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鋒膳 Flower Drum by Nansen

@flowerdrumhk

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精品粤菜．Hidden Chinese Cuisine
營業時間 Opening Hours
12:00-15:00
18:30-23:00
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鋒膳長枱上的這幅畫，是何紀嵐（Eric Ho）的標誌性都市水墨作品，來自「香港格式」系列，曾於2026年香港藝術中心「珍藏香港博覽」展出。他以自創的「游絲破墨皴」，用剛勁線條與幾何構圖，捕捉香港繁華深處的動感脈搏——萬家燈火化作紙上流動的光影節奏。來用餐時，不妨細看這幅畫，感受城市在筆墨間的呼吸。 --- This iconic urban ink piece by Eric Ho, from his "Hong Kong Format" series, was exhibited at Collect Hong Kong Art Fair 2026 at the Hong Kong Arts Centre. Using his signature "thread-like ink-breaking" technique, he transforms the city's vibrant energy – neon lights and busy streets – into flowing ink rhythms on paper. Next time you dine at Flower Drum, take a moment to admire it – and feel the pulse of Hong Kong. --- #何紀嵐 #EricHo #鋒膳 #FlowerDrum #都市水墨 香港格式 游絲破墨皴 ArtAndDining by @flowerdrumhk
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a month ago
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時間，在鋒膳與神饌，有了形狀。 Atmos空氣鐘，是積家（Jaeger-LeCoultre）於1928年推出的革命性恆動座鐘。僅靠攝氏一度溫差，便可提供48小時運行動力，幾乎不消耗能源，無需任何人工干預。每一座從機芯到鐘殼，均在瑞士汝山谷積家大工坊自主設計、製造和組裝。它被譽為「總統時鐘」，瑞士聯邦政府曾將其作為官方禮物。 在鋒膳，你看到的是金色——型號Ref. 223.107.300，約1995至2005年生產。鍍金銅製機身，配備浪漫月相顯示。 在神饌，你看到的是銀色——搭載Caliber 526機芯，序號151249，確認生產於1960至1969年。是擁有超過半世紀歷史的Vintage古董款。 一金一銀，一新一舊。時間在此，不只是流逝，而是駐足、是沉澱、是藝術。 來用餐時，不妨多看它們幾眼。 --- Time has taken shape at Flower Drum and FD. The Atmos clock is a revolutionary perpetual motion clock introduced by Jaeger‑LeCoultre in 1928. A temperature change of just one degree Celsius powers it for 48 hours – it consumes almost no energy and needs no human intervention. Every single Atmos, from movement to case, is designed, manufactured, and assembled at the Jaeger‑LeCoultre manufacture in the Vallée de Joux, Switzerland. Nicknamed the “President’s Clock”, it has been the official gift of the Swiss Confederation. At Flower Drum, you’ll find the gold one – Ref. 223.107.300, produced between approximately 1995 and 2005. Gilt brass, with a romantic moon‑phase display. At FD, you’ll find the silver one – powered by the Caliber 526 movement, serial number 151249, confirmed to be from 1960–1969. A vintage piece with over half a century of history. One gold, one silver. One new, one vintage. Here, time doesn’t just pass – it lingers, settles, and becomes art. Next time you dine with us, take a moment to admire them. taken in 鋒膳 Flower Drum by @flowerdrumhk
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a month ago
