Flower Drum Fine Chinese Cuisine

Hi there,

Well this is our first eating posting about fine meals. We hope you like it and remember that this posting is the personal experience of the author and not intended as a column for food critics or the like.

We recently had the opportunity to dine at this restaurant which was much talked about and had a newspaper article written about it recently with rave reviews. The restaurant is located at No. 239, Jalan Bukit Bintang, 55100 Kuala Lumpur. It is besides the Esso petrol station as you enter the traffic lights into Jalan Bukit Bintang after the Indonesian embassy. It’s a white colored building with lots of car park space. A jockey service is available but you don't have to use it if you prefer parking the car yourself. They can be contacted at telephone 603-21422625.


We did not have any starters and jump straight into the main meal. The first dish was chicken chop cooked in pamelo sauce. It’s an interesting dish, something we have not tried before. The pork shop was tenderly done and the sauce was sweet yet with a tinge of tangy after taste.

We then had Peking duck dish which was prepared typically in two variations. The first style was to eat the crispy duck skin which was sliced off by the waitress delicately and wrapped in something like a small “popiah” skin with sweet sauce in it. The remaining duck meat was diced and stir fried with some vegetables except for the drum stick.

The two legs were served to us on plates (ok, not everyone on the table go to try it) and surprisingly the meat turned out to be tasty and tender. Normally, the meat tastes blend for this type of dish. Nevertheless, we savored it quickly (I used my hands; fine dining or not, it was just too troublesome for me to shave of the meat from the bone with a fork and knife without it flying everywhere).

Next, we had prawns cooked in red wine and hawthorns. If you are wondering what are hawthorns, do you remember in your school days when you used to buy those circular red colored disk about 20 cents in size that taste sweet and a bit sour in a red and white paper packing made from China, well hawthorns is the fruit the sweets are made off. So, it’s no surprise that this dish taste sweet and a little sour

We had another recommended dish which was crab meat cooked with egg white. This dish is also interesting and sure a hit for those who are just too lazy to eat crabs with the shell. The egg white enhances the taste of the crab meat.

For vegetables, we had broccoli in thick sauce with mushrooms.

As with any fine dining restaurant, the ambience was comfortable and since we had our dinner on a week day so the place was roomy and not crowded.

That’s it. Another eating place documented and many more to come.
Bon Appétit.
By Stephen, Author