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  • 1. COMPARATIVE RESEARCH REPORT BAK KUT TEH ENGLISH 2 (ENGL 0205)FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 2. Bak Kut TehRestaurant English 2 (ENGL 0205) Assignment 2 Comparative Research Report Daniel Yap Chung Kiat(0309100) Lee CheeMing(030895) Yo Kai Sen(0310563) Chew Jun Ming(0310173)FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 3. TABLE OF CONTENT No. Content Pages 1 Research proposal 1-3 2 Chinese Cuisine 4 3 Chinese Herbal 4-5 4 Introduction of Bak Kut Teh 6 5 History of Bak Kut Teh 6-7 6 Ingredient of Bak Kut Teh 7 7 Similarities between Bak Kut Teh 8-10 Restaurant 8 Comparison between Bak Kut Teh 11-15 Restaurant 9 Conclusion 16 10 Appendix 17 11 Interview Question 18-20 12 Minutes 21-23FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 4. THE RESEARCH PROPOSALName: DANIEL YAP CHUNG KIAT, CHEW JUN MING, LEE CHEE MING, YOKAI SENClass: English 2Period: MON & TUES/TUES &THURSINTRODUCTION:In this section, give a very short synopsis of what your research report is about. The topic of our research report is about a Hokkien food, Bak Kut Teh. Bak KutTeh was introduced to Malaya in the 19th century by Chinese coolies and workers ofHokkien origin. Bak Kut Teh is famous of its unique and numerous cooking styles. It hasthree cooking styles in general, Cantonese style, Hokkien style, and Hoklo style. Theastonishing truth is Cantonese style is the major style and more preferable by young andold in Malaysia although Bak Kut Teh is derived from Hokkien. In addition, a dry formof Bak Kut Teh has also recently become increasingly popular within Malaysia,especially in Klang town. 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 oftenrecommended locally in Malaysia as an excellent hangover cure. This shows that BakKut Teh can be cooked in various ways, the ways the cook Bak Kut Teh is not important,as long as it taste great and we can get satisfied.FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 5. RESEARCH QUESTIONSList the research questions very clearly and concisely. Number each question. 1. Name of the owner 2. Age of business owner 3. How long of their business 4. Aim of business 5. Who handle the business? 6. What time is the most people come to visit? 7. Age range 8. What time start and end of his business 9. How much is one bowlBak Kut Teh? 10. How to cook Bak Kut Teh? 11. Customer feedbackMETHODOLOGYList all your methods one at a time and provide details of when and how you expect tocarry out your research methods.Online survey, visitation and also interview the owner. We will do the online survey firstabout the “Bak Kut Teh” shop we want to visit and find some information about thelocation of the shop. We will complete the visitation at the second time. During thevisitations, we will interview the owner of the shop about the questions that we hadFNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 6. prepared. After complete the visitations, we will find a time to gather and discuss aboutthe essay we are going to presentCONCLUSIONBriefly explain what you expect to accomplish through the above methods and theinformation that you expect to obtain by carrying out your plan above. We expect to collect the data and reflection of the business from the differentparticular owner so that we can integrate it to a complete report so that we can refer it todo our assignment according to what we have done in the previous time.FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 7. CHINESE CUISINE Chinese cuisine has a long history in the world and it is one of the Chinese culturetreasures. It has become increasingly popular in parts in other parts of the world – fromAsia to Western Countries such as America, Australia, Western Europe, and SouthernAfrica. It is categorized by fine selection of ingredients, precise processing, and particularcare to the amount of fire. To prepare a good Chinese food contain four main criteriawhich are color, aroma, taste and texture. There are few local Chinese cuisines such asShandong, Szechuan, Huaiyang, Guangdong, Hunan, Fujian, Anhui, and Zhejiang.Sometimes Beijing and Shanghai cuisine are also counted as local cuisine. In addition, palace, vegetarian and medicinal dishes categorized as special cuisinein China.CHINESE HERBAL Chinese herbals were important to Chinese people. Chinese herbs have been usedfor centuries. There are