Work in Progress unveils its next incarnation—a dim-sum pop-up led by revered dumpling master Eric Koh. Serving the freshest ingredients in perfectly wrapped, mouth-watering parcels, city-siders can enjoy a selection of steamed and fried dim sums daily alongside a short and snappy selection of cocktails, wines and beers.
Work in Progress @erickoh provides a chance to sample Eric’s signature creations before he heads to Enmore later this year, where he will join Papi Chulo’s Christopher Hogarth and Patrick Friesen at the soon-to-be relaunched Queen Victoria Hotel.
The pop-up is the perfect spot for a quick and easy solo lunch, a catch up with friends and colleagues or a kick start to the weekend with DJs playing every Friday night.
Enjoy $5 schooners (150 lashes & house spirits) from 5pm - 7pm everyday during WIP happy hour.
Eric first moved to Sydney in 2012 to launch the multi award-winning Mr. Wong. Bringing with him an impressive international pedigree that includes London’s Michelin-starred Hakkasan and Yauatcha, the benchmarks for contemporary Chinese cuisine in Europe, Eric presided over the dim sum kitchen for nearly two years.
He was an instrumental member of the team that saw Mr. Wong win an enviable host of accolades including ‘Best New Restaurant of the Year’ at the 2014 Sydney Morning Herald Good Food Guide Awards, 2014 Australian Gourmet Traveller Restaurant Guide Awards and 2013 Time Out Sydney Food Awards.