Highly regarded dumpling master Eric Koh initially planned to stay a temporary resident at Work in Progress for just six weeks in September, but his @Erickoh residency at Merivale’s small bar has met with such a huge response that demand has forced him to remain in the kitchen until 23rd December. Koh’s dim-sum pop up has built up a steady following since he took the reigns from fellow Merivale Chef Patrick Friesen who kicked off this whole rotating Work in Progress concept with fried chicken and noodles.
There is something about flawlessly wrapped, mouth-watering parcels like the Pan Fried Chicken & Chive Dumpling or the Lobster & Crispy Noodle Roll paired up with a nice selection of cocktails, wines, and beers, that is completely winning Sydneysiders over right now. The dim sum menu is a long list of daily steamed and fried greatness that fully showcases Koh’s precision and dedication to high quality produce, a talent that has been fostered and developed throughout his impressive career which includes presiding over the dim sum kitchen at London’s Michelin-starred Hakkasan and Yauatcha for almost two years, and his part in building Sydney’s Mr Wong into the quintessential dining experience it is today.
After @erickoh finishes on 23rd December 2015, Eric will join Papi Chulo Chefs Christopher Hogarth and Patrick Friesen in leading the kitchen at the forthcoming Queen Victoria Hotel in Enmore. The menu will be dedicated to Cantonese and Hong Kong classics.
Work In Progress – @erickoh
50 King Street, Sydney CBD
Monday – Friday
12pm-3pm, 5.30pm-10pm (kitchen); 12pm-late (bar)
www.merivale.com/wipbar
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