Sydney’s finest dumpling chef helms a pop-up in the CBD
Papi Chulo’s head chef Patrick Friesen was the last chef to front Merivale’s pop-up space, Work in Progress with his take on fried chicken and late night noodles. Now Mr Wong’s Eric Koh has taken the baton, opening up Work in Progress @erickoh.
In keeping with his style, it’s a dumpling fest, with a selection of dumplings prepared daily, including everyone’s favourite prawn har gow and scallop and prawn shumai, among veggie dumplings with mushroom fillings, duck spring rolls and prawn wontons.
Cocktails, wines and beers are all on the menu and it’s even open during the day for snappy CBD lunches. It's onsite until Wed Dec 23, so get down there before the next chef steps in and Koh moves onto Merivale’s latest venture, the Queen Victoria Hotel in Enmore, opening later this year.
|Venue name:||Work in Progress|
50 King St
|Opening hours:||Mon-Fri noon-late|