Just Open: Eric Koh's pop-up dim sum bar, Sydney CBD

Anyone who has ever eaten a scallop and prawn siu mai at Mr Wong will tell you that Eric Koh makes the best dumplings in Sydney.

They're so good, in fact, that Michelin-starred dim sum franchise Tim Ho Wan poached the dumpling master in February for the opening of its first Australian restaurant.

Koh has since returned to the Merivale mothership and will be pleating and steaming up a storm for six weeks from Tuesday, September 8 at a dim sum pop-up bar at the Work in Progress site on King Street.

Koh will be serving his signature scallop and prawn siu mai, prawn har gau, steamed mushroom dumplings, duck spring rolls and prawn wontons with wasabi mayo.

The pop-up is a chance for city punters to sample Koh's creations before he joins Papi Chulo's Patrick Friesen and Christopher Hogarth in leading the kitchen of Enmore's Queen Victoria Hotel, set to be relaunched later this year.

Cocktails, wine and beer will be flowing and there are DJs on Thursday and Friday evenings.

Open Mon-Fri noon-3pm and 5.30pm-10pm.

50 King Street, Sydney CBD, 02 9240 3000, merivale.com.au/wipbar