Comments on: Billy Kwong, Surry Hills

By: Kylie can't cook

Kylie can't cook — Wed, 12 Aug 2009 13:57:49 +0000

Kylie Kwong can’t cook, simple as that. The kind of tricks she shows on the tv show is a disgrace to real authentic chinese food. Add a bit of sea salt, chinese wine, oyster sauce and bbq sauce and you are there. What a joke !!! She can’t even cook proper fried rice! Fried rice should be fried thus it should be DRY, not WET. If I want moist rice I will have steam rice. Funny she says she has seen many restaurant does not cook the rice properly and she is here to do show us how to do it nicely. I really cannot understand what is the fuss about her cooking skill.

By: Not Quite Nigella

Not Quite Nigella — Sun, 07 Jun 2009 13:01:44 +0000

Hi Nat-I must confess that I’ve never watched her tv show as I don’t have cable although I’ve heard similar things said!

By: Nat

Nat — Sun, 07 Jun 2009 11:44:25 +0000

I’ve always wanted to try Billy Kwong. However Kylie Kwong I have to admit rubs me up the wrong way! I’ve watched her show a couple of times and she seems very disrespective of Asian culture, talking about how it’s “eww so gross!” and wincing, I don’t know, it makes me uncomfortable, and I’m 5th generation Australian-Chinese myself…

I am very curious about her food though. I understand that she gives it a different spin so I’ll try it out, some day!

By: Not Quite Nigella

Not Quite Nigella — Fri, 05 Jun 2009 03:36:28 +0000

Hi gobsmack’d-Hmmm you know that’s true. I suppose if they make that point one way, they have to make the point the other way. Interesting and thanks for making that point!

Hi sydneyguyrojoe-Oh how cool! So glad that you liked it and I hope you both enjoy it

Hi ArtemisIII-yes I was so hoping the stools were replaced by now in my 10 year absence!

By: ArtemisIII

ArtemisIII — Thu, 04 Jun 2009 08:27:36 +0000

Yes, I would say the price is expensive for the food in such a place. But with the type of stools, they hurt my back, i wouldn’t go near a place like that.

By: sydneyguyrojoe

sydneyguyrojoe — Thu, 04 Jun 2009 08:08:15 +0000

Great review, i am going to take my friend from Melbourne when she comes and visits!! i’ll show her this and she’ll be even more excited!!

By: gobsmack'd

gobsmack'd — Wed, 03 Jun 2009 20:45:26 +0000

Hi NQN, I don’t quite understand people who insist that this is not quite the real thing because there’s no ‘Chinese chef in the kitchen’; nor do I understand the point that its ‘expensive for Chinese food’. I guess these same lot does not like Longrain for the same reason. However, would they quibble about Chui Lee Luk at Claude’s, or Tetsuya with his French techniques or Harunoki at Blancharu or Daniel Hong at Lotus? Somehow I doubt it. Far be it for me to call them hypocritical …

By: Not Quite Nigella

Not Quite Nigella — Tue, 02 Jun 2009 09:18:02 +0000

Hi SarahKate-It’s great isn’t it! I was so relieved to see it on the menu

Hi grace-It’s annoying isn’t it! Especially at an expensive restaurant

Hi Paul-Yes the price of organic and biodynamic would contribute it to being more expensive. To some, yes it’s worth it but to others, perhaps not.

Hi FFichiban-Yes you should! Oh yes you should

Hi Blond Duck-Just the specials menu hehe

Hi pigpigscorner-Defintiely give her recipes a go, some of them are more complicated but I’m sure you’d have no problems with it!

Hi Shants-True true, I don’t like the non booking policy. I know why restaurants do it but I just don’t care for it. much like I don’t care to queue to get in a nightclub! Like your suggestions!

By: Shants

Shants — Mon, 01 Jun 2009 23:15:48 +0000

In my comment above, point 3 shoud read “because they canNOT get bookings”.

By: Shants

Shants — Mon, 01 Jun 2009 23:12:34 +0000

I have walked past this restaurant many times. Always put off by the cramped space, rickety stools, and no booking policy. On the no booking policy in general, there are so many middle grounds that are possible…
1. If the concern is that bookings won’t turn up, thereby reducing revenue – ask for a credit card at booking which can be charged for a nominal amount in the event of a cancellation.
2. If people are turning up late – allow a 15 min window and turn the table over to what is apparantly a never ending line of diners who have just showed up hoping for a table
3. If the concern is that, people will go off the restaurant because they can get bookings, well then have a no booking policy for one weekend night, catering to both ends of the public.

I am sure a clever restaurateur can come up with many more ways than these. My point is that there are alternatives.