Kylie Kwong

OT: What’s your new TV show — My China — about?
Kylie Kwong: This nine-part series is an inspirational culinary travelogue that follows me into the homeland of my ancestors. It moves from a rural village in China’s southwest to the wilds of the Tibetan plateau and the stylish modernity of Hong Kong and Shanghai. It’s not just a Kylie Kwong cooking show — it has history, geography and my interpretation of what I have seen and felt there.

OT: What was travelling in China like?
Kylie Kwong: Nostalgic, surprising, comforting? It was wonderful to go back to my family’s ancestral village. I am the first person from my very big family to go back to the ancestral village in 90 years and it was a very primal moment.

OT: Any culinary disasters on the trip?
Kylie Kwong: I don’t enjoy desserts; therefore I can’t make them properly. In my first episode of My China, I failed miserably at making Chinese pastries in a cooking school in Yangzhou.

OT: Your favourite Australian city?
Kylie Kwong: Sydney. I feel lucky that I was born in Australia because I love the beautiful clean environment of Australia, the game of cricket and the freedom of expression I enjoy.

OT: What sort of food do you serve at your Sydney restaurant, Billy Kwong?
Kylie Kwong: Many reviewers have called my food modern Chinese. Most of the items on our menu have their roots in traditional Chinese recipes. Where the modern part comes in is in the use of local, organic produce. And one of the main points of difference with Billy Kwong’s Chinese food and other Chinese restaurants is that we do not use any MSG or preservatives. Also, I don’t use Hoisin sauce or oyster sauce. If I do use plum sauce, I only do so when plums are in season and I make my own.

OT: Have you been to India yet?
Kylie Kwong: No. but I would love to visit — it’s next on my list. I love your costumes, your saris and the vibrant culture. I used to be a graphic artist so I really love all the colours of India.

OT: Do you like Indian food?
Kylie Kwong: I love it! The last time I had Indian food was in Malaysia. I like Indian pickles and chutneys. I love the beautiful breads and vegetables. I think India has a very interesting food culture.

OT: Chefs you admire?
Kylie Kwong: Jamie Oliver, the celebrated British chef, author and TV host.

OT: Restaurants you’d recommend in Sydney…
Kylie Kwong: There are several places I eat at. First of all, when I’m in town, I go to Billy Kwong, my restaurant. I need to check up on the business, and the best way I can control the quality of food is to sit there and eat it. The other place I love to go to is a wonderful small restaurant on Bondi Beach called Sean’s Panorama, which serves home-style comfort food. The third place I like to go to is Lucio’s, which, of course, is an Italian restaurant.