Last suppers for city foodie favourites BBQ King and GPO
After 40 years Chinatown favourite BBQ King has served its last Peking duck, and CBD staple GPO Restaurants has gone into voluntary administration in a sad day for Sydney foodies.
NSW
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One of Sydney’s most beloved restaurants, Chinatown favourite BBQ King, has served its last Peking duck as it joined another dining institution in closing its doors for good.
GPO Restaurants, another CBD staple, has also gone into voluntary administration, with administrators investigating what was owed to creditors as the group battled monthly $300,000 rental bills on top of a COVID-19 lockdown.
GPO owner Peter Petroulas said the closure of his business and its 17 restaurants and bars in the 150-year-old heritage-listed Grand Post Office building in Martin Place was a difficult decision: “The only comfort you have is to remind yourself that it wasn’t you personally who did this.”
The business including award-winning restaurants Prime, Intermezzo Ristorante, GPO Cheese and Wine Room, Postales Restaurant, GPO Oyster Bar and more.
Mr Petroulas said he had put the group into voluntary administration, with the size of the operation, the $300,000 per month rent and decimated patronage rendering it no longer viable.
He said creditor meetings would be held but was now focusing on his new business ResButler, a restaurant management system that automatically books tables to be socially distanced.
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The news came as Chinatown institution BBQ King yesterday announced it will close permanently after four decades hosting countless first-dates, family gatherings, business lunches — and taking the sting out of many a hangover.
The beloved Sydney restaurant in Liverpool St, which has hosted countless first-dates, family gatherings, business lunches — and taken the sting out of many a hangover — announced the news on Thursday.
“We are so very humbled to have all of your support over these years. Thank you and goodbye,” the owners said on Facebook.
The no-frills haunt has been a popular destination for Sydney foodies for years, boasting the best Peking duck in Sydney and dubbed an “institution” by customers.
The Chinatown mainstay has been a favourite for some of Australia’s top chefs.
Chiswick owner and TV star Matt Moran was a loyal customer of the restaurant, known to frequent it since it since the 1990s.
The legendary restaurant was also known to be a favourite for Sydney restaurateur Neil Perry, who in 2016 crowned the venue his favourite food spot in Sydney.
“It’s open till late so I can stop in there on the way home from work, enjoy the barbecue pork with noodles and be home within an hour,” he said.
The venue relocated to Liverpool St from their 18-20 Goulburn St site in 2016 after setting up shop in the area back in 1983.
The new three-level premises boasted glamour and more up-market prices but remained a favourite for long-term customers.
Last year, the owners hinted at trouble when they offloaded the $25 million heritage building on Liverpool St, continuing to operate the restaurant but handing the building to new owners.
In 2004, BBQ King owner and restaurateur Phillip Chau rose to prominence after he was held captive for three days in a terrifying ordeal.
The Chinese national endured death threats to his family as the attackers demanded a $600,000 ransom. The kidnappers were sentenced to between six and 10 and a half years jail for the kidnap and assault.
The restaurant received an outpouring of support after announcing its closure on Facebook, attracting hundreds of comments.
Devout customer Chelsea McCluer expressed her sadness about the closure.
“I had my first date with my now husband at BBQ king. Shared our first duck pancakes which we celebrated every year since then on the same date with the same menu. My heart breaks for this. I’m actually in tears.”
Another customer, Ramon Cura, said he had been attending the Chinese favourite since it opened: “Thank you BBQ King family. For many years you were Sunday lunch for our migrant family new to Australia during the 80s.”
“The end of a truly great Sydney institution! You will be sorely missed. Thanks for all the great memories,” said Mike Kidner.
The reason for the restaurant’s closure is not yet clear, but many businesses have been struggling in the wake of the COVID-19 pandemic.
At the end of March, the venue announced it would only reopen its takeaway BBQ meats section and tighten its opening hours in response to the health crisis.
BBQ King has been contacted for comment but has not yet responded.
Originally published as Last suppers for city foodie favourites BBQ King and GPO