Queen’s English

Friends who live in the area brought us here to DC Eater's July 2019 number one nominee on their Top 15 List. ATMOSPHERE: The cozy spot can dine about 35 souls. We got seated at the bay window, others dined at the bar and on low tops, with the kitchen in plain view to all. It got pretty smoky inside as the kitchen vents couldn't keep up with the chefs. MENU: Nothing British about this place with its arsenal filled with shareable, Asian-influenced dishes. BEVERAGE: Happy Valley - $13.00 My first whisky drink as I'm usually a vodka guy. Delish! Perfectly strong blend of sweet and citrusy. FOOD: Celtuce & Cucumber - $14.00 I couldn't find any celtuce (Chinese lettuce) in the dish, just lots of thinly-sliced cucumbers dressed in a light soy-vinegar sauce and topped with trout roe for a triple hit of freshness, salt and tang. Salt & Pepper Blowfish - $16.00, four pc. I'm sure this is a non-poisonous variety as there weren't any disclaimers on the menu. The small, headless fish were lightly battered, simply seasoned with salt, pepper and a sweet drizzle, with meat similar in texture to trout. The tails were crispy enough to eat too, and the only bone you'll find is the spine. Recommended. Chili Clams - $15.00 The clams were too small to be noticeable, so the majority of the dish seemed like ground pork with empty clam shells. Pass. Soy Braised Enoki Mushroom - $15.00 A pool of sweet and savory sauce enveloped each mushroom, topped with a poached egg and what I thought to be chicharron was actually a crispy tapioca. Mushroom lovers will rejoice. Sizzling Asparagus - $17.00 My least favorite of the night. The dish did not arrive sizzling, no biggie. Oddly, I couldn't detect any taste of asparagus in the mishmash of sweet and tangy flavors. Pass. Naked Dumpling - $14.00 Void of any shell, spongy cushions of mashed up seafood made for an unusual twist on the traditional potsticker, instead transforming it into fishcake. I passed on the spicy paste and ate it plain as it seemed overly hot by others reactions. I'll take a conventional dumpling and dipping sauce any day. Twice Cooked Lamb Rib - $16.00, 4 pc. Fork-tender, subtly seasoned and finished with a seared, black crust that was surprisingly not bitter. Daikon Fritters - $16.00 I had to taste the pork sung (meat product) topping separately as it looked so interesting, like dried moss on a rock. It tasted just like shredded beef jerky. The mashed up daikon could've passed for fishcake, with the radish's earthy notes marrying well with the creamy/oyster sauce drizzle. Recommended. Bok Choy - $14.00 Whatever the salty meat stir fried with the Chinese cabbage was, made the otherwise boring vegetable pop with life, creating an appetizing combination of flavors. Typhoon Shelter Shrimp - $22.00/five Definitely crunch on the legs and battered shell to garner the seasonings with every bite. Hand Cut Noodle - $21.00 I've never seen noodles with bi-colors of black and beige before, which is perhaps where the squid ink comes in. Bits of tender squid gave this dish subtle notes of ocean-y and savory. Recommended. Crispy Rice - $16.00 Easily my favorite dish of them all. Every grain of jasmine rice was coated in bold flavors of savory and char and enhanced with chicken, peas, catering and earthy shiitakes. Not your average fried rice. Highly recommended! DESSERT: The official name escaped my memory, but it was essentially Japanese-style mochi drizzled with caramel and dusted with sesame seeds and chopped peanuts. Gooey, sweet and nutty. SERVICE: Our waiter was very attentive, patient and professional. Drinks were never empty and we were checked on numerous times throughout our meal. TIP: No reservations are taken. We walked in without issue at 6:30p on a Tuesday night. OVERALL: Intimate menu, a bit pricey for the portion size. That crispy rice will be on my mind for a while!

I’ve been to Queen’s English 4-5 times and every experience has been wonderful. Whether it’s their regular menu or a pop up the food is a fresh take on Chinese/Hong Kong cuisine with an exceptional wine list.

Good meal which was quite unusual and interesting. The service was very good during a busy time. If you are looking for Chinese food, this is not the right venue. If you’re feeling adventurous and open to a fusion experience, you won’t b disappointed. The restaurant was cold due to the front door configuration. Wear layers in the cold winter weather. Would visit again.

Interesting, inventive, and yummy food in a curated and cozy setting. The decor is thoughtful and just the right aesthetic. Service and cocktails were fabulous and the wine list is extensive. The diakon fritters are not to be missed. Have never had something like them - such a great flavor and textures. The whole menu looked amazing, it was hard to choose just a few dishes. The portions are reasonable and the food is quite rich in a sumptuous way. One small thing: they do hand you a plastic QR code for the menu when you sit down. They have paper menus available but you have to ask for it. Seems just a tiny bit tacky for a bib gourmand restaurant but doesn't deter from the overall experience. We will be back!

Incredibly inventive and flavorful Cantonese cuisine earning its Michelin mark, served up by knowledgeable and amiable staff, against a happily unpretentious and relaxed backdrop. Superb meal, priced high but worth the premium. Everything we had was excellent. CANTONESE LOBSTER SALAD (dragonfruit, greek yogurt, saffron, fennel pollen) - sumptuous and creamy bites, great way to start your meal CRISPY PIG EAR (watercress, lychee, goji vinaigrette) - salty and crunchy pig ear crisps on a bed a sweet and soft lychee, with some bitter green leaves combine for an incredible set of flavors and textures. MUSHROOM MUSHROOM (royal trumpet, pickled shimeji, tofu ranch, dill) - solid and well crafted, but probably the most unremarkable dish, nothing too memorable. TRUFFLE DUMPLING (edamame, shallot, corn espuma) - not even a huge truffle fan and these were tremendous, bold and full flavor with each bite, deeply satisfying OCTOPUS PANCAKE (mapo style, scallion, bonito, basil) - a perfect scallion pancake accented with savory ground octopus. Loved this dish. DRUNKEN DUCK NOODLE (hot chili, sour cabbage, corn, tofu, scallion) - tender decadent duck on an already fully flavored drunken noodles, this was a resplendent dish, truly superlative. Cocktails were excellent as well, equally inventive. Dessert, our choice of the Salted Duck Yolk Ice Cream, was lacking but it didn't take away from an otherwise stellar meal. Can't wait to return. Highly recommended.