The Korean street food joint opens a hole-in-the-wall spot in Islington
One of Newcastle's most loved pop-up restaurants took things to a more permanent level in 2025, bringing with it a heady mix of garlic, sesame, and the unmistakable sizzle of street food.
Owner of Sukimama - Suki
Sukimama, the beloved Korean street food venture led by Suki, launched her a hole-in-the-wall-style eatery in June 2025, offering a compact but flavour-packed menu of handmade favourites.
Open Tuesday to Saturday, Sukimama’s new home embraces simplicity, both in its offering and its setup. There’s no dining room, just a laneway pickup window where orders are slung hot and fast. But don’t let the size fool you – this is Korean street food with soul.
The menu may be small, but it’s been curated with purpose.
There are Suki’s signature handmade mandu (Korean dumplings) served with her soy, sesame, and garlic dipping sauce; kimbap – seasoned steamed rice rolled in seaweed with egg, cucumber, carrot, and marinated fish cakes; and our favourite, the Karumba prawn toastie made with knife-chopped Australian wild-caught prawns, spring onions, and a garlic tomato sauce.
Add to that Sukimama’s Korean fried chicken, double-battered and fried to perfection, coated in a sweet and spicy glaze that hits all the right notes.
“I learnt to balance the flavours by using harmonious ingredients so that it hits every part of your tastebuds,” Suki said.
An approach passed down from her mother and grandmother – both formative influences on her cooking.
The new spot marks a return for regular service for Suki, who pressed pause on her Sunday pop-ups at Merewether SLSC due to ongoing roof works at the venue. While a return to the beachside location isn’t off the table, her focus for now is on building a steady rhythm in Islington and shaping what comes next.
That next is already being imagined. Suki has plans to activate the laneway alongside the pickup window and potentially use the adjacent gallery space for cooking classes – think kimchi workshops – or teaming up with local creatives and small businesses for collaborative events.
The hole-in-the-wall joint is still evolving with signage on the way and a traditional bamboo-style awning over the pick-up window to further channel the street food spirit.
With just a handful of menu items and a focus on quality over quantity, Suki is also working on expanding her offering in other ways. Frozen mandu and Korean fried chicken for take-home cooking are in the works, allowing fans to enjoy Sukimama flavours beyond trading hours, as are catering platters.
The new Sukimama outpost reflects everything Suki has built her business on: authenticity, community, and deep-rooted flavour. From her early days prepping dumplings in her family’s kitchen to teaching local kids how to make them from scratch, food has always been about sharing – stories, skills, and a love for tradition.
For now, Sukimama is open for pick-up five days a week, offering locals a taste of Korea, one perfectly crisp dumpling at a time. And if Suki has her way, that little laneway off Maitland Road might just become Islington’s next big food destination.
