The Kylie Kwong Factor

One of the country’s finest chefs and a culinary pioneer in the true sense, Kylie Kwong needs little introduction. A table at her Sydney restaurant, Billy Kwong, is always a prized acquisition, so to enjoy not only a private dining experience but an audience with Kylie herself is something very special.

The very best, they say, make it look easy. That saying certainly sums up Kylie Kwong’s style and demeanour, but doesn’t do justice to the work and passion behind her ongoing success. A champion of local and indigenous produce, Kylie’s unique blend of Chinese and ‘Australian’ food, or more accurately, an integration of Australian ingredients has seen her become one of the country’s most celebrated chefs and restauranteurs. 

As an Audi Ambassador, Kylie has thrilled guests in her own restaurants in Sydney and at countless Audi events, including Audi Hamilton Island Race Week.

At a recent Audi Lifestyle Experience she was at it again. An enthusiastic group of Audi diners were welcomed into Billy Kwong in Potts Point, Sydney, to enjoy not only a superb shared banquet prepared by Kylie and her staff, but to share time with the celebrated chef.

This is the very essence of the Audi Lifestyle Experience (ALE) program. The opportunity to not only enjoy a private dining experience with the an Audi ambassador like Kylie, but to get to know her and understand the motivations and passions that drive such an extraordinary talent.

This particular ALE also afforded guests the opportunity of meeting and hearing from celebrated florist, Saskia Havekes whose work was on show in the restaurant, as well as interior architect, George Livissianis who was intimately involved with creating the look of the new Billy Kwong restaurant.

Their insights, shared with Audi guests as part of a Q&A allowed guests an insight into the drive of these two immensely talented individuals, whose pursuit of excellence in their respective fields very much mirrors Kylie’s own approach to life.

But the night was all about the food and the extraordinary flavours Kylie is renowned for. In the past she has served anything from the most traditional Chinese fare to delicately cooked insects – locally sourced crickets being a particular favourite. Tonight though, insects were nowhere to be seen, yet the menu was no less intriguing and exciting. 

Starting with Goong Goong’s Chinese Pickles followed by a tartare of Mark Eather’s ocean trout and steamed vegetable & Warrigal greens dumplings, Kylie showcased not only traditional Chinese flavours, but the Australian produce she is so passionate about and has championed around the world. 

Crispy salt bush cakes with chilli sauce, crab and prawn dumplings with Sichuan chilli dressing to follow, Chinese-style coleslaw and steamed mini pork buns with Wayside Chapel rooftop honey demonstrated a distinctly Sydney-flavour and Kylie’s passion for the Wayside Chapel – a charitable institution she proudly supports.

Steamed jasmine rice, snapper fillet with ginger and shallot, crispy skin duck with orange and Davidson’s Plum, stir-fried Australian native greens and a menu rounded out with Macadamia nut gelato – an exquisite Chinese feast with a uniquely Australian bent that is a trademark of Kylie’s cooking.

The matched wines were no less impressive, carefully selected to complement each dish, including  a 2015 Mac Forbes 'Billy Kwong Project Wine' Pinot Meunier from the Yarra Valley in Victoria.

A superb dining experience without a doubt, but an undeniable culinary experience. The chance to watch as the feast was prepared, to speak with its creator and learn not only the techniques involved but the reasons for marrying certain flavours – a rare opportunity not lost on those present, and one that added yet another rich dimension to a feast prepared by a master.