有一種味道帶著悠久的歷史一直飄香至今，這鍋肉骨茶的故事一切都要從1982年的中南區說起.當年老爸與叔叔在一個機緣巧合下學会了做油條的手藝。用了七年的时间大哥从交油条给附近驰名泉香肉骨茶到拜师学艺成功，把油條与肉骨茶组合在一起就好像半熟蛋一定要配烤面包，都是不可或缺的重要靈魂之一。

打拼了7年後，大哥在友力花园7-11门口路边开的油条档口正對面经营第一家肉骨茶，取名叫油條.朋友.肉骨茶，當時身為家中二妹的我也就顺理成章开始接触了肉骨茶，想起當年一份肉骨茶只是販賣兩塊八，而當時一條油條也只賣两角錢，時光飛逝到現在還是那麽的記憶猶新。

The story of December Bakuteh originated from one humble market located at Jalan Tiong Nam in 1982. Back then, the lady boss’s father and eldest brother learned how to make Char Kuey from her uncle. After two years, they started second stall selling Char Kuey in front of the 7-11 convenience store at Taman Yulek. Out of curiosity, the eldest brother learned the recipe of Bakuteh and the way of cooking it from the well-known Quan Xiang Bakuteh Restaurant nearby the Jalan Tiong Nam stall.

After 7 years of working hard at the Char Kuey stall, the eldest brother finally gained confidence on starting his own Bakuteh stall. The Bakuteh stall was located just the opposite of the family-owned Char Kuey stall. This is where and when the lady boss started her Bakuteh career.

Just like dipping toasted bread in half-boiled egg, Char Kuey and Bakuteh are inseparable. The two are always complimenting each other. Both stalls were favored by the local residents because of the perfectly matched duo. The well-cooked Bakuteh and freshly-fried Char Kuey were a great success during that time.