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Hoe Nam Bak Kut Teh
河南肉骨茶

为何会做起肉骨茶生意？

什么？河南不是做虾面起家的吗，为何现在又做起肉骨茶生意了，这样会不会一次性想把太多事情做好，本末倒置，反而处处都不到位呢？

放心好了，别忘了河南依旧是由具有独特创意理念以及拥有三十多年烹饪经验的方义生先生带领的团队（许多原班人马）在做品质保证的工作，一切都尽在掌控之中。

肉骨茶其实是方义生先生的秘制私房菜，专为到访的亲朋戚友特设的佳肴。多年来，受到一致的反馈-就是简单的一句“好吃”。当时，方先生着重于扩张虾面生意,坚信做生意需稳扎稳打，不能急于求成，所以即便大家极力推说叫他售卖肉骨茶，但方先生还是坚持着要先把主业做好，无暇兼顾其它的事项而搁置了。如今已有非常可靠的生意伙伴兼集团入股负责监督日常的运营，生意也日渐走上了轨道，才重新有了现今做肉骨茶生意的打算。

Why is Hoe Nam venturing into the Bak Kut Teh Business at this juncture?

Now that Hoe Nam Signature Prawn Noodles business has gained traction with a new fully air-conditioned flagship store (at the Venue Shoppes) to call home, Mr Png is contemplating to venture into the Bak Kut Teh business – a calling that has long received unwavering support from friends and families.

Mr Png who is a chef by training is also a culinary visionary and love experiencing with different recipes and raw ingredients during his spare time. Bak Kut Teh is a dish that Mr Png will only prepare for visiting relatives and friends. Over the years, the feedback has been consistent – “a delicacy in the truest sense of the word ". The plan to sell Bak Kut Teh was shelved on his insistence of first ensuring that the current product lines’ quality is not being compromised which Mr Png and his team used to be responsible for on a day-to-day basis.

With a very reliable business partner now overseeing the daily operations, the business plan to proceed with the Bak Kut Teh undertaking was revisited.

“口口到位，扑鼻而来的锅香，那是我允給食客的承诺”

— 河南创始人方义生

“Irresistibly aromatic soup with every mouthful a tantalizing experience - that is my promise to our diners ”
— Mr Png

河南肉骨茶是哪个籍贯派别的肉骨茶 - 黑汤还是白汤？

方先生阐述汤底是祖辈遗留下来的族传配方，虽偏于潮式（白底-起源于新加坡）的制作过程但也同时融入了些许福建派（黑底-起源于巴生）的原素，所以严格上来说不属于任何一个派别。“硬要归类的话，就叫做“方式古早味肉骨茶”。其实不管肉骨茶起源于巴生还是新加坡，都是属于南洋的一部分。恰巧“河南”也有个南字，也许冥冥之中是在指引我们推出一款能兼带出两岸肉骨茶特色的新食潮。” 方义生笑着说道。

至于特色，方义生自信地说：“锅一被端到了桌上，那扑鼻而来的锅香气就足已让人垂涎欲滴。特别酿制的肉骨更是入口即化，让人不经意地拿着骨头啃，恨不得把骨頭上的肉统统吮吸掉。即便不添加任何配料，那锅香喷喷的肉骨茶定能让食客回味无穷。这便是我这炖制配方的魅力。”

Hoe Nam Bak Kut Teh Origin

Mr Png explained that the soup base is a family recipe of ancestral origins. Although it is more geared towards the Teochew cooking style (white soup base - originated from Singapore), but it also has some native Hokkien elements (originated from Klang) in terms of ingredients used, so strictly speaking, it is an original creation – Png’s style Bak Kut Teh.

Regardless of Bak Kut Teh’s Origins (Klang or Singapore), both are cities layering the Southern Sea. Coincidentally, Hoe Nam also has a “Southern” wording in Chinese, perhaps appointing upon Hoe Nam the grandiose mission of charting a new Local Bak Kut Teh trend that could bring out characteristics of this age-old street fare from both sides of the straits.

"The aromatic pot stew once served, will be enough to work up an appetite. The specially brewed rib meat is so tenderly soft, that it will fall off the bone once in the mouth. Without the need of side dishes, the Bak Kut Teh by itself is a sufficient main draw that will keep diners coming back for more. That's the beauty of my stew recipe.” Mr Png commented confidently.

By the locals, for the locals

不忘初心, 方得始终…

会像河南虾面开分行和接下来对河南旗下的饮食品牌又有什么样的打算？

一心秉持着父亲创办河南时想要把最好的美食呈现给民众的理念，和坚守自己对烹饪的那股热诚与初衷，方先生坦诚他还是会持续研发出更好的食谱，但现阶段他只想专心把位于旧河南旗舰店店面的河南肉骨茶搞得和河南虾面一样有声有色。至于营销方面和对旗下饮食品牌的未来发展，就留给值得信任才选择与他们合作的专业团队去揣摩和着手推广吧。

Hoe Nam’s Future Plans?

With the intention to live up to his father's operating philosophy of presenting the Best Food to the masses, coupled with his passion for cooking, Mr Png pledged to continue coming up with more mouth-watering recipes. However, for the foreseeable future, Mr Png’s focus is on steering Hoe Nam Bak Kut Teh to be a household name and to have the same roaring business as Hoe Nam Prawn Noodles. As for the brand’s future development/marketing, it is best left in the hands of the professionals (partnering conglomerate).