roughly 13000 medicinal used in China and over 100000medicinal recipes recorded in the ancient literature. Some common Chinese herbal thatused in Chinese cooking are five spice powder, parsley, onion, garlic, and basil. Cookingfood with Chinese herbs can help to increase therapeutic and nutritional values and it hasbecome one of the most ancient and original principles in traditional Chinese cuisine.FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 8. Chinese herbal can get from part of plants or animals. In ancient, Chinese wouldmake full use of all parts of plant including the bark, seeds, stems, leaves, flowers andfruits. These all parts can be used in cooking or creating medicine. Besides that, someanimal parts are also used as medicines such as penis of animals as therapeutic, snake oilused to treat joint pain and others. Although some of the parts are strange to other peoplebut the Chinese think that it is useful and effective. However, there is no clinical evidenceproof that the Chinese herbals are fully effective. Chinese herbal used in cuisine has a long history in China before. The cuIsine thatused Chinese herbal is based on the Chinese medical knowledge. Chinese herbal cuisineis unique because it consider as healthy food by most Chinese people and it is alsodelicious. To prepare a delicious Chinese herbal cuisine, the cook must know thevarieties of food and the function and uses of Chinese herbals. During the cooking ofChinese herbal cuisine, slow cooking methods is important because it need to extractmore of the herbs‟ healing properties and shows the effectiveness to the person.FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 9. WHAT IS BAK KUT TEH? Bak Kut Teh is a traditional Chinese cuisine. The word, Bak Kut Teh is directlytranslated from Hokkien dialect which means “meat bone tea”. It is a type of Chinesesoup, which consists of meaty pork ribs simmered in a complex broth of herbs and spices.This Chinese cuisine is popularly served in Malaysia and Singapore. This dish isnormally served with oolong tea, steamed rice and also You Tiao. The reason for servingBak Kut Teh with oolong tea is because tea is believed that it can help to dilute thecopious amount of fat consumed in this pork-laden dish. Although this dish consists ofseveral herbs that are known for their therapeutic properties, it is bad for our health if weeat it too much because it is high in cholesterol. There are three different cooking stylesof Bak Kut Teh in the market, Teochew, Hokkien and Cantonese. Each cooking styleshave different specialties. Teochew style Bak Kut Teh is light in color and has uses morepepper and garlic in preparing the soup. Hokkien style Bak Kut Teh is darker in colorbeside more soy sauce is used in preparing the soup. Cantonese style Bak Kut Teh hasused some different herbs to make the soup has a stronger taste.HISTORY OF BAK KUT TEH There are two version of history aboutBak Kut Teh that we found during ourresearch from internet and interview. The first version said that Bak Kut Teh startedaround the Clarke Quay/ River Valley area back in the post war years. Back then, theChinese coolies had to offload the heavy item such as rice packs, stones etc., which wasconsidered as a backbreaking work. Therefore, the men needed to eat food that wouldFNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 10. boost their energy to work. One enterprising Teochew man started selling soup madefrom boiling pork ribs and bones with garlic and pepper. Thus was born the Bak Kut Teh. The second version stated that the inventor of Bak Kut Teh is Lee Boon Teh. Hewas a medical sensei from Klang. Besides that, he also worked as a part time pork rib‟ssoup trader in Klang. He started up a stall named Seng Huat to sell Bak Kut Teh. After thedish, he served a pot of Chinese hot tea to his customer. The naming of Bak Kut Teh wasbecause of the same pronunciation with Bak Kut Tea in Hokkien dialect.INGREDIENTS OF BAK KUT TEH The ingredients of Bak Kut Teh are different from each cooking style and shops.The most common ingredients are pork ribs, water, soy sauce, mushrooms, tofu puffs,salt, garlic etc. Besides ingredients, spices are needed to favor the soup. Different spicesare used to prepare the soup such as Angelicae sinensis, Polygonatum Odoratum,Cinnamomum, Pepper, Ginseng etc. These spices can be easily bought from Chineseherbal shop. Spices used to