If anyone is headed to SYD, be sure to check out Billy Kwong on Crown St. in Surrey Hills. The food is classic chinese food, but without the heavy use of oil. Even my family was very impressed by the food. Chef is Kylie Kwong who worked at Rockpool (which has gone downhill apparently).

Thanks for the heads up. I will have to check it out next time I am down under.

Next time anyone goes here, can they see if Kylie Kwong has published a cook book?

Not a cook book, but here is a recipe.

http://www.atasteofaustralia.com/kylie_food.html

My GF and I just dined here again 2 weeks ago. We had the tasting menu at AUD65/head. Not bad when you consider that mains run AUD 25-35/dish. You can name your preferences and stuff you wish to avoid

We had:

prawn won ton soup (small bowls)
scallops (entree size)
crab/pork sausage
mussels (full size bowl?)
sashimi (can't remember the fish)
crispy skin duck (full size dish)
blue eye fish (full size)
bok choy
rice
assorted fruit
+ one other I forget for now

All excellent quality with fresh seafood which is respected and done the best justice of any cuisine.

And yes, you can BYO although Kylie Kwong seems to have some pretty top notch brand and private label wines.