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อร่อยสุดๆๆ 我食咗，真係超級好食！😋 #juneshongkong 特製花膠撈飯 野生松茸•日本冬菇。北海道瑤柱 Premium Fish Maw Rice ข้าวกระเพาะปลาแบบแห้ง คลุกซอสเป๋าฮื้อ ใส่ กระเพาะปลาเส้น, เห็ดมัตสึทาเกะป่า, เห็ดชิตาเกะญี่ปุ่น แล้วโรย กระเทียมทอดกรอบและหอยเชลล์แห้งพรีเมียม “The Lord’s Signature Soup” (爵士湯) ส่วนผสมคือ แคนตาลูป + เปลือกส้มจีนบ่ม 50 ปี (陳皮) + เนื้อหอยสังข์ + เนื้อหมู + กระเพาะปลา อร่อยมากๆๆ 🍈🐚🍊 叉燒煎蛋飯 21天乾熱成宮崎快樂豬叉燒 夢王蛋 Char Siu with Sunny-Side-Up Eggs Rice 21-Day Dry-Aged Miyazaki Happy Pork Char Siu & Yume O Egg อร่อยเหมือนเดิม 🐽 เป็นหมูชาชูส่วน blade shoulder หมู Miyazaki Marumi ที่ dry-aged 21 วัน 🍚 ข้าว ข้าวญี่ปุ่นสายพันธุ์ Koshihikari (越光米) จากญี่ปุ่น ซึ่งเป็นข้าวเมล็ดสั้นคุณภาพดี จุดเด่นคือ นุ่ม หนึบเล็กน้อย หอม และมีความหวานตามธรรมชาติ เหมาะกับการกินกับหมูชาชูที่รสเข้ม 🍳 ไข่ ใช้ Yume O Egg (夢王蛋) ซึ่งเป็นไข่พรีเมียมจากญี่ปุ่นแม่ไก่เลี้ยงด้วยอาหารสูตรเฉพาะที่มี วัตถุดิบช่วยการย่อย 30 ชนิด และ ไม่มี antibiotics หรือสีสังเคราะห์ ทำให้ไข่แดงมีสีส้มเข้มเป็นพิเศษและรสเข้มข้น taken in 鋒膳 Flower Drum by @flowerdrumhk
20
2 months ago
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新成員入伙。 Baccarat的皇家水晶虎，由MOF工匠手工打造，噴砂拋光，光影折射美到一個境界。 設計師Michel Bassompierre說，這隻虎不是咆哮的那種，而是溫柔、寫實、有線條的。 我屬“羊”。鋒膳的新擺設是一隻虎。 「那這不就是送“羊”入虎口嗎？」 我說：那也要看是誰的口。 鋒膳的東西，放進來的，都是想放百年的。 百年，現在才剛開始。 懂的人就會懂 New addition to the family. A Baccarat crystal tiger, handcrafted by a MOF artisan – sandblasted and polished, and the way it plays with light is just stunning. Designer Michel Bassompierre says this tiger isn't roaring – it's gentle, realistic, and all about lines. I'm born in the Year of the Goat. And now we've got a tiger in Flower Drum. So… "goat in the tiger's mouth"? But I say: it depends on whose mouth. “A new member at Flower Drum HK. And a hundred years starts now.” Iykyk taken in 鋒膳 Flower Drum by @flowerdrumhk
0
3 months ago
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繼何百里老師嘅畫之後，今次加四張—— 係何老師公子 何紀嵐 嘅畫扇🎐 何紀嵐嘅畫風同爸爸好唔同——爸爸畫大氣磅礴嘅山水牡丹，佢就用剛勁嘅線條同幾何圖形勾勒城市印象。黑白之間玩陰陽對比，仲自創咗一招「游絲破墨皴」——簡單講，就係用設計師嘅眼光畫水墨，將現代城市嘅節奏同韻味放晒入畫入面。 爸爸畫大畫，仔仔畫扇面。 一個大氣磅礴，一個精緻細膩。 藝術基因嘅嘢⋯⋯真係恨唔嚟🤷🏻‍♂️ 四幅扇面，已裱框入牆。 希望我呢個收藏系列，會越嚟越精彩✨ After HE Baili's paintings, we've now added four more – this time, it's his son Eric Ho's painted fans. 🎐 Eric's style is totally different from his father's. Dad paints grand landscapes with mountains and peonies – bold and majestic. Eric, on the other hand, uses strong lines and geometric shapes to capture the rhythm of the city. He plays with light and dark contrasts, and even created his own technique – "thread‑like ink‑breaking texture" – which, in simple terms, means he paints with ink through a designer's lens, putting the pulse and vibe of modern city life right into his art. Dad paints big canvases; Eric paints fans. One is grand and powerful, the other delicate and refined. When it comes to artistic genes… well, you just can't help but envy it. 🤷🏻‍♂️ All four fan paintings are now framed and on our walls. I hope this collection of mine just keeps getting better and better. ✨ --- #鋒膳 #神饌 我心中的Pokémon卡 游絲破墨 香港格式 收藏新成員 by @flowerdrumhk
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3 months ago
