Overview
After 14 years, Kylie Kwong's days of serving up her brand of locally grown, oft-boundary-pushing Chinese fare to a Crown Street crowd are coming to a close. The chef's much-loved eating house, Billy Kwong, is moving to a new Potts Point location — in a partnership with restaurateur and owner of enoteca 121BC Andrew Cibej and Kwong's colleague David King.
The new restaurant promises all the bursting-with-flavour vibrancy and ethical sustainability of the Kwong cuisine you know and love, in a smart, brand spanking new setting on Macleay Street, Potts Point. The sharp, 130-seat fit-out is being specially designed by local designer George Livissianis. "The new venue will have the DNA of Billy Kwong Surry Hills but will also be the very modern model of a meeting place for eating and drinking in 2015," says Kwong.
The Surry Hills restaurant isn't going out quietly, though. The last meal will be served on October 19, and from October 1 up until close patrons will be able to order from a special menu bound to please the sentimental tastebuds of BK regulars. It will feature some of the classics — like steamed scallop dumplings with Sichuan chilli oil dressing, hiramasa kingfish sashimi, and caramelised pork belly with Chinese coleslaw.
Diners will be able to order a la carte or banquet-style — at $95 a pop for 10 courses, the latter sounds like a pants-stretchingly delicious feast that might just keep you full and fuelled until the new restaurant opens.
Visit Billy Kwong before October 19 at 3/355 Crown St, Surry Hills.