‘Work in Progress @erickoh’, the dim-sum pop-up captained by the revered dumpling master, will be keeping its doors open until 23 December. Initially launching as a month-long concept, Work in Progress @erickoh quickly won a legion of fans in the bustling CBD and will now continue to serve the flawlessly wrapped, mouth-watering parcels for the next seven weeks.
@erickoh followed the incredible success of ‘Work in Progress @patrickfriesen’, the fried chicken and noodle pop-up bar that launched as part of the 2015 March into Merivale Food and Wine Festival. Now at ‘Work in Progress @erickoh’, dumpling devotees can enjoy a delicious new menu of steamed and fried dim sum daily, alongside a short and snappy selection of cocktails, wines and beers.
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STEAMED: |
BAKED AND PAN FRIED |
| Scallop and prawn dumplings | Aromatic duck spring roll |
| Prawn Har Gau | Prawn wonton with wasabi mayo |
| Pork and prawn shumai | Poached pork and prawn with asparagus wonton in spicy sauce |
| Ku chive and prawn | Lobster and crispy noodle roll |
| Wild mushroom dumpling | Pan fried chicken and chive dumpling |
| Steamed pork & prawn with bean curd in abalone sauce | Crispy vegetable roll |
| Xiao Long Bao | Alaskan crab taro puffBlack pepper duck and pumpkin puff |
| Pork package | |
| Steamed lotus leaves with chicken & | |
| pork sausage with stick rice | |
| Beef shumai with asparagus |
Eric first moved to Sydney in 2012 to launch the multi award-winning Mr. Wong, bringing with him an impressive international pedigree, which included presiding over the dim sum kitchen at London’s Michelin-starred Hakkasan and Yauatcha, 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. Eric will soon 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.
@erickoh 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 andFriday night. Only for the next seven weeks – don’t miss out!
Work in Progress @erickoh
OPEN UNTIL 23 DECEMBER DUE TO POPULAR DEMAND
50 King Street, Sydney CBD
Monday – Friday
12pm-3pm, 5.30pm-10pm (kitchen); 12pm-late (bar)
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