Mietta's Review
Loud, tiny, caringly decorated ... this is the engaging fusion of two of Sydney's more interesting chefs - the famed Bill Granger of bills and Kylie Kwong (formerly of Wockpool). It attempts to bring Chinatown to Surry Hills (at Surry Hills prices) with some of the less regular dishes - Oxtail with Chinese red dates, Tripe with Xaoxing wine, etc., but many dishes seem a bit standard and perhaps a little pale. Prices seem high, especially when you are seated around a miniscule table on a plastic stool. But the ideas are great and the energy of the two fits as well together as the name.

Other published opinions
Sydney Morning Herald Good Food Guide 2010

Sydney Morning Herald Good Food Guide 2010 Score: 335/20

The Australian A List, 50 Great Australian Restaurants, John Lethlean, Necia Wilden, 5-09-09 "You've seen the TV series, read the cookbooks, now try the restaurant: Kylie Kwong is the ve1sati, energetic talent behind this highly successful, synergistic operation in fashionable Surry Hills"

Gourmet Traveller 2010 Australian Restaurant Guide Score: * "With its commitments to carbon-neutrality. Fair Trade and the like plastered over it like stickers on a Kombi's bumper, you half expect to see Billy Kwong's shopfront bearing another reading "Breathe" or, egad, "Magic Happens""

Sydney Eats 2009 "We all love Kylie Kwong's books and television shows and especially her food"

Sydney Morning Herald Good Food Guide 2009 Score: 14.5/20

Gourmet Traveller 2009 Australian Restaurant Guide Score: * "Roll up-to Billy Kwong just before six 'clock on any given night and you'll find devotees and initiates alike waiting for the chance to taste Kylie Kwong's modern Chinese food"

Sydney Morning Herald Good Food Guide 2008

Gourmet Traveller 2008 Australian Restaurant Guide "It's not just the skilful touch with modern Chinese food that has diners lining up at the door of no-reservations Billy Kwong from six"

Sydney Eats 2008 "Kylie Kwong has taken the food of her ancestors and her family and invented a style of cooking so new it needs its own name - Kwong Kuisine"

Sydney Morning Herald Good Food Guide 2007 Score: 15/20

Gourmet Traveller 2007 Restaurant Guide Score: * "At this tiny-tabled, permanently packed neo-teahouse, adroit staff do a vertical limbo to bring you dishes from a menu with an increasingly broad interpretation of its mod-Chinese brief. Pork and prawn sausages appear with an entirely untraditional (and totally appropriate( salad of radish and apple, and though we're slow to see China in a splendid salad of chickpeas with lots of tomato and Nolan's Road olive oil, it quickly becomes clear why chopsticks didn't take off in the Middle East."

SBS Eating Guide to Sydney 2005 "If you grew up ABC (Australian-born Chinese), this is the food you ate at home; or rather it's a stylish, contemporary, earthy-beautiful (and, these days, organic when possible) version thereof. 'Contemporary meets homestyle cooking: really fresh-tasting food and clean flavours."

Sydney Morning Herald Good Food Guide 2005

Sydney Morning Herald Good Food Guide 2005

Gourmet Traveller Australian Restaurant Guide 2005 Good Vegetarian Options "It's tiny and you can't book, but don't be discouraged because, wait or no wait, on busy nights, when the braised White Rocks veal tail arrives you will know how wise your investment of time has been. Billy Kwong is all colour and movement, and you could be forgiven for thinking you've been transported into a fully contemporary version of a Chinese meal kitchen for trendy workers"

Sydney Eats 2005 "It may be dark, noisy and cramped, but it's very chic; the food, sensational modern Asian from the wok of the woman with the quintessential Aussie name, Kylie Kwong."

Daily Telgraph NSW Restaurant Guide 2004, This high energy place is packed nightly. Except for one large table no bookings are taken, so be on the doorstep at 6.30pm if you want to be sure of a table.

Sydney Morning Herald GFG 2004, Score 14/20

Gourmet Traveller Guide 2004-two black stars for casual dining, good vegetarian options-details updated-noisuy, over chatting and wok throwing. funked up chinese tea room, stir-fries, reliable. Expensive.

Sydney Morning Herald, Good Living, 22/7/03