Work in Progress @erickoh

Merivale has opened Work in Progress @erickoh, a dim-sum pop-up by dumpling master Eric Koh in Sydney’s CBD. The pop up replaces the popular Work in Progress @patrickfriesen which launched as part of the 2015 March into Merivale and was extended by popular demand.

Work in Progress @erickoh

You’ll find a tasty selection of steamed and fried dim sum including scallop and prawn shumai, prawn Har Gau and steamed mushroom dumplings. Aromatic duck spring rolls and prawn wonton with wasabi mayo also feature on the menu along with a concise list of cocktails, wines and beers.

With its casual and friendly vibe, pop in for a quick lunch or after work drinks and eats. On Thursday and Friday nights, DJs keep the party going.

Update: Extended until 23 December 2015.

Work in Progress @erickoh
50 King Street, Sydney CBD
Monday – Friday
12pm-3pm, 5.30pm-10pm (kitchen); 12pm-late (bar)

Photo Credit: Merivale. Used with permission.


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Work in Progress @erickoh was last modified: July 9th, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.