Just In: Castlereigh Street's Late-Night Asian Eatery Hey Chú Is the Latest Sydney Spot That's Closing Its Doors
You'll no longer be able to "pay your uncle a visit" at this Castlereigh spot, which is shutting its doors before the week is out.
Another beloved Sydney venue is shutting its doors — and you've only got until this weekend to dine in for a final meal. Joining the likes of Tetsuya's, Raja, Bistrot 916 and Lucky Kwong, affordable Castlereigh Street spot Hey Chú is the latest Harbour City restaurant to announce a 2024 closing date.
Cuong Nguyen, the culinary great behind the joint, has decided to close Hey Chú due to increasing operational costs within the hospitality space. Instead, he will be turning his full attention to his other ventures, Penelope's and Hello Auntie.
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Hey Chú will offer its final service on Saturday, June 15 before officially closing. The Hey Chú team took to Instagram this morning to announce its closure in a short and sweet post.
"Thank you to all those who supported us! Goodbye for now, but not for good," said the crew behind the joint.
The southeast Asian eatery is known for its affordable and fusion-forward food and drink offering, with the spot undertaking exclusive collaborations with the likes of the Lana and Porkfat teams, and launching affordable deals like its cash-only 'Happy Endings' hour. Its concept blends cues from family-orientated Asian cultures and the casual street diners of the southeast Asian region, putting a playful spin on unpretentious dining with a "pay your uncle a visit" ethos at its forefront.
If you're looking to indulge in Hey Chú's finest flavour-packed offerings ahead of its upcoming closure, you'll want to ensure that the dry-aged beef cheeseburger, crispy pork cannoli, lobster agnolotti with smoked kimchi butter and the thit kho lamb pappardelle are among the dishes in your farewell feast.
Find Hey Chú at Level 1 of Hotel Downing, 249 Castlereigh Street, Sydney, open from 5pm–12am Monday–Saturday until Saturday, June 15 — head to the venue's website for further details.
Images: Chad Konik.
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