The Hindu :
Author and Chef Kylie Kwong talks about mapping a country through its food
Picture Perfect Chef Kylie Kwong discovers specialities of China
In “Kylie Kwong: My China”, the celebrity chef and restaurateur traces her roots in China and comes up with many a tasty find. Aired on Discovery Travel and Living, this nine-part series chronicles Kylie’s travels through China as she discovers its culture through its kitchens. A fourth-generation Australian Chinese she revels in the immensities of the markets and the varieties of ingredients.
This owner of the Billy Kwong restaurant in Sydney, and lover of wine-cooked chicken with ginger, answers questions on her brand of Chinese food.
What is authentic Chinese food how is it different from what you cook?
Well, it’s very different. The Chinese in Australia cook Chinese the way the Australians want it to be. There is nothing authentic about it. Certainly, in China we get the authentic stuff. The array of vegetables that I found in China was just so amazing.
One of the things that I came across in China is how much MSG they use. I don’t use any in my cooking, my cooking is all organic, I do not use any preservatives, additives and added flavours.
That is one of the main differences in my cooking, which I call Australian Chinese cooking and also the quality of produce we have in Australia, the seafood, meat and poultry is much better than in China, because we have a much less polluted physical environment, that really stood out for me.
Your cuisine is classified as ‘modern Chinese’; tell us more about that?
What it means to me is, for example, if you come to my restaurant, we’ve got about 50 items on the menu.
I like sticking to the classics, but where the modern part comes in, is for example, when I do my white cooked chicken, which we all know has been a…More