Kylie Kwong (Billy Kwong) will kick off this year’s Chinese New Year festival by hosting her very own night market at Carriageworks.
For one night only, Carriageworks will be transformed into a multi-coloured explosion of contemporary Asian food and pop culture. Kwong has helped curate the market, taking inspiration from the streets of Tokyo, Shanghai and Seoul.
There’s 50 food stalls from some of Australia’s leading chefs who have created an exclusive menu of spicy, salty, sticky and sweet Asian-style dishes. Kwong’s own restaurant Billy Kwong will have a stall as she dishes up fresh, Cantonese-style food using locally grown produce.
DJ Tyson Koh will take care of the evening’s tunes.
If you only visit six stalls, make it these.
Spring Onion Pancake from Bar Brosé
Make sure you look out for the ladies in headscarves at the Bar Brosé stand. They’ll be selling head chef Analiese Gregory’s spring onion pancake, layered with glazed ham, cheese, a fried egg, Thai basil and Lao Gan Ma chili sauce.
Prawn Toast from No. 1 Bent Street
It’s your favourite prawn toast, just not as you know it. Head chef Mike McEnearney (the Mike behind Kitchen by Mike) will be using the much-loved sourdough that he serves at No. 1 Bent Street with cultured, salted butter to make the Chinese snack. It’ll be golden, crunchy, and the prawns extra juicy.
Berkshire Pork by Saskia Beer Farm Produce
You should expect good things from the daughter of Maggie Beer. She’s the owner of Saskia Beer Farm Produce down in South Australia and follows a nose-to-tail philosophy, producing free-range poultry, pork, artisan charcuterie and small goods. Try her Berkshire Pork with fragrant Chinese spices, white sesame and sorrel.
Noodle Box from Cornersmith
With two cafes, a picklery, cooking school and a cookbook, the family-run Cornersmith is changing the way we think about sustainable and ethical food production.
Cornersmith is serving up a vegetarian and meat option. The former is a miso-and-corn broth, and the other revolves around pork with rice noodles, pickles and ferments, a soft-boiled egg and tomato salt. All the ingredients used are from their cafes and are focused on reducing waste.
Barbeque short rib bossam with pickles and sesame by Rockpool Bar & Grill
Rockpool may not be known for its Asian flavours, but you could be fooled with its take on a traditional Korean dish. Try sticky, barbeque short ribs wrapped in a lettuce leaf with pickles, cumin chilli and black vinegar. Rockpool Bar & Grill will be sharing the same stall as Eleven Bridge.
Vegan Mapo Tofu from Goodluck Pinbone
Mike Eggert, Berri Eggert and Jemma Whiteman of Good Luck Pinbone have designed a special vegan mince.
“Think of it like an American-style sloppy Joe, but obviously Asian and without the meat,” says Mike. The soft buns will be filled with roasted eggplant, cauliflower, mushroom and corn “mince” with chilli and Sichuan pepper. Then, it’s topped with whipped-tofu cream and finished off with picked coriander and cabbage.
“It’s not hard to make delicious vegan food,” he says.
Kylie Kwong's Carriageworks night market will run from 5pm until 10pm on Saturday 28 January. More information and tickets available via their website.