It’s 6pm, not a weekend, not a special event, just a regular Monday evening, but the queue at Chin Chin already snakes out the door and spills onto the streets of Melbourne.
It’s been lauded as the most successful restaurant that Melbourne has ever seen, and the daily queue for a table seven years after opening is visual proof of its success.
The venue is unapologetically loud and boisterous. The menu is fiery and delicious. The demand is relentless.
The opening of Chin Chin Sydney in 2017 saw the restaurant’s hype continue to spread and grow, and the world took notice of this culinary powerhouse that churns out tens of thousands of memorable dining experiences. every. single. week.
If Melbourne and Sydney are the twin hearts of Australia’s restaurant scene, Chin Chin is the heartbeat marching to the beat of its own loud drum.
Over 20,000 pax per week
$50 million in annual turn over
778,374+ Kingfish Sashimi sold 
166k online followers.Upon its announcement, the sourcing of the historic Griffiths Tea Building in Surry Hills made headlines across Australia, and we firmly believe that a great venue with great bones is the foundation for success.
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Chin Chin is seeking to take the next step in the quest for successful global expansion and is currently accepting expressions of interest for investment opportunities.
The pace at which Chin Chin earned its place in Melbourne’s cultural tapestry was astonishing. In 2011 we set out on a mission to democratise dining by creating a social hub where every guest was equal, and even on the busiest nights, were able to dine with us. Today, this is still the case.
The Chin Chin experience is based on more than just food. Listen to curated playlists by one of Australia’s most respected DJs. See art exhibited on the walls by both established and emerging artists. Get taken care of by an eclectic group of passionate individuals who love what they do.
Chin Chin is all about a sensory overload and giving our guests something they just can’t help but keep coming back for.
Located at the intersection of two of the city’s most iconic laneways, Chin Chin is a quintessentially Australian restaurant with a South-East Asian injection.
Chin Chin’s menus are as bold as the venue themselves. South-East Asian inspired dishes can be mild or roar your palate to life.
Intolerances and allergies can be catered to rather than frowned upon. Tell the staff to 'Just Feed Me' and the team will serve up a collection of Chin Chin’s favourite dishes for $69.50
The concept encourages a two-way conversation between diners and waitstaff - You say what you want and you get what you need. It’s an idea that has “spread like salacious gossip” in venues across the country because it works for both parties.
Executive Chef - Chin Chin
With a wealth of knowledge gained from working with chefs including Kylie Kwong, Neil Perry and Mark Edwards of Nobu London, Executive Chef Benjamin Cooper has been with Chin Chin from its humble beginnings in 2011. Chef Cooper has been an imperative part of Chin Chin’s journey towards it’s great success in Sydney. Constantly sourcing energy and inspiration, Cooper is responsible for redefining the language of South-East Asian cuisine in Australia, resulting in Chin Chin becoming a Melbourne Institution.
The launch of Chin Chin Sydney was one of the most talked about openings in Australia’s history. Hundreds of articles, thousands of mentions across social media, Chin Chin was known as a Melbourne institution, but it soon became tough to find a Sydneysider who wasn’t aware that something huge was coming to the heritage-listed Griffiths Teas Building of Surry Hills.
The wedge-shaped building lay dormant for some 30 years. Now, the vast room is eaten up with people, flooded with natural daylight, and relentlessly heaving at night. It’s a contradiction for your senses in the very best way.
Almost twice the size of its older sibling, Chin Chin Sydney has the capacity to hold 500 pax - its private function space Chii Town holding 125 guests alone.
Head Chef for Chin Chin Sydney
For over a decade, Graeme Hunt has spent his professional working career as a loyal and respected chef within the Rockpool Group. Graeme was promoted to Head Chef at Spice Temple. He took the reins at the age of 30, making him the youngest Head Chef in the company. During his two years in the role, Graeme's menu focused on big clean flavours, seasonality and simplicity. As Head Chef at Chin Chin Sydney, Graeme intends to bring the much-loved Chin Chin dishes and flair to Sydney diners. They can also to expect some exciting new elements such as wood-fired and rotisserie creations intertwined with the signature Chin Chin flavours.
The flavours and the rush of dining at Chin Chin will linger on your palate and in your mind long after you’ve settled the cheque and walked out the door, and the impact that Chin Chin has on its guests is evident in its evolution from a single venue to an iconic powerhouse.
Our neon bunnies are instantly recognisable in thousands of photos across social channels, our cookbooks are used in the kitchens of thousands of homes, and our unique spaces GoGo and Chii Town host thousands of guests at events that don’t just speak for themselves, they holler.
Chin Chin Sydney is uniquely equipped with a made-to-measure rotisserie and charcoal pit, but it’s the magnitude of the venue that is most striking for those familiar with its Melbourne counterpart. Almost twice the size of its older sibling, Chin Chin Sydney has the capacity to hold 500 pax - it’s private function space Chii Town holding 125 guests alone.
Chii Town shuns the norm of traditional events, in a unique space that offers an expansive range of off-menu banquet options, with the option of ordering rotisserie items such as whole suckling pig and mud crab. The space is booked out weeks in advance, and has hosted the likes of Microsoft, Twitter and Instagram to date.
The flavours and the rush of dining at Chin Chin will linger on your palate and in your mind long after you’ve settled the cheque and walked out the door. The impact that Chin Chin has on its guests is evident in its evolution from a single venue to an iconic powerhouse.
Our neon bunnies are instantly recognisable in thousands of photos across social channels, our cookbooks are used in the kitchens of thousands of homes, and our unique spaces GoGo and Chii Town host thousands of guests at events that don’t just speak for themselves, they holler.
Lonely for you only. Underneath and attached to their respective venues, you’ll find Chin Chin’s paramour at GoGo.
GoGo Bar Melbourne and GoGo Sydney’s annex dining room offer an intimate and alluring space to bide one’s time whilst exploring the ample wine list and exotic cocktails of Chin Chin.
GoGo Sydney is the perfect space for larger groups to take a seat at a booth, drink and be fed, with a seating capacity of 110.
Beyond the experience of dining at Chin Chin, over 50,000 copies of Chin Chin's two cookbooks have sold both locally and internationally, allowing guests' memories to be taken and recreated at home.
Guests' thirst to learn more about the machine and desire to recreate dishes at home resulted in 'Chin Chin: The Book' (2013). It outlines the story behind the venue, it's conception, the speed bumps and stops signs that have paved the way to bring Chin Chin to where it is today.
Chin Chin: Feed Me (2017), is a tribute to our ever-favoured menu option, providing a selection of dishes that are as enjoyable to cook as they are to eat. The books are inspired by those scenarios both at home or at the restaurant that make you want to cook.
Lucas is home to some of Australia’s most beloved and acclaimed restaurants, including Chin Chin Melbourne & Sydney, Kisumé, Hawker Hall, Baby, Kong. With over 10 new venues projects committed across Australia in the next few years.
Adept at pushing boundaries and creating new traditions, Lucas is at the forefront of what restaurant dining in Australia is and will become.
Welcome to the madhouse that Lucas built. You’re home.
Chin Chin Melbourne
125 Flinders Ln, Melbourne
Located in the heart of vibrant and historic Flinders Lane, Chin Chin is based on the amazing flavours of South-East Asia and is widely regarded the most successful restaurant in Australia feeding over 10,000 guests per week. It opened in mid-2011, with queues from day one. But unlike most of its peers, that initial hype hasn’t faded. If anything, it’s intensified.
Chin Chin Sydney
69 Commonwealth St, Surry Hills
In October 2017, Chin Chin made it’s debut in Sydney’s Surry Hills. While keeping true to the original Chin Chin Melbourne, Chin Chin Sydney has it’s own style and local feel. Set over 1,000 sqm, the venue feeds in excess of 8,000 people weekly. Housed in the beautiful, historic and heritage listed Griffiths Tea building in Sydney’s Surry Hills, Chin Chin Sydney has its own unique personality and a menu that reflects of its own neighbourhood.
Chii Town Sydney
69 Commonwealth St, Surry Hills
In the basement of one of Sydney’s most iconic buildings, Chii Town offers a unique private dining and event space in the heart of Surry Hills. With three separate private dining rooms, seating from 12 to 80 guests, Chii Town can cater for any event from an intimate birthday celebration to corporate function. For larger parties Chii Town can also be booked out exclusively for up to 125 guests.
Gogo Bar Melbourne
125 Flinders Ln, Melbourne
Underneath Chin Chin restaurant lay its mistress. GoGo bar is mysterious and seductive, luring you, tempting you, to settle in, stay a while and spend the evening exploring its exotic cocktail menu & unique wine list. Refined yet edgy, the cocktail menu highlights South-East Asian ingredients with a bespoke twist. The wine list is driven by the food offering and features up and coming young wine makers that you maybe haven’t heard of, but won’t forget.
GoGo Sydney
69 Commonwealth St, Surry Hills
A mysterious and seductive annex dining room, settle in & explore the extensive cocktail menu while enjoying your Chin Chin favourites. GoGo is perfect for larger groups with booth seating available to be booked for lunch or dinner 7 days a week. Seating a total of 110 guests, the space is made up with four adjacent booths each seating 6 - 9 guests, with an additional two booths seating 5-7 guests. Additional small top tables are available, seating an extra 60 guests.
Hawker Hall
98 Chapel St, Windsor
Over 500 sq m and feeding 4,000 people weekly, Hawker Hall is a dining hall inspired by the vibrant hawker centres of Singapore & Malaysia. Hawker Hall gives guests the opportunity to share a huge variety of affordable dishes across many cuisines found in traditional hawker markets in a bustling, lively, vibrant sit-down restaurant.
Kisumé
175 Flinders Ln, Melbourne
Kisumé has redefined Japanese cuisine as we know. Kisumé won every major award in 2017 as well as “Hottest Restaurant “ by John Lethlean in his yearly Hot 50. With a Top floor dedictaed to Private Dining & Events, a Ground floor sushi bar and Basement restaurant space, this has been the biggest restaurant opening in Melbourne in the last decade.
Kuro Kisumé
175 Flinders Ln, Melbourne
As you walk upstairs to Kuro, find the Chablis Bar, an elegant and sophisticated meeting place. Indulge in an intriguing array of specially curated wines with a focus on Chardonnay from Chablis. Beyond that, more than a thousand bottle of wine, as well as a collection of rare sake and whisky, are housed in the award winning winewall™
The Chef's Table
175 Flinders Ln, Melbourne
Our Chef’s Table offers an intimate, contemporary dining experience – one built on the seasons and drawing on a rich vein of local produce from both land and sea. Put yourself in the hands of our master chef and experience Kisume’s take on Omakase, a multi-course meal designed to change with the seasons.
Baby Pizzeria
631-633 Church St, Richmond
Baby Café & Pizzeria is a walk-in restaurant serving breakfast, lunch and dinner and offering take-away. Baby offers an expression of Italian cuisine where we source the best quality produce and allow it to speak for itself. Baby’s cooking is best described as simple, home cooking at its best that is delicious and will fill you up at an affordable price.
Kong BBQ
599 Church St, Richmond
At Kong, you’ll find a strong representation of barbeque in the wide menu selection from yakitori, ribs, to buns and the Bossam BBQ meat tray. Add to this the restaurant’s communal dining style and you’ve got the perfect venue to share dishes packed with flavour.
Kong Catering
Onsite Delivery
Kong BBQ puts the fun into the rich and delicious heritage of Korean and Japanese cuisine. Using the ancient practice of BBQ, Kong has a natural charcoal BBQ pit where our ribs, wings, meats + vegetables are all cooked. Our vibrant and friendly team are ready to assist with your event.
Chris Lucas is a restaurateur who not only forecasts trends in dining, when he dictates his knowledge of what people like, those people pull up a seat at the table and listen. Over three decades, Chris has forged a new path in the Australian restaurant scene that has transformed the landscape of dining out.
An appetite for breaking the mould, Chris’s creativity is “based on challenging the ethos, challenging the norm, ensuring that the restaurants are not pretentious, that they’re welcoming, and that there is a really strong sense of hospitality.
