Kylie Kwong has long been a well-known name in the food and hospitality industry, and her Chinese heritage has also earned her fame within the Chinese community. Her restaurant, Billy Kwong opened in 1999, not under the name of a family remember (as many had supposed), but rather derived from the name of celebrity chef Bill Granger who co-founded the original restaurant.
The new Billy Kwong, now solely owned by Kylie in Potts Point, takes the best of its previous Surry Hills location and brings it up a notch to a more contemporary style. The restaurant takes the warmth of a Chinese eating house and the modern style of an open kitchen, to present the ideal place for gatherings of any occasion.
Featuring a long bar table, the interior design of Billy Kwong reflects the personality of the owner herself. Just as it was previously in Surry Hills, the specials of the day are scrawled in Kylie’s own distinctive handwriting – leaving the menu largely open for interpretation.
Billy Kwong’s food has always been progressive and pre-trend. Dishes include native Australian produce in dishes and organic ingredients which are sustainable and ethically produced. On the menu you can find line-caught fish, samphire, warrigal greens, saltbush and wallaby, all amazingly transformed into delectable flavours with a unique twist that pay homage to classic Cantonese cuisine.
The food is all designed to share, making Billy Kwong the perfect place to go with a larger group, but singles and couples will be happy to know they can over-order and take the rest home.
Why Billy Kwong for Mid-Autumn Festival?
Besides appreciating the moon and dining on moon cakes, attending a grand family dinner with family members perhaps not seen in daily life is a most important activity for the Chinese. Family members, no matter how far away from home, will try their best to go back home and get together with their parents and extended family, and the best way to enjoy this time is by dining on a fantastic meal!
During the meal, everyone catches up with their loved ones’ lives, making the event full of love and warmth all around. Because of the deep ties to family life, the reunion dinner is one of the most beloved reasons that the Chinese celebrate the Chinese Moon Festival.
As for the dishes of this grand meal, some popular recommended dishes traditionally are:
- Crabs (best at this time of the year) and other prized seafood
- Taro (said to exorcise evil spirits and remove ill fortune)
- Pumpkin (rich in vitamin A and B and is said to bring glorious health)
- Steamed lotus root stuffed with sticky rice and osmanthus flower
- Old duck soup with the seed of Job's tears (for nourishing yin , moistening dryness, and strengthen the immune system)
- Sticky glutinous rice dumplings in sweet rice wine (which symbolises reunion)
You’ll find many of these items (or elements of it) on the Billy Kwong menu. You can’t go wrong with the Crispy Skin Duck with Organic Davidson Plum Sauce, or the Stir-Fried Spanner Crab with House Chilli, Black Bean, Sticky Pork, Sea Parsley, Samphire and Sea Blite.
Booking is essential, as this popular restaurant is ever crowded with people.
Shop 1, 28 Macleay Street
Potts Point, NSW 2011
Phone: 9332 3300
Monday — Thursday: 5.30pm — 10pm
Friday and Saturday: 5.30pm — 11pm
Sunday: 5.30pm — 9pm