Full report compilation

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School of Architecture, Building and Design

Foundation in Natural and Built Environment [FNBE]

English II

Ms. Cassandra

English Final Project – Research Assignment Report

FNBE February 2014

Group member :

Amos Tan Chi Yi 0318330

Chia Sue Hwa 0317920

Nor Syarianna Neo 0318236

Neoh Jia Wen 0318228

Foo Shi-Ko 0318262

Muhammad Amir bin Azmi 0318091

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Table of Contents

No.

Title

Page number

1.

Artistic cover

1

2.

Cover page

2

3.

Table of contents

3

4.

Key Summary

2.1 Location

2.2 The Team

2.3 The Assignment

2.4 Research Questions

2.5 Methodology

4 - 6

5.

Research report

a. Description of the history of trade.

b. Description of the business.

c. Comparative Analysis.

7 – 9

10 – 12

13 – 21

6.

Recommendations

22– 23

7.

Bibliography

24

8.

Appendices

25 – 38

9.

References

39

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Key Summary

4.2.1 Location

Considering both Bak Kut Teh restaurants are situated in two entirely different districts, the geographical

difference between the two create many points of comparison to our advantage. The first one we visited on a

one-day road trip to Tanjung Sepat, a small town in Kuala Langat, Selangor. Located along the Straits of

Malacca, it is primarily a fishing town specialising as a source of fresh seafood to its inhabitants and also as

exportation. Namely, the *** is a simple, open-air restaurant directly by the side of an internal road in town, a

clever spot to attract their desired market.

On the other hand, the second restaurant we visited was 15 minutes away from our campus: SS14, a large

commercial and residential enclave located just off the busy Persiaran Kewajiban and NPE Highway in Subang

Jaya. Nestled in a row of shop lots also distinguished for several other Bak Kut Teh restaurants, the

surroundings of Restoran Ah Ping is frequently crowded with residents and office staff parking their cars,

looking for a good meal. Although slightly cramped and hidden, this restaurant is certainly strategic in terms of

location.

4.2.2 The Team

A six-man team, we were rather well-equipped in terms of manpower and skill set specialisation. Amos Tan, the

commanding leader was largely in charge of managing our overall tasks, while Anna and Sue assisted and

handled main research and presentation of information for the report and slides. Shi-Ko and Kayla took charge

of information recording and further research whereas Amir assisted in recording and as an extra hand to help

out in any task. During the period of data collection, namely the interviews, all members played an active role in

recording information. Not to forget frequent inputs and opinions from everyone during all stages of the

assignment.

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4.2.3 The Assignment

Comparative research as the core methodology, the task for each group study two trades or businesses of the

same type in any part of Peninsula Malaysia and the Klang Valley. As the focus, these two examples were

analyzed through a combination of both primary sources e.g. interviews and data obtained through

questionnaires while on the site visit and also secondary sources, such as printed media and the internet. Our

team delegated our tasks accordingly and evenly during collection and presentation of information.

4.2.4 Research Questions

Referred and modified from the appendix in the assignment brief, the following are a few examples of questions

that were used for the comparative study between the two Bak Kut Teh Restaurants.

A. Brief Description of the Businesses

i) What are the names of the businesses?

ii) Where are the current locations of the businesses?

iii) Number of branches?

B. Comparative Analysis of the Businesses’ Competitive Traits

i) Number of competitors in their respective geographical markets;

ii) What are the brief bios of each business’ top 3 competitors?

iii) How do the businesses compete with their competitors? What strategies were/are employed, and how

successful are they?

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4.2.5 Methodology

4.2.5.1 Data Collection

Interviews were conducted with the managers at each Bak Kut Teh restaurant through physical visits on two

separate occasions. Readily equipped with the necessities such as a camera for video recording and photos,

mobile phone for additional voice recording and stationary for interview notes, we were well prepared and did

not come across any major obstacles. We also printed out the interview questions and held sufficient

discussions beforehand to prepare us intellectually. Furthermore, language barriers did not pose as a challenge

as we have a multi-lingual team, members who can communicate fluently in both Mandarin and Cantonese

dialect as well as English and Bahasa Melayu.

4.2.5.2 Data Presentation

By the end of the assignment, presenting a written report as well as a verbal presentation meant effective

communication of the information we gathered. Put to work, we collectively analysed the similarities and

differences between the two restaurants and split up the sub-topics amongst ourselves to further analyse,

tabulate and research specifically. This method of delegation worked for us because it lessened the burden on

every member while ensuring an assortment of quality work. Lastly, we edited the report to ensure it contained

the most accurate facts and format before submission. After completing most of the report, we then started to

filter information to place on the Powerpoint slides for our oral presentation. Following that, we practiced and

drilled our knowledge on our own subtopics to be presented with the help of each other until we could rehearse

it fluently.

