SYDNEY | 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.
The casual dining venue has a cool street vibe that makes it the perfect spot for cheerful after-work drinks. Take a crowd if you can as it’s the best way to sample and share the freshly made dumplings and other steamed or fried miscellaneous daily treats on offer.
Here at The City Lane we think that picking your favourite dumpling dish is something akin to picking a favourite child – it depends on your mood. That being said, there are definitely some dishes that you shouldn’t miss out on.
With simple and clean flavours, the scallop & prawn dumplings are an easy crowd pleaser, so much so that you’d better be the first chopsticks in the bamboo steamer or you will run the risk of missing out.
Another WIP staple is the aromatic duck spring roll, they’re so moreish it’s easy to eat several portions in one sitting – just don’t say we didn’t warn you if you end up ‘waddling’ home at the end of the night.
For something a little more unusual try the lobster & crispy noodle roll, these little numbers were one of the table’s favourites as they not only looked impressive but delivered that satisfying crunchy texture that can sometimes be missing from dim sum.
Of notable mention is the oversized sandwich-like bao. Often with bao you run the risk of dropping most (if not all) the contents on your lap, the slightly oversized WIP xiao long bao soaks up the delicious hoisin flavours of the pork belly in a convincing handful that you won’t spill everywhere. Best enjoyed with an ice-cold beer.
Don’t miss out on a belly full of dim sum – you have until the 23rd of December 2015.
Work In Progress
50 King Street
New South Wales 2000
Telephone: (03) 9240 3000
Wed – Fri: 12:00pm to 3:00pm; 5:30pm to 10:00pm (bar open 12:00pm to late)