Architect Kengo Kuma's circular building rising on the former site of Sydney's Entertainment Centre looks a little like a designer cake, making chef Andy Bowdy the perfect tenant.

The pin-up boy of sweet-toothed Sydneysiders since his days in the kitchen at Hartsyard, Bowdy has confirmed he'll open a venue at Kuma's The Exchange building, which has already signed up the team from the Golden Century.

Known for creations such as a mardi gras special of soft-serve ice-cream with fairy bread and sugar lips, Bowdy's cakes have earned a cult following, rivalling Black Star's watermelon cake.

"We'll do the cakes, and I'd like to revisit soft serve. The space will be tight, but I want to do pies, which I've done as specials [at his Saga outlet in Enmore], including a lamb shoulder vindaloo pie," Bowdy says.

When it opens next year, Bowdy will have some interesting neighbours.

The "upmarket marketplace" space, which is being called Maker's Dozen, has already nabbed the collective talents of Banksii and Ume to open a Japanese pasta collaboration.

Good Food understands they'll be joined by Mr Bao Buns, Sonoma and a new venue from Marrickville's Bucket Boys bottle shop and bar.

Kuma won't design Maker's Dozen interior; local outfit Anthony Gill Architects is responsible for the space.