Although not stylish or Instaworthy, Billy Lees is a culinary institution that will thrive in all waves of culinary change, no matter how advanced our palate gets or how fancy society wants it food - good old Billy Lee's will always be there.
Ahh Billy Lees...Perth’s cheap, quality, go-to, all hours Chinese restaurant. Or as I call it, Billy Yes Please!
I know that the foodie revolution is turning the simplistic into the complicated and the original into adaptations and fusions, but you just can’t beat good old fashioned MSG-Chinese like the chefs at Billy Lee's do.
Free of all the frills and aesthetic design that the contemporary food culture has cultivated, Billy Lees is a typical, simplistic yet lovable Chinese restaurant. With white tablecloths covered in plastic and 100 tables crammed into a space the size of Harry Potters cupboard, the ambiance of the restaurant is left up to it’s diners. Usually consisting of a good mix of cheap skate Australian’s in Bintang's and thongs and Chinese families, expertly using chop sticks and ordering dishes you’ve never seen before. To me, this peaceful breaking of the bread (or should I say fortune cookie?) is a beautiful example of East meets West, as its patrons from all cultures come together to enjoy a spring roll in harmony.
As a poor uni student with a huge appetite for fried rice and Honey King Prawns, I find myself here quiet often. Even when I’m not hungry the smell of the well-used wok, five spice and fried rice calls to my stomach…today I meant to walk past its enticing aromas but I couldn’t quite find the strength. So I quicken my pace and head for a table inside this popular Chinatown diner.
Usually I ponder heavily over a menu, especially one this big (about 5 double sided pages). But as a frequent eater here I’m pretty sure the young waiter has already yelled to his grandmother (one of the best chefs here hands down) who keeps walking out of the kitchen in her flower pinafore what the blonde girl wants – her usual small fried rice, honey king prawns and stuffed chicken wings. But tonight I fancy something different…deep fried squid tentacles. And honey chicken. With fried rice (of course).
I hand back my menu and the waiter gives me a little half bow, turning away quickly while speaking in rapid Chinese. I feel myself start to relax in the certainiyy that in about 6 and a half minute’s time, deep fried golden, sticky round balls of honey chicken will arrive in front of me.I rest on the table and feel it fall to the right. I smile. There’s something about the wobbliness of this table that ties in so perfectly with Billy Lees. Nothing pretentious or over the top, special or fancy. Just a quality quick feed in a central location.
In only 5 minutes and 15 seconds, my food arrives and I instantly pop a piece of the honey chicken into my mouth. Hot, sticky, sweet and delicious, the doughy-ness of the batter melts in my mouth. Following up with a crispy, slightly chewy squid tentacle I feel my shoulders start to wiggle as they do my happy ‘I’m-eating-yummy-food’ dance. Not forgetting the colourful fried rice, I manage to scrap some onto my chop stick and enjoy the saltiness of the BBQ pork hidden in the short flavoursome grains of rice. I tuck in, not regretting my late night decision and not worrying about the heart burn I was going to experience later tonight.
Famous for its portion sizing, there is enough in front of me to keep me full until Christmas and some left over for tomorrows lunch. So of course, I leave satisfied, full and with a doggie bag.
Although not stylish or instagramable, Billy Lees is a culinary institution that will thrive in all waves of culinary change, no matter how advanced our palate gets or how fancy society wants it food - good old Billy Lee's will always be there.
Comments