Hospitality company, Merivale, launched a fried chicken and noodle pop-up bar at their Sydney’s CBD venue, Work in Progress, on Thursday 26 February. The brainchild of this pop-up bar is Patrick Friesen, Papi Chulo’s brilliant head chef. The pop-up opened its doors as part of March into Merivale, Sydney’s signature Food and Wine Festival featuring 50 events over five delicious weeks.
Inspired by many of the late night supper spots he enjoys with fellow chefs after service, Patrick has designed a short and punchy menu of Asian fried chicken, Hong Kong noodles and tasty snacks. Dishes like fried chicken with ginger nuoc cham and pnomh penh wings with lime white pepper take the lead, together with Sichuan duck and tofu lo mein and pork & prawn wonton mein with egg noodles. The food will be matched by a fun and fresh cocktail menu, alongside a smashing selection of wine and beers.
Hailing from Canada, Patrick first joined Merivale at Potts Point hangout Ms.G’s, where he led the dynamic kitchen for nearly two years. In 2013, he joined forces with fellow Merivale chef, Christopher Hogarth, to open Papi Chulo, the much-lauded smokehouse and grill on Manly Wharf. The formidable duo have won the hearts and taste buds of Sydneysiders with their succulent spice-rubbed meats and grilled seafood.
Located at 50 King Street, Sydney CBD, ‘Work in Progress @patrickfriesen’ is the perfect spot for a quick and easy solo lunch or to enjoy with friends and colleagues. The pop-up bar is open from 12pm-late, Monday-Friday (kitchen is open 12-3pm and 6-10pm). For further inforamtion, go to www.merivale.com/wipbar or www.marchintomerivale.com.au