Billy Kwong

Call it over-rated, over-hyped, over-priced if you must, but we disagree on all counts. We have had consistently impressive meals at Billy Kwong. The food is as artisinal, elegant and delicious as Chinese can be.

There are some stunning, stand-out dishes - the mandarin duck with star anise (even better with blood plums - in season), dumplings in black vinegar and super-duper san choi bow.

We think the best way to go here is with the chef's menu where you get a taste of the best (and homemade chinese pickles to boot).

Don't playa hate, it's un-becoming.

Comments

[Dan]

Ate here on Saturday and it was divine. The crispy skin duck was heavenly. And the San Choi Bow was ever so tasty.

[Geraldine Trivett]

Do you have a recipe for san choi bow?

[Sean]

Hi Geraldine,

This is the recipe I generally use for homemade san choi bau.

SeAN CHOI BAu

6 shiitake mushrooms
1 head of iceberg lettuce
150g canned water chestnuts
250g fresh bean sprouts
4 shallots
2 tbsp canola oil
500g minced pork
2 tbsp Chinese rice wine or dry sherry
3 tbsp soy sauce
3 tbsp oyster sauce
1 tbsp dried red chilli (crushed)

Dice up the mushrooms and shallots Drain and dice the water chestnuts.

Heat the oil in a wok or frying pan until hot. Add the pork and most of the shallots and stir-fry until browned. Add the mushrooms, water chestnuts, bean sprouts and chilli (to taste) and toss well. Stir in the rice wine, soy and oyster sauces and toss with vigour.

Serve lovingly in lettuce leaf.