Flower Drum restaurant profile

Updated October 12, 2026,first published November 18, 2024

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Overheard in the Flower Drum lift: “I love traditional things done well, that don’t feel the need to change.” A bulls-eye summation from a fellow diner of this 51-year-old icon. Things done well start one step into the dining room.

A vanguard of suited waiters springs into service – an icy Tsingtao as you peruse the wine almanac (surprisingly, there is value to be found, particularly among Victorian wines), then a glass swiftly filled, never allowed to drain. The menu remains unburdened by fad. Why would it when there are peerless stalwarts like ribbons of braised pearl meat, or quail sang choy bao studded with fragrant lap cheong?

Duck pancakes are velvety and carefully assembled while O’Connor Angus beef is never more melting than here, doused in tingly Sichuan pepper sauce. Order banana fritters as a golden, crunchy ode to the glory of resisting change.

Good to know: Don’t miss off-menu treats like shrimp paste-marinated chicken wings or steamed savoury custard with crab or lobster.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

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A boho-chic homage to the bistros of Paris.

So Frenchy, so cheap.

As old-school as ever, even in its new era.