- Dress code: Casual
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Billy Kwong Restaurant Review: Eating in China is rarely a long and relaxed event. The culture has translated at Billy Kwong, with people always waiting for your table, the food coming quickly and too tasty to not eat immediately. Wander past any night and the restaurant looks about to burst. Bookings are not taken except for one table which seats six to eight diners. The rest take their cell phones and head across the street for a drink while they wait for the call to the next empty table, or stand jammed on the footpath, inevitably discussing what they will eat when they finally get a seat. If you can see past the bowl-grasping throng, you may glimpse fine Chinese cabinets framing a view of chef Kylie Kwong and her team whipping up Cantonese-style goodies in the kitchen at the rear. Pray that Kwong's signature crispy-skin duck is on the menu to make your wait completely worthwhile. Failing that, go for the prawn-and-ginger-stuffed eggplant, organic chickpeas with cuttlefish and caramel tomatoes, free-range pork san choy bow, or caramelised oxtail --- it’s all good. It’s all organic or biodynamic too, and the wine list is short and affordable.