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YES! You’d never imagine a Fillet‑O‑Fish making a stage in a Chinese bun. As a McDonald’s lover, I’m loving it. @flowerdrumhk @nansen_siu_fung_lai Just trust Nansen @nansen_siu_fung_lai on the menu! He tailors it personal, seasonal, sensational! Insane! In pursuit of perfection—better food, better ingredients, only the best! Flower Drum @flowerdrumhk has taken over the whole floor, with the original section now renovated. More spacious, more comfy—you just feel like going home. Way more spacious, yet still intimate—just 40 to 48 seats. A brand‑new space: 神饌 a name gifted by Chinese Painting Master He Baili 何百里carrying “sen” of Nansen. Weaving Chef‑Founder Nansen’s 黎兆鋒 English and Chinese name 鋒饍. Literally, Nansen’s cuisine as the restaurant name says! Cold housemade noodles with geoduck, paired with silky almond milk and refreshed with gigantic fresh goji berries A warming cup of congee with 30‑year‑old medicinal radish and clam—his thoughtful prep for a big night of wine. Char siu is a Flower Drum must. This time: Sendai beef tongue char siu pancake. Tender, juicy, melting into mouth and heart. Firefly squid with Taiwanese karasumi spring roll—an umami bomb. The showstopper: the finest shark fin, the tiger fin, thick like noodles. Served in coconut milk—rich, creamy, one of a kind. My kind of noods! The mustard green in taro soup was sinful—pork lard’s subtle trick made us finish it fast. Just trust Nansen on the menu! He tailors it personal, seasonal, sensational! Ganba mushroom season just began, and a braised rice with Wagyu perfumed the whole room. What a night—good friends, great wines. A special bottle of the VR in magnum from @_domainedelaromaneeconti My first time tasting an old‑label Vincent Dancer @domaine.dancer . Pure treat. taken in 鋒膳 Flower Drum by @flowerdrumhk
10
3 months ago
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鋒膳神饌香 🧡💚 同一層，兩扇門，雙重心意。 🔸 神饌｜全新登場 Nansen 鋒膳 隔壁再下一城 何百里老師畫作入牆 積家（Jaeger-LeCoultre）大氣壓力鐘 餐牌承襲鋒膳味道靈魂 一層樓，兩種氛圍 橙色鋒膳・綠色神饌 藝術、時間、美食，三者共融。 📸 鋒膳 × 神饌 Flower Drum × FD – side by side, twice the flavour. 🧡💚 Same floor, two doors, two hearts. 🔸 FD | Brand new opening Right next door to Flower Drum (Nansen's former space). Featuring original artworks by HE Baili (HO Paklee) on the walls, a Jaeger‑LeCoultre Atmos clock, and a menu that carries the soul of Flower Drum's flavours. One floor, two vibes – orange for Flower Drum, green for FD. Art, time, and food come together in perfect harmony. Welcome to the new neighbour. Come taste the legacy. taken in 鋒膳 Flower Drum by @flowerdrumhk
2
4 months ago
