Ordered: sui mai, pan fried chicken and chive, fried rice, duck spring rolls, wonton and har gow. All the dishes are great and reminiscent of a traditional yum cha affair. Growing up on this type of cuisine; dumplings have become part of my backbone and so it’s hard not to have higher than usual expectations. Many of the dishes were very familiar which was both a good and bad thing; good in the sense it tasted yum, bad in the sense it wasn’t anything particularly exciting. However, one dish stood out from the rest- the duck spring rolls. Such delicious fried goodness. The vibe of the restaurant is a bit strange though with its euro-grunge decor. But nonetheless - easy ipad ordering system and food came out quick. Don’t know what the bill was as it was a company lunch but it’s probably not going to break the bank.
Work in Progress is cool. I love the vibes of this place and love the music in the background. It feels more like a bar than an eatery. The staff are always friendly and helpful, the food very good and it’s not too expensive for a Merivale restaurant. #workinprogress
Came on a Wednesday afternoon just for drinks, but would LOVE to come back for dumplings some time. The service is good, the manager is very friendly, and the space is SUPER COOL.
Awesome dumplings, great vibe, friendly service. Bonus: we arrived at happy hour - $6 Chandon bubbles, $5 beers & complimentary spiced prawn crackers. 👊
From the gamut of dishes we ordered, the delicate ginger broth in the XLB stood out, as did the plump wild mushroom dumpling & the lobster roll which melted into the crispy casing. All served fast & steamingly fresh!
Chatting with our server afterwards, she agreed our selections were the best of the best. Yup, no doubt. Great stuff.👌
Great location... Love the chicken wings! Service is quick and very crowded on Friday evenings.. Highly recommended... Great place to hang out in cbd. Easy on the pocket as well!
Hidden little pub on King Street. Great decor, awesome dumplings. Love the prawn crackers and their fried dumplings. Pretty good hangout place in the CBD
Work in Progress is fantastic! I love the food, service and the vibe of the whole restaurant. Emma, the Manager, is possibly the best person in hospitality and no matter how long it's been since I've been there, she'll come over and have a chat. Can't forget how great the dumplings are too!
Current incarnation as a dumpling pop up is a good quality dining option in an upbeat space, though slightly pricey to the point of being overpriced as value for money. We each selected the steamed platter combination, a good choice to try a bit of everything. Dumplings were cooked and presented perfectly, with fresh flavours and a nice mix of colours and textures. Service was excellent and there was also no issue with splitting a bill of three people by EPTPOS. The resident DJ adds to the buzzy vibe though the volume could be eased down a bit. In summary, worth a visit but not leading edge dining for this food category.
Been here a few times now. Not the cheapest place for dumplings but great atmosphere, good variety of drinks and just a nice atmosphere to hang out with friends after work. Food was done well and of high quality.
Absolutely love this place. So unassuming, yet the dumplings are fresh, delicious and generously portioned. They specialise in what they do and it works well. Super chilled atmosphere. Great for a quick lunch or dinner on the run.
Accidentally landed in this place! Funky decor and a busy place for lunch on a weekday. We ordered:
1. Mushroom dumplings: These were delicious
2. Veg Spring rolls: Great again!
3. Sauteed Veggies: This was the best out of all.
4. Chicken, chive, prawn dumplings in schezuan sauce: This was a special and I loved it.
5. Prawn Dumplings: Soft and cooked well.
Loved the food. The total costed $45 and was a lot for 3 of us to finish.
Will definitely visit again.
![Zomato]( "Recensione")
Work in Progress is a Merivale-owned bar that hosts chef pop-ups, with its current incarnation being a dim-sum bar by Eric Koh. Upon arriving, I was pleased to discover that the bar has a decent amount of tables, as well as table service. The tables are set up along the side walls, creating the illusion of space in the centre of the bar despite its modest size. CK and I started with a drink from the small drinks list, before pouring over the menu when JL arrived.
