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.

#hongkong #chinese #restaurant

00:00 Intro
00:37 Butchering Rabbit
01:13 At the Wok Station
02:00 Making the Popular Truffle Dumplings
05:06 Making the Daikon Fritters
08:15 Prepping for Service
09:10 Fried Fish w/Chili Sauce Dish
10:00 Plating Claypot Rabbit Dish
11:11 Service

Producer/Director: Gabby Lozano
Senior Video Director: Murilo Ferriera
Camera: Murilo Ferriera, Connor Reid
Production Sound Mixer: Ben Sands
Editor: Howie Burbidge
Assistant Editor: Christine Ring

Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Director of Production: Michelle Fox
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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