Fusion cuisine blends the culinary traditions of two or more nations to create innovative interesting dishes. It tends to be more common in French or Asian cooking. Where there is a wider audience for such food. Critics sometimes call it “confusion cuisine,” arguing that chefs rely on novelty to carry the food, rather than flavour, texture, and presentation.
Kylie Kwong’s professional cooking career began with a four-year period as head chef of Sydney's Wockpool, a modern Asian noodle bar and restaurant owned by Neil Perry and Trish Richards. And then from mid-1998 she headed the kitchens of two cafes in Sydney, bills and bills2. In 1999, Kylie went on a life-changing trip to China. Food featured prominently. Over the years, she has been inspired and influenced by some great cooks and food writers, her mother to Alice Waters, Stephanie Alexander, Neil Perry, Stefano and Franca Manfredi, Maggie Beer, Jamie Oliver, Elizabeth David, Richard Olney and Patience Gray. Her cooking style has evolved from living in Australia, where we are able to have access to some of the world's finest produce, including seafood from pure waters, a generous range of Asian fruits, vegetables and herbs, free-range poultry and organically raised beef.
Kylie and her business partner Bill Granger, both opened Billy Kwong opened in May 2000, in a narrow shopfront on cosmopolitan Crown Street in Surry Hills, Sydney. They have been inspired by the idea of re-creating a traditional Chinese eating house. Before the doors open each night the room is filled with the buzz of our intense daily ritual. There is fresh food stacked on every surface, awaiting preparation and cooking; there is a large vase of flowers in the centre of the kitchen bench; there is a steel wire stretched across the kitchen, where food orders are pegged during service. ‘The tiny kitchen is the engine room of Billy Kwong and I feel most at home here’ (Kylie Kwong, 2013) At billy Kwong they use locally grown, organic and...
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