Newtown’s latest opening brings bold Southeast Asian flavours to a tight 35-seat space.

PIQU is the brainchild of chef duo Jihwan Choi (formerly of Momofuku Seiobo) and Nicola D’Angela (formerly of Osteria di Russo & Russo), who bonded over their shared obsession with Thai cuisine while working in Sydney kitchens.

The menu is punchy, herb-driven and built to share, with one notable twist: no noodles. Instead, the chefs focus on bold combinations across raw, grilled and larger plates. Think kingfish with praline nam jim, chicken skin with pineapple nam prik, and duck neck sausage with spiced plum from the grill.

The standout? Riverine rump cap laid atop spicy massaman curry and kipfler potatoes, delivering the kind of texture and flavour contrast that defines the venue. The name PIQU comes from piquant, meaning sharp, spicy or tangy, and that edge runs through everything here. This is Southeast Asian dining through a creative, contemporary lens.

Quick Bites

• What to Eat: Kingfish with praline nam jim, chicken skin with pineapple nam prik, duck neck sausage with spiced plum, or the standout Riverine rump cap with massaman curry and kipfler potatoes
• Where: Newtown
• Vibe Check: Intimate 35-seat space serving punchy, herb-driven Southeast Asian dishes with creative contemporary flair and bold texture-flavour contrasts