Gourmet Thrill Seekers

Billy Kwong

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.

Andrew Cibej is the owner of Vini, Berta and 121BC in Sydney and Hong Kong. He traces his roots to the Friuli region of northern Italy, and found two and a half years spent in his father's homeland a culinary revelation. Returning to Australia in 2002, he was struck by the lack of venues in the Italian enoteca style, and went on to open Vini and Berta in Surry Hills laneways. Andrew’s love of Italian wines is further showcased at 121BC, with branches in Sydney and Hong Kong.

Andrew and Kylie have been friends and colleagues for over 10 years. As advocates of simple, fresh and sustainably produced food and wine, they have often talked about combining their skills and experience, and now is the right time. With food and family at the heart of both Kylie’s Chinese heritage and Andrew’s Italian heritage, it feels like a natural fit for them to be working together on the new Billy Kwong, along with business partner David King. A peripatetic scientist (seismologist) and businessman, David shares their passion for great-quality food and wine.

An integral part of Billy Kwong for more than 10 years, restaurant manager and right-hand person Kin Chen is endlessly curious about everything related to food and wine, and is dedicated to caring for diners. His warm, compassionate presence is the lifeblood of Billy Kwong.

Along with head chef Kok Hoong Leong, beverage manager Nicola Calvert and assistant manager Miranda Cheng we look forward to welcoming you to the new Billy Kwong.

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Contact Information:
Address:
Shop 1, 28 Macleay Street, Potts Point, NSW
Contact:
+61 2 9332 3300
Price (For two persons):
AUD 220
Our working ours:
  • Monday .................................................. 17:30 - 22:00
  • Tuesday .................................................. 17:30 - 22:00
  • Wednesday .................................................. 17:30 - 22:00
  • Thursday .................................................. 17:30 - 22:00
  • Friday .................................................. 17:30 - 23:00
  • Sunday .................................................. 17:30 - 21:00
  • Saturday .................................................. 17:30 - 23:00
Meal Served:
  • Dinner
Facilities:
  • Fully licensed - No BYO
  • Vegetarian Option
Payment Accepted:
  • Cash
  • Credit Card
  • EFTPOS
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