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Research Report

A. Description of the history of trade.

If there is one subject that intrigues the people staying in Klang, it would be the debate on the best bak kut teh

served in Klang Valley. There are those who would swear by a particular shop that they frequently patronise

and others who have tried a few shops here and there and stuck to the best of the lot. These food lovers will

scrutinise every single aspect of the dish, down to how strong the herbal taste should be in the soup or how thick

the gravy should be. We found this to be true as certain people who enjoy this dish only frequent their favourite

shop and do not go to other shops.

Bak kut teh is believed to have originated from the Fujian province of China. The introduction of the dish to

Singapore and Malaysia is attributed to Hokkien immigrants who moved to this region in the 19th century. The

dish is said to have been popular with the Chinese coolies as a hearty breakfast before embarking on their

backbreaking tasks of the day.

Bak kut teh is a soup based dish consisting of different cuts of pork meat simmered in a herb based broth for

hours. Most shops will normally use pork ribs, but they are also known to include other cuts of pork into the

herbal broth as well. Meat from other parts tend to be softer and delicate compared to meat from the pork ribs,

though most of it will just melt away as soon as it is spooned into the mouth. The herbs and spices that are

normally used to give it that distinct taste are star anise, cinnamon, cloves, female ginseng (locally known as

dong guai), fennel seeds and garlic, which is boiled for hours together with the selected cuts of meat. The meat

becomes infused with all the flavours from the herbs and spices, and the sweetness from the meat seeps into the

broth, mellowing the tangy and sharp taste of the herbs. Other ingredients commonly found in a bowl of bak kut

teh are mushrooms, fried tofu puffs, pieces of dried tofu and iceberg lettuce.

There are numerous variants of bak kut teh with its cooking style closely influenced by the prevailing Chinese

enclave of a certain geographical location.

Singapore Bak Kut Teh has three popular types which are the Teochew style, which is light in color but uses

more pepper and garlic in the soup. The second being the Hoklo (Hokkien), who prefer saltier food, use more

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soy sauce resulting in a darker soup. The third being the Cantonese, with a soup-drinking culture, add medicinal

herbs to create a stronger flavoured soup.

Malaysian Bak Kut Teh, is usually in a dry form and has also recently become increasingly popular, especially

in Klang town. Although called dry, the broth is in fact reduced to a thicker gravy, to which other ingredients

such as wolfberries, dried dates, dried chillies and dried squid are added. Unlike the original rib soup, the dry

version has a tangier, sharper taste and is more akin to a herbal stew than the classical broth. It is often

recommended locally in Malaysia as an excellent hangover cure. A less fatty variation of bak kut teh made with

chicken instead of pork is called chik kut teh. It also serves as a halal version of the dish catered to Muslims,

whose religion forbids them to consume pork.

Throughout the years, creative traders have come to realize that some patrons do welcome the idea of having

side dishes along with the main dish. It is now common to find these restaurants now offering dishes like

blanched iceberg lettuce drizzled with a mixture of oyster sauce, fried shallots and a little bit of the oil from the

fried shallots and other dishes to their customers. The restaurateurs also offer additional ingredients like enoki

mushrooms, chicken feet, fried strips of

dough or locally known as youtiao for dipping into the soup or even meatballs at additional prices. It is

normally eaten with fragrant rice and sprinkles of fried shallots and raw garlic. Some shops also serve it with

yam rice as an alternative to plain rice. To pique the interests of bak kut teh lovers, another version of this dish

was introduced. The broth is boiled and reduced to a thicker gravy and contains added ingredients like dried

chilli and dried squid. As a result, the gravy is darker in colour, has a spicy aftertaste with a distinct aroma from

the dried squid. This style is fast gaining popularity, especially in Klang. There is now even a dish called Chik

Kut Teh, which substitutes chicken for pork. The dish was introduced during the Nipah virus outbreak in

Malaysia, which caused many locals to be wary of consuming pork.

