The menu, which uses Cheung’s Hong Kong childhood as a touchstone, is a mere 14 items long. (Don’t miss the whiskey-sour-like Happy Valley. She’s also behind the list of funky, mostly natural wines and compulsively downable mixed drinks. At night, Thompson oversees the dining room, sometimes proffering gratis swigs of drinks she’s playing around with-such as a fabulous Portuguese-style red wine infused with white peppercorns, sour cherries, and fiery agua ardiente. That lantern from the antiques shop? It’s right up front.Īlthough the restaurant has been drawing crowds-it (ugh) takes only a limited number of reservations-Cheung and Thompson still do most of the kitchen prep work, which includes barrel-aging soy sauces and making batches of XO sauce. Another made them a glossy walnut medicine chest. A friend helped them create a pink-and-gold chinoiserie wall covering. Inside, a languidly cool dining room mixes sleek midcentury-modern furniture with classic Chinese details. Queen’s English, which opened in April, is hard to miss-its sign is tiny, but its exterior is painted a stunning green (custom-matched to a jade necklace).
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