Best Kylie Kwong recipes to make at home

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Kylie Kwong’s idiosyncratic version of Australian-Chinese food has been tickling our tastebuds and broadening our horizons since her restaurant Billy Kwong opened in Sydney more than 20 years ago. Billy Kwong closed in 2019, and its place, chef Kylie Kwong, opened another more casual diner in 2021: Lucky Kwong.

After decades of working in Australian restaurants, the chef and restaurateur has announced she is stepping back from the restaurant industry and closing her South Eveleigh Cantonese-leaning canteen in June 2024 to focus more on her community engagement. Over the years, countless TV appearances, columns, cookbooks and events have helped cement her place in the hearts of Australian diners, who have embraced Kwong’s trailblazing approach to using organic, sustainable ingredients.

Kwong has been committed to championing the native ingredients of this country in dishes like her stir-fried native greens featuring saltbush and warrigal greens, deep-fried chicken with finger lime sauce, and a spin on the much-loved sang choi bau with wallaby.

Here, we round up the best recipes Kylie Kwong has contributed to Gourmet Traveller over the years, from dishes that make the most of Christmas leftovers to her signatures like deep-fried duck with Davidson’s plum sauce, fried eggs in XO sauce, plus a couple of cakes from Pauline Kwong, Kylie’s mum, for good measure.

Here are the best Kylie Kwong recipes to cook at home.

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Kylie Kwong’s sweet and sour pork with Davidson’s plum

The chef’s take on the Cantonese classic.

Kylie Kwong’s deep-fried chicken with finger-lime sauce

“Lemon chicken is one dish I don’t look back at with nostalgia – there’s no love lost there,” says Kylie Kwong. “This is my interpretation, which steers well clear of the processed sauces from a jar.”

Kylie Kwong’s stir-fried Australian native greens with garlic

The legendary chef’s simple and delicious celebration of Australian native produce.

Kylie Kwong’s XO fried rice

“Everyone loves fried rice. Growing up, we’d have it twice a week, and even devoured it cold,” says Kylie Kwong. “XO sauce takes it to another level.”

Kylie Kwong’s beef with black bean and chilli sauce

“This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date,” says Kylie Kwong.

Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing

Don’t underestimate that dressing – it’s a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.

Kylie Kwong’s wallaby sang choi bau

“Sang choi bau, a staple of Chinese-Australian restaurants, is one of my favourite Chinese classics,” says Kylie Kwong. “I love the contrast of textures and temperatures”

Kylie Kwong’s fried eggs with XO sauce

Her restaurant Billy Kwong may be gone, but we’re still dreaming about that go-to dish from Kylie Kwong’s restaurant.

Kylie Kwong’s Cantonese-style prawn wonton soup

“The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients,” says Kylie Kwong.

Steamed fish fillets with ginger and spring onions

Kylie Kwong’s steamed fish fillets with ginger, soy sauce and spring onions

The legendary chef’s take on a Cantonese classic.

Kylie Kwong’s deep-fried duck with Davidson’s plum sauce

A signature Kylie Kwong recipe, for good reason.

Stir-fried blue swimmer crab with salted black bean, chilli and native basil

Kylie Kwong’s stir-fried blue swimmer crab with salted black bean, chilli and native basil.

Kylie Kwong: Red-braised free-range turkey breast with Chinese coleslaw

Kylie Kwong’s red-braised free-range turkey breast with Chinese coleslaw

Christmas recipe for Kylie Kwong’s red-braised free-range turkey breast with Chinese coleslaw.

Kylie Kwong: Grilled black Berkshire pig with organic sweet and sour sauce

Kylie Kwong’s grilled black Berkshire pig with organic sweet and sour sauce for Christmas.

Kylie Kwong’s Christmas fried rice

We’ve teamed up with OzHarvest and Kylie Kwong to create Gourmet Leftovers: a fried rice that uses up your Christmas produce.

Kylie Kwong’s stir-fried Australian native greens

“This beautifully simple dish is a direct reflection of who I am and where I’ve come from,” says Kylie Kwong.

Kylie Kwong: Caramelised pork belly with Chinese coleslaw

Chinese-style pork belly is always a crowd-favourite — and Kylie Kwong’s rich caramelised pork belly with Chinese coleslaw is no exception.

Pauline Kwong’s chiffon cake with citrus and ginger

Chef Kylie Kwong still enjoys her mum’s chiffon cake topped with seasonal citrus fruit, making room for a slice every time she brings it into Billy Kwong.

Pauline Kwong’s pavlova

A Christmas recipe from Australian Gourmet Traveller for pavlova with strawberries by Kylie Kwong.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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