Watch as a master chef from the highly-acclaimed Flower Drum restaurant prepares a masterpiece of Cantonese cooking. Anthony Pui prepares the marvellous exercise in taste and texture that is sang choy bao. His is made with quail meat and perfectly shaped lettuce cups.

The Flower Drum restaurant is Cantonese fine-dining of the highest standard. Proprietor for over 20 years, Gilbert Lau sets very high standards for service and quality. It is his drive for perfection and his enthusiasm for refining his dishes that have earned this Melbourne establishment an impeccable reputation. Head chef Anthony Lui uses only the finest and most exotic produce.

Specialities of the house include succulent, tender Peking Duck and seafood - King Island crab and crayfish, Pacific oysters, ocean trout, green-lip abalone, Queensland mud crab or the fish of the day steamed with ginger and shallots. And of course, sang choy bao of quail.

Recipes:

Quail sang choy bao