Hly Chinese Cuisine, open about a month, is a new Sichuan restaurant across from Spicy Road on Main Street, near the Queens Botanical Garden. Apparently the Chinese name means something like Three People From the Country or Three Farmers or something like that. I'm hoping Scoop or Lau or someone else will chime in with a better translation.
I've been twice, once for dinner and once for lunch and would say based on limited exposure that it's one of the better Sichuan restaurants in New York City. Although the chef is Sichuan, there are a smattering of Northeastern Chinese dishes on the menu - I'm not sure if this is a nod to the primarily Dong Bei neighborhood or if Dong Bei is trendy now in Flushing or what. One Dong Bei dish that we tried was a simple but flavorful beef stew w/ oven roasted potatoes that I couldn't stop eating. It put me in mind of a similar turnip beef stew at Liaoning restaurant, Jiang Li, on Kissena Blvd.
The ox tongue and tripe was one of the best versions I've had, with tender slices of well-cooked tongue and a nutty, spicy sauce that had a breadth of flavor I haven't usually encountered in this dish. The water boiled fish was very good as was the pork with veg roasted chili. Nothing I tried was bad, although the oddly translated broad bean dish isn't something I'd order again - a little goes a long way.
btw, I noticed a couple of newish Shanghainese restaurants further south in Queensboro Hill: Kung Fu Xiaolongbao (http://flic.kr/p/dLef8c) and Shanghai Cuisine http://flic.kr/p/dLefgn), which is apparently affiliated with a couple of other NYC Shanghai restaurants. There are Yelp reviews, but I wondered if anyone on the boards had been.