Following on from our announcement earlier this year, today I can confirm that Billy Kwong’s last service will be Sunday the 30th of June.

I would again like to thank each and every one of the talented people whom have worked at Billy Kwong, our customers, the producers and our loyal partners. You have all made Billy Kwong a truly special place and for this I will be forever grateful, thank you.

Over the coming months I will share further details about the new venture which will bring together my love of food, family and connection to the broader community at-large. For now, we hope to see you all at Billy Kwong to celebrate our final chapter.


KK xxx

Image - Penny Lane

Image - Penny Lane




Kylie Kwong ‘In Conversation’ with Sam Sifton, Food Editor of The New York Times.

Carriageworks, 6pm-7pm, Wednesday 13 March, 2019.

“Really looking forward to this in-depth talk with Sam next Wednesday 13 March, regarding many subjects close to my heart. These include life-changing personal experiences which have directly informed my decision making and creative process, people and initiatives that excite me globally  and of course, why I have made the decision to hang up my ‘restaurateur hat’ and venture into new directions. Thank you to Sam Sifton, The New York Times and Carriageworks for allowing me this great opportunity to share with you.” KK

For tickets and more information visit 

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This year I will be entering my 50th year and to mark this milestone Billy Kwong as we know it will be closing so that I can make way for an exciting new venture. I will be launching a completely new dining concept in Sydney which will celebrate my unwavering love of food, family and connection to the broader community at-large. This new chapter will also facilitate the opportunity for me to further collaborate with inspiring partners both locally and abroad.


I would like to take this opportunity to sincerely thank each and every one of my staff members, both past and present who have been the lifeblood of BK for almost 19 years. Your exceptional commitment, talent and dedication to my business has been inspiring, motivating and humbling, thank you from the bottom-of-my-heart. To all of our many customers and caring, passionate producers, thank you, thank you, thank you! Your undying support and exceptional quality product, year-in-year-out combined with your belief in what we stand for, has allowed Billy Kwong to continuously develop, deepen and thrive for all of these years.


But everyone, as we now enter a period of great transition, please know that Billy Kwong Potts Point is still very much open and I hope to see you there very soon.


I look forward to sharing more details with you all about timings and the new venture, over the coming months, thank you KK XXXX




This recipe is versatile, delicious, cooling and light for the warmer months. I love its delicate aroma and piquancy from the use of many fresh herbs and citrus. It is great served as a vegetarian side dish and alongside my roast chicken. You could also team it with cooked and peeled prawns, sticky pork belly, or grilled beef or pork ribs.

Image William Meppem. Styling Hannah Meppem.

Image William Meppem. Styling Hannah Meppem.


2 small carrots, julienned

1 small red onion, finely sliced

2 tsp salt flakes

½ cup malt vinegar

¼ cup white sugar

1 small cucumber cut in half lengthways, de-seeded and finely sliced on the diagonal

½ cup shredded Chinese white cabbage (about two leaves)

½ cup bean sprouts

3 spring onions trimmed, julienned

2 tbsp light soy sauce or tamari

2 tbsp lemon juice

handful sweet Thai basil leaves

handful coriander leaves

handful dill sprigs

handful mint leaves


Place carrot, onion and salt in a glass or ceramic bowl, mix well. Set aside for 30 minutes.

Combine vinegar and sugar in a small heavy-based pan and stir over medium heat until sugar dissolves. Simmer, uncovered without stirring, for about eight minutes, or until reduced and slightly syrupy. Set aside to cool.

Drain carrot and onion and, using your hands, gently squeeze out any excess liquid. Place carrot and onion in the cooled syrup to pickle them lightly.

Combine pickled carrot and onion and syrup with remaining coleslaw ingredients, adjust seasoning if necessary, toss well and arrange on a serving plate.




'Mum used to cooked Cantonese-style food six nights per week and on the seventh night she would always excitedly announce she was cooking ‘Western-style’ food tonight - this recipe is Mum's idea of 'Roast Chook', enjoy the Australian-Chinese twist!’ 

Image William Meppem. Styling Hannah Meppem.

Image William Meppem. Styling Hannah Meppem.


1.6kg free-range chicken

2 tsp salt flakes

½ tsp five-spice powder

4 garlic cloves, crushed

2 spring onions, halved

2 tsp sesame oil

2 tbsp light soy sauce

2 tbsp hoisin sauce

1 tbsp plum sauce


Preheat oven to 220C. Rinse chicken under cold water. Trim away excess fat from inside and outside the cavity and discard. Trim off neck, parson's nose and winglets, freeze and use in stock. Pat chicken thoroughly dry inside and out with kitchen paper.

Combine salt with the five-spice powder and rub inside chicken cavity. Stuff cavity with the crushed garlic and spring onion.