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鋒膳 鋒膳，回來了。 環境變得更舒服、更寬敞，還多了一點藝術氣息。 特別喜歡—— 何紀嵐老師畫的扇 還有曾在藝術中心展出的那幅畫 角落那座積家空氣鐘，安靜卻有份量，時間有了形狀 Nansen 最愛的橙色調，讓整個空間都溫暖了起來 來吃飯，也來看細節。 Flower Drum is back. The space feels more comfortable, more spacious, and filled with a touch of art. What I especially love— the fans painted by Eric Ho, the painting that was once exhibited at the art centre, the Jaeger‑LeCoultre Atmos clock in the corner—quiet yet weighty, giving time a shape, and the warm orange tones that Nansen loves so much, making the whole space feel cosy. Come for the food, and stay for the details. taken in 鋒膳 Flower Drum by @flowerdrumhk
1
4 months ago
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何百里老師的牡丹 × 老師題寫的「神饌」墨寶 今日隨手一拍，竟然疊成同一幅畫。 畫中有字，字中有花—— 這大概就是賞心悅目的最高境界。 感恩這份隨機的美。 📍神饌 by @flowerdrumhk
0
5 months ago
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🇭🇰 鋒膳 Flower Drum — 朱古力飲品 Chocolate Drink Crafted with Single-Origin Cacao --- 厄瓜多爾 Criollo Esmeraldeño 77% 單源朱古力 我們選用的可可豆來自厄瓜多爾西北部埃斯梅拉達（Esmeraldas）省的卡亞帕斯河（Cayapas River）流域，屬於當地 Criollo Esmeraldeño 品種，是 Nacional 與 Criollo 的自然混種。 這些可可樹生長於只有獨木舟才能到達的偏遠雨林中，保留了原生可可豆最純粹的風味。 經特定溫度烘焙，加入有機蔗糖研磨成 77% 朱古力，呈現濃厚的 Chocolatey 與 榛子香氣，尾韻帶有淡雅花香，層次豐富。 我們以 依雲水（Évian） 及 北海道3.6牛乳 沖泡，口感順滑醇厚，每一口都是雨林的饋贈。 --- Ecuador Criollo Esmeraldeño 77% Single-Origin Chocolate Our cacao beans are sourced from the Cayapas River basin in Esmeraldas Province, northwestern Ecuador – a region only accessible by canoe. The beans belong to the Criollo Esmeraldeño variety, a natural hybrid of Nacional and Criollo. Grown in pristine rainforest conditions, they retain the exceptional flavour of native Ecuadorian cacao. After precise roasting and stone-grinding with organic cane sugar into 77% dark chocolate, the result is a rich, chocolaty profile with distinct hazelnut notes and a delicate floral finish – deep, complex, and layered. We brew it with Évian natural mineral water and Hokkaido 3.6 milk, creating a silky, full-bodied chocolate drink that brings the spirit of the rainforest to your cup. by @flowerdrumhk
1
5 months ago
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first thing first when i got back home 🇭🇰 @flowerdrumhk my FAVVVVVV charsiu rice in town 🐷 along with the oven baked pork chop rice #hongkong #charsiu #hongkongfood #foodiegram taken in 鋒膳 Flower Drum by @flowerdrumhk
10
6 months ago
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【美麗小廚榮獲 2026 米芝蓮必比登推介🎖️ 】 感謝米芝蓮的認可及每一位食客的支持✨，同時恭喜所有入選餐廳！「美麗小廚」會繼續用心做有溫度的菜式 — 即製煲仔飯、鑊氣小炒、蒸飯，保留傳統，注入創新心思，讓更多人品嘗粵菜的獨有風味。努力必有收穫。而我最珍視的，是能繼續站在爐火邊，為大家帶來更多好味道🥳💪🏻！ Thanks Michelin for the recognition, and to our wonderful diners for your support✨! Congratulations to all awarded restaurants. Lai’s Kitchen remains dedicated to crafting cuisine with warmth. From made-to-order claypot rice to sizzling dishes, we honor traditions while embracing innovation to share the true essence of Cantonese cuisine. Dedication bears fruit. Yet, my greatest privilege remains standing by the stove, continuing to cook for you all. #美麗小廚 #Laiskitchen #米芝蓮推介 #煲仔飯 #大排檔 by @flowerdrumhk
5
7 months ago
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