Merivale opens its doors to ‘Work in Progress @erickoh’, a dim-sum pop-up captained by the revered dumpling master Eric Koh in the bustling CBD, on Tuesday 8 September. Serving the freshest ingredients in perfectly wrapped, mouth-watering parcels, Work in Progress is open 12pm-late, Monday-Friday, for the next six weeks.
@erickoh follows the phenomenal success of @patrickfriesen, the fried chicken and noodle pop-up bar that launched as part of the 2015 March into Merivale Food and Wine Festival. Inspired by many of the late night supper spots Patrick enjoys with fellow chefs after service, the concept was initially launched as a five week pop-up but proved so popular its doors remained open for six months.
At Work in Progress @erickoh, dumpling devotees can enjoy a delicious selection of steamed and fried dim sum daily – from scallop and prawn shumai, prawn Har Gau and steamed mushroom dumplings to aromatic duck spring rolls and prawn wonton with wasabi mayo – alongside a short and snappy selection of cocktails, wines and beers. The pop-up is the perfect spot for a quick and easy solo lunch, to enjoy with friends and colleagues or to kick off the weekend early, with DJs playing every Thursday and Friday night.
Eric first moved to Sydney in 2012 to launch the multi award-winning Mr. Wong. Bringing with him an impressive international pedigree that includes London’s Michelin-starred Hakkasan and Yauatcha, the benchmarks for contemporary Chinese cuisine in Europe, Eric presided over the dim sum kitchen for nearly two years. He was an instrumental member of the team that saw Mr. Wong win an enviable host of accolades including ‘Best New Restaurant of the Year’ at the 2014 Sydney Morning Herald Good Food Guide Awards, 2014 Australian Gourmet Traveller Restaurant Guide Awards and 2013 Time Out Sydney Food Awards.
Work in Progress @erickoh provides city-siders a chance to sample Eric’s signature creations, before he heads to Enmore later this year. He will join Papi Chulo’s Christopher Hogarth and Patrick Friesen to lead the kitchen at the soon-to-be relaunched Queen Victoria Hotel, delivering a sensational Cantonese-style menu of flavour-packed Hong Kong classics.
Work in Progress @erickoh
50 King Street, Sydney CBD
Monday – Friday
12pm-3pm, 5.30pm-10pm (kitchen); 12pm-late (bar)