Two of Australia's hottest chefs popped up up at Sydney Contemporary 2017 to create Sydney Art Week's best art and dine experience! Where great art met great food, this year, we were excited to welcome Sydney culinary trailblazers Billy Kwong, by Kylie Kwong, and Kitchen by Mike, by Mike McEnearney to offer their delicious menus every day of the Fair.
BILLY KWONG BY KYLIE KWONG
Kylie Kwong has become synonymous with modern Chinese cooking in Australia. As a third-generation Australian, she has drawn on her southern Chinese heritage to reinterpret Cantonese cuisine, combining uniquely Australian ingredients with traditional Chinese cooking methods and flavours. The foundation of her food is locally grown, organic and biodynamic produce, with a strong focus on Australian native ingredients.
KITCHEN BY MIKE BY MIKE MCENEARNEY
Mike McEnearney is executive-chef and owner of No. 1 Bent St Sydney and Kitchen by Mike.The ingenious Kitchen by Mike canteen style eatery champions egalitarian dining and the use of the best local and seasonal produce. The joy of eating real food, in its purest form is at the helm of all Mike's endeavors.
Sydney Contemporary acknowledges the Gadigal people of the Eora nation who are the traditional custodians of this land, and we pay our respects to their elders, past and present, and extend our respect other Aboriginal people present.