It is fascinating to see how a simple dish like this became a famous and widely eaten staple in Malaysia. This

dish was supposed to be a nourishing dish for Chinese coolies who came to Port Klang to work during the

British colonial era. Herbs and spices said to be good for health were gathered, with pork added to add flavour

to the broth, resulting in this dish. Hot tea is always drunk together with this meal as it is believed that the high

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amount of fats in the dish is removed because the tea is able to flush out excess oil from within the body. Most

bak kut teh lovers will request extra bowls of soup. Some shops are very generous with their soup, obliging

customers with their repeated requests. Others will kindly but firmly tell the customers that soup refills are

limited as it is very precious. There are even rumours that some of the soup pots are continuously refilled with

fresh soup everyday, to keep the intense flavours from the day before inside the pot, thereby making it even

more mouth-watering.

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5.b. Description of Businesses

i. Restaurant Ah Hock Bak Kut The

Restoran Ah Hock Bak Kut Teh is well known for its seafood Bak Kut Teh and it is a must-visit for those who

crave for a taste of fresh catch. It is located in Tanjung Sepat, a fishing village situated in between Banting and

Sepang in Selangor. The restaurant is actually an old wooden shop which does not have elegant decoration, air

conditioner, comfortable tables and chairs. The shop is extremely rustic and run-down, with rusty zinc roofs,

rotten wooden columns and without walls. They don’t even have a proper menu too but the taste of the food

will be another story.

Seafood Bak Kut Teh, a type of Bak Kut Teh that is the least found in Malaysia. It is special as it combine the

traditional Chinese dish with the abundance of fresh seafood, to create Bak Kut Teh featuring not only pork, but

fish, crab as well as prawn. Sungai Pelek which located 20km away from Tanjung Sepat, has become the key

supply of pork for the 12 years and meanwhile, Tanjung Sepat as a fishing village support its freshest catch. The

sweetness of seafood flavor makes the broth tasty but it won’t cause awkwardness when it combines with pork.

Before entering the business of selling Bak Kut Teh, Mr Cheah Song Qing, the founder used to rear pigs as a

living, but the income of rearing pigs was too low to support the family. Thus, in 1999, Mr Cheah decided to

open up a new business and sell Seafood Bak Kut Teh in Kuala Lumpur. He combined the traditional chinese

delicacy with the specialty seafood. In 2002, he decided to move his business to Tanjung Sepat where it still

remains in operation.

Since Tanjung Sepat is a tourist attraction, most of the tourist have their lunch in Restaurant Ah Hock Bak Kut

Teh. Meanwhile, most of the residence in Tanjung Sepat flood the restaurant during breakfast as they always

sold out before 12.30p.m. There is approximately 50 customers daily and fluctuating to 80 customers during

holiday period because the visiting of more tourist. Restaurant Ah Hock Bak Kut Teh open for business at

7.00a.m. and usually closed by 12.30p.m. It is the busiest Bak Kut Teh restaurant at Tanjung Sepat as the

parking space is always breeze at the peak breakfast hour.

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There is only one competitor in the area which is Restaurant Yi Kee Seafood Bak Kut Teh. However,

Restaurant Yi Kee Seafood Bak Kut Teh is not as popular as Restaurant Ah Hock Bak Kut Teh. Restaurant Ah

Hock Bak Kut Teh has been featured in on the internet websites and blogs, newspaper articles and reviews and

even Tanjung Sepat Tourism Brochure. Besides, Restaurant Ah Hock Bak Kut Teh has a newer and better

constructed building than Restaurant Yi Kee Seafood Bak Kut Teh. To handle the competition in business,

Restaurant Ah Hock Bak Kut Teh cooperate with the other competitor by innovating and creating new dishes.

Although the interior and exterior of Restaurant Ah Hock Bak Kut Teh are rusty, the taste of the seafood Bak

Kut Teh will never rust in every customer’s heart.

ii. Retaurant Ah Ping Bak Kut Teh

Ah Ping Bak Kut Teh is one of the earliest Bak Kut Teh restaurants in Subang Jaya, with a combined*

operation time of around 13 years. Ah Ping Bak Kut Teh is located in SS14, Subang Jaya, in what is locally

called “Bak Kut Teh Jie” (Bak Kut Teh Row), so called because of the abundance of Bak Kut Teh restaurants

there.

Ah Ping Bak Kut Teh has a rich history that started way before the restaurant’s current reincarnation in Subang

Jaya. According to the current owner, the elder brother of the founder had actually started his own Bak Kut Teh

business and was doing well. This inspired the founder to open up a stall in Subang Jaya to help sell Bak Kut

Teh ini 1989. When he first started, it was nothing more than a stall in a hawker centre. After years of work,

they had enough capital to open up their own restaurant in 2004, and have been in operation ever since.

