Following the success of Patrick Friesen’s pop-up fried chicken and noodle bar at Merivale's Work in Progress venue, chef Eric Koh will now be taking over the kitchen with the launch of a dim sum pop-up.
Due to launch this week Work in Progress @erickoh will be serving up a selection of steamed and fried dim sum including the likes of scallop and prawn shumai, prawn Har Gau, steamed mushroom dumplings, aromatic duck spring rolls and prawn wonton with wasabi mayo, all complemented by a selection of cocktails, wine and beer.
The pop-up will officially launch on Tuesday, 8 Septmeber for a six week period.
Work in Progress @erickoh will provide Sydney-siders with an opportunity to taste Koh’s signature creations before he heads to Enmore later this year to lead the Kitchen at Merivale’s latest acquisition, the Queen Victoria Hotel.
Koh recently re-entered the Merivale team after a brief stint at Chatswood’s Tim Ho Wan dumpling restaurant. Alongside Christopher Hogarth and Patrick Friesen, Koh will deliver a Hong Kong inspired street food menu.
The Queen Victoria Hotel is due to reopen in the coming months.
