Kylie Kwong reopening larger Billy Kwong restaurant in Potts Points in December

Kylie Kwong is super-excited as she grabs my arm and takes me through her new Potts Point restaurant, which opens next week.

Kylie Kwong

“It’s really solid and earthy and rustic,” the MasterChef favourite told taste confidential yesterday after relocating from her tiny Surry Hills restaurant of 14 years. “It’s everything I love in life and it’s my total dream come true. I love being in here. I love the feel of the wood underneath my feet.” She can even walk to work. “That’s my favourite bit.”

The features and statistics she offers about the 300sqm restaurant are astonishing and impressive. After walking through the large steel and glass entry, there will be a 8m bar section for those waiting for a table if they haven’t booked on the new 24/7 system.

To the right is a 63-seater restaurant section that will overlook Macleay St through two huge windows. Then there is the massive 18m long open kitchen. Opposite the cooking stations, 34 diners will face Kwong, head chef Kok Hoong Leong (John) and their team overseeing a dim sum unit, multiple wok stations and large stainless steel preparation areas. At the rear is a 46-seater dining section, with all eating areas under the management of Kin Chen.

“There are so many beautiful things to look at,” Kwong says. “I just wanted it to be completely open. ‘This is who we are. Come on in, you are quite welcome’.”

Apart from her contemporary food, drinks will also be a big aspect of the new Billy Kwong, in which restaurateur Andrew Cibej (121BC, Vini, Berta) is a partner.

Billy Kwong crab dish (Pic : Kylie Kwong:Facebook)

A large glass-walled custom-made wine cellar and numerous wine fridges will hold beverages for what Kwong says will be some exciting drinks projects. Sommelier Giorgio de Maria created the list, which will be managed by Nicola Calvert (ex-Cumulus Inc and Glebe Point Diner). There will also be some signature cocktails, a sake list, and beers including a signature Young Henry’s brew Quandong Saison.

Interior design is by George Livissianis (The Apollo, Cho Cho San, Longrain), and features another 18m-long bar of native Jarrah, “Tibetan temple burgundy” walls and a “salon hang” of artworks including those by Martin Sharp and Brett Whiteley and Kwong’s partner Nell.

“We have kept all the madness and magic of the old Billy Kwong, but what is really exciting and special are the very rich collaborations we have created in our new neighbourhood,” Kwong says.

Many of Kylie’s renowned Australian-Chinese offerings will feature on the new menu including crispy salt bush cakes, red-braised wallaby tail with black bean and chilli and crispy skin duck with Davidson’s plum. Billy Kwong classics, some of which have been favourites of diners for a decade, will also have a presence including steamed prawn wontons, home-style fried eggs with house XO, and white-cooked chicken with tamari.

The menu can be ordered a la carte or as a set menu for $75 per person for seven courses. There will also be new dishes, daily specials, and all will be available to eat at the bar.

Kwong has also partnered with The Wayside Chapel to use produce and honey from a rooftop garden, as well as sourcing herbs, weeds and greens from St Canice’s Parish rooftop garden, Rushcutter’s Bay Kindergarten garden, St Vincent’s College students (produce from the boarders’ farms) and the Woolloomooloo Community Garden.

Source : The Daily Telegraph  Grant Jones  - Sydney Taste   December 3rd 2014