Billy Kwong

This is a creative dish that combines Australian ingredients with Chinese cooking techniques. Cricket/worm fried rice, I have never dared to eat worms in China. It really makes me want to dance. The duck is soft-crispy-soft when you bite it. The sauce is made with raspberries and plums that are unique to Australia. It has a lot of spices but no peculiar smell.

Home-cooked meals, the name of this restaurant is both warm and creative, but their dishes are overall quite creative. The raw materials are all ordinary ingredients, but they are cooked with more care.

Modern Chinese food. The taste of the ingredients is very good. The ingredients are fresh, and they are good at matching various ingredients and spices, which has a unique flavor. The only drawback is that many appetizers have four dim sum in a portion, and you can't order half a portion, so it's easy to eat too much. It is recommended to go with more people so that you can order more varieties.

This Chinese restaurant is located on Marconi Street in Sydney. It has a good environment and fresh decoration inside. It looks clean and tidy. The Chinese food here includes a variety of cuisines and is well done. It should be noted that the restaurant is always full of guests, especially at mealtimes, you need to wait for a seat.

If you want to get together for a Cantonese-style afternoon tea, this restaurant is the place to go: Sichuan-style roast duck pancakes, deep-fried tender tofu and xiao long bao. 1/28 Macleay St, Potts Point, 9332 3300,