鋒膳 Flowerdrum

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 flowerdrum'startup. Same same but different.

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發達叉燒 Fat J Char Siu

在「發達叉燒」，我們不僅專注於美味的叉燒，還希望透過這個小篆的「叉」字作為標誌傳遞我們的文化與精神，更代表著傳承與創新的結合。
小篆作為古老的漢字書寫形式，承載著深厚的文化底蘊。每一筆每一劃，都是對傳統的尊敬與未來的期許。這個 logo 不僅是我們的象徵，更是我們對食材、工藝以及顧客的承諾。
感謝大家的支持，期待你們來我們餐廳品嚐最美味的叉燒！

At "Prosperity Char Siu", we not only focus on crafting delicious barbecued pork but also aim to convey our culture and spirit through the logo featuring the ancient seal script character for "char" (叉). This represents a fusion of heritage and innovation.
As an ancient form of Chinese writing, the seal script carries profound cultural depth. Every stroke and line reflects our respect for tradition and our aspirations for the future. This logo is not just our symbol—it is our commitment to ingredients, craftsmanship, and our customers.
Thank you for your support, and we look forward to welcoming you to our restaurant to savor the most flavorful char siu!

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美麗小廚 Lai's Kitchen

梁麗群 × 黎兆鋒（Nansen）15年默契聯手，主廚李廷輝(Macco)回歸加持

梁麗群與鋒膳（Flower Drum）始創人黎兆鋒（Nansen）合作逾15載，今秋再下一城， 於灣仔譚臣道與柯布連道交界， 開設全新港式大排檔「美麗小廚 LAI's Kitchen」！延續Nansen一貫「食材為核心」的堅持， 此次更注入濃厚本土情懷，以煲仔飯、鑊氣小炒及招牌雞為主打，誓成灣仔午餐及夜宵新地標！

日與夜的香港味

午市：延續Nansen精神，主打「平凡卻不平凡」的盅頭蒸飯與經典碟頭飯， 如《柱侯新鮮牛筋腩飯》《紫蘇豉蒜白鱔蒸飯》，配搭主廚特調五油，白飯瞬間昇華！

晚市和宵夜：化身熱鬧大排檔，招牌「鋒哥三寶煲仔飯」（玫瑰五五臘腸+鵝肝潤腸+諾鄧鹽封肉） 、鑊氣小炒如《茅台乾燒花仁本地肥牛心》，當然少不了Nansen最拿手的做雞本領「大紅袍脆皮雞・黃金薑蓉雞」 ，讓食客大啖雞、大杯酒，盡興至凌晨！

「鋒火未減，膳心再現。今秋，約定灣仔！」

Leung Lai Kwan × Nansen Lai, 15-Year Partnership Reunites with Chef Macco Lee

Leung Lai Kwan and Nansen Lai（Nansen）founder of Flower Drum, after 15 years of collaboration are proud to present their newest venture: LAI's Kitchen at the intersection of Thomson Road and O'Brien Road in Wan Chai. Staying true to Nansen's ingredient-focused philosophy, this authentic Hong Kong-style dai pai dong will feature Claypot rice, wok-fried dishes, and signature chicken specialties, set to become Wan Chai's new dining landmark!

Hong Kong Flavors Day and Night

Lunch: Continuing Nansen's tradition of Extraordinary ordinary steamed rice bowls and classic rice plates like Stewed Beef Tendon and Brisket with Chu Hou Sauce Rice and Perilla Steamed Eel with Fermented Black Beans, all enhanced by the signature five oils!

Dinner and Late Night: The space transforms into a bustling dai pai dong featuring signature Nansen's Triple Treasure Claypot Rice (Chinese sausage, foie gras sausage, and Nuodeng ham), wok-fried specialties like Moutai-seared Local Beef Heart with Peanuts, and of course Nansen's legendary chicken dishes Big Red Robe Crispy Chicken and Golden Ginger Chicken - perfect for late-night feasting and drinking!

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