The New Fried Chicken & Noodle Pop-up Bar in the City


Over 50 events, all revolving around our greatest loves – food, drink and entertainment. The March Into Merivale Festival has arrived. Now, where to begin?

Work In Progress bar steps it up with a pop-up within a ‘pop-up’ as Patrick Friesen (former Ms.G chef and now head of Manly’s pop-u-lar Papi Chulo) takes over during the March into Merivale Festival.

The environment may be too cool for school with mix-it-up plastic seats, Bunnings style rawness of DIY hang out areas, complimentary graffiti, cutlery holders of coconut milk tins but that’s where the student era ends and the grown-ups take over. Don’t judge a comic book hang out by its cover.

The menu is short but who cares? The go-to dish is the tofu (WHAT??) yes people, it’s true. You cannot miss this Agedashi bonito flake waving experience which includes a non-plywood 3×3 stack of crispy tofu cubes topped with a fishy hairdo including gel cream of mayonnaise and dehydrated shrimp; all in a bowl of beautifully balanced Asian broth. The crowd pleasers are without doubt the deep fried chicken all served with kimchi, pickled daikon and garlic cucumbers. Opt for halfies and you will be served a duo of Ginger Ninja with nuoc cham paired with chilli chicken and peanuts. Include pork & prawn wontons with a seriously lip tingling Sichuan pepper or a side of greenery.

Simply add a ‘Shaky Pete’ cocktail of Beefeater 24 gin and 150 Lashes pale ale and you won’t need a date to spice up your night… everything you need is here. 

Monday – Friday

Kitchen: 12pm-3pm, 6-10pm
Bar: 12pm- late
50 King Street, Sydney 




About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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