The event will be presented at Carriageworks on 13 March - don’t miss this gastronomic discussion!
Sam Sifton, Food Editor from The New YorkTimes and founding editor of NYT Cooking, will discuss the use of native ingredients and the evolution of Australian-Chinese cuisine with Kylie Kwong, the celebrated chef and restaurateur behind Sydney restaurant Billy Kwong.
They will also discuss what’s next for Ms Kwong following her surprise decision to close her acclaimed restaurant. One of Australia’s most celebrated chefs, Kwong is taking a leap that few chefs around the world have dared to take. Why close Billy Kwong? Why now? And should other chefs around the world be taking notice?
Join them for a tantalising discussion about the culinary world and answer your most appetising questions.
6 - 7 p.m.
245 Wilson Street
New York Times subscribers – $15
General admission – $20
Book your tickets here.