A rainy Sunday night in Sydney did not dampen the diners' enthusiasm for Kylie Kwong's Billy Kwong, Potts Point restaurant. This establishment was packed with people, even dining at the bar! I was lucky enough to get an 8.15pm booking with only a week's notice.
This restaurant recently moved from Surry Hills and consists of an open plan kitchen layout where the chefs create dishes in the centre of the restaurant. The service was fabulous, very friendly and attentive, but we couldn't read the specials menu though due to the format of the writing.
The food is reasonably priced and designed to be shared. Between the four of us we ordered two entrees, two mains, fried rice and one shared dessert, which was ample food for all of us. This consisted of entrées; wontons (pictured) and steamed mini pork buns. For mains; chicken with brown rice vinegar, ginger and spring onion (pictured), rice noodle roll and Cantonese style fried rice.
The dessert was chocolate mousse, recommended by the waitress - it disappeared in record time and no one seemed to mind that it was displayed on its own; simply swirled on a plate. The steamed pork buns were amazing; I have never tasted anything quite like them. The chicken with organic brown rice vinegar was sweet and juicy as was the rice noodle roll (pictured), which was completely different to what I was expecting.
The place runs like clock work and all of the staff wore headsets to communicate to each other, including Kylie. The price of our meal came to approximately $150 including drinks. Kylie Kwong is very visible at the front of the service area and quite accessible to pass on compliments! I can't wait to go again.
