Sydney Restaurant Review Archives | Page 3 of 3

Billy Kwong is not a Chinese restaurant. Well, I mean I assume he is also a man, but I’m talking about Billy Kwong in Potts Point. It may be decked out like a Chinese restaurant, it may smell like a Chinese restaurant, and it may even serve typically Chinese dishes, but don’t let all that fool you.

Since opening its doors in 2000, Billy Kwong has been the poster child for the Modern Australian take on the Chinese cuisine – fusing native Australian ingredients with Chinese cooking techniques to create something that’s unique to Sydney.

As for the quality of the food, my friends are split into two camps. The non-Asian friends love it and would happily head there for a night out; and the Asian friends, well, let’s just say that there’s better Chinese to be had at a more affordable price.

But keeping in mind that it’s (repeat after me) not a Chinese restaurant, it’s actually a pretty decent feed.

Steamed Prawn Wontons, $19

We started with Steamed Prawn Wontons, $19, and Rice Noodle Rolls, $28. The wontons, with its silky wrapper and fresh filling, sat in a peppery puddle of brown rice vinegar and chilli dressing. A small salad of finely sliced herbs finished the dish, and made sure that every mouthful was satisfyingly fresh, sour, salty, and spicy.

Rice Noodle Rolls, $28

The Rice Noodle Rolls did not fair quite as well, with a fairly thick sheet of rice noodle wrapped around a cigar of pulled braised beef brisket. I loved the crispy texture of the fried rolls, but flavour-wise, it needed a little something something to cut through the richness. The beef was, well, beefy, but not outstandingly so, and it didn’t taste any particular spice that spoke to a labour of love. And at $28 for an entree, I was really hoping for a LOT more love.

Crispy Duck with Davidson’s Plum, $48

For the main, we got the Crispy Duck with Davidson’s Plum, $48, with Stir Fried Native Australian Greens, $12, to share. The duck came in a huge serving (we were warned by the waiter) and the fuchsia sweet plum sauce was a fun take on the Duck á L’orange from days gone past. Intensely spiced, the salty sweet gravy was just so satisfying ladled over rice, and reminded me of glossy plates of sweet and sour pork from my childhood. SAH GOOD.

Although just between us, I could’ve gone without the duck. Just the sauce, sour plums, rice and maybe a touch of chopped chilli, thankyouverymuch.

Stir Fried Native Australian Greens

The Native Australian Greens were stir-fried with ginger and white soy. I’m sure it would be more impressive to know exactly what greens we were eating, but to me, it all just tasted like wilted spinach. Lovely spinach, but wilted spinach nonetheless. I know, right? #FoodBloggerFail

The biggest thing that struck me about the experience at Billy Kwong is not actually the food: it’s the service. Our water glasses were never empty, and our teapot was constantly topped up with hot water. Our waiter knew the menu from back to front, and gave sincere recommendations about what (and how much) we should order. The welcome was warm, and they were very quick to notice if we looked up and needed assistance.

I guess that’s what really separates my Asian friends and my non-Asian friends: we place so much importance on the food that the service really is optional. We don’t care if you ignore us, if the food is delicious and at a good price. Everyone else, though, sees the value in the service provided, and at Billy Kwong you’re really paying for that privilege.

A lovely place to have dinner, as long as you’re not expecting an authentic Chinese restaurant. Because it is not. ?

This meal was independently paid for.

Billy Kwong
28 Macleay Street, Elizabeth Bay
Potts Point, Sydney, NSW
Phone: 02 9332 3300
Website: http://billykwong.com.au

Ever heard of the phrase, “it’s too hot to eat?” I know, I know. Sacrilege. But still. Sydney’s had those days lately, and it’s been a real bitch. That’s why when Simon suggested Poong Nab Dong for their naengmyeon (Korean Cold Noodles), I leaped at the chance.

It’s like a salad, but with carbs. What’s not to love?

The Order:

Mul Naengmyeon, $13

Bibim Naengmyeon, $13

The Food:

There are two primary ways to have your noodles – dry, with a spicy chilli paste, or with a cold, refreshing beef soup laced with mustard and vinegar.

Bibim Naeng Myron, $13

I always opt for the chilli option because I just can’t help myself (I am Singaporean, after all), and when given an opportunity, I always go the extra spicy (see above explanation). Here, the Bibim Naengmyeon was a little bit on the sweet side and slightly one-dimensional in its flavours, even after I asked for an extra plate of chilli paste to zhuzh things up a bit.

Mul Naeng Myeon, $13

The Mul Naengmyeon fared much better, with a flavourful broth that stayed light and refreshing. It’s served with mustard and white vinegar on the side, for you to mix it up to your taste. Now that, was a noodle I can keep going back to.

The Service:

The service at Poong Nan Dong was a bit…non-existent. There was much waving and signalling in an empty restaurant, and even then I could swear that they were deliberately ignoring us. Not that they went out of their way to be rude, but being invisible never sits well with hungry foodies.

Oh and we did think that it might have been a push button on the table for service, too, like Jonga Jip.

Nope. No button.

Value for money:

$13 per person is pretty good value in Eastwood – especially in a sit-down restaurant situation – and even more so considering that we were given about 5 plates of banchan (Korean side dishes) to go with our meal. Banchan is usually refilled for free, which means that if you’re really still hungry after the huge bowl of noodles (I was stuffed), you can keep eating till your heart’s content.

Good value when compared to other non-side-dish restaurants, but average when compared to other Korean restaurants, where banchan is the expected deal.

The Vibe:

I’ve never seen Poong Nab Dong busy except for Friday and Saturday nights, and even at the peak of lunchtime (when we went) it still only had a smattering of people. There was a sense of eat-and-get-out about the place, and certainly nothing much there to keep you from leaving. Perhaps their Korean barbecue fares better than their a la carte times – but it’s going to be very difficult to get me leaving my usual Jonga Jip.

And finally,

With both a hit and a miss in the same meal, I’m not sure that I’m going to be going back to Poong Nab Dong. Mind you, the miss wasn’t a disaster, but coupled with non-existent service and no emotional attachment, the better-than-average Mul Naengmyeon isn’t enough inspiration to get me back through the doors.

Except for when I want to order that specifically, of course.

Oh, and one more thing: please don’t wear shorts or short skirts to visit this restaurant. Pleather seats plus a hot day has now given me the association of sticking painfully to the chairs. Not something I would like to repeat, #thankyouverymuch.

Posts tagged Sydney Restaurant Review

Billy Kwong, Potts Point

This meal was independently paid for.

Billy Kwong
28 Macleay Street, Elizabeth Bay
Potts Point, Sydney, NSW
Phone: 02 9332 3300
Website: http://billykwong.com.au