Ah Ping Bak Kut Teh prides itself in selling only Bak Kut Teh, vegetables and Chinese tea. It is a very

specialized restaurant, with the owner proudly boasting that “they don’t know how to make anything other than

Bak Kut Teh.” Thus, it is of no surprise that the Bak Kut Teh served there is critically acclaimed, with many

bloggers and reviewers proclaiming it as the “best in Subang Jaya, and maybe even the Klang Valley.” Ah Ping

Bak Kut Teh is often frequented by the locals in Subang Jaya, and the restaurant can always be seen packed full

of its loyal patrons, especially during a rainy evening or during dinner hours. According to the interviewee, a

whopping 300 customers visit the restaurant during the weekdays, and up to an incredible 500 customers are

served during both weekends. Amazing still is the fact that the restaurant is operated by a small staff of 6. The

owner has expressed no intention of expansion.

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The restaurant’s location in Bak Kut Teh Row in SS14 makes it face stiff competition from 5 different Bak Kut

Teh restaurants in the very near vicinity; they are Yu Kee Bak Kut Teh, Wing Hiong Bak Kut Teh, Chuan

Chiew Bak Kut Teh, Chuan Bak Kut Teh and Da De Bak Kut Teh. Although three of them are relatively

inferior to Ah Ping Bak Kut Teh in terms of price, food and value, Chuan Chiew Bak Kut Teh and Yu Kee Bak

Kut Teh are competitive with the restaurant, with their own offerings closely matching Ah Ping Bak Kut Teh’s

offerings. In addition, they are also in direct competition of a chicken rice shop called Jia Siang. Although both

restaurants are offering completely different foods, the customers are known to be swayed by both types of food.

As the customers for chicken rice are known to have a liking for Bak Kut Teh, and vice versa, it is clear to see

that these two restaurants, however different, are in direct competition with each other.

To combat this threat, Ah Ping Bak Kut Teh is placing its faith in the uniqueness of its food. While the servings

are plentiful with a lot of delicious pork, it is the unique method of Ah Ping Bak Kut Teh that has won the

hearts and stomachs of its customers, so said the interviewee. “I can give you the recipe, or even give you a

pack of all the ingredients,” she said. “But without the method your result will be completely inferior to what

we have.” Indeed, the main appeal of Ah Ping Bak Kut Teh is not the servings, the price or the friendliness of

the staff. It is the particular aroma and delicious taste of its Bak Kut Teh that gave the restaurant the edge.

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C. Comparative Analysis

Item

Ah Hock Seafood Bak Kut Teh

Ah Ping Bak Kut Teh

i. Competitors

There is only one competitor in the

area,

Yi Kee Seafood Bak Kut Teh.

There are five other Bak Kut Teh restaurants

in close proximity: Yu Kee Bak Kut Teh,

Wing Hiong Bak Kut Teh, Chuan Chiew Bak

Kut Teh, Chuan Bak Kut Teh and Da De Bak

Kut Teh. In addition, a popular chicken rice

shop is also in direct competition: Jia Siang

Chicken Rice.

ii. Brief

Descriptions of

Competitors

1. Yi Kee Seafood Bak Kut Teh

- Not as famous as Ah Hock Seafood

Bak Kut Teh, isn’t featured in

brochures or newspaper articles.

- The building is newer and better

constructed.

- The prices are roughly the same as Ah

Hock Seafood Bak Kut Teh.

1. Yu Kee Bak Kut Teh

- Has decent Bak Kut Teh, with attractive

price.

- Located in a corner store on the street.

- Popular among the locals.

- Business hours are exactly the same.

2. Wing Hiong Bak Kut Teh

- Generally accepted among the locals that

this restaurant has inferior Bak Kut Teh.

- The prices are cheap, but poor in value.

- Not a popular restaurant.

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3. Chuan Bak Kut Teh

- The taste is decent overall.

- Price is slightly higher than Ah Ping Bak

Kut Teh

- Relatively popular with locals.

4. Da De Bak Kut Teh

- Better furnished than the rest, with

professionally done menus.

- However, it is not popular with the locals,

citing inferior taste and expensive prices.

5. Chuan Chiew Bak Kut Teh

- Decent Bak Kut Teh with good price.

6. Jia Siang Chicken Rice

- Extremely popular with the locals.

- Delicious chicken rice widely known to be

the best in Subang Jaya at a cheap price.

