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News • Restaurants

Work in Progress @erickoh

September 11, 2015
by Corinne Mossati

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)
www.merivale.com/wipbar

Photo Credit: Merivale. Used with permission.

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About the author

Corinne Mossati

Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Gourmantic, Cocktails & Bars and The Gourmantic Garden. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read the full bio here.

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