Flower Drum

About Us

Gilbert Lau opened this Cantonese fine-dining institution on 26 May 1975 in a Little Bourke Street car park; Flower Drum moved to 17 Market Lane in 1985 and has been a Melbourne Chinatown landmark ever since. Enter via the red door off Market Lane, ride the lift to the first-floor dining hall, and expect white tablecloths, polished tableside 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, with Jason Lui on the floor. The current à la carte card spans dim sum, live mud crab and abalone, Peking duck pancakes carved tableside, honeyed spare ribs and braised lamb claypot plus a deep wine list — book online up to 12 weeks ahead on the official site (phone for within 24 hours). The Age Good Food Guide 2026 named it Victoria’s Restaurant of the Year in October 2025, the venue’s fifth time winning the top gong; dress is smart business casual (no shorts or thongs).