If you're anything like us, you'll harbour a longtime love for all soups spicy and Asian. From pho to laksa, ramen and Tom Yum - there's barely a broth that we haven't tried and become obsessed. So it pleases us to tell you that this spring, Melbourne residents get to sample yet another Malaysian delicacy: the Bak Kut Teh, which roughly translates to meat bone tea. Also known as pork rib soup, the dish was created in the '30s to feed the Chinese immigrants of Malaya. And a new eatery in Melbourne's CBD - Aunty Franklee - will be claiming it as its speciality.
The venture is run by twins Francesca and Fiorn Lee, whose family franchise SugarBun can be found in Melbourne and throughout Asia and has been operating since the late '70s. With Bak Kut Teh one of the hawker-style specialities (the recipe is a family one, natch), expect flavours of garlic, star anise and bone broth accompanied by a delicious range of sides like multigrain rice and tea egg.
Considering the soft opening of Aunty Franklee attracted crowds that went out the door, we'd say walk, don't run. Aunty Franklee's official opening is this Thursday, October 20.
205 Russell Street. Melbourne, 3000