cook Bak Kut TehFNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 11. Chao Kiat Bak Kut Teh Bak Kut TehSIMILARITIES BETWEEN LI YUEN BAK KUT TEH AND CHAO KIAT BAKKUT TEH There are also similarities between Li Yuen Bak Kut Teh and Chao Kiat Bak KutTeh. Both of them had opened their business for more than 25 years. In these 25 yearsthey work very hard for it and they are also learned a lot experience from their businessso their business can continue until now. Besides that, they opened their business is notrelevant to their interest but for their life. They are work to earn money. They believe thatto learn a craft by open their business is stable for their life. Not only that, from ourinterview, we found that they two are also same by 12pm to 1pm is the most peoplevisited to their restaurant because 12pm to 1pm is normally lunch time for other workers.Many nearby worker will go their restaurant for lunch so it will be very busy on this 1hour. Moreover they are also same age range to them. They two age range are 4 to 70,FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 12. this shows that Bak Kut Teh business is not only old people will do it but young peoplealso will do it. There is no age control to do Bak Kut Teh so it is suitable for young andold people to do it. From the business, they two are also same opened their business inearly morning. They two have to wake up early morning to prepare for their business.They two everyday open their restaurant by 7am and finished it by 3pm. It is around 8hours. In these 8 hours they have finished selling their Bak Kut Teh. These mean theirBak Kut Teh business is really not bad. It is enough for them to earn money and live fortheir life.SIMILARITIES BETWEEN LI YUEN BAK KUT TEH AND LIEONG KEE BAEGOOD TEH From the other side there is also similarity between Li Yuen Bak Kut Teh andLieongKeeBae Good Teh .They are also same opened their business more than 25 years.They continue doing their business until now is just live for their life and to earn money.It is same by not relevant to their personal interest. From we see thatBak Kut Tehtraditional businesses are not just doing by their interest but for their earning money.They are earning for their life. They are also same age range between them. That is also 4to 70 age range. Any of age also can do the business. From this point we can know thatBak Kut Teh traditional businesses got young and old people are doing. This mean nowBak Kut Teh business is not just have old people doing but for young also starting to do it.They two are also same start doing their business by early morning. They are same haveto wake up in the morning by 7am doing their business until 3pm. After 3pm they are notcontinue by doing it. It is also same 8 hours, maximum hours for their business. AnotherFNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 13. similarity for Li Yuen Bak Kut Teh and LieongKeeBae Good Teh is they are also learnedto cook Bak Kut Teh from their parents. From the food, Li Yuen and LieongKeeBaeGood Tehhave their own special taste by using their parents‟ traditional method to cook it.They are hand down from their ancestors so they are continuing doing their Bak Kut Tehuntil now. Without their parents traditional method they are hard to do their Bak Kut Tehbusiness.FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 14. COMPARISON BETWEEN LI YUEN BAK KUT TEH AND CHAO KIAT BAKKUT TEH Both Li Yuen Bak Kut Teh and Chao KiatBak Kut Teh are a bakkuttehshop whichlocated at Klang, a place where „crowded‟ of Bak Kut teh. This simply means that Klangis full with various type of bakkuttehshop. Though they both located at Klang but thisdoes not mean that they are same in aspect. They differ in different aspects. For instances, the most common and obvious different aspects among them is theowner. So, what is the owner‟s name for Li Yuen and Chao KiatBak Kut Teh? From thegiven signboard, I can predict that the owner of the Li Yuen Bak Kut Teh is namely LiYuen… Although this is just my assumption but I try to prove it afterward and eventuallyI got the answer that is consistent with my answer. On the other hands, I use the samemethod to estimate the name owner of Chao KiatBak Kut Teh but unfortunately I ammistaken because not all the signboards are derived from the name of the owner. Thisreally teaches me a lesson. So, the name of the owner is named Li Siew Fen, which