To order, you simply tick items on a paper menu and hand it to staff, and hope that they have the dumplings you would like or risk the bartender returning to sadly inform you that you need to reorder (although I didn't mind too much - he was pretty cute). There is a fair selection of dumplings and dim sums on offer, including some classic yum-cha choices. If you are craving greens, there is also a side salad on the menu although that was unavailable on the night. But really, why order salad when you could order plates of dim sums?
Although I love deep fried food, I almost prefer steamed dumplings to their fried counterparts. There is just something pleasing about biting through soft dough. In saying that, one of my favourite dishes of the night was the pumpkin duck puffs. The fried shell, combined with the interesting contrast between sweet pumpkin and savoury duck, made for a very moreish delight. Pair these with a drink or two and you have a formula for a winning night. Whilst you're at it, order the prawn har gau as well. They taste the same as the ones you get at your local yum cha place, but they're still tasty nonetheless. Don't forget to tick the mushroom dumplings too. Honestly - order them all. You can't go wrong.
Very good dumplings - you can see that quality ingredients are used at Work in Progress. It's on the pricier side though, if that is an issue for you.
•Trendy decor with friendly staff, service was quick
•Scallop and prawn dumpling - tender and large serving! Juicy and tasty
•Pumpkin and duck - surprisingly good combination
•Fried noodle and lobster - this was okay
Fantastic dumplings in the heart of the city... Must try the lobster and crispy noodle roll, and the pan fried chicken and chives dumpling is excellent!!!
Fantastic experience in funky decor!
IP is another awesome venue owned by Merivale Group. WIP is a very small and pretty casual dumpling joint in Sydney CBD (right next to Bistro de CBD Hotel). The whole venue is extremely relaxed with a very unusual feel to it.. Very rock and roll and a bit “unmerivale”, but you will probably get the best dumplings in the city at WIP, food is fantastic! If you are looking for something different at your lunch break or for dinner with mates, then this is perfect!
I had a quite large group of people with me so we ended up with a private room. Here is the interior so you get the idea of the ” unusual feel” i mentioned earlier. It’s like an underground Asian mafia kinda of venue. Dumplings and beer all night for us, please!
All pics and further review on my blog thenarcissistblog.com/2016/04/07/wip-review-610/
Next level dumplings is the best way to describe Work in Progress!
Some of my must haves include:
- Crispy Noodle Roll with Lobster Meat ❤️❤️🙌🙌
- Alaskan Crab Dumplings 🦀🦀👌
- Lobster Dumplings 👍👍
- Duck Spring Rolls 👊
Absolutely fantastic and such a funky fitout!
... Well, Work in Progress is definitely not your typical Chinese style Yum Cha as they serve no tea in this place, in fact, it is actually a bar that happens to do a dim-sum pop up by dumpling master Eric Koh. Before it was a chicken and noodle pop-up by Patrick Friesen, then it was taken over by Eric Koh around six months ago. It was supposed to be a 6 weeks pop-up, but it got extended to 23rd of December, and I’m not sure why but it is still here now...
Due to popular demand, dim sum master Eric Koh’s pop-up at Merivale’s Work In Progress has been extended to December 23. As one of the rare places in Sydney to serve dim sum at night, we didn’t hesitate to accept Merivale’s invitation to sample the menu.
Wasn't a major fan of WIP bar when the fried chicken pop up was around. It was good, but I didn't think it was as good as the price tag associated with each of the dishes. Only been to the dumpling pop up once but loved it. Absolutely delicious and reasonably priced too. Can't wait to see what the next pop up brings!
Recent date of visit: 11 December 2015
Second time I've visited this pop-up store and hopefully not the last time before it closes. Satisfied all my dumpling cravings with a few work friends. The lobster and crispy noodle roll (2p for $8.80) is a must-try item on the menu!
Baz Juan Pablo Sanchez
+3.5
Thoroughly enjoy their every revolving menu, has to be one of the best pop ups in Sydney.
Pricing is a little steep compared to other places of a similar nature but the atmosphere makes up for that
If there’s one thing Sydney does well it’s dim-sum. Work in Progress, the dim-sum pop-up made famous for its delicious creations by revered dumpling master Eric Koh (of Mr. Wong) has been extended until the 23rd of December 2015 due to popular demand.
