Kylie Kwong x Eat Fuh
Ahead of opening her new casual eatery in South Eveleigh later this year, Billy Kwong chef-restaurateur Kylie Kwong is celebrating Tet, the Vietnamese celebration of Lunar New Year, with a future neighbour.
She's getting behind the pans at Eat Fuh's South Eveleigh location to present a new dish for the occasion, with the Vietnamese eatery presenting a special of its own, too.
Kwong's dish is a take on long-life Hokkien noodles. It's a mix of Australian, Cantonese and Vietnamese influences, and an homage to the area's multicultural nature. The fresh egg noodles are made by Kwong's uncle; the dressing is from Eat Fuh founder and chef Hanny Tang; and it's complemented by native bush mint grown in South Eveleigh.
The Eat Fuh creation is banh xeo, a crisp and savoury crepe eaten by Vietnamese families to celebrate the Lunar New Year. It uses a number of Indigenous plants and ingredients, including karkalla: a type of native succulent that adds a textural layer to the dish.
The two dishes are available at Eat Fuh's South Eveleigh restaurant for six days only.