IN 1975, GILBERT LAU OPENED THE FLOWER DRUM IN CHINATOWN ON LITTLE BOURKE STREET. WHAT BEGAN AS A HUMBLE DESIRE TO SERVE GOOD CANTONESE FOOD TO THE PEOPLE IN AUSTRALIA SOON GREW TO BE A REPUTABLE RESTAURANT THAT SENT FOOD CRITICS INTO AN EXCITED FLURRY. GILBERT’S HIGH STANDARDS FOR BOTH HIMSELF AND HIS STAFF ALLOWED CANTONESE CUISINE TO PENETRATE THE TOUGH AUSTRALIAN FOOD MARKET, ULTIMATELY ESTABLISHING A CHINESE RESTAURANT THAT WOULD RIVAL THE DOMINANT EUROPEAN CUISINES.

A DECADE LATER, FLOWER DRUM MOVED FROM ITS INITIAL PREMISES IN LITTLE BOURKE STREET TO ITS CURRENT LOCATION, AT 17 MARKET LANE TO ACCOMODATE A GROWING CLIENTALE WITH A MORE SPACIOUS DINING ROOM. IT WAS ALSO DURING THIS TIME THAT CHEF ANTHONY LUI WAS APPOINTED EXECUTIVE CHEF, A POSITION HE STILL HOLDS TODAY.