90’s Long Lunch with Victor Liong and Andy Bowdy
Date: Sunday, 7 October 2018
Time: 12:30pm – 3:00pm
Venue: Hyde Park Palms, Hyde Park North (St James Station), Elizabeth St
This event has now sold out, you may be interested in attending our Noughties Long Lunch with Mitch Orr and Kate Reid.
This is a retro food-lovers dream. Two incredible chefs, Andy Bowdy (Saga, ex-Hartsyard), and Victor Liong (Lee Ho Fook, ex-Mr Wong, ex-Marque) will be creating a menu of some quintessentially 90’s dishes that had huge, life-defining-moments on these chefs. We don’t know what the menu is yet, but we can tell you there’ll be moments of 90’s nostalgia so vivid you’ll swear you’re in an episode of Beverly Hills 90210.
Both Andy and Victor have made a habit of bringing back food from their childhood that influenced them, reinventing those items, and some would say, made them taste a whole lot better. It’s in the spirit of remembering and reflecting on those foodie moments from the 90’s that we bring you… the 90’s Long Lunch.
On any given weekend at Andy’s patisserie cafe in Enmore, Saga, you might find guest appearances by 90’s classics like vanilla slice, apple turnovers, focaccia, and finger buns topped with pink icing. If you’re really lucky, you can grab one of his trifles at Christmas. Lucky for us, the influence that 90’s food had on Andy has resulted in one of the best pasty-led cafes in the country.
And while Victor may call Melbourne home these days, he’s no stranger to Sydney, returning to do the odd lunch or dinner featuring food retrospectives of dishes that changed his life. He’ll be channeling his inner Prince, and designing a menu so glam-pop it will be the food equivalent of a bright neon light.
So if you’re feeling a little bit nostalgic, and you want to taste a few dishes you may remember fondly from the 90’s, come join us for the 90’s Long Lunch.
Lee Ho Fook
Victor may call Melbourne home these days, but he’s a Sydney-native. It was while studying at Uni that Victor decided cooking was his passion. His first job was at The Star City Casino and after cutting his teeth there, he went on to work for ultra-traditional chef Harunobu Inukai at Galileo at the Observatory Hotel in the Rocks. Galileo’s French-Japanese fusion was perfect for Liong, who was obsessed with French master and ‘Chef of the Century’ Joel Robuchon at the time. Liong then helped open Inukai’s next venue, bistro Blancharu in Elizabeth Bay.
Liong opted for a tree-change and did a stint at Lilianfels fine dining restaurant, Darelys, in the Blue Mountains. He eventually came back to the city and started Mark Best’s fine diner, Marque.
Liong then did the strategic move to become sous chef under Dan Hong at Mr Wong, one of Sydney’s busiest restaurants, and there he found himself managing a staggering 35 chefs. Realising his dream of opening his own restaurant, he decided Melbourne was the best move and set up shop there with veteran restaurateurs Peter Bartholomew and David Mackintosh (MoVida and Pei Modern).
Sydney’s celebrity pâtissier was actually born Andrew Bowden, but says Andy Bowdy is his assumed pastry alter ego. From a young age, he was obsessed with toffees at school bake days, and his mum’s copy of the Woman’s Weekly Children’s Birthday Cake book. But he didn’t realise the pastry chef life was in his blood until after two failed attempts at Uni. He went on sabbatical to Europe, and it was while living in London that he found himself working in a kitchen and discovered his passion.
Bowdy rose to fame during his time at Enmore’s Hartsyard. Owner Gregory Llewellyn gave him free-reign to go completely over-the-top with his treats, and soon Sydney was saving room for dessert like never before. On an ever-rotating menu, you could see everything from his legendary peanut butter and pretzel sundaes, to French toast soft-serve, rolled in crushed cornflakes, chunks of French toast, maple glazed crispy bacon and a lubricating dose of maple syrup. Or maybe it was plum pie, with ginger and oat biscuit, bourbon soaked cranberry financier, smoked almond creme pat, ginger bavarois, ginger poached plums, plum fool, shaved fresh plums, pumpkin seed praline and bourbon caramel ice cream.
He became a legend, and his creations were named as Sydney’s top cult dessert.
He opened his patisserie cafe, Saga, in Enmore in 2017, and there you’ll find his signature cakes (well, smaller versions) as well as Tiramisu, banana cream pie and apple turnovers as well as to-die-for savoury numbers. And Sydney has been a much happier place since.
This event is strictly 18+.
Entry will not be permitted to guests under 18 years of age.
Attendees must carry with them valid photo ID as proof of age and will be required to present this upon entry.
Please note that seating at this event will be at share tables and seating allocations will be advised at the event. If you plan on attending this event with friends who are booking tickets separately, please notify us at time of booking and we will do our best to accommodate your request.