- Always packed during its long opening

hours.

iii. Competition

strategies

1.Pricing

-Actively collaborates with competitor

to ensure prices are the same.

- Sets its prices cheaper than the average in

the area.

2.Advertisement

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- Featured on the Tanjung Sepat

Tourism Brochure.

- Featured in newspaper articles and

reviews.

- Featured on internet websites and

blogs.

- Favourite among locals, advertised

via word of mouth.

- Featured on internet websites and blogs.

- Favourite among locals, advertised via word

of mouth.

3.Signature Dish

- Their Seafood Bak Kut Teh is

claimed to be their own invention.

They combine the traditional Chinese

dish with the abundance of fresh

seafood found in Tanjung Sepat, to

create Bak Kut Teh featuring not only

pork, but fish, crab as well as prawn.

- Although Ah Ping Bak Kut Teh features a no

frills package, their signature Bak Kut Teh is

highly renown among the locals, with people

praising its particular taste and aroma due to

its different methods of preparation, the details

of which are a closely guarded trade secret.

4.Quality of Service

- The family owned and family

operated restaurant is incredibly

friendly, with the owners sometimes

sitting down with the customers to

chat.

- Service is extremely quick, fast and efficient.

In the busy city, there is no time for

chitchatting, and their quality and method of

service is designed to keep the customers

moving.

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iv. What are the

obstacles faced by

the new

businesses?

The sheer amount of effort required to

set up a Bak Kut Teh business is

incredible, requiring hundreds of hours

of planning and execution. This has

scared away new businesses.

The oversaturation of the Bak Kut Teh

industry in Subang Jaya has made any attempt

at opening a new business incredibly difficult.

In order to compete, they have to create a

unique signature dish, at an attractive price,

while simultaneously building up an online

presence. In addition, Subang Jaya customers

are also known to be extremely critical and

sharp-tongued, and would not hesitate to

criticize any new restaurant for the most trivial

of failures.

Both businesses also cited the large capital needed to open a new business in their

respective areas.

v. Nature

of

Market

- Oligopoly. Competition is stagnant

due to cooperation between Ah Hock

Seafood Bak Kut Teh and its

competitor.

- Perfectly competitive. Ah Ping Bak Kut Teh

is operating at place full of competitors, and

needs to be at the top of their game in order to

survive.

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vi. Summary Table of Similarities and Difference between two restaurants.


Similarities

Ah Ping Bak Kut Teh

Seafood Bak Kut Teh

Main products sold

Bak Kut Teh

5 Employees, all of them local

and part of the owner’s family

Workers

6 Employees, all of them local

Shortsighted

Future plan

Shortsighted

None

Current branches

None

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Differences

Ah Ping Bak Kut Teh

Mr. Cheah Song Qing, the founder of

the business used to rear pigs for a

living, but the income was too low, thus

prompting Mr. Cheah to open a new

business and sell Seafood Bak Kut Teh,

offering a unique take on the traditional

Chinese dish. They first started

operations in 1999 in Kuala Lumpur,

and move to Tanjung Sepat in 2002,

where it still remains in operation.

Founder and

History

The elder brother of the founder had

actually started his own successful

business. This inspired the founder to

open up a stall in Subang Jaya to help sell

Bak Kut Teh ini 1989. When he first

started, it was nothing more than a stall in

a hawker centre. After years of work, they

had enough capital to open up their own

restaurant in SS14 in 2004, and have been

in operation ever since.

Ah Hock Seafood Bak Kut Teh is

located in Tanjung Sepat. It looks like

a shack, with rusty zinc plating

covering this building without walls.

Address:

Ah Hock Seafood Bak Kut The,

Lot 2260, Lorong 7,

Jalan Besar 45300, Tanjung Sepat,

Selangor, Malaysia

Location

Ah Ping Bak Kut Teh is located in SS14,

Subang Jaya, along a stretch of road

locally known as “Bak Kut Teh Jie” (Bak

Kut Teh Row). The restaurant is a proper,

clean building.

Address:

AH PING BAK KUT TEH

42, Jalan SS14/2

47500 Subang Jaya, Selangor

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Seafood Bak Kut Teh, rice, vegetables,

oil sticks and tea.

Types of products

sold

Pork Bak Kut Teh, rice, vegetables, oil

sticks and tea.

Half day, 7AM – 12:30PM

Business hour

Evenings only, 5PM – 9PM

Entirely family-owned and family

operated. Three generations are

currently operating the restaurant.

Business operation

Started with help from family, currently

only the owner is handling the operations.

