Merivale’s 2nd chef popup @erickoh has had its run extended til the 23rd of December; extending what was a month long pop up up to a period of about 3 months. Following on from @patrickfriesen (read about that popup here) WIP @EricKoh is about the best in chinese dimsums and yumcha for lunch and dinners. We popped in for a tasting with Merivale and road test the eats. That Lobster and Crispy Noodle Roll is a serious must as are their excellent scallop prawn dumplings.
A little about Eric Koh. He first landed in Sydney to start Mr. Wong and brings to the table his impressive international pedigree, which included presiding over the dim sum kitchen at London’s Michelin-starred Hakkasan and Yauatcha, for nearly two years. Mr. Wong has since gone on to win an array of accolades including ‘Best New Restaurant of the Year’ at the 2014 Sydney Morning Herald Good Food Guide Awards, 2014 Australian Gourmet Traveller Restaurant Guide Awards and 2013 Time Out Sydney Food Awards.
*FAV Scallop and prawn dumplings – this is one of our favourite March into Merivale/Mr Wong/Coogee Pavilion Festival eats. Large juicy supremely flavoursome with generous hunks of prawns and scallop. Very wonderful and fresh
Poached pork and prawn with asparagus wonton in spicy sauce and their Prawn Har Gau. Succulent, fresh, juicy.
*FAV Aromatic duck spring roll – crispy and unexpected – its the plum sauce that makes the already rather delicious spring rolls even better. Dip it in and marvel at taste sensations
Wild mushroom dumpling – One for the vegetarians. The meatiness of the shitake mushrooms and its rich dark flavours are pretty good.
*FAV Lobster and crispy noodle roll – As we mentioned earlier this was pretty premium with outstanding crispy noodles on the outside and juicy morsels of lobster flesh inside. Like the Scallop and Prawns. #Essential
Steamed lotus leaves with chicken & pork sausage with sticky rice. Pushing its lightly aromatic flavour into the ingredients as it steamed. The parcel opens up to reveal a glistening juicy sticky rice mix that’s tasty and surprisingly light eating.
*FAV Alaskan crab taro puff – Better than most Yumcha versions. The outer shells on these are perfectly crispy and the insides deliver a piping hot and sensationally creamy alaskan crab and taro mix. Very good.
WIP’sta COLADA Palmer Spiced Rum, fresh pineapple, lime, mint, orange juice $17 – like the sister drink to Papi Chulo‘s delicious green drink. This is a refreshing cool icy cocktail
@Erickoh delivers up some tremedously tasty chinese yumcha dim sum eats – and delivers them on a premium level with lush ingredients and banging serves of plump seafood. It’s a winner and you’ll note that quite often the impression is that the ingredients are ultra fresh and juicy with ample filling. You’re getting the best portions of prawns and amply satisfying bites. About $10/basket. We’re also excited for what’s next once the popup ends. Eric will soon join Papi Chulo’s Christopher Hogarth and Patrick Friesen to lead the kitchen at the soon-to-be relaunched Queen Victoria Hotel. Expect a Cantonese-style menu filled with flavour-packed Hong Kong classics.
50 King Street, Sydney