Lunch Mon-Sat noon-3pm;
Dinner Mon-Sat 6pm-11pm, Sun 6pm-10.30pm
Ah, Flower Drum: familiar, grand, and still on form. Behold the retro-glam dining room: linen-dressed tables, thick carpet, and crack black-and-white-clad service team. No matter your age (kids slurp noodles with learner chopsticks) or your budget (the wine list swings from a $45 riesling to a $13,000 bottle of 1988 Romanée-Conti), there's a place for all. (Or most, at least.) Extended families roll in for catch-ups, high-flyers spend big on live lobster, and couples toast special occasions. Manager Jason Lui is a constant steadying presence, ready to help with the 13-page Cantonese menu. Try fish-turned-noodle, a mix of flathead, tangerine zest and Chinese sausage. Peking duck is a signature, wrapped table-side in pancakes hot off the steamer. Garlicky pork ribs come crumbed and fried, and there's rice with barbecued pork, egg, asparagus and spring onions for lovers of the classics. Dessert? You know it's deep-fried ice-cream.