This document analyzes two bak kut teh businesses located near each other in Klang, Malaysia: Seng Huat Bak Kut Teh and Pao Xiang Bak Kut Teh. Seng Huat began in 1979 under the Klang Bridge and focuses on traditional cooking methods and reasonable prices. Pao Xiang's founder was inspired to start the business in 2006 and uses a unique method of reducing fat by stringing the meat. Both businesses face challenges from increasing competition and changing customer preferences. Their strategies include maintaining quality, expanding locations, and promoting their distinctive styles.

1. Analysis of Same Food Business in Similar Location
ORAL PRESENTATION
EPC – EFFECTIVE PUBLIC COMMUNICATION

2. THE TWO
BUSINESSES
Klang Bak Kut Teh:
What is Bak Kut Teh?
The name literally translates as
"Meat Bone Tea", consist of pork
with soy sauce, spices, and
Chinese medicinal herbs. Some of
the herbs that go into the dish are
cinnamon, ginseng, star anise, goji
berries, chinese foxglove and dried
orange peel. Bak Kut Teh is usually
eaten with rice.


3. SENG HUAT BAK KUT TEH

Began since 1979 under the
Klang bridge which is exactly
where it is right now.
It is all started with a family’s
love to make “bak kut teh” to
serve their family and friends. The
owner’s great grandfather Mr Lee
Man Teh begin the family
business even from China. He
claimed that Bak Kut Teh was
once name as Bak Kut Soup and
was change after the owner’s
grandfather’s name which is now
Bak Kut Teh.
Restoran Seng Huat Bak Kut Teh
No.9, Jalan Besar, 41000 KLANG
Selangor Daru Ehsan, Malaysia
Phone: 012-309 8303 / 012-385 5154
Open daily from: 7.30am - 12.30pm, 5.30pm - 8.30pm

4. PAO XIANG BAK KUT TEH
If you look at the success of the founder of
Malaysia's Pao Xiang Bak Kut Teh, you wouldn't
believe that he was once selling chicken rice and
nasi lemak at a food stall.

Mr Wu Qing Zong, popularly known as Ah
Zong, switched from chopping boiled chickens to
pigs when he was inspired to go into the Hokkien
pork soup business in 2006 after an old man told
him how much he missed the authentic flavour of
1950s Klang Bak Kut Teh. The man also gave him
recipe tips for the dish, which began as a simple
but fortifying meal for hardworking coolies who
came from southern China to try out a living in
Malaya.
Taman Berkeley:
No. 51, Lebuh Bangau
Taman Bekerley, 41150 Klang
Tel: 03 - 3342.9869
Open daily from: 10.30am – 10.30pm

5. COMPETITORS

Bak Kut Teh
- The increasing number of “bak kut teh” restaurants around the area their
restaurant.
- Other restaurants with different food.
- More renown bak kut teh restaurants.

6. NATURE OF BUSINESS
Bak Kut Teh

- The nature of Business of both restaurants are Food Service.
- In countries with four seasons like China, bak kut teh will usually be
consumed during winter because of its fat that will help to warm our body.
But in a tropical countries like Malaysia, people eat bak kut teh despite the
seasons.

7. OBSTACLES OR CHALLENGES
 SENG HUAT Bak Kut Teh
•
In this modern days, people who still have the desire for traditional food have
decreased.

• The numbers of Bak Kut Teh restaurant that have increased around the area in
the past few years. ( Good location: approached to KTM Station)
• Due to the weather in Malaysia, people prefer having their meal in restaurant
with air-conditional instead of restaurant without air-conditional.
The restaurant is not having the airconditional and the weather is very
hot
• People are paying more attention towards their health nowadays, so Bah Kut
Teh is too oily and unhealthy food for them. ( gain weight)

8. OBSTACLES OR CHALLENGES
PAO XIANG Bak Kut Teh
 For this 10 years, the customers that having Bak Kut Teh here are mostly old
customers and the teenagers become no interest for this traditional food.
 The other Bak Kut Teh restaurants around the area served more cheaper due
to the food materials and their restaurant condition. They used high quality of
medicinal materials and pork in cooking their Bak Kut Teh.

Use candle to
keep the meal
warm when
served
The restaurant is nice
and clean
 Pork is not halal for those who are Muslim and it only can serves for Chinese
and Indian that are not many as Muslim in Malaysia.

9. STRATEGIES USED

Seng Huat bak kut teh
- They have a very strategic location, their restaurant is located under the
Klang bridge. Their location which is near by the Klang KTM Station,
helped them to gain more customers. People who just got off the KTM or
those who wants to get on the KTM will notice their restaurant, and thus
it will attract them to enter the restaurant.

10. STRATEGIES USED
- The number of customers they
have will also attract people
around the area and people who
just got off or people who wants
to get on the KTM.
- People who actually wants to get
on the KTM but got attracted and
stop there to taste their great bak
kut teh, will help them to spread
their name and their strategic
location will also help them, it is
easy to remember and if you are
going to Klang by KTM you just
need to get off the KTM and you
will find the restaurant.


11. STRATEGIES USED

Pao Xiang bak kut teh
- Pao Xiang bak kut teh uses a
unique way or serving their food,
they uses string to reduce the fat of
the meat which helped them to
promote their food to those who do
not like too much fat for their food,
it also helped to make the meat
more solid and locking more flavor
to the strings’ cut and it will also
help people to easily remember
their food the uniqueness of using
the string.

12. STRATEGIES USED

- They also have a few outlets
in other places, this will help
them to keep their customers
from visiting other restaurant
and the more outlets they
have the more renown their
restaurant will be.

13. RECOMMENDATION – FUTURE PLANS
AND WAYS TO SUSTAIN THEIR
BUSINESS
Seng Huat Bak Kut Teh
-

Expand their restaurant in terms of size.
Don’t move away. (having a very strategic place)
Open outlets in other places as well.
Keep the quality and traditional style of cooking , to keep their business well
Promote or advertise their restaurant

14. RECOMMENDATION – FUTURE PLANS
AND WAYS TO SUSTAIN THEIR
BUSINESS

Keep their originality and
quality.

15. RECOMMENDATION – FUTURE PLANS
AND WAYS TO SUSTAIN THEIR
BUSINESS
Pao Xiang Bak Kut Teh
- Keep the uniqueness of their
way of reducing the fat and their
way of serving the food
- Continue to expand to more
places outside Malaysia
- Promoting their unique style of
cooking “Bak Kut Teh”
- Decrease the price of the food
- Continue to explore new and
creative ways of cooking Bak Kut
Teh


16. Comparison and Conclusion
Seng Huat

Seng Huat focus on making quality
food with traditional methods and
reasonable price. The strategic
location boost the popularity of the
restaurant.
Pao Xiang
Pao Xiang makes quality food with
his very own unique taste
enhancing method. They wanted to
capture the attention of the
customer with their superior taste
and creativity. The only downside
of this shop is the pricing of the
food.
In conclusion, we would highly recommend Pao Xiang Bah Kut Teh if you
wouln’t mind paying extra dollar for the incredible taste. If you prefer the
traditional and “not-so-expensive” Bah Kut Teh, Seng Huat Bah Kut The
would be perfect for you.

17. REFERENCE LIST

- Seng Huat bak kut teh. (2010). Seng Huat bak kut teh – About Us 2010.
Retrieved from http://www.senghuatbakkutteh.com/aboutus.html
- Go Makan. (2012). Pao Xiang bak kut teh @ One Utama | Go Makan
2012. Retrieved from http://gomakan.com/go/pao-xiang-bah-kut-teh-atone-utama