Staff are hired.

About 50 + customers daily,

fluctuating to 80 during holiday

periods.

Number of

customers

About 300 customers on weekdays, and

up to 500 on weekends.

The locals and tourists.

Targeted market

The locals only.

Featured in Tanjung Sepat Tourist

Brochure, internet blogs and

newspaper articles.

Media

Featured in internet blogs only.

Cooperate with the other competitor,

innovate and create new dishes.

Combating

competition

Focus on their unique “Ah Ping Bak Kut

Teh taste”

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Extremely rustic and run-down, with

rusty zinc roofs, rotten wooden

columns and without walls.

Restaurant layout

and atmosphere

Relatively modern. Situated in a proper

terrace building, with fans, clean walls

and the like.

Around RM400,000

Annual Revenue

Around RM500,000

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Vii. Conclusion

According to the aforementioned analysis, these two businesses are in many ways completely different. Yes,

both of them sell Bak Kut Teh, are popular to the locals and are heavily featured online. However, that’s where

the similarities end. These restaurants are incredibly specialized for their local market. Ah Hock Seafood Bak

Kut Teh offers a more homely, authentic and rustic atmosphere because it is suitable for the quiet and tranquil

town of Tanjung Sepat, where its customers aren’t in a hurry, aren’t particular and are closely knit with each

other. Whereas Ah Ping Bak Kut Teh focuses on speed and efficiency, offering delicious food and good value

with fast service because of its location in Subang Jaya, a fast-paced city where everybody is in a hurry yet

expects the absolute best for their hard-earned money.

Addressing the elephant in the room is the fact that these restaurants are offering different products. Seafood

Bak Kut Teh is admittedly an acquired taste, and certainly isn’t for the “landdwellers” in the Klang Valley. A

person from Subang Jaya will not necessarily enjoy the seafood in its Bak Kut Teh, and would prefer the vanilla

unadulterated Bak Kut Teh offered by Ah Ping Bak Kut Teh. Vice versa for a person from Tanjung Sepat,

where he has spent his entire life near the sea.

The difference in competition is also massive, with both restaurants adopting different strategies to combat it.

Ah Hock Seafood Bak Kut Teh has limited competition, going as far as to cooperate with said competitor. This

effectively creates an oligopoly. In contrast, Ah Ping Bak Kut Teh faces extreme competition from five

different Bak Kut Teh restaurants as well as a chicken rice restaurant. Besides, these restaurants are only in the

same district; there are a lot more restaurants found in the surrounding districts of SS15, SS19 and SS18, with

another famous and popular Bak Kut Teh restaurant in SS18.

Overall, it is impossible to consider which restaurant has more business potential; both restaurants are designed

to run specifically to meet the requirements of their respective markets.

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Recommendations

Based on our analysis regarding the two restaurants, Ah Hock Bak Kut Teh and Ah Ping Bak Kut Teh, we have

proposed a few recommendations to further improve their competitiveness in the future.

A. Ah Hock Bak Kut Teh Restaurant

Current Area of Improvement

Recommendation

Stagnant expansion of restaurant branches.

The family owners of the restaurant could consider

plans of further developing one or more branches to

other nearby towns that lack variety in food. This way,

entirely new sources of income are made possible.

Regularity of dish choices in the menu.

The chefs could attempt at introducing an array of

fresh recipes that still encompass the specialties of the

restaurant, besides remaining the original menu. This

move could possibly introduce new customer groups

and increase the popularity of the restaurant.

Stuffy and dark atmosphere of restaurant

Owners should upgrade the physical outlook of the

restaurant structure by converting it into an indoor

building, to rid the hot and humid afternoons.

Installing air-conditioning and better lighting might

also encourage and increase customer satisfaction.

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.

B. Ah Ping Bak Kut Teh Restaurant

Current Area of Improvement

Recommendation

Short opening hours.

Restaurant owners could look into lengthening the

operating hours to include lunchtime. Reason being,

the lunch crowd in the urban residential area is

immense due to nearby offices, which could bring

about significant profit.

Regularity of dish choices in the existing menu. .

Restaurant chefs could introduce new dishes to create

more variety in the existing menu while still retaining

the original quality. This would definitely draw in a

wider assortment of food enthusiasts in the city who

are searching for authentic, different tastes.

Hot and cramped environment in the restaurant.

To differ themselves from the several other

competitor restaurants in the shop lot, the owners

could consider occupying the unit next to their

current one. Thus, a spacious and well-ventilated

surrounding would provide more comfortable

surroundings to the customers.

