Final presentation-report

FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 1
SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN
FOUNDATION IN NATURAL BUILD ENVIRONMENT
PRESENTATION TITLE: MALAYSIAN TRADITIONAL CUISINE
GROUP MEMBERS:
ENGLISH II / ENGLISH 2 (ELG 30605 / ENG 0205)
LECTURER: CASSANDRA WIJESURIA
SUBMISSION & PRESENTATION DATE: THURSDAY ( 15 JANUARY 2015 )
Names Presentation / Research Report Roles.
DARSHIINI VIG
LEADER / PHOTOGRAPHER
FINDINGS ON TRADITIONAL FOOD
MUSTAQIM CHOO
PRESENTATION SLIDES EDITOR
PREPARES QUESTIONAIRES & INTERVIEWER
ILHAMI IBRAHIM
ANIMATION EDITOR, MINUTES OF MEETING
REPORTER
NURINA AIDA VIDEO RECORDER, PREPARES COMPARATIVE
ANALYSIS
CAROLINA PREPARES ARRANGEMENTS FOR INTERVIEW

TABLE OF CONTENT
NO. CONTENTS PAGE NO.
1. KEY SUMMARY 2 - 4
2. METHODOLOGY 5
3. INTRODUCTION ABOUT TRADITIONAL CUISINE 6
4. TRADITIONAL CHINESE CUISINE 7 - 11
5. TRADITIONAL JOHORIAN CUISINE 12 - 15
6. TABLE OF SIMILARITY 16
7. TABLE OF DIFFERENCES 17 - 18
8. SPECIALITIES 19 - 20
9. RECOMMENDATION 21
10. BIBLIOGRAPHY 22
11. APPENDICES 23 - 34
12. ATTACHMENTS 35 - 37
13. REFERENCE 38

KEY SUMMARY
(A)DISCUSSION
Firstly we studied the brief and discussed on which type of business to focus on. Through
this process we have done research and getting all the information on family business,
which is the type of business that we have chosen after the discussion. We also studied
on the most suitable locations and times to carry out our interview. After doing that, we
have also listed some important questions relating to the interview requirements.
Continuously, we also planned on what transportation method are we going to use. Lastly,
we summarized the remaining problems that we have to face and solved it professionally
and accordingly. After a few more discussion sessions, we briefed every group member
on what is going to happen before, during and after the interview and ensuring everyone
is clear on their duty.
(B)INTERVIEW
We have chosen JScoozi Restaurant and Woo Lan Restaurant for our interview. Before
carrying out the interview itself we have received permission from both owners of the
restaurant. Firstly to obtain permission we introduced ourselves and mentioned that we
are from Taylor’s University and that the interview purpose is for an assignment given to
us by our lecturer. We will asked the questions listed and record down the answers given.
After the interview is done we will take photos of the restaurants and also a group photo

along with the owner of the restaurant (Shop owners who are too shy or reluctant to take
group photos will not be forced).
(C) CONCLUSION
After completing this particular assignment, we gained more knowledge on the different
kinds of foods, history and culture behind these two special restaurants. Not only that, we
understood in more detail through research and referencing that has been done
throughout the assignment. Lastly, with great effort and teamwork from all the group
members we are able to produce a fully-fledged report on time for submission.

METHODOLOGY
In a group of 5 to 6 members, we are to :
1. Select 2 businesses in the same industry for research purposes.
2. Conduct preliminary research – books, internet, newspaper, etc by gathering
information on our chosen business before the interview.
3. Interview question has to be prepared carefully.
4. Given guidelines are to be followed as mentioned in the brief in order to complete
this research report.
5. Contact and obtain permission of interview from the relevant people to conduct a
face-to-face interview and on site observations 1 week prior to the interview.
6. Submit a research report consisting from 2500-3000 words based on the chosen
research site.
7. Show our findings in a 20-25 minute verbal presentation.
8. The sources of information obtained will be obtained from personal interviews, on-
site observations and others. There is no limit on relying on only one source.

