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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

30
Flower Drum
Chinese
  • 17 Market La,
    Melbourne, VIC
  • (03) 9662 3655,
    flowerdrum.melbourne/
  • Lunch Mon-Sat noon-3pm

    Dinner daily 6pm-11pm

Flower Drum
-37.811853,144.969314

Courtly service and superior Cantonese cooking are immediately apparent to even the greenest of horns, but it's the details that the Drum's regulars savour: the untouched retro pleasures of the dining room, the acres between tables. The menu is packed with thrills, but devotees prefer the Socratic method: ask the staff what's looking good and let them guide you in its preparation. The pick of today's catch might be whiting; have it delicately battered, they'll recommend, with a nest of enoki mushrooms. How best to enjoy the jade tiger abalone? With slippery swatches of mung bean noodle to contrast the shellfish's tender firmness. This all comes at a cost, but the quality is on the plate, in the just-so crispness of green vegetables, say, or the crystalline quality of the broth holding a dumpling bulging with crab and scallop meat. Make it all up on the genteel mark-ups on the weightier end of that excellent wine list. A tour de force.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • E $10-$32

    M $26-$36

    D $10-$18

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Anthony Lui

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