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Bibliography

1. Robyn, E. (2008). Food & Drink. Australia, AUS : Kuala Lumpur, Melaka & Penang.

2. James. P. (2010). Seafood Handbook. Hoboken, New Jersey : John Wiley & Sons, Inc.

3. Terry. T. (2003). Shiok! Exciting Tropical Asian Flavors, Joo Seng Road, Singapore: Priplus Edition

(HK) Ltd

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Appendix

A compilation of handwritten documents and photos that were involved in the process of studying and

comparing the two Bak Kut Teh restaurants.

A. Ah Hock Bak Kut Teh Restaurant, Tanjung Sepat.

I. Photos

Yu Kee Bak Kut Teh

Restaurant, one of Ah

Hock’s nearby

competitors.

Close up of the front entrance or side opening of Ah Hock Bak Kut Teh Restaurant

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Some articles taken from

newspaper complimenting

and promoting the

restaurant's well-known

Seafood Bah Kut Teh.

A panoramic shot of Ah Hock Restaurant’s interior atmosphere –

rather informal and traditional

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II. Documents

Above: Printed interview questions and handwritten notes.

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B. Ah Ping Bak Kut Teh Restaurant

I. Photos

Ah Ping Bak Kut Teh Restaurant, frontal view.

The long façade of the restaurant is reminiscent of traditional shop houses, which maintains its traditional aspect.

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Restoran Yu Kee and Restoran Ming Siang Bak Kut Teh, nearby competitors of Ah Ping Bak Kut Teh.

A group photo with the founder of Ah Ping Bak Kut Teh,

Mr. Lim Wei Ing and his wife.

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II. Documents

III. Namecard

Above: Printed interview questions and handwritten notes.

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MINUTES OF MEETING (1)

DATE 25th October 2014

TIME 4:23 PM

VENUE E3.09, Taylor’s University Lakeside Campus

ATTENDEES:

NAMES OF GROUP MEMBERS TUTORIAL GROUP ROLE

Amos Tan Chi Yi Wednesday N/A Chia Sue Hwa Wednesday N/A Kayla Neoh Jia Wen Wednesday N/A Mohammad Amir Azmi Wednesday N/A Anna Neo Wednesday N/A Foo Shi-ko Wednesday N/A

MINUTES

NO. ACTIVITY DETAILS

1. Introduction Details of brief discussed and made clear 2. Discussion

of execution Details of how to proceed were discussed and determined. (See Table 1.1)

3. Delegation of Duties

Duties and details of duties were made clear and delegated to every member. (See Table 1.2)

4. End Meeting adjourned.

APPENDIX:

TABLE 1.1: SCHEDULE OF EXECUTION

DATE ACTION

By 8/11 Selection and interview appointment of Out of Klang Valley (OKV) business. 8/11 Interview of OKV business. By 15/11 Selection and interview appointment of In Klang Valley (IKV) business.

15/11 Interview of IKV business.

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TABLE 1.2: DELEGATION OF DUTY

NAMES ROLE

Amos Tan Chi Yi Leader / Transport / Secretary Chia Sue Hwa Research / Recording / Interviewer Kayla Neoh Jia Wen Research / Report writing Mohammad Amir Azmi Recording / Report writing Foo Shi-ko Report writing / Presentation Anna Neo Research / Presentation / Interviewer

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MINUTES OF THE MEETING (2)

DATE: 7th November 2014 TIME: 10:32 AM VENUE: Outside Library, Taylor’s University Lakeside Campus

DETAILS:

MEETING CALLED BY: Chia Sue Hwa NOTES TAKEN BY: Amos Tan SUBJECT: Regarding Preparation of Trip to OKV Business.

ATTENDEES:

NAME TUTORIAL GROUP ROLE Amos Tan Chi Yi Wednesday Leader / Transport / Secretary Chia Sue Hwa Wednesday Research / Recording / Interviewer Kayla Neoh Jia Wen Wednesday Research / Report writing Mohammad Amir Azmi Wednesday Recording / Report writing Anna Neo Wednesday Report writing / Presentation Foo Shi-ko Wednesday Research / Presentation / Interviewer

MINUTES:

NO. ACTIVITY DETAILS 1. Introduction Brief of current situation. 2. Discussion

of business Business located and interview appointed. Discussion and creation of itinerary. (See Table 2.1)

3 Delegation of Duties


4. Discussion of logistics

Things to bring, transport arrangement and things to do discussed and set. (See Table 2.3)