istotally not relevant to the signboard. Besides that, Li Yuen is a man who is 75 years old while Li Siew Fen is a womanwho is 63 years old. Although Li Yuen is the founder of Li Yuen Bak Kut Teh but he saidthat his son is the person to be in charge and take over his business. He claims that he isalready old and has a limited energy to run a business so what he can do is merely assistsand offers help to his son. Besides that, Li Siew Fen is still handing her business on herown although she is already 63 years old. She says that she is interest in exercise and thusFNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 15. she exercise regularly. That‟s the prime reason for her to sustain and run such a businesswith her old age. The next issue I going to discuss is quite interesting because I beg that most of thepeople will concern about this problem. Of course this is something relevant to money,the price of the bakkutteh. You can have a bowl of bakkutteh from Li Yuen shop with justRM 8 and RM 10 for Chao KiatBak Kut Teh. It is undeniable that the price is reasonableand I belief that many people will get satisfy since Li Yuen bakkutteh is high qualityfoods with a low price. If I apply the economy concept here, it state that the higher thequality of the products, the higher the price will be. When the quality products sell at thelow price, the demand of the products will increase greatly. Of course, the demand for LiYuen Bak Kut Teh is high because his tea market is always crowed by people. It can betourists and local nations. The low price is not the only factors that cause a rise in highdemand. However, the method to cook bakkutteh is also a decisive factor that should betaken as consideration because the method to cook bakkutteh will directly influence thetaste as well as the smell of bakkutteh. This is important because people will look at theappearance of the food, then the smell and subsequently the taste of the food before theyeat. Li Yuen is still using the traditional method that was passed from his parents while LiSiew Fen uses Cantonese style and Hokkien style. These styles are different in its taste,smell and the material used. For Cantonese style, Cantonese style is a soup-drinkingcultur, add medicinal herbs to create a stronger flavored soup while Hokkien style usesmore soy sauce resulting in a darker soup.FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 16. LieongKeeBae Good TehCOMPARISON BETWEEN LI YUEN BAK KUT TEH AND LIEONG KEE BAEGOOD TEH After compare the two bakkutteh shop where it located at Klang as I mentioned justnow, I would like to choose one of them to contrast with another bakkutteh shop where itlocated in Kepong at this moment. This is an interesting issue because the differencesbetween them seem to be Klang versus Kepong. So, the bakkutteh shop that I going tochoose is Li Yuen Bak Kut Teh, which I think is representative compared to ChaoKiatBak Kut Teh. The bakkutteh shop that I selected in Puchong is LieongKeeBae Goodteh, one of the most famed bakkuttehshop in Kepong with its distinctive bakkutteh.The owner of LieongKeeBae Good Teh is namely Leong Kee Fong but his daughter,Leong Mei Fen is the person who in control of the shop presently in fact. She is asuccessful married woman and she is now 36 years old and obviously the owner isnamely Li Yuen for Li Yuen Bak Kut The. This is a clear difference in the name and sexbetween both of them. Besides that, the person who takes charge of the business is alsodifferent among these shops.FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 17. Currently, Mei Fen still runs her business although she was married. She told me that thisis not indigestible because a business women are generally more aggressive compared toanother woman. Secondly, she makes a confession that she is an outgoing person, that‟swhy she wants to run a business so that she has a legitimate reason to avoid restraint fromher children as possible. On the other hands, Li Yuen has handed over his business to hisson because he is already old and unable to keep the business runs regularly with hislimited energy. So, he has the responsible to keep the business runs and functionregularly.Mei Fen claims that her bakkutteh shop is always crowded with bunch of people all thetimes. It is verified that this is not an exaggeration because I used to experience it beforewhen we visit her shop. We can only found