Work in Progress @erickoh Pop-Up

Overview

After a successful six weeks, Eric Koh's King Street pop-up — aptly dubbed Work in Progress @erickoh — has been extended until December 23. So you can continue to feast on the Mr. Wong maestro and former Tim Ho Wan dim sum master's perfect dumplings for a few more weeks yet.

The pop-up's menu is promising an array of Koh's signature creations, including scallop and prawn shumai, prawn har gau and steamed mushroom dumplings, duck spring rolls and prawn wonton with wasabi mayo. Plus there'll be a neat beverages list to match, covering cocktails, wines and beers. Stay late on Thursdays and Fridays to kick back to local DJs.

Work in Progress @erickoh is a sequel to @patrickfriesen, the Papi Chulo chef's fried chicken and noodles pop-up that drew crowds during the 2015 March into Merivale food and wine festival. Planned for just five weeks, it was so bombarded with hungry hordes that it remained open for six months. Not surprisingly, the same has happened with Koh.

Koh has been living in Sydney since 2012, when he moved here to set up Mr. Wong, winner of 'Best New Restaurant of the Year' at the 2014 Good Food Guide Awards, the and the 2014 Australian Gourmet Traveller Restaurant Guide Awards. Once he's done popping up in the CBD, he’ll be heading to Enmore to head the much-anticipated Queen Victoria Hotel's new kitchen (recently bought by Justin Hemmes), alongside Papi Chulo's Christopher Hogarth and Patrick Friesen.

Eric Koh's Work in Progress dim sum pop-up will be open Monday to Friday from midday till late, with the kitchen cooking between midday and 3pm for lunch, then for dinner between 5.30pm and 10pm until December 23.