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WIP @ Eric Koh // this bar is ridiculously cute and the concept behind it is extremely clever. I came here today for the Eric Koh take-over, and the food was not disappointing (except the one dish--but more on that later).
All the shumais were delicious, especially the prawn and scallop, although my favourite would have to be the crispy noodle lobster roll. It's so creative, yet the flavours mesh so well together. I recommend eating it whilst its warm, because once it gets cold the noodles do become a bit soggy.
The xiao long baos weren't the best, it had quite a strong pork smell/flavour, and the skin was a little thick. I'd say choose the other dumplings over this one.
The pumpkin and duck dumpling(?). I can't wuite remember the exact name of this dish but i know for sure it was pumpkin and duck.. I must say this was the worst dish of all. The flavour and texture was just extremely overwhelming and not pleasant.
I recommend anyone to head down to Work in Progress while Eric is still taking over the kitchen and give his dumplings a try. It's a nice place to have a few drinks and chat over some dumplings.
Merivale’s 2nd chef popup @erickoh has had its run extended til the 23rd of December; extending what was a month long pop up up to a period of about 3 months. Following on from @patrickfriesen (read about that popup here) WIP @EricKoh is about the best in chinese dimsums and yumcha for lunch and dinners. We popped in for a tasting with Merivale and road test the eats. That Lobster and Crispy Noodle Roll is a serious must as are their excellent scallop prawn dumplings.
This place is great. I'm in Sydney for work (from Melbourne) and found this place on Zomato. Living in Melbourne, I had high expectations but they were exceeded. Friendly staff and great dumplings. What a treasure this pop up is! Highly recommend the poached prawn wonton with Szechuan sauce, delish!
The current dumpling pop up is a serious winner. The dumplings are so so delicious and the menu has a great variety of different flavours. The drinks menu looks great, although everything is definitely on the higher price scale for dumplings. However, well worth the visit!
WIP is currently hosting a pop up dumpling restaurant. The restaurant has a funky feel with oriental pop art wallpaper and industrial look furniture. There is also a nook with comfy couches for those who really want to kick back. In the interests of tasting a few different dumplings I ordered the steamed dumpling platter. It wasn't a great proposition economically, costing $22 for 6 dumplings whereas the sets of 4 dumplings ranged from $10 - $13 ... go figure :O The spinach and prawn dumplings were tasty, the others good but didn't get my tastebuds dancing. It was beautifully presented however so completely instagram-able. This would be a fun place for a social drink and bite to eat, but if you're really serious about dumplings there is better value to be found elsewhere.
This place is surprisingly good. Came on a Wednesday night for dinner and it wasn't busy at all. Ordered shallot pancakes, Phnom Penh chicken wings, tofu, wonton noodles and duck Lo mein. Really flavoursome! Reasonably priced too, worked out to be $20pp (4 of us).
Beef brisket curry noodles at Work in Progress @patrickfriesen. Hands-down, my favourite on the menu (fried chilli chicken is a close second). The beef is super tender and the curry sauce will have you licking your lips! So tasty!
This is genius! Cubes of agedashi tofu with a touch of takoyaki goodness. Bite-size silky tofu covered in a lightly fried batter soaking up the dashi sauce. Topped with mayonaise, takoyaki sauce and shaved dried bonito.
Opened as a pop up bar, Merivale's Work in Progress helmed by Patrick Friesen, has been so popular it's now staying open indefinitely. The menu is dominated by Asian favourites, such as Lo Mein, fried chicken and wontons. First to arrive was the Pork and prawn wonton. In the menu, the description of the dish included 'strange flavour'. I wasn't exactly sure what was so strange about it, but it was definitely tasty - a mixture of soy, peanuts and spices. The wontons were silky and plump with a delicious filling.