Rub the outside of the chicken with sesame oil. Place breast-side up, on a wire rack in a roasting tin and pour enough boiling water into the tin to reach a depth of 5mm.

Roast for 15 minutes, then reduce oven temperature to 180C and continue roasting for 35 minutes, adding more boiling water to the tin if it begins to dry out. To test if the chicken is ready, pierce the thigh with a skewer; if the juices run clear the chicken is cooked.

Remove chicken from oven and allow to rest in the tin, loosely covered with foil, in a warm place for 15 minutes. Reserve cooking juices in tin.

When you're ready to serve, use a sharp knife or cleaver to cut the chicken in half through the breastbone. Transfer the garlic and spring onion from the cavity to a small saucepan, along with any cooking juices from inside the bird. Add reserved juices from roasting tin, scraping any cooked-on bits from the base of the tin into saucepan. Place saucepan over high heat, add soy sauce, hoisin and plum sauce and cook for 1-2 minutes, just to heat through and reduce slightly. Pour into a small serving bowl.

Chop chicken Chinese-style and arrange on a serving platter. Serve with the sauce on the side for dipping. 





The vegetables in this recipe are chosen for their colour, texture and flavour. I love to use a lot of eggs in my fried rice – they look good, taste good and fill you up. If you are vegan, simply omit the eggs and ramp up the vegetable component. Chinese dried mushrooms also work well with their intensity of flavour.

Image William Meppem. Styling Hannah Meppem

Image William Meppem. Styling Hannah Meppem


⅓ cup vegetable oil

4 free-range eggs, lightly beaten

1 small red onion, finely sliced

1 tbsp finely diced ginger

100g fresh shiitake mushrooms, stems discarded and caps finely sliced

2 tsp salt flakes

1 small carrot, julienned

4 cups steamed jasmine rice

1 cup beansprouts

1⅓ cups finely shredded Chinese white cabbage leaves

2 tbsp finely chopped coriander roots and stems (reserve leaves for garnish)

1 tbsp light soy sauce or tamari* (check this is gluten-free, if required)

⅔ cup finely sliced spring onions

2 tbsp toasted sesame seeds

2 large green chillies, finely sliced

3 tbsp light soy sauce or tamari (extra)


1. Heat half the oil in a wok until the surface seems to shimmer slightly. Pour the beaten eggs into the wok and swirl them around to form a thin omelette. Cook for 1 to 2 minutes or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.

2. Heat remaining oil in hot wok and stir-fry onion, ginger, mushrooms and salt for 1 minute. Add carrot, rice, beansprouts, cabbage, coriander, soy sauce and reserved omelette and stir-fry for about 1½ minutes. Use a spatula to break the egg up into smaller pieces while cooking. Lastly, toss in spring onions and sesame seeds and stir-fry for 30 seconds or until well combined and rice is heated through.

3. Transfer rice to a bowl, garnish with coriander leaves and serve immediately, with green chillies in extra soy sauce on the side.





"I use American-style baby back ribs rather than spare ribs for this recipe because they are large, excellent for barbecuing, grilling or roasting, and great for wrapping your jaws around. Feel free to apply this marinade and cooking method to lamb ribs or chicken thigh fillets. The freshly sliced cucumber and citrus provides crunch and cool relief to the hot, sticky ribs."

Serves 2 as a starter

Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem


700g free-range pork ribs (American-style), ribs separated

2 tbsp vegetable oil, for brushing

1 small cucumber, cut into wedges

2 limes, halved


3 tbsp light soy sauce

3 tbsp red wine

2 tbsp malt vinegar

2 tbsp Kylie's chilli sauce (see recipe)

2 tbsp dark brown sugar

1 tbsp vegetable oil

1 tsp sesame oil

5cm x 3cm knob (25g) ginger, finely diced

3 garlic cloves, finely diced

½ tsp Sichuan pepper and salt

Sticky sauce

1 tbsp light soy sauce

1 tbsp dark brown sugar

1 tsp malt vinegar


1. Combine all of the marinade ingredients in a large bowl. Add the ribs and, using your hands, massage the marinade thoroughly into the ribs. Cover and refrigerate overnight.

2. Heat a barbecue or char-grill pan to a moderate heat and lightly brush with vegetable oil. Place ribs on grill, or in pan, reserving marinade, and cook for five minutes.

3. After five minutes, baste the ribs with a little of the reserved marinade, turn over, cover with the barbecue hood or a lid and cook the other side for three minutes.

4. Meanwhile, make the sticky sauce by placing the remaining marinade in a saucepan over medium-high heat. Add soy sauce, sugar and vinegar and bring to the boil, stirring to dissolve sugar. Cook for three minutes or until reduced by half and sticky.

5. Arrange ribs on a serving platter and spoon over the sauce. Serve with fresh cucumber and lime halves for squeezing over.

These ribs make a great midweek meal when paired with stir-fried mushrooms or steamed greens and rice.





