Flower Drum

Named after a traditional Chinese dance, Flower Drum was established by Gilbert Lau, who wanted to create a fine-dining experience where Australians could taste true Cantonese cuisine. Originally opened on Little Bourke Street in 1975, Flower Drum now sits on Market Lane and features a sprawling dining room as well as private rooms ideal for functions. The highly distinguished restaurant is now led by Executive Chef Anthony Lui, who skillfully executes the 13-page menu, ensuring that every guest leaves with their palate abuzz. In addition to their signature Peking Duck, Flower Drum is also renowned for their aromatic baked crab shell and braised lamb claypot.