There is a reason the Flower Drum restaurant has been here for over 30 years serving its excellent Cantonese cuisine to the faithful devotees. Let me tell you about my wonderful experience and then you too will know why.
Our booking was for a Friday night so we didn't have to wait the usual three months for a Saturday night table. We waited about six weeks. It was well worth it.
The great service starts before we enter the restaurant. Unfortunately the iconic award winning Flower Drum restaurant is down a side lane - Market Lane to be exact!
The minute my hand touched the door to open it a smiling face greeted us, myself and a few friends, and ushered us inside with a lovely warm welcome. We were placed into a lift where the greeter pressed the button for us to go up.
Once we reached the floor we were greeted by more warm smiling faces welcoming us in. The staff ushered us to our table, we were quite early but we were hungry and hoping the staff would not mind.
The tables were immaculately dressed with all their crockery and cutlery and glass ware. The restaurant is a sea of red with many beautiful flower arrangements, on the side wall a series of water colour paintings narrate a story.
We were fussed over like royalty.
I wanted a nice cold drink so started with what else but a... Singapore Sling . I have never tasted one before but I wanted to eat and drink everything Asian and this was fitting. It was absolutely delicious. It was tangy sweet and it hit the spot.
The dumplings we started with where so tasty. They were a mix of all flavours. We were kept waiting a little while between courses but it was like they were teasing us. Making us savour each meal before the next came out.
The waiters were all incredibly attentive. Never a glass went half full, they were always full. Anything we wanted we got.
For my main I had Peking Duck of course. In my mind I pictured it differently but it was more delicious then I thought. The dish is a series of pancakes wrapped in duck with secret sauces and vegetables which are all combined right at the table.
The pancakes were made on a little skilet set behind me and served immediately. My waiter anxiously waiting for me to finish each pancake before he made the next one without a minute of my waiting to eat. I loved the attention.
I never say no to dessert even if I am full and I saw a dish which caught my eye straight away. Peking Toffeed Apples with Ice Cream.
The whole dish was combined before me again. Six waiters helped prepare the dish. It was quite an occasion.
The toffeed apples were placed into a bowl of iced water to harden up the toffee. I was drooling just watching them prepare it.
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