Billy Kwong

IMG_0371_small

IMG_0373_small

The salted peanuts whet our appetites. I’d love to know if these are cinnamon sticks or cassia bark…

IMG_0376_small

Lightly steamed oysters with ginger, shallots and soy

IMG_0379_small

Chinese pickled vegetables, sweet, salty and sour with crispy wonton skins sprinkled with schezuan pepper & salt

IMG_0380_small

Bugtail wontons with schezuan chilli oil

IMG_0381_small

Crispy prawn wontons with a sweet Vietnamese style dipping sauce

IMG_0386_small

Slow roasted lamb pancakes- peking duck style. The home made sauce was tasty but a little too thin for the application, it dripped everywhere! I am not a big fan of ‘thickened’ sauces (apart from gravy) as a general rule, but here it needs it.

IMG_0388_small

A standout crispy pork belly dish. Salty and moreish, with a refreshing coleslaw packed with fresh herbs to balance the richness of the meat.

IMG_0391_small

The silken tofu was delicate and beautiful with a poached egg in the centre of the plate.

IMG_0396_small

Crispy skin duck with citrus sauce

IMG_0397_small

Stir fried mushrooms, fresh, flavoursome, delicate and a wonderful foil to the rich meats we ordered.

IMG_0400_small

Pears poached in red wine with sour cream and almond praline- cleansing and light

One Response to “Billy Kwong”

Leave a Reply