Merivale will preview Queen Chow this week at “Wok On” (Sydney)

March Into Merivale’s ultimate showcase of various Asian cuisines, dubbed Wok On, will take place this Wednesday 2nd March at Establishment Main Bar, calling on some of the group’s top venues and chefs like Mr Wong and Ms.G’s to offer up a selection of their best dishes at a market-style event. The mix of Asian fare, cocktails, and hip hop will also feature a special preview of the forthcoming Queen Chow at Enmore’s Queen Victoria Hotel, Merivale’s first ever foray into Sydney’s inner-west.

The menu has been announced for the event and reads like a wish list for every food lover who can’t get enough of Asian food, from street-style to high-end. Those heading along can expect food like Hor Mok Pla steamed dry red curry fish from Sunee’s Thai Canteen, Backed Venison Puffs from the famous Mr Wong, Cheeseburger Spring Rolls from Ms.G’s, Japanese fried chicken from Sushi E, and Deep Fried Lobster Noodle Rolls from Queen Chow.

Queen Chow will be opening up soon in Enmore, with the kitchen spearheaded by three of Merivale’s most well-known and respected Chefs – Christopher Hogarth and Patrick Friesen of Papi Chulo, and Eric Koh, the dim sum master who first brought Sydney Mr Wong. They will be offering up a Cantonese-style menu packed with Hong Kong classics, traditionally prepared BBQ meats, and Australia’s best seafood; much of this will be on offer at Wok On across two stalls featuring not just the fried lobster rolls mentioned above, but also General Tso’s Chicken, some Hong Kong Style French Toast, and Steamed Mushroom Dumplings.

Tickets are set at $45pp (includes six tokens for food and drink) and are on sale from Wok On will kick off at 5:30pm at Establishment Hotel, 252 George St, Sydney. See below for full menu.

Salmon sashimi salad daikon with salmon roe and yuzu dressing
Tuna avocado roll
Japanese fried chicken with ginger shallot sauce

Steamed king crab, prawn and asparagus dumpling
Baked venison puff with black pepper
Spicy white cut chicken with “strange flavour” sauce and Sichuan chilli oil

Deep Fried Lobster Noodle Roll
Steamed Mushroom Dumpling

General Tso’s Chicken
HK style French toast and char siu pork

Hor Mok Pla. Steam dry red curry fish in banana leaf cup
Sticky rice with sweet mango
Goong Yang. BBQ marinated prawn skewer with green chilli, lime dressing

Yellow curry, crab, rice vermicelli
Chicken and longan salad, chilli, black vinegar dressing
Cheeseburger spring rolls

Villa Maria Cellar Selection Sauvigon Blanc
Villa Maria Cellar Selection Pinot Nior
San Pellegrino


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Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.