REVIEW
Surely, by now, you're across the greatest hits: the splendid assortment of dim sum, those translucent Peking duck pancakes, that choice line-up of live seafood, wok-tossed and hit with ginger and spring onions. But what of the unapologetically rich and creamy crayfish omelette, somewhere between mousse and meringue? The highly refined quiet achiever that is the king prawn and tofu soup? Or the braised lamb brisket claypot – a rarity in Cantonese cuisine – more delicate than you'd imagine such a dish could be? The thing about Flower Drum is there's always a new pleasure to uncover – even if it has graced the sprawling menu for the last (gasp!) 48 years. Few dining rooms in the country possess such a profound sense of ceremony, and fewer still back it up with such a consistent and consummately professional level of service. It's a lesson in staying power if there was ever one.
ABOUT
Open Lunch Mon-Sat; Dinner daily
Chef Anthony Lui
Price guide $$
Bookings Essential
Wheelchair access Yes
Chef Anthony Lui
Price guide $$
Bookings Essential
Wheelchair access Yes
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