an empty seat after hovering for a fewseconds in front of the shop, it is really impressive. The best is yet to come, the customersalways queue up in a straight line before she opens her shop and the shop will remaincrowded until she closes her shop, it is from 7am until 3pm. As for Li Yuen Bak Kut Teh,it also start at 7am until 3pm but the difference among them is Li Yuen Bak Kut Teh canonly reach the maximum customers at about 12pm until 1pm, since it is lunchtime. Thismeans that the shop will be crowded by customers about one hour.The price for LionegKeeBae Good Teh is RM10 per bowl while it is just cost RM8 forone bowl of Li Yuen Bak Kut Teh. Now, a funny thing comes to the surface, according tothe economic principle, the higher the price, the lower the demand, but the demand for LiYuen Bak Kut Teh is lower and it is shown through the crowdedness of customers as wemention just now. So, how can it be? It is based on the place they choose to run theirFNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 18. business. This is because different place has different population. A place with higherpopulation can generate higher profit and vice versa. This principle can apply in thissituation because Mei Fen has choose a strategic place to run the business where itlocated at urban center while Li Yuen Bak Kut Teh is currently placed at the remote areain Klang. This means that the population determines their profit at the very start.FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 19. CONCLUSION In conclusion, Li Yuen Bak Kut Teh is better than Chao KiatBak Kut Teh from thefeedback given by the customers in many aspects. First of all, the customers state that thetaste of the Li Yuen Bak Kut Teh is pretty good but the taste for the Chao KiatBak KutTeh is not bad. If a rank is given, Li Yuen Bak Kut Teh is worth 4 stars while ChaoKiatBak Kut Teh is just worthy 3 stars. Although there are some similarities betweenthem but it doesn‟t affect their quality of food and demand of bakkutteh. The quality of LiYuen Bak Kut Teh is higher compared to Chao Kiat Bak Kut Teh, not only that but theprice of Li Yuen Bak Kut Teh is also lower than Chao KiatBak Kut Teh. These are themain reasons that cause different demand among them. That‟s why the demand for LiYuen Bak Kut Teh is higher. As for LieongKeeBah Good Teh, it is not losing to Li YuenBak Kut Teh, but superior to it instead. Although their rank is the same according to thefeedback from the customers but there is a critical difference among them. The decisivedifference is place. A place can determine the profit generated by the owner all the timesbecause different place has different population. Obviously a place with higherpopulation can generate more profit compared to the lower ones. That is why theLieongKeeBah Good Teh is always crowded by customers while Li Yuen Bak Kut Teh isonly crowded by customers at lunchtime.FNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 20. APPENDIX 1. http://www.tourmalaysia.com/2009/09/23/bah-kut-teh-is-a-truly-malaysian-dish/ 2. http://ieatishootipost.sg/2011/07/seng-huat-bak-kut-teh-restoran-origins.html 3. http://ieatishootipost.sg/2007/06/outram-park-ya-hua-bak-kut-teh-short.html 4. http://www.foodcanon.com/2012/08/auntie-rubys-bak-kut-teh.html 5. http://www.noobcook.com/klang-bak-kut-teh/ 6. http://kyspeaks.com/2012/12/12/ky-eats-chow-kiat-bak-kut-teh-klang/ 7. http://olivepotato.wordpress.com/2013/01/06/leong-kee-klang-bah-kut-teh- %E6%A2%81%E8%AE%B0%E8%82%89%E9%AA%A8%E8%8C%B6- %E5%B7%B4%E7%94%9F-pre-dinner-geylang-lorong-11/ 8. http://www.sgfoodonfoot.com/2011/09/leong-kee-klang-bak-kut-teh-beach- road.html 9. http://www.chinatoday.com/culture/chinese_food_cuisine.htm 10. http://www.kwintessential.co.uk/articles/china/chinese-cooking-herbs/1816 11. http://www.ethicsfoodsco.com/China/ChineseMedicineCuisines.htmFNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 21. INTERVIEW QUESTIONKlangLi Yuen Bak Kut TehName of the owner: Li YuenAge: 75How long of their business: more than 25 yearsAim of business: To earn money, not relevant to his personal interestWho handle the business: His sonWhat time is the most people come to visit: 12pm until 1pm, since it is lunchtimeAge range: 4 to 70, this shows that bakkutteh is suitable for young and oldWhat time start and end of his business: 7am until 3pm, it is around 8 hoursHow much of one bowl Bak Kut Teh: generally