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APPENDIX:

TABLE 2.1: ITINERARY FOR 8TH NOVEMBER 2014

TIME ACTION 7:00 AM Meeting at roundabout and departure for Tanjung Sepat 8:00 AM Estimated arrival at Tanjung Sepat, sightseeing 9:00 AM Business opens, breakfast at said business 10:00 AM Interview at business 11:00 AM Sightseeing of surrounding areas 3:00 PM Return to Taylor’s University Lakeside Campus


NAMES ROLE Amos Tan Chi Yi Transport and transcript writing Chia Sue Hwa Transcript writing Kayla Neoh Jia Wen Unable to attend Mohammad Amir Azmi Transcript writing and recording Foo Shi-ko Transcript writing and interviewing Anna Neo Unable to attend

TABLE 2.3: LOGISTICS

Logistics Details Transport Amos will be driving. Things to bring Questions, pen and paper, recording devices Things to do Eat, interview and record.

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DATE: 23rd November 2014 TIME: 4:23 PM VENUE: E3.11, Taylor’s University Lakeside Campus

DETAILS:

MEETING CALLED BY: Amos Tan NOTES TAKEN BY: Amos Tan SUBJECT: Regarding Preparation of Trip to IKV Business on 24/11/14 and

25/11/14

ATTENDEES:


MINUTES


of business Business located and interview appointed. Discussion and creation of itinerary. (See Table 3.1 and Table 3.2)



4. Discussion of logistics

Things to bring, transport arrangement and things to do discussed and set. (See Table 3.4)


APPENDIX:

TABLE 3.1: ITINERARY FOR 24th November 2014

TIME ACTION 6:00 PM Arrival at IKV Business, have dinner at location, take pictures. 7:00 PM Return to Taylor’s University.

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TABLE 3.2: ITINERARY FOR 25th November 2014

TIME ACTION 4:00 PM Arrival at IKV Business, begin interview 5:30 PM Return to Taylor’s University.


NAMES ROLE Amos Tan Chi Yi Transport and recording Chia Sue Hwa Unable to attend Kayla Neoh Jia Wen Transcript writing Mohammad Amir Azmi Unable to attend Foo Shi-ko Transcript writing Anna Neo Transcript writing and interviewing

TABLE 3.4: LOGISTICS

Logistics Details Transport Amos will be driving. Things to bring Questions, pen and paper, recording devices

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DATE: 29th November 2014 TIME: 2:45 PM VENUE: E3.09, Taylor’s University Lakeside Campus

DETAILS:

MEETING CALLED BY: Amos Tan NOTES TAKEN BY: Amos Tan SUBJECT: Regarding Compilation of Data and Report Writing

ATTENDEES:


MINUTES


of situation Details of current situation discussed, problems addressed. (See Table 4.1)



4. Work Report writing and compiling undertaken. 5. End Meeting adjourned.

APPENDIX:

TABLE 4.1: ADDRESSING PROBLEMS

PROBLEM SOLUTION Report not finished.

Report will be finished before end of meeting.

Incomplete information

More research to be done.

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NAMES ROLE Amos Tan Chi Yi Report writing (miscellaneous) Chia Sue Hwa Report writing (Summary) Kayla Neoh Jia Wen Report writing (Description of business) Mohammad Amir Azmi Report writing (History of trade) Foo Shi-ko Cover design Anna Neo Compilation of information / Research

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References

1. Ah Ping Bak Kut Teh @ SS14, Subang Jaya (2012 ,12 July).Retrieved 29 November, 2014, from

http://www.j2kfm.com/ah-ping-bak-kut-teh-ss14-subang-jaya/

2. Galvin. T. ( 2010, 26 August). Ah Ping Bah Kut Teh, a Klang delicacy in Subang Jaya.Retrieved 29

November, 2014, from http://blog.galvintan.com/2010/08/ah-ping-bah-kut-teh/

3. CC (2014, 3 March). Yikee Seafood Bak Kut The. Retreved 29 November, 2014, from

http://www.broughtup2share.com/2014/03/yikee-seafood-bak-kut-teh-tanjung-sepat/

4. Calvin ( 2011, 7 March). Seafood Bak Kut The at Tanjung Sepat. Retrieved 30 November, 2014,from

http://calvin-myjourney.blogspot.com/2011/03/seafood-bak-kut-teh-at-tanjung-sepat.html

Full report compilation

Food

Transcript of Full report compilation