squishies 10 June 2008 Chinese, Dessert 9 Comments  Print This Post  Email This Post

Something kwong here

I’ve heard so much about Billy Kwong and how delicious their dishes are (as well as the difficulty in getting a table because they don’t take bookings) that I was only too happy to say “yes” when my friend asked me whether I wanted to join them for dinner there.

Even though we got there early (about a little before 6pm), there was already a line of people waiting to be seated. I was slightly worried that we wouldn’t get a seat, but it was unfounded as we were ushered in and to our table.

The decor was tasteful and quietly pretty, while the tables were quite cramped – it felt like our group of 6 8 was squeezed to a table for 4 6 [Ed.: thanks for the correction poptart!]. We worked ourselves out after some jostling; tucking our elbows in and trying not to make any wild gestures (as we’re wont to do).

We snacked on complimentary salted peanuts while we debated on what to get.

Fried wonton skin with pickled vegetables

The pickled vegetables didn’t really tickle my tastebuds, so I settled for eating just the fried wonton skin – which was nice in a crunchy, bland way. (Of course, I tapped the finely grounded pepper off it first)

Fresh black cloud ear fungus and cucumber salad, Beijing style

This was quite nice, but also quite average at the same time.

Steamed scallop (Tasmania) wontons with Sichuan chilli oil

I think I may have eaten this too quick to really enjoy it, as I was worried if I tried to savour the taste the bearably spiciness would rapidly turn unbearable.

Homestyle fried biodynamic eggs with organic soy and homemade XO

When we ordered this dish (on the insistence of Sue), most of us were puzzled on what exactly “biodynamic eggs” meant. We still don’t really get what it means, but the dish seemed like air-fried eggs – very light and crispy fried eggs.

Steamed silken tofu with organic seaweed salad

The tofu was really smooth and soft; the salad (consisting of seaweed and thinly sliced cucumbers) emulated that soft smoothness somehow and seemed to slide off the tongue and into your stomach. Very subtle flavours.

Crispy skin duck with fresh blood plum sauce

This dish was the group’s overall favourite main. The blood plum sauce, so dramatic in its bright red colour, was quite sweet (perhaps a bit too sweet for some, but others revelled in it) and complemented the duck quite well. The duck itself was succulent with wonderfully crispy skin and just a tad bit too much fat inbetween.

White-cooked free-range chicken (Saskia Beer, SA) with organic soy, chilli and coriander

Slightly above average dish that wasn’t really memorable.

Dry-fried organic Hokkien noodles with homemade XO sauce

I don’t think I tried much of this dish, but from what I tasted – it was pretty average.

“Dong Po” pork (“Kurobuta” pork belly), Hangzhou style

The first thing I thought when I bit into the soft, juicy pork belly was, “This tastes like dad’s cooking!” Even down to the texture! Mind you, I love my dad’s cooking – he spoils me rotten with it (usually) – so it goes without saying that this dish was pretty good.

Stirfry of organic bok choy, broccoli, and snowpeas

A darn good veggie stir-fry.

Organic fruit plate…

Everyone loved the fruit plate. I’m not sure what it was – the freshness, the glorious burst of flavour as you bit into a piece of fruit – but there was no doubt that it was the best dish we had here.

…with “Cocolo” organic fairtrade chocolate

And it came with awesome tasting dark chocolate. When we combined a piece of fruit with a sliver of chocolate… it was perfect.

*gasp* It’s Kylie Kwong!!!

As we wrapped up our meal, Kylie came in. A couple of us were besides ourselves and pretended to pose while I tried to sneak a photo of her. lol

Perhaps it’s because I’m so accustomed to the taste of Chinese food (eating it at home so regularly and all) that the dishes (while prettily presented) seemed rather normal… but charged at seemingly exhorbitant prices (due to the organic ingredients?).

Sue’s Shui’s friend worked as a chef there and was kind enough to sneak us 3 dishes (the wonton skin dish, stir-fry veggies, and fruit/chocolate platter). Even so, I still walked away feeling quite disappointed and rorted.

Billy Kwong
Shop 3, 355 Crown St
Surry Hills, NSW
Ph: (02) 9332 3300
Web: www.kyliekwong.org/BillyKwongs.aspx