Award-winning Sydney pub The Unicorn will be continuing their “My Australia” guest chef collaboration series next month with “Back to the Future”, the fourth edition of the program which will welcome Lee Ho Fook into the kitchen as the popular Melbourne restaurant’s head chef, Victor Liong, takes the reigns.
Set for Sunday 4th February, the event will see Liong using The Unicorn as a showcase for his culinary talents. And seeing as Lee Ho Fook is often considered one of the best places in Melbourne to grab a top-quality Chinese feast, we’re expecting some big flavours. The menu Liong has planned for the day will take diners back to his arrival in Australia and trace his career to the present day, highlighting the many influences along the way while he works alongside The Unicorn’s Head Chef Jimmy Garside.
Flavours adapted from other cuisines will also be used to bring some interesting twists to the night, like a simple falafel with tabouli, said to represent the landlady of Liong’s first home in Australia. Other dishes referenced in Liong’s earlier years include Haru’s prawn and basil spring rolls from Galileo and Mark Sauterenes custard from Marque.
“These were really revelatory moments of taste and flavour during my time in these kitchen, after tasting both of these dishes when I was on my trail, I told myself this is the place I would love to work, if only to get the one recipe”, said Liong, who plans to pay tribute to those dishes as well as the iconic turmeric baked crab from Flower Drum and a “sentimental beef noodle soup” paying homage to Happy Chef.
“I’m hoping to recreate a memory and to represent where I am today”, he continued. “My Australia is a beautiful arrival of moments, experiences and delicious memories”.
My Australia: Back to the Future with Lee Ho Fook
When: Sunday 4th February 2018, Staggered seatings between 12:30-2pm
Where: 106 Oxford Street, Paddington
Price: $65 a head with natural wine selection curated by Jake Smyth
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