Thursday, February 26, 2015

Work In Progress @ Patrick Friesen, Sydney

The names Patrick Friesen and Papi Chulo Manly is really all I need for this introduction. But for those who don't know Chef Patrick, he is the other half (along with co-head chef Christopher Hogarth) behind  the successful smokehouse and grill Merivale joint, Papi Chulo. A place where magical meat-ups happen.

As part of "March into Merivale" this year, Patrick takes over the Work in Progress bar with his Fried Chicken and Noodle pop-up bar. It is inspired by his passion for Asian cuisine and his late supper shenanigans with other chefs. Work In Progress is a hipster meets pop-art themed small bar. As seen on his Instagram account over the last few months, he's been perfecting the art of fried chicken. After they announced Patrick's pop-up bar, all those instagram posts made sense. So being the sensible people that we are, Chocolatesuze, Mista iFat and I planned a lunch meet-up at Work In Progress. Well, as we would normally say "Because fried chicken yo!" Here's what went down:

The Noodles
Supreme wonton
The supreme wonton mein ($16) was delicious and nostalgic! It took me back to my trips to Hong Kong. It consists of egg noodles, morsels of pork & prawn wonton, and supreme broth. The egg noodles was nice and springy while the pork and prawn wonton was as legit as it gets. The broth tasted like a chicken blend but with some garlic punch.
Sichuan duck and tofu lo mein

Then there's the Sichuan duck and tofu lo mein ($16). It was a scrumptious egg noodle dish with a Sichuan-style sauce, duck and tofu. I would've liked a little bit more duck but the sauce was off the hook! It was bold with sweet, chilli and garlicky flavours.

The Fried Chicken
Half and half of ginger ninja fried chicken and chilli nut fried chicken

We literally ate ALL the fried chicken! First up was a halfies ($16) of ginger ninja and the chilli nuts fried chicken. It came with nuoc cham sauce and some Korean banchan-type sides: pickled daikon, kimchi and cucumber pieces
Ginger ninja

The ginger ninja straight up had an amazing sexy rippled crunchy coating! The meat was juicy and flavoursome from the ginger-based marination. It was quite similar to Red Pepper's and Sparrow's Mill's original Korean Fried Chicken. Basically, it was awesome!
Chilli nuts
The chilli nuts fried chicken was also delicious. It was coated in a beautiful sticky sweet and chilli sauce. It was also topped with nuts and sesame seeds.
Fly high
Then Patrick nicely gave us a complimentary plate of the fly high ($16) Pnomh Penh fried wings. It's a Cambodian inspired fried chicken dish with an addictive lime white pepper sauce. The chicken's batter was lighter with garlicky, salt and pepper flavours. The lime pepper sauce gives the fried chicken a nice balance by cutting through the richness of the chicken.

Between the awesome hip-hop playlist, the chill out vibe and authentic scrumptious food, there is no doubt that Patrick’s pop-up rocks! Check it out before March ends. I'm definitely going back for more!

Work In Progress
50 King Street
Sydney NSW 2000
Kitchen Hours:
Monday to Friday 12pm to 3pm, then 6pm to 10pm

Bar hours: 12pm till late

Work in Progress on Urbanspoon


  1. You guys have epic meet up! Mmmm the fried chicken is beyond seductive!

  2. Can we go back today?

    Happy birthday for yesterday, man. Glad you had several slices of the fried chicken cake we arranged for you.

  3. man how fricken awesome was that fried chicken?!

  4. The fried chicken looks awesome - all versions!

  5. I would love to get my hands on some of that fried chicken!

  6. Oh man, you can't go wrong with all that fried chicken! I hope I manage to make it there before March ends!


Let me know what ya think, aight! Would love to hear from ya.