A Work in Progress was a pop up restaurant in Sydney in March, as part of the March into Merivale. festival. Inspired by the late night super spots the chef enjoyed with fellow chefs.
Sichuan duck & tofu lo mein $16
Fried chicken, ginger
nuoc cham served with kimchi, pickled daikon, garlic cucumbers $16
nuoc cham served with kimchi, pickled daikon, garlic cucumbers $16
The food was great comfort food and I was glad I was able to experience this pop up without the long lines others have experienced.
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