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.

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

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

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

Kylie Kwong’s XO fried rice

Kylie Kwong’s beef with black bean and chilli sauce

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

Kylie Kwong’s wallaby sang choi bau

Kylie Kwong’s fried eggs with XO sauce

Kylie Kwong’s Cantonese-style prawn wonton soup

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

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

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

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 Christmas fried rice

Kylie Kwong’s stir-fried Australian native greens

Kylie Kwong: Caramelised pork belly with Chinese coleslaw

Pauline Kwong’s chiffon cake with citrus and ginger