"Mum would do a steamboat every Sunday night in winter when I was growing up in North Epping. The electric wok would be placed in the middle of the table and all the family would gather around and get stuck in. Sometimes we would have a steamboat on the Saturday nights my brothers and I went out clubbing. Mum would leave the wok on the table so when we returned home starving at 3am we could crank it up again and throw in some noodles. The broth only gets better as the night progresses and more things are dipped in it. I just love it – the possibilities with steamboat ingredients are endless. It's a blank canvas where you can paint a beautiful picture. Steamboats are really delicious in winter, for obvious reasons, but I still make them in summer. Australia has so much wonderful seafood and I go big on it."

Serves 4 - 6 with steamed jasmine rice as a main meal. 

Photo: William Meppem

Photo: William Meppem


300g cleaned and scored calamari tubes or squid, cut into five centimetre x 2½ centimetre pieces

300g pork fillet, cut into 5mm slices on the diagonal

300g chicken thigh fillet, cut into 5mm slices on the diagonal

300g beef fillet, cut into 5mm slices on the diagonal

400g white fish fillets, cut into 1cm slices on the diagonal

12 uncooked king prawns, peeled and deveined but with tails intact

Garlic and ginger paste

10 garlic cloves, crushed

½ cup roughly chopped ginger

1 tsp sea salt

Pork marinade

2 tbsp light soy sauce

1 tbsp shao hsing wine

1 tsp white sugar

dash sesame oil

Chicken marinade

2 tbsp light soy sauce

1 tbsp shao hsing wine

1 tsp white sugar

dash sesame oil

Beef marinade

2 tbsp light soy sauce

1 tbsp shao hsing wine

1 tsp white sugar

1 tsp Sichuan pepper and salt

dash sesame oil

Fish marinade

2 tbsp finely sliced coriander stalks and roots

1 tbsp peanut oil

1 tsp salt flakes

½ tsp white sugar

Prawn marinade

1 tbsp finely diced lemongrass

¼ cup finely sliced spring onions

1½ tbsp ginger julienne

1 tbsp shao hsing wine

½ tsp salt flakes

dash sesame oil

1kg live mussels

1 bunch choy sum

1 Chinese white cabbage

2 cups bean sprouts

⅓ bunch mint, leaves picked

⅓ bunch sweet Thai basil, leaves picked

⅓ bunch coriander, sprigs picked

⅓ bunch Vietnamese mint, leaves picked

1 x 450g packet fresh Hokkien noodles

100g fresh black cloud ear fungus

100g fresh shiitake mushrooms, stems discarded, caps sliced

12 braised dried Chinese mushrooms (recipe below

steamed jasmine rice to serve


3 litres water

4 spring onions, trimmed and cut in half crossways

10 garlic cloves, crushed

20 slices ginger

60g galangal, peeled and sliced

3 lemongrass stalks, bruised

2 tbsp salt flakes

Dipping sauces

Combine 3 tbsp light soy sauce with 1 tsp sesame oil 

Combine 3 tbsp light soy sauce with 1 large finely sliced red chilli and ½ tsp sesame oil

Combine ⅓ cup malt vinegar with 1 tbsp julienned ginger

Combine 3 tbsp fish sauce with 1 finely sliced red chilli 

Combine 3 tbsp bottled chilli sauce or XO sauce with 1 tbsp light soy sauce


light soy sauce

Chinese mixed pickles (available in jars from Asian grocery stores)

finely sliced Chinese salted radish and Chinese pickled mustard greens (available in jars from Asian grocery stores)

large red chillies, finely sliced

fresh lemon and lime wedges

Sichuan pepper and salt

chilli salt (dry-roast 2 tsp dried chilli flakes with 2 tbsp salt flakes, cool, coarsely grind)


1. Place pork, chicken, beef, fish and prawns in separate bowls, then set aside while you prepare the garlic and ginger paste.

2. Pound garlic, ginger and salt together with a pestle and mortar until you have a rough paste. Divide this paste between the pork, chicken and beef.

3. Add the marinade ingredients for the pork, chicken, beef, fish and prawns to their respective bowls. Thoroughly mix the contents of each bowl, then cover and refrigerate for 2 hours.

4. Scrub, debeard, rinse and drain the mussels; set aside.

5. Trim ends from the choy sum, then cut crossways into 3 pieces and wash thoroughly; drain. Discard outer leaves of the cabbage, then slice cabbage in half lengthways, remove core and cut crossways into about 4 pieces and wash thoroughly, pulling pieces apart to separate leaves.

6. Blanch Hokkien noodles in boiling salted water until al dente – about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.

7. Arrange calamari/squid, mussels, choy sum, cabbage, bean sprouts, herbs, noodles and mushrooms in simple serving bowls. Place these on the table, along with the bowls of marinated meats and seafood.

