Restaurants - Elizabeth Bay, NSW
Billy Kwong in Potts Point is a place to meet, talk, eat and drink, Combining the warmth and charm of a neighbourhood Chinese eating house with the dynamism of an open kitchen.
When Billy Kwong first opened its doors in 2000, in a small shopfront on Crown Street in Surry Hills, Sydney, we breathed life into our vision of a vibrant Chinese eating house. Taiwanese designer Chen Lu devised ingenious ways of overcoming the space constraints to create a magical lacquered box of a restaurant. But after 14 years on Crown Street, the time came to gather up our woks, give away our infamous three-legged stools, and move to a bigger space in Potts Point, somewhere we could grow and take Billy Kwong to the next level.
In partnership with Andrew Cibej and David King, the new Billy Kwong is all about celebration, collaboration and community. With a warm, rich and intuitive fit-out by interior architect George Livissianis and collaborations with local businesses and services including The Wayside Chapel, St Vincent’s College, St Canice Parish and Rushcutters Bay Pre-School, this marks the start of a new and exciting era…
Kylie Kwong has been the owner of Sydney’s celebrated Billy Kwong restaurant since 2000 and is a passionate campaigner for sustainable food and ethical eating. Her style of cooking celebrates locally grown, organic and biodynamic produce, with a major focus on Australian native bush foods. She is the author of six books and presenter of three television series, and in 2014 was named by Food & Wine magazine as one of the world’s 25 most innovative women in food and wine.