Kylie Kwong, a renowned restaurateur, is closing her Sydney eatery, Lucky Kwong, after 24 years in the business. This follows other notable closures in Sydney, including Tetsuya’s by Tetsuya Wakuda, Fish Butchery, and Charcoal Fish by Josh and Julie Niland.
Additionally, Gingerboy in Melbourne has called in liquidators. These closures come amid challenging times for the hospitality sector, with recent data indicating that 15% of Australian businesses going under are from this industry.
Restaurateurs have given different reasons for closing their businesses, such as location plans falling through, merging smaller businesses into larger ones, and the challenging economic climate with increasing operating costs and decreased diner spending.
Kylie Kwong mentioned the “challenges” of the industry in her announcement but also reflected on the “far more positive experiences than negative” throughout her career.
“These last 24 years have really tested the mettle of one’s character, drawing out strengths I never knew existed, and have instilled deep values which continue to guide my path,” her Instagram post read.
Kylie Kwong, a chef, cookbook author, and TV personality, stated that the next phase of her career will still involve her passion for “food, art, culture, and connection,” along with her continued work with First Nations communities.
“Through the lens of food and interconnectedness, I wish to place all my energy, focus and time into helping share and amplify other people’s stories, particularly the important voices of First Nations people and our multicultural communities, who make Australia the rich and diverse country that it is today,” her post continued.
Kylie Kwong began her culinary journey in the 1990s at Neil Perry’s Rockpool and Wokpool kitchens.
In 2000, she partnered with the late Bill Granger to open Billy Kwong, a modern Chinese restaurant in Surry Hills. Her fame grew through her TV show “Cooking with Heart and Soul” and numerous cookbooks.
After Granger’s departure, Kwong focused on incorporating organic, sustainable ingredients, including roasted crickets and native Australian produce.
She closed Billy Kwong in 2019 and opened Lucky Kwong in South Eveleigh in 2021, named after her stillborn son, Lucky, whom she shared with her wife, the artist Nell.
