Australian-Chinese chef Kylie Kwong shares recipes for the dishes she most loves to cook-whether for a simple supper of Hokkien noodles, a family celebration in her own home or a glamorous cocktail party. She branches out from her Chinese culinary heritage to explore the cuisines of Europe, the Mediterranean and North Africa. With the emphasis on intensity of flavour and using the finest produce, she creates mouth-watering dishes with inspired combinations of Western ingredients and Eastern techniques. From a fresh take on Chinese-restaurant classics to treasured family favourites, this is food to be shared and enjoyed.
Kylie Kwong was born in Sydney to a fourth-generation Australian-Chinese family. She learned the fundamentals of Cantonese cooking at her mother’s side, and then went on to hone her skills with several of Australia’s most respected chefs. After working at some of Sydney’s finest restaurants—Rockpool, Wockpool and Restaurant Manfredi—Kylie realised her dream of pouring her heart and soul into her own restaurant, billy kwong, in Sydney’s Surry Hills.