Cheung grew up in Hong Kong until the age of 8 and visited every summer afterward, where he spent lots of time cooking traditional Cantonese with his family. He became a chef and moved to NYC working his way through the ranks before meeting his now-wife, Sara Thompson at the Little Beet Table. Chung and Thompson moved to DC and opened Queen’s English, a restaurant serving Hong Kong cuisine with a modern twist. Chung blends his professional background in Italian and French cuisines with his traditional Cantonese background to create incredible dishes; such as hand-cut Italian style noodles tossed in a wok with seared squid, Chinese celery, Shaoxing wine, and glazed homemade seafood soy sauce; celebrating the blend of two worlds to create something exquisite.
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