Work in Progress @ Eric Koh, Merivale’s pop-up dim-sum operation, will be keeping its doors open until late December.
Initially launching as a month-long concept in early September, Work in Progress @ Eric Koh will continue for the next seven weeks, until 23 December.
Eric Koh’s stint follows that of chef Patrick Friesen, who operated the pop-up as a fried chicken and noodle bar, launching as part of the 2015 March into Merivale festival.
Koh first moved to Sydney in 2012 to launch Mervale’s Mr. Wong restaurant, having previously presiding over the dim sum kitchen at London’s Michelin-starred Hakkasan and Yauatcha.
He will soon join Papi Chulo’s Christopher Hogarth and Patrick Friesen leading the kitchen at the soon-to-be relaunched Queen Victoria Hotel, delivering a Cantonese-style menu of Hong Kong classics.
Merivale has some aggressive expansion plans for 2016, with eight new concepts to launch by February.
