Overview
There's nothing like a midweek spot o' fried chicken and noodle, especially when it comes from the meat-lovin' mind behind Manly Wharf's Papi Chulo. As part of March into Merivale, open this week, PC head chef Patrick Friesen is branching out from last year's Thai-focused project to launch this year's instalment of the Work in Progress pop-up.
Chefs know their late night supper spots, finishing work well after you've digested your dins and are happily tucked in. Friesen's taken inspiration from his favourite late night Sydney eateries. He's designed a bite-sized menu of Asian-style fried chicken, Hong Kong noodles and snacky nibbles for his MIM pop-up.
"The menu is influenced by the late night haunts that other chefs and I like to go to smash fried chicken, noodles, and beers after a busy service," says Friesen. "It’s a small menu, but full of the tasty things you want to eat with a few drinks or on a solo lunch mission." Think fried chicken with ginger nuoc cham, served with kimchi, pickled daikon and garlic cucumbers. Think pnomh penh wings with lime white pepper, Sichuan duck with tofu lo mein, and pork and prawn wonton mein with egg noodles.
But you won't be left with a mouthful of delicious, delicious fried chicken and nothing to wash it down. Friesen's nosh will be paired with a specially-created cocktail menu, with the likes of the Shaky Pete (Beefeater 24 gin, ginger, 150 lashes pale ale) and Down the Stairs (Zubrowka, pressed apple, lemon, cinnamon) sounding pretty delicious for $18 a piece, or you can choose from the Australian/New Zealand-heavy wine and beer selection.
Work in Progress will sit at 50 King Street from Thursday, February 26. Open Monday to Friday 12pm-3pm, 6-10pm (kitchen); 12pm-late (bar).
Want more on March into Merivale? Head over here.