We know that Merivale does good things, and as a dining powerhouse, their food will always hit a minimum, consistent standard. Combine that with experienced, star chefs, and you’ve got yourself a recipe for trendy restaurants that makes food-lover’s mouth water, and eyes glaze over. The latest project is Patrick Freisen’s Work In Progress (WIP), and they have been drawing extended crowds in with a menu of Fried chicken, and Lo Mein.
Hope they keep the Patrick Freisen menu as there are some good dishes - the wonton noodle soup has great flavour (though a small bowl for $16) and the duck noodles have a good kick. Service can be very slow on food though so be prepared to wait.
![Zomato]( "Recensione")
Work in Progress has the decore similar to a teenage's garage who had been heavily graffiti-ed. I think it took a decade off my mental thinking as I siped on my shiraz. It's actually quite a nice escape from all the other local watering holes in the Sydney CBD. However how long will this bar exist? This is a pop-up bar by Merivale which is still open due to popular demand for now. Watch this space! This blog is a few months in delay so the menu seems to have evolved however I believe I just ordered off the bar menu. I need to go back to try more of the menu! I couldn't resist some curly french fries with aioli at $9.50. Salty, crunchy and curly. What more would you need with a few drinks? I also ordered the prawn, chorizo and chickpea salad with preserved lemon dressing ($18ish). It was a very tasty salad with big king prawns (below). This salad balanced out all the curly fries I ate. So check it out before it's closed down. Location: 50 King St, Sydney CBD Opening Hours: T he bar is open Monday to Friday, noon to late, with the kitchen taking orders from 12-3pm and 6-10pm.
...latest project is Patrick Freisen’s Work In Progress (WIP), and they have been drawing extended crowds in with a menu of Fried chicken, and Lo Mein. I’ve never been a huge fan of noodles in watery soup, but there’s a very thin line between soup and gravy, and this curry sauce with its tender beef brisket pieces and yellow strands of noodles is...
Before you dismiss these nine cubes of heaven, consider that there's delicious sweet mayo, JBBQ sauce, bonito flakes, but most importantly, the tofu's exterior is coated with a crunchy batter that's more akin to the external texture of takoyaki. Welcome to the 'ish' in agedashi-ish. It's really addictive to indulge in this texture, and a delight to eat. I ordered this one to share, but in the end I just split it with myself for the most part.
Helen | Grab Your Fork
+3.5
Work in Progress - the city bar launched by the Merivale group in May 2014 - lives up to its name with its newest spin, a pop-up fried chicken and noodle bar . Leading the charge is Papi Chulo head chef, Patrick Friesen, who says the menu is a reflection of what his fellow chefs like to eat after service. Fried chicken is right up there. The original comic book collage by artist Frank Gohier remains on the main wall. New lanterns make an appearance and a giant conical-hat-wearing chicken shrieking "white man chicken" in Chinese characters makes its debut on the opposite wall. All food and drinks need to be ordered and paid for at the bar. Drinks include a neat list of wines, cocktails and beers. Kirin and a pale ale are available on tap. Cutlery and serviettes are all self-serve from re-purposed tins of coconut cream. Mini bottles of Indonesian Cap Ibu Jari Jempol sambal chilli sauce are a nice touch. Be warned that the chilli sauce tends to stick in the bottle and then explode onto your plate when you get impatient - hours of fun. Work in Progress menu Everything on the menu is designed to share. It's all perfectly engineering to satiate those snacky moments when you don't feel like a heavy meal but still want something sweet, salty and tasty. Shallot pancakes $6 We kick things off with the shallot pancakes , a decent carb hit for the $6 price-tag. There's an impressive flaky layering to the flour and shallot disc, cut into eighths for easy sharing. They don't leave an oily after-taste either. I reckon they could do with more shallots but a generous shake of chillli sauce will add more than enough zing.
Stumbled into this gem of a joint by accident yesterday whilst looking for a lunch spot with two hungry girls (always a hard task). Couldn't be happier with the service and food that was on offer. This is a must stop for all food lovers and with such a cool minimalist atmosphere it really does feel like a work in progress that well, should probably never get finished!
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