See what the staff at Billy Kwong eat before service begins.
Feast magazine

29 Jan 2015 - 10:35 AM  UPDATED 2 Feb 2015 - 11:50 AM

CUISINE Modern Chinese
DATE 16 December, 2014
TIME 1.45pm
STAFF MEAL COOKED BY Kylie Kwong, chef and owner
STAFF MEAL Roasted honey chicken wings with stir-fried asparagus and zucchini, and omelette with mushroom and tomato sauce


“We usually cook a staff dinner, but today is special! The team are celebrating an outstanding review so we’re making lunch, instead. We’d normally use leftovers or offcuts to make something simple and quick. I’ll use leftover chicken to make a salad or do Chinese greens with fried rice or noodles with XO sauce. Today I’m making roasted chicken wings caramelised in honey from the rooftop beehive we’ve installed at the Wayside Chapel (a nearby community services centre). I’ll do stir-fried vegies and a Chinese omelette to go with it – something simple because we are so busy setting up the new restaurant. The staff meal is a great time for everyone to sit down and feel appreciated for their hard work.”

Billy Kwong, 1/28 Macleay St, Potts Point, NSW, (02) 9332 3300,



Kylie Kwong's honey-roasted chicken wings