PIQU

Taking over the former Duk Inn site on King Street, PIQU marks the first solo venture from chef-owners Jihwan Choi and Nicola D’Angela—two names better known for their time across some of Sydney’s most well-known kitchens, including Momofuku Seiobo and Osteria di Russo & Russo.

The Newtown diner centres itself around Southeast Asian flavours, specifically Thai. 

“Thai food is so fragrant and full of flavour—sharp, pungent and zesty—but still balanced enough to hit all five tastes,” D’Angela tells Urban List.

“That’s been our approach for PIQU.”

It’s a philosophy that shows up in what’s not on the menu, as much as what is—each dish has been carefully tested and vetted before making the cut.

“We don’t have a single noodle dish present,” he adds.

“We’re riffing off familiar Thai flavours, reinterpreting and modernising them in a way that’s new to what’s out there currently.”

In the kitchen, that approach starts at the mortar. A lineup of clay mortar and pestles stay in constant use through service, with herbs pounded to order—galangal, chilli, coriander root and garlic—forming the backbone of each dish.

The kingfish has already carved out a following—built from freshly pounded garlic, chilli, coriander root, lime and peanut praline, it’s tossed through with grilled zucchini, kaffir lime leaf and herbs, then finished with crushed peanuts and served alongside lettuce cups.

There's also a riverine rump cap served over a thick massaman with kipfler potatoes, carrying more depth and heat than the sweeter versions around town—while a red curry fried spatchcock brings crunch and spice, with a through-line back to Choi’s time at Momofuku.

Drinks stay in step with the kitchen. Expect a Thai Peanut Colada alongside sharper, citrus-driven serves, plus a tight wine list curated by Alice Massaria (Wine Concept), whose work spans venues like The Gidley and Bistecca.

The space holds around 35 seats, dimly lit and close-set, with stools, ferment jars and scattered illustrations of limes and chillies throughout. There’s also a hand-painted Last Supper-style piece featuring the chefs, done by Choi’s wife, sitting just off to the side.

“We love the laid-back vibe of Newtown,” D’Angela says.

“It’s chaotic but fun, a bit like Bangkok. You either love it or hate it, and we embrace that same energy in the venue.” 

Expect a venue that's intimate, pulls from street-food influences and is a little more "raw and energetic" than your run-of-the-mill Sydney Thai. 

Image credit: PIQU | Supplied