Ever wondered what chefs eat after work? Chef Patrick Friesen is going to let us in on his fried chicken habit when Merivale opens its latest Work In Progress CBD pop up this week.
Merivale is set to launch ‘Work in Progress @patrickfriesen’ a fried chicken and noodle pop-up bar in Sydney’s CBD on Thursday 26 February. The brainchild of Patrick Friesen, Papi Chulo’s brilliant head chef, the pop-up will open 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.
“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. 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” says Head Chef Patrick Friesen.
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 in in the bustling heart of the 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 at 50 King Street is open from 12pm-late, Monday-Friday (kitchen is open 12-3pm and 6-10pm).
