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Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
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What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

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Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
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Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

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Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

63
Billy Kwong
Chinese
  • 1/28 Macleay St,
    Potts Point,
    Sydney, NSW
  • (02) 9332 3300 ,
    www.billykwong.com.au/
  • Dinner Mon-Thu 5.30pm-10pm

    Fri-Sat 5.30pm-11pm, Sun noon-9pm

Billy Kwong
-33.869872,151.225755

Olives on arrival, natural wines and Australian native bush ingredients - Billy Kwong is light years from a typical Chinese restaurant. It's always been an original conceit, and even more so in its Potts Point incarnation.  Here, owner-chef Kylie Kwong has refined her unique style and elevated her commitment to sustainable and ethical food, along with engaging community groups, winemakers, brewers and distillers in collaborations.  In the open kitchen there's an army of chefs pumping up dishes with robust and defined flavours. Clams are tossed with salty black beans, and plump, delicate steamed crab and prawn dumplings are served in a punchy Sichuan chilli sauce. Order the signature deep-fried Burrawong duck to balance it all out - it's equal parts sweet and tart thanks to cinnamon, orange and Davidson plums - followed by the ginger panna cotta with quandong. With food and service this singular, life is good.  


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $15-$28

    M $25-$46

    D $10

    Set menu $75

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Kylie Kwong & Kok Hoong Leong

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