Flower Drum
Mietta's Eating & Drinking in Melbourne 2000
Winner: Best Establishment, Over $60
Page 11
Gilbert Lau, owner of the Flower Drum, ordering lunch
The price of excellence is eternal vigilance and that's what Gilbert Lau and his long serving team do at Flower Drum. Many of the staff have been with him for more than 20 years and are essential parts of this well-oiled restaurant machine. It is impeccable in every detail - from the service out front to the high standards of the chefs and the ingredients which Gilbert Lau sources. He visits Hong Kong regularly to keep up with what is available there and imports some precious products directly particularly for the Chinese New Year celebrations, a time for spoiling his customers. For Kate McGhie, "simply to dine on the divine single shitake is reason enough to enjoy this lauded establishment."
Whilst maintaining essential traditions in his restaurant, Gilbert also likes to keep in touch with world trends, particularly what's cooking in the top Cantonese restaurants internationally. His latest excursion has been to Vancouver which is home to some of the world's best Chinese restaurants. Melburnians are lucky to have Australia's finest in their city. It's certainly the preferred restaurant of many in the industry because they know very well how difficult it is to reach and maintain the standards which Gilbert has set for his chefs and front of house staff here."It's expensive but I don't mind paying when I get what I want and need." For John Clarke, going to the Flower Drum is "part restaurant and theatre, the food is beautiful, the service is excellent, the pace is slightly slower than reality and slightly better and there is an elegance which seems to touch each person. Your head turns well, your hands feel effective, your position is straight, your neck longer and your balance seems particularly good. You glide to the toilet. What happens once you go back to civilian life is a complete mystery."
17 Market Lane
Melbourne
Chinese cuisine
Melways reference 1B:S5
Phone: 9662 3655
Opening hours: Lunch: Mon-Sat 12 noon-3pm. Dinner: 7 days 6-10pm
Licensed
Accept credit cards
Seating Inside: 140,
Closed: Two weeks after Christmas
Features: Restricted smoking, private rooms seat 50 and 18
Favourites: Peking duck price varies according to size, Steamed murray cod, minced quail in lettuce leaf, King Island crab, crayfish, Queensland mud crab, all seafood at market prices
*An updated review of Flower Drum .
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