Chris Lucas Takes on Hong Kong at His Next Restaurant

Why It Matters

Wishbone diversifies Melbourne’s high‑end dining landscape by introducing a modern, sustainable take on Hong Kong street cuisine, reinforcing the city’s reputation as a culinary hub and expanding Lucas’s portfolio into the burgeoning west‑side market.

Key Takeaways

• Wishbone opens Oct 2026 in Melbourne’s new $1 bn (≈ $660 M USD) tower
• Menu blends Cantonese staples with innovative Melbourne‑style twists
• Chef Dan Chan leads a lab‑style kitchen using all‑electric woks
• Design references 1960s Hong Kong cinema and Temple Street market
• Lucas adds his first west‑side venue, expanding his 13‑restaurant portfolio

Pulse Analysis

Melbourne’s dining scene has long been a laboratory for global flavors, and Chris Lucas has been at the forefront, turning concepts from Japan to Italy into local successes. His latest venture, Wishbone, taps into the growing appetite for authentic yet reinterpreted Asian street food, a trend driven by younger diners seeking experiential meals. By anchoring the concept in Cantonese fundamentals—dim sum, char siu, and wok‑cooked proteins—while injecting Melbourne’s inventive palate, Lucas positions Wishbone to capture both traditionalists and adventurous eaters.

The restaurant’s physical and operational design reflects a broader industry shift toward sustainability and storytelling. Housed in the $1 billion (≈ $660 million USD) 435 Bourke Street tower, Wishbone benefits from an all‑electric kitchen that aligns with the building’s green‑energy credentials, a notable departure from the gas‑heavy setups typical of Asian eateries. Chef Dan Chan’s lab‑style approach—experimenting with mash‑ups like mala‑dressed mapo tofu paired with stracciatella—mirrors the culinary cross‑pollination seen in Hong Kong’s own night markets. Architectural nods to 1960s Hong Kong cinema and Temple Street Night Market further deepen the narrative, offering diners a visual journey alongside the plate.

From a business perspective, Wishbone strengthens Lucas’s footprint in Melbourne’s west side, an area poised for rapid development as major projects like 435 Bourke Street reshape the CBD. The venue’s 120‑seat capacity and premium positioning cater to both corporate clientele and weekend food‑enthusiasts, promising robust revenue streams. Moreover, the simultaneous rollout of a Greek‑themed restaurant in the same tower signals a diversified growth strategy, mitigating risk while capitalizing on the tower’s high foot traffic. As Melbourne continues to attract culinary talent and discerning diners, Wishbone’s blend of cultural authenticity, innovative menu engineering, and sustainable operations could set a new benchmark for upscale Asian‑inspired dining.