Mention the word dumpling to almost anyone and you can expect their mouth to start watering. Add Chinese-Cantonese crowd-pleaser Mr. Wong to the table and you've got a line up at the door - which is why this Sydney pop up dim-sum bar is such a genius move.
Led by Mr. Wong's resident dumping master Eric Koh, who boasts an impressive pedigree that includes London's Michelin-starred restaurant Hakkasan and a brief spell opening Chatswood's Tim Ho Wan, Work in Progress @erickoh brings a selection of Koh's fried and steamed creations to a fast-paced venue designed to cater for casual drop ins. Feast on delicacies like seasonal mushroom dumplings, aromatic duck spring rolls and deep fried prawn wontons with wasabi mayo and then wash it down with a WIP-styled cocktail, glass of prosecco or a fresh juice.
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The popup is open for a limited time only, designed to give citysiders the chance to sample Koh's handiwork before he heads to Enmore later in the year to reopen the Queen Victoria Hotel alongside Papi Chulo's Christopher Hogarth and Patrick Friesen.
Work in Progress @erickoh is located on 50 King Street and is open Monday through to Friday 12pm-3pm and 5.30-10pm. The bar is open 12pm til late. For more details, visit merivale.com.au/wipbar