Experience No.085 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences.
Queen of Chinese cuisine in Sydney, Kylie Kwong has long reigned from her restaurant on Crown St.
After a stint as head chef at Bill Granger’s café Bills2, Kwong opened the Billy Kwong Eating House ten years ago, with the philosophy “to leave as small and light an environmental footprint as possible”, just around the corner in the suburb in which she feels most at home, Surry Hills.
The eggs might be inspired by Mrs Jang, her Uncle Jimmy’s mother, but the restaurant is named after Kwong’s dad, Billy.
Near vintage shops, tattoo parlours and pubs, Kwong’s restaurant made a space for itself as the perfect place for a relaxed shared meal among friends.
The food is all locally grown, and Kwong is committed to as much organic and biodynamic produce as possible. (After the embarrassing “menu correction” where the organic pork was relabelled just pork, the claim of all organics has been adjusted to sustainability.)
The small space forces you to get close with your dinner buddies but that’s okay because you’ll want to be as close as possible to the dishes.
There’s a no-booking policy, so get in early for Kwong’s signature crispy duck and blood orange or fried eggs and homemade hot chilli sauce. The eggs might be inspired by Mrs Jang, her Uncle Jimmy’s mother, but the restaurant is named after Kwong’s dad, Billy.
The chef wants people to share the spirit of her family, turning dining into a spiritual experience where you’ll walk out not only full but satisfied too.
Where: Shop 3, 355 Crown St, Surry Hills NSW. (02) 9332 3300, www.kyliekwong.org
Did you know: Billy Kwong serves only filtered tap water in line with its ethos of sustainability. If you really like your H20 bottled, the restaurant is BYO.