Flower Drum is still the pre-eminent Cantonese restaurant in Australia, setting exceptional standards that have stood the test of time. Executive Chef Anthony Lui has long been at the helm of this iconic institution.
There is an undeniable charm to the room as it opens up to you upon entering. All the waiters are impeccably attired, the pristine tables are double clothed, and impressive flower arrangements adorn the space.
The quail san choi bao with Chinese sausage is quite delicate in flavour; however, the fresh chilli and paste elevate the dish. Finished and served tableside, the memorable Peking duck showcases the luscious decadence of the main ingredient, with a stellar plum sauce. With sublime, multilayered texture, the flavoursome crispy-skinned chicken is seasoned to the edge, with fresh, uncomplicated lemon juice providing excellent acidity. A generous portion of thinly sliced fanned grain-fed eye fillet sits atop more-ish crunchy snow peas and a restrained black pepper sauce.
PSST! Check out the monolithic wine and spirits list, as you will discover some well-priced gems hidden among the big hitters.