RM8How to cook: Traditional method from his parents, it is hand down from his ancestorsCustomer feedback: Good, traditional method is really deserve the reputationFNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 22. KlangChao Kiat Bak Kut TehName of the owner: Li Siew FenAge: 63How long of their business: more than 25 yearsAim of business: To earn money, not relevant to his personal interestWho handle the business: Li SiewFenWhat time is the most people come to visit: 12pm until 1pm, since it is lunchtimeAge range: 4 to 70, this shows that bakkutteh is suitable for young and oldWhat time start and end of his business: 7am until 3pm, it is around 8 hoursHow much of one bowl Bak Kut Teh: generally RM10How to cook: Common Cantonese style with a soup-drinking culture, add medicinalherbs to create a stronger flavoured soup and Hokkien style which use more soy sauceresulting in a darker soup.Customer feedback: OK, not badKepongFNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 23. LieongKeeBae Good TehName of the owner: Leong Kee FongAge: 36How long of their business: more than 25 yearsAim of business: To earn money, not relevant to his personal interestWho handle the business: Leong Mei FenWhat time is the most people come to visit: all the time until the shop closesAge range: 4 to 70, this shows that bakkutteh is suitable for young and oldWhat time start and end of his business: 7am until 3pm, it is around 8 hoursHow much of one bowl Bak Kut Teh: generally RM10How to cook: Traditional method from his parents, it is hand down from his ancestorsCustomer feedback: This place serves really good Bak Kut The, must go and try it outFNBE SEPT 2012 - ENGL 0205 Names of group members:English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 24. Discussion about the English research assignmentMinutes 07/01/2013 3.30pm-4.15pm library discussion room 4.2MEETING CALLED BY Daniel Yap Chung KiatTYPE OF MEETING Discussion ideaFACILITATOR Lee Chee MingNOTE TAKER Daniel Yap Chung Kiat, Chew Jun MingTIMEKEEPER Yo Kai SenATTENDEES Lee Chee Ming, Daniel Yap Chung Kiat, Yo Kai Sen, Chew Jun MingAgenda topics0.5 hours place to interview leecheeming Discuss about the area in Klang we want to interview. First area is the area in front ofDISCUSSION the KTM station.Second area is the area where Mydin Mall is located. Some members go to Klang area to estimate the walking journey and search for Bak KutCONCLUSIONS Teh shop.ACTION ITEMS PERSON RESPONSIBLE DEADLINEGo to the area to estimate the journey and search for the Lee Chee Ming, Daniel 15/01/2013Bak Kut Teh shop. Yap Chew Jun Ming, Yo KaiDo research about the Bak Kut Teh shop in Klang area 11/01/2013 Sen FNBE SEPT 2012 - ENGL 0205 Names of group members: English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 25. 0.5 hours Selection of old bakkutteh shop daniel yap The Bak Kut Teh shops such as Seng Huat, Chow Kiat, and Li Yuanetc have been listedDISCUSSION down. How toapproach the business owner and book a time for interview.CONCLUSIONS Select Chow KiatBak Kut Teh shop and Li Yuan Bak Kut Teh shop as our interview target.ACTION ITEMS PERSON RESPONSIBLE DEADLINEDrives the group members to the shop Lee Chee Ming 16/01/2013 Daniel Yap, Chew JunAsk the business owner for interview 16/01/2013 Ming old Bak Kut teh shop outside klang0.5 hours yo Kai sen area Which areas have old age Bak Kut Teh shop? Puchong area, Subang area or KepongDISCUSSION area? Which shopswe choose to interview.CONCLUSIONS The Bak Kut Teh at Sunway area, Kepong area and Puchong area have been chosen.ACTION ITEMS PERSON RESPONSIBLE DEADLINE Lee Chee Ming, Chew JunGo to ask for interview 19/01/2013 Ming1 hours How to do report Chew junming What is the format of report? The different part of essay in charge by differentDISCUSSION members. The person incharge of the cover page design. FNBE SEPT 2012 - ENGL 0205 Names of group members: English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
  • 26. The cover page design is in charge by Daniel Yap and the report compilation is in chargeCONCLUSIONS by Jun Ming. Allthe members in charge the different parts of essay.ACTION ITEMS PERSON RESPONSIBLE DEADLINECover page design Daniel Yap 24/01/2013Report compilation Jun Ming 24/01/2013OBSERVERS -RESOURCE PERSONS Resources online FNBE SEPT 2012 - ENGL 0205 Names of group members: English 2 Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming