Flower Drum
Editorial
The Flower Drum has had a fearsome reputation for years. The windowless upstairs restaurant is reached by a lift that moves at a dignified pace (few people take the stairs) and is furnished in warm colours. The dining room is spacious enough so that no one can overhear the conversations of neighbouring tables, which is one reason it’s been a favourite of the rich and powerful. But its reputation is based fairly and squarely on the quality of the cooking, the outstanding service and great wine list. Its original owner, Gilbert Lau, sold it to key staff about five years ago but he still occasionally hovers like a guardian angel.
There are rumblings that Flower Drum is not quite as celestially good as in former days. Part of the problem is the now larger-than-life reputation; people tend to expect heaven on a platter. It’s better to approach Flower Drum as another of Melbourne’s top restaurants, and simply enjoy what it has to offer – pleasant surroundings, caring waiters, delicious food and an enormous wine list. But don’t expect such things to come cheaply. The legendary dish is Peking duck, but don’t ignore the fish and seafood dishes, the roast pigeon, and the wonderful dumplings. The soups are fabulous, too. It’s a good idea to discuss the menu and find out what the special dishes are on that particular day. Go to have a beautiful experience, not to test whether the earth moves and you won’t be disappointed.
Rita Erlich, March 2008
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Margo, South Aust
October 03, 2010
Flower Drum has been on our bucket list for some time now and finally got in to see what all the fuss was about. The service was excellent and the food almost as good. A special thanks to Jason and Barry for making a good night great.
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