Cooking Across 4 Generations

Our second day in Melbourne found us wandering the streets looking around and window shopping before we went to The Flower Drum for lunch.

Over the years I have seen The Flower Drum mentioned many times in foodie magazines. It was finally time to try it. Set in a laneway between Little Bourke and Bourke Streets, an elegant foyer/reception area lies behind the door before you are escorted up to the dining room.

Red carpet anchors the room with cream walls decorated with paintings depicting the Chinese dance “Flower Drum” and also hung with beautiful wood carvings. Dark woods are in abundance with the dining room divided in half by a mini “pavilion”.

After a look through the extensive wine list we ordered a half bottle of Rockford Basket Press Shiraz.

Service was a standout. While we are used to the excellent service in Chinese restaurants in Sydney and Hong Kong, the service at Flower Drum really kicked it up a notch or three. Where you would normally just get the dish placed in front of you ready to eat, most of our dishes were plated tableside by the wait staff. The Peking duck rolls were rolled one at a time as you finished one. Vegetables and rice were served table side from a large bowl.

For entrees, Mr.CA4G ordered the Peking duck rolls while I went with the Quail sang choi bao. Both were fantastic. While we have had duck, chicken and pork in sang choi bao before the use of quail was a nice change.

For main course Mr. CA4G ordered the simply prepared but tasty wok fried barramundi with seasoned soy.

I ordered the crispy skin chicken with lemon and spicy salt. Our meals were accompanied by wok tossed greens and special fried rice.

Desserts were fantastic with my apples being finished at the table. Mr. CA4G ordered the Banana Fritters (lightly battered banana with maple syrup and Rickett’s Point
organic vanilla ice-cream).

Peking Toffee Apple (lightly battered apple covered in molten toffee served with Rickett’s Point organic cinnamon ice-cream). Each piece of battered apple was dipped and coated in the toffee and then plunged in to a bowl of iced water to harden the toffee and then plated. The waiters then “pulled” the remaining toffee in to threads for garnish.

After a fantastic lunch it was time wander around a little more and then head back to the hotel and relax. Again lunch was so filling we skipped dinner and had a glass of wine and snacks in the lounge of the hotel.

It was great to have a little break away from Sydney.