Lost Heaven, Melbourne

Lost Heaven, Melbourne

Lost Heaven, Melbourne

Lost Heaven? Well yes, it can be hard to find, as Lost Heaven's website concedes. Tucked into the labyrinth of the 206 Bourke Street development, otherwise known as the glamorous face of Chinatown, Lost Heaven is Melbourne's Hu Tong restaurant group gone Sichuan - which translates as good regional food with smartly honed design principles.

It's a new culinary route for the parent Golden Age Group, founder of the popular Shanghainese dumpling restaurants. Its eighth restaurant delves into the panda-province's cuisine with a menu focused on DIY hotpots, where diners pick their own soup base, sauces, meats - from wagyu to ox tripe to duck gizzards - and exotic Chinese fungi and vegetables.

Like many of its other venues, the 250-seater mixes rustic-leaning Chinoiserie with Melbourne design tics such as bare light globes.

Headed by prominent businessman Jeff Xu, the Golden Age Group is primarily a development company (it's behind the Victoria One and Collins House residential skyscrapers), but its culinary exploits are no less significant. Its portfolio includes the two Hu Tongs (in Market Lane and Prahran), the more glamorous Man Tong at Crown casino, and student haunts China Red, Da Hu Peking Duck Restaurant and Spicy Fish. Late last year it opened East, a Hecker Guthrie-designed Chinese "tapas" wine bar at the new Sheraton Hotel.

Adjacent to Lost Heaven, Golden Age also owns the decidedly upmarket Rainbow Karaoke, with its Barbie-, cowboy- and pirate-themed rooms.

Former tenant Dainty Sichuan, meanwhile, has chosen Swanston Street to open a third branch of Tina's Noodle Kitchen, named after co-owner and chef Tina Li.

Lost Heaven, Level 2, 206 Bourke St, Melbourne, Vic, (03) 9650 2188




Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Morgan McGlone to open a New York-style grill in Melbourne
12.12.2017
First look: Bondi Beach Public Bar unveils menu – and a squish burger
11.12.2017
Andrew McConnell is taking over NGV this summer
07.12.2017
Eight new restaurants and an Art Series hotel opening on the Brisbane River in 2018
06.12.2017
Clayton Wells to open A1 Canteen
27.11.2017
Deliveroo opens Australia’s first delivery-only kitchen
24.11.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...