Aunty Franklee

About

Cooking 18 hours a day, My Bak Kut Teh 肉骨茶 broth is made with 23 herbs & spices and rich pork bone marrow. It is the darling of Malaysian soups.

Story

Over the last three years, Melbourne’s very own SugarBun has been the darling of Malaysian soups. Housed in a heritage-listed building in the heart of Melbourne, the legendary East Malaysian chain operated by twin sisters Fiorn & Fran Lee shall be nip-tucking its way into a new chapter.

During the autumn, while slurping on their favourite Bak-kut-teh (pork bone tea) the twins had an epiphany. Memories. We all have memories. For the sisters, it was the memory of Grandpa Francis and his Sunday dinners. The three generations would sit around a long wooden table and talk about life, food and everything in-between.
Grandpa Francis would tell stories of life in the old days, in the canteen at the school; where he worked, where he nurtured his recipes, where he discovered Mother Hen Soup.

They say twins are psychic, in sync, rhythmic, one. It was then and there in the warmth of SugarBun, that Fiorn and Fran decided to set out on a little adventure. Melbourne, we give you Aunty Franklee. Who is Aunty Franklee you ask? She is modern, curious, and a little romantic. She is full of vim and vigour. Step into her kitchen, step into her life.