FLOWER DRUM

鋒膳的起點

以優質食材升級港式碟頭飯，以精進手藝詮釋粵菜演變。同中見異，自成一家。

The evolution of Cantonese cuisisne. Upgrading the Hong Kong style (dip-tau-faan: A variety of foods served with rice in a big plate as a meal.) by quality ingredients with our evolutionary treatment is the initial idea of Flower Drum'startup. Same same but different.

「鋒膳」致力蒐羅不同地方特色的食材和醬料融入粵式味道。而融合並非簡單的加減法，廚師必須對各地飲食文化有相當的認知從而選用適當的食材配搭，再以精湛運用煎、炒、煮、炸、炆、燉、烤的基礎上進行菜品的烹調，給予料理新的生命。
所謂「融合」，不單只是一種順理成章的「包容」，還是歷經歲月淘洗而揉合的蛻變。 承傳中國粵菜優厚的美食基因和文化，務求令每位「鋒膳」顧客體驗到我們團隊對食材、調料、搭配以及烹飪方法的誠意。
主理人黎兆鋒(Nansen) 為名廚黎汝森之子，曾任職國際知名五星級四季酒店（埃及）中菜部主管，從小在美食中浸淫長大，對粵菜有其獨特見解，擅長融匯中國各種烹煮與調味方法，配合各國優質食材為食客帶來多元飲食文化的享受。

Flowerdrum has always been collecting various authentic ingredients, sauces & condiments to integrate with Cantonese cuisine. Integration is not just a simple calculation. Chefs should have certain knowledge and considerable understanding of the food culture in various places to choose the appropriate ingredients and sauce which blend the culinary tradition of different nations to create innovative and extraordinary dishes by using general methods based on the exquisite use of pan-frying, stir-frying, boiling, deep-frying, braising, stewing, and roasting, in order to remain and highlight the original flavors.
The so-called "fusion" is not only a logical "tolerance", but also a transformation that has been blended and mixed over the years. Our chefs bring in ingredients and flavors inherent from different cultures to provide a large variety of dishes. We strive to offer our customers memorable dining experience in every patronage.
Nansen Lai is the son of the famous chef Lai Yue Sum. Nansen was the head of the Chinese cuisine department of the international five-star Four Seasons Hotel (Egypt). Growing up immersed in gourmet, his unique insights into Cantonese cuisine which inspire him to integrate various Chinese cooking and seasoning, with selected high-quality ingredients from various countries to bring diners the enjoyment of diverse food cultures.

Interior

Flower drum 2.0