Potts Point’s Billy Kwong, from famed chef and restaurateur Kylie Kwong, is closing after 19 years of service.
While a new project with the same DNA as Billy Kwong is on its way, details are scarce on when that will materialise. Kwong says it will be bustling, casual and with a much smaller dining space, which will allow her to commit more energy to her passion for art and culture.
In the meantime, get through those glass doors while you can. This is the last chance to try the restaurant’s mini pork buns with rooftop honey, saltbush cakes with chilli, black-bean wallaby tail, fried chicken with spring onion and ginger, and crispy-skin duck with Davidson’s plum.
Billy Kwong will have its last service on Sunday, June 30. It is open everyday for dinner from 5.30pm and from midday on Sunday.