Sam Sifton, Food Editor from The New York Times, talks to Kylie Kwong about creativity and new beginnings following her surprise decision to voluntarily close acclaimed restaurant, Billy Kwong. One of Australia’s most celebrated chefs, Kwong is taking a leap that few chefs around the world have dared to take. Why close Billy Kwong? Why now? And should other chefs around the world be taking notice?

Image supplied

Wed 13 Mar, 6-7pm

Tickets $20 + bf
New York Times Subscribers $15 + bf

Presented by Carriageworks and The New York Times.