Work in Progress @ Patrick Friesen

Fried chicken and noodles. Now that we have your attention, Patrick Friesen, Papi Chulo’s head chef is dishing up a cheap and cheerful menu at a pop-up venue, Work in Progress in Sydney’s CBD.

Work in Progress by Patrick Friesen
Work in Progress @ Patrick Friesen

Part of March Into Merivale, the pop up is a casual eatery where you’re handed a menu at your table from which you order and pay at the bar. With a menu designed to be shared – and you would happily share so as to try as many dishes as you can – the food is brought to your table as it becomes ready.

Work in Progress by Patrick Friesen
Pork and Prawn Wonton, Strange Flavour, Sichuan Pepper

Order the Pork and Prawn Wonton, Strange Flavour, Sichuan Pepper (4pc $12), the “strange flavour” is not revealed but you get silky wontons with a kick of spice, citrus and peanuts. Delicious.

Work in Progress by Patrick Friesen
Agedashi’ish Tofu

Not your average Agedashi’ish Tofu ($14), the extra “ish” is a combination of flavours and texture that makes this dish with nine cubes of battered tofu with bonito flakes a winner.

Work in Progress by Patrick Friesen
Sichuan Duck and Tofu Lo Mein

Another must-have dish, the Sichuan Duck and Tofu Lo Mein ($16) is big on flavour with a good measure of spice with firm tofu, duck pieces and silky noodles.

Work in Progress by Patrick Friesen
Pnomh Penh Wings and Lime White Pepper

With four types of fried chicken, one is set to come back. The Pnomh Penh Wings and Lime White Pepper ($16) comes in a crisp batter and a super tangy lime pepper dipping sauce.

Work in Progress by Patrick Friesen
Kimchi, Pickled Daikon and Garlic Cucumber

All fried chicken dishes come with a side of kimchi, pickled daikon and garlic cucumber. By the time you’ve finished your meal, you’re planning your next visit.

Work in Progress @patrickfriesen is a March into Merivale pop-up yet we hope its  limited run is extended beyond 29 March 2015.

*** Updated 25 March 2015 – Merivale has announced that due to popular demand, it has extended the run of Work in Progress and Chandon Vintage bar until further notice. ***

Work in Progress @ Patrick Friesen
50 King Street, Sydney
Tel: +61 (02) 9240 3000
Opening hours: Monday to Friday 12pm-3pm and 6pm-10pm
Bar hours: 12pm until late

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Work in Progress @ Patrick Friesen was last modified: January 21st, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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