The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

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Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Flower Drum
  • 17 Market St,
    Melbourne, VIC
  • (03) 9662 3655,
  • Lunch Mon-Sat noon-3pm

    Dinner Mon-Sat 6pm-11pm, Sun 6pm-10.30pm

Flower Drum

Four decades is a long time in this fine-dining caper, yet Flower Drum remains as essential as ever. It's the little things that make this veteran not just our top Cantonese restaurant, but a standard-setter in all sorts of other ways. Where else would staff trouble to gently heat the hoisin sauce at the table before assembling Peking duck? And what of the quail deployed in a luxe sang choi bau? In the hands of chef-patron Anthony Lui, even fried rice (elegant!) and beef hor fun (smoky!) are elevated from potentially ho-hum stalwarts of the lazy Susan to events in themselves. But the big things are equally as important, from the calm grandeur of the lacquered and carpeted room to the scope of the ambitious cellar. Dessert? Do it. At least to taste how good almond jelly can be if nothing else. Whichever path you choose, you've got the chance to savour the attention of one of the most cohesive floor teams in all the land.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • E $16-$28

    M $27-$60

    D $8-$18

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



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