8. About an hour before your guests are due to arrive, make the stock. Place the water in a large electric wok (or electric frypan) – about 35cm in diameter. Add all remaining stock ingredients and bring to the boil, simmer, uncovered, for 20 minutes. Turn off heat, cover and set aside. 

9. Finally, arrange all the dipping sauces and condiments in small bowls on the table, allowing two bowls of each.

10. When everyone is ready to sit down and eat, place the electric wok in the centre of the table and plug in. Reheat the stock and invite your guests to choose their own meat, fish and vegetables to cook in the simmering stock, before dipping them in their favourite sauces and condiments. Use a wire basket or chopsticks to dip the marinated meat in the stock. Toward the end of the meal add the noodles to the rich, full-flavoured stock and divide among guests.




12 dried Chinese mushrooms

3 x 2cm knob ginger, finely sliced

1 spring onion, halved

2 garlic cloves, crushed

2 tbsp shao hsing wine or dry sherry


1. Soak mushrooms in hot tap water for 1 hour, ensuring that they are completely submerged. Use a small plate to weigh them down, if necessary. When softened, remove stems with scissors and discard.

2. Place mushrooms in a small saucepan and add enough water to cover. Add ginger, spring onion, garlic and wine or sherry, then bring to the boil. Reduce heat and simmer for 20 minutes or until the mushrooms are tender and infused with flavourings. Allow to cool in the cooking liquid then store the mushrooms, still in their liquid in the refrigerator until required – they will keep for a week. To use, drain the mushrooms well, squeezing out any excess liquid with your hands and add to the recipe as directed.




In 2004 I took what seemed like an obvious step and shifted my Billy Kwong menu from conventional to locally grown, organic and biodynamic ingredients. Apart from committing to sourcing only sustainably produced and harvested meat, poultry, seafood and vegetables, this shift also included ridding my cupboards of all commercially produced condiments - this is when I began my friendship with Spiral Foods because I started to use their superior products on a daily basis in the restaurant. Spiral adheres to the principal that food has to be good for the earth, as well as good for the people. To this end Spiral supports growers who appreciate their craft and whose main motivation is to feed people the very best food they possibly can. For the last 14 years I have used Spiral's stunning organic range of: Tamari, Brown Rice Vinegar, Sesame Oil, Miso and Rice Syrup. As a cook and restaurateur I only ever want to offer you the most delicious and nutritious food. This is the best way my staff and I can show our deep respect and care for this planet and its people. Integrating Spiral’s authentic, traditional and wholesome products within our cooking allows us to express this genuine love, in every single one of our dishes. I am so excited and proud about being Spiral Foods Ambassador and I look forward to continuing to share all of these life-giving foods with you. Thank you James, Kim, Raphaelle and the entire Spiral Foods family for your long-lasting, generous friendship and support 🌱🍃🌿 

Image - Penny Lane




Our upcoming Sydney MAD Monday on 16 July at Carriageworks is all about resilience. The discussion on the night is part of an ongoing conversation about collaborations between cooks, servers, farmers and community leaders that contribute to a more resilient future for climate, cities, businesses and diverse communities. Our speakers for this special evening are; Caroline Baum, Josh Niland of Saint Peter, Paddington, Kuku Yalanji woman, Lydia Miller of Australia Council for the Arts, Reverend Graham Long of The Wayside Chapel and Indira Naidoo. For all those attending, MAD Australian Project Manager Bella Napier and I can’t wait to see you there. Thank you SO much to our amazing partner Lisa Havilah of Carriageworks for helping us make this all happen!🌱🌿🍃🌾 If you didn't manage to get a ticket to the event, videos of all talks will be available online following the event.





"SO EXCITED to be a part of this new World Restaurant Award initiated by Joe Warwick and Andrea Petrini of Gelinaz. I really feel the intention of these awards comes from the ‘right' place, with the aim to celebrate and promote: gender-equality, diversity on all levels, transparency, community and collaboration. With ‘good seeds’, great things grow and bloom. Read all about the awards in this Delicious Article by Joanna Savill.” KK X

Image courtesy of Delicious




"Tonight was totally and deliciously ... MAD! MAD is a non-profit organization that brings together a global cooking community with a social conscience, a sense of curiosity, and an appetite for change. Thank you SO MUCH René Redzepi for inspiring and educating the cooking community to find creative solutions and make a difference in their restaurants, communities, and the world at large. Thank-you so much to the amazing speakers at our first Sydney MAD Mondays; Palisa Anderson, Uncle Max Dulumunmun Harrison, Gayle Quarmby and Nicole Watson which we held this evening at Carriageworks. Thank-you also to Lisa Havilah for your unstinting support and commitment and to everyone who put their heart and soul into tonight and all of our volunteers!" KK X. For more information on our next Sydney MAD Mondays event on 16 July event visit Carriageworks.