Flower Drum

About Us

Gilbert Lau opened this Cantonese fine-dining institution on 26 May 1975 (first in a Little Bourke Street car park; Market Lane since 1985). Enter via the red door off Market Lane, ride the lift to the first-floor dining hall, and expect white tablecloths, polished service, and a menu that helped redefine Chinese food in Australia beyond sweet-and-sour clichés. Executive chef Anthony Lui still leads the kitchen; owners Anthony Lui, William Shek and Patricia Fung have run the room since buying from Lau in 2003. The April 2026 à la carte card spans dim sum, live mud crab and abalone, Peking duck pancakes carved tableside, honeyed spare ribs, braised lamb claypot and a deep wine list — bookings via ResDiary on the official site (phone for within 24 hours). The Age Good Food Guide named it Victoria’s Restaurant of the Year again in 2025; dress is smart business casual (no shorts or thongs).