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 @ 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.
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.
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.
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.
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.
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
[…] chefs Patrick Friesen and Christopher Hogarth presented a feast from the sea and the land. A Ceviche Bar was set up […]
[…] As part of March Into Merivale, Merivale is set to launch ‘Work in Progress @patrickfriesen’, a fried chicken and noodle pop-up bar in Sydney’s CBD at the location of Work in Progress bar. The pop up opens on Thursday 26 February. Read our review of Work in Progress @patrickfriesen […]
[…] 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 […]