"In the inner city alone, there are many thrilling Chinese restaurants. There’s the award-winning glamour of Mr. Wong; fiery, wok-tossed Hunan food at the Chairman; remixed Yunnanese noodles at Yunn; and specialties from Wuhan at Grain Gallery. But there’s nothing else quite like Lucky Kwong in South Eveleigh. The restaurant combines Kylie Kwong’s Cantonese cooking with Indigenous ingredients grown by Clarence Slockee, a Cudgenburra and Bundjalung educator who oversees the precinct’s gardens. Kwong’s spanner crab and prawn dumplings with Sichuan chile dressing are garnished with his bush mint, and he’s collected budding Geraldton wax for the soda Lucky Kwong created with Matt Whiley from neighboring bar Re (where bartenders cleverly transform the restaurant’s leftover rice into sake)." - Lee Tran Lam
