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Renowned Chef Kylie Kwong Announces Closure of Lucky Kwong Restaurant



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Celebrated Australian-Chinese chef Kylie Kwong has made a significant announcement, revealing her decision to close her iconic restaurant Lucky Kwong, marking the end of a remarkable culinary career spanning over 30 years.

In a heartfelt post on her Instagram account today, Kylie Kwong expressed her gratitude for the support she has received throughout her career. She mentioned that she believes it is the right time to move on, having poured her heart and soul into her restaurants for the past 24 years.

Having started her journey at the renowned restaurants Rockpool and Wokpool under the mentorship of chef Neil Perry, Kylie Kwong later went on to open her trailblazing restaurant, Billy Kwong, which garnered widespread acclaim for its innovative fusion of traditional Chinese cuisine with native Australian ingredients.

After the closure of Billy Kwong in 2019, Kylie Kwong embarked on a new culinary venture with the opening of Lucky Kwong at Sydney‘s South Eveleigh precinct, near Redfern. The eatery, named in memory of her stillborn son with Nell, was praised for its commitment to quality produce and unique flavors.

Throughout her career, Kylie Kwong has been a prominent advocate for the use of native Australian ingredients in her cooking, a practice that has set her apart in the culinary world. Her relentless dedication to sustainability and social impact has earned her a special place in the hearts of food enthusiasts.

As she bids farewell to the restaurant industry, Kylie Kwong expressed her desire to continue using food as a medium for social change and cultural exchange. She plans to focus on amplifying the voices of First Nations people and multicultural communities, celebrating their contributions to Australia’s diverse culinary landscape.

With her significant contributions to the Australian food scene, Kylie Kwong leaves behind a profound legacy that will continue to inspire aspiring chefs and food lovers alike. Her impact on the industry will be felt for generations to come, as she continues her mission of sharing stories through the language of food.

Rachel Adams

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