[5] Billy Kwong Potts Point was co-owned with Sydney and Hong Kong chef and restaurateur Andrew Cibej and seismologist and businessman David King.

All the soy sauces, sugar, vinegar and oils we flavour our food with are organic, and we serve Fair Trade tea, coffee and chocolate.

[8] Billy Kwong received the inaugural Sustainability Award in 2009 from the Sydney Morning Herald Good Food Guide, in recognition of Kwong's environmental initiatives, including the option for diners to donate to a renewable energy credits program, purchased from a wind farm in the Chinese province of Hebei.

[9] At a public lecture by the Dalai Lama on 3 December 2009 at the Sydney Entertainment Centre, Kwong acted as master of ceremonies.

[5] In November 2019 Kwong was appointed Ambassador for food, culture and community for the newly revitalised South Eveleigh precinct.

With the onset of COVID-19 restrictions she refocussed on cooking and delivering weekly meals over two months as a gesture of support for seven community and health leaders.

The venue, named after the son she and her wife lost in 2012, was established with a focus on quality, ethically sourced ingredients and nourishing dishes.

[17] In 2003, Kylie Kwong: Cooking with Heart and Soul was published by Penguin Viking/ABC Books in October 2003 to coincide with her first TV series which was screened on the ABC at the same time.

The television series was screened both on the Australian ABC, but also on Foxtel, on the LifeStyle Channel, and on Discovery Home in the United States.

[20] To date, Kwong has released five books, all of which share her love of cooking and explore many different facets of Chinese culture and cuisine.