After a speedy renovation and rebranding, Aunty Franklee (previously known as Sugar Bun) returned with a brand new look. We'll just be honest here, we've been visiting Sugar Bun ever since it first opened and quite practically it's our go-to place for Bak Kut Teh craving. Their secret to their popularity is in their broth consistency. Made fresh daily with nothing but fresh ingredients, Aunty Franklee believes in eating well with the comfort of home-cooked meal that have been a family recipe for a long time.
|Comfort food Aunty Franklee's Style|
|Spot this on your way to Aunty Franklee|
|Post Card Style Menu|
My Dry Bak Kut Teh made its name rather quickly without being overshadowed by the traditional soup Bak Kut Teh. One of our favourite dish here! The meat in the clay pot is super caramelized with the hearty ingredients, made each bites a sensation.
There are 2 choices meat for My Dry Bak Kut Teh; Pork or Let's Meat Up. For adventurous sake, we'll go with the multi texture Let's Meat Up of smoky pork rib, pork belly, pork meat balls, beef rib, lamb rib, okra and lotus root. Char and glazed in garlic, soy sauce with chillies. Serve with multigrain rice and soft tea egg.
|My Dry Bak Kut Teh (Let's Meat Up)|
|Flavourful and Hearty|
Exciting announcement from Aunty Franklee and N2 to come together in collaboration to create this sweet and spicy concoction of a dessert. Whipping the fiery White Pepper and Black Pepper Gelato topped with Crispy Curry Leaves! Yes, you are reading it right. Savoury crunchy Curry Leaves balance the sweet gelato with its fragrance flavour, also add a bit of a texture to the whole gelato experience.
|White Pepper & Black Pepper Gelato topped with Crispy Curry Leaves|
|Aunty Franklee X N2|
|Fresh New Look|
205 Russell St, Melbourne VIC 3000
Monday - Sunday : 11:30 pm - 4am