It was 1976 when the Flower Drum in Melbourne was first gonged and it’s been pretty consistent in winning awards ever since. George Megalogenisis, writing in The Australian, touches on it’s secret of success – one member of staff for every three diners. (We’ll provide a link when it’s online) Wow!As we’ve mentioned before the New York Times reckons it’s the best Chinese on earth. We say, yes the service is good. But we reckon the cuisine can be equalled elsewhere. Oh, and it’s expensive. I suppose that’s what you pay for good service.
Ed Charles is a journalist and digital consultant who spend the better part of the part two decades in Australia. He trained with IPC in London and has written for major international and national business and lifestyle titles. Establishing this blog in 2005, he was one of the first of a handful of food bloggers in Australia. He's spoken at the Melbourne Writers Festival and Emerging Writers Festival and has broadcasted regularly on food and digital media issues. He is currently writing a history of mankind told through food.