We are in Sydney to chill out this weekend. Made a few restaurant reservations and wanted to try out a few new places as well. We have been to Billy Kwong’s restaurant a few times but never in their new location in darlinghurst. We had to weave through the strip clubs and bars to get to this place and you’d think what a strange location to have one of the most famous chef’s in Australia.
After walking for about 10 mins from Kingscross station, you get to Billy Kwong’s restaurant. The one in Surry Hills was small, which only fitted a handful of tables. You always wonder if they expand of have a second restaurant whether it will kick off or not. Kylie obviously had contingency plans and this was no exception. It was busy but the staff seemed extremely experienced and dealt with everything very well.
Kylie was in the kitchen with her hands free set on to bark orders if need be. She seemed commanding and calm throughout.
The menu is the same old, the cursive handwriting where you have to look twice to make out some of the specials. s usual the deep fried duck and orange and Davidsons plum is on the menu.
There is a long bar table which probably sits 30 odd people. If you’re lucky enough you get to see Kylie at work. They all have these headphones on, staff gliding through the restaurant keeping an eye on you. They seem extremely experienced and service was impeccable.
Needed a beer badly and the waiter recommended the in house beer only available at Billy Kwong. I asked is it a lager and he said it’s “in its league of its own”. It was a bit sour, but refreshing & a bit creamy.
We usually order this when we come the Billy Kwong’s restaurant. The tofu is soft and just the simplicity of flavours. I do think there was a bit too much sauce.
Probably our favourite go to dish each time we come. I think the portions were a bit bigger last time but we love the flavours. I stole the duck leg and IK wasn’t happy! Goes well with jasmine rice.
Chinese love to eat their fish whole. I loved these flavours. You could potentially eat the whole fish if you wanted. This time the portion of sauce was just right. Very addictive and perfect with rice.
We also had a dessert ; a pannacotta with ginger sauce. I thought it was average as you get the “skin” of the pannacotta. It needed to be wobblier, softer and smoother. I missed out taking the photo as we were pretty tired.
Overall, it was great to come back to Kylie’s restaurant. It was an essential move to grow and move into a larger premise. The quality was still there but maybe not as good as when we went to her previous restaurant.
Rating : 15/20
Dish of the day : Duck no doubt.
Service : experienced & smooth