and the showstopping bobo chicken with original inventions such as truffle dumplings daubed with sweet-corn foam.”
Washingtonian, 2026 -
Daikon fritters
“the kitchen pairs Cantonese-rooted preparations like daikon fritters and the showstopping bobo chicken with original inventions such as truffle dumplings daubed with sweet-corn foam.”
Washingtonian, 2026 -
Truffle dumplings
“the kitchen pairs Cantonese-rooted preparations like daikon fritters and the showstopping bobo chicken with original inventions such as truffle dumplings daubed with sweet-corn foam.”
Washingtonian, 2026 -
Cured hamachi
“cured hamachi spiced with cumin, brushed with seaweed oil and set atop watermelon make for a great starting point.”
Michelin Guide
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