ALL ABOUT TRADITIONAL FOOD
Traditional Foods are foods consumed in the way our ancestors ate them. The basis of
Traditional Foods is that the food you consume be as nutrient dense and nourishing as
possible. Traditional Foods goes beyond just avoiding packaged and processed foods.
It is about choosing the best food options available for your budget, individual chemistry
& location and consuming it in a
way that allows your body to
extract the maximum nutrition from
that item. As we all know, Malaysia
is a country with 3 different races
and different types of wholesome
food. Nevertheless, traditional food
is very famous in this country. We have decided to chose this topic on traditional food due
to nowadays, the solid taste of traditional
food is deteriorating. Hence, we chose 2
different choices of traditional food –
Chinese and Malay. The reason behind this
2 choice of the same business trade is that
these 2 restaurants is still holding onto their
traditional recipes.

TRADITIONAL CHINESE
RESTORAN WOO LAN, BRICKFIELDS,
KUALA LUMPUR
MAP TO RESTORAN WOO LAN

Restaurant Woo Lan, is one of the most famous and oldest traditional cuisine
restaurant located in Brickfields, Kuala Lumpur. This restaurant has turn out the to be the
most recommended restaurant because of their wonderful authentic dishes. They have
many types of dishes as this restaurant was started
of by the interviewer – Ms, Carmen’s Grandfather.
It was just a small kiosk food stall that had only
been serving 5 dishes about 34 years ago (1981),
and so the business grew so well that they manage
to get a restaurant all by themselves to cook and
serve more.
After getting a new
restaurant, from only 5 dishes that they were only selling at
start for 12 years, they manage to come with new recipes
consisting of more than 50 types of dishes. Being the one
and only Sinhua restaurant from the Hokkien clan has made
them to be so successful for the past 3 generations.
MS. CARMEN’S GRANDFATHER
MS. CARMEN

Restoran Woo Lan has its very own regular customer. Day and night, a lot of people come
over to have their food. Especially, people who are working nearby that restaurant. Being
able to always deliver what their customers need, Ms, Carmen said that her customers
are always very tempted to have their meal. Not only that, this restaurant receives a lot
of international customers coming to try out their food. The restaurant has also been listed
as a 5 STAR RESTAURANT on TRIP ADVISOR - world's largest travel site, enabling
travellers to plan and have the perfect trip.
ARTICLES OF THE RESTAURANT

Due to their uniqueness, they do not have any competitors throughout the years of having
this business. The uniqueness of their food is
very different from other type of restaurants is
because they have some traditional
ingredients that they have been cooking with
for a very long time. They have so many types
of dishes that always customers who come to eat would order the same dishes – most
popular all the time. They are the bbq pork ribs, crab curry, tiger skin stewed pork and
also the salted egg chicken. All the food prepared in this restaurant have their own recipes
as it is never the same as other restaurant.

Ms. Carmen who was previously studying accounting, she was the one who has been
taking care of the accounts of this business. The revenue per annum is normally about
RM100,000.

TRADITIONAL MALAY
RESTORAN JSCOOZI,
CYBERJAYA, SELANGOR
J Scoozi is a restaurant which serves traditional Johorian food. The owner of the
restaurant is Puan Khadijah. The business started in June 2011. The purpose of this
restaurant is not only to sell traditional Johorian food, but also as a future investment for

her (Puan Khadijah) grandchildren. Recipes of the traditional food are all by the owner
itself. She added a twist to the normal recipes to make it her own.
At first, this restaurant were located in Glomac Cyberjaya near TMnet. After two
years of operating business, they moved to a new location which is in Cyberjaya Business
District. It is approximately 1.5 kilometre distance from the old location. J Scoozi’s owner,
Puan Khadijah are planning to open a new
shop in Putrajaya and Bangi. At the moment,
there are only 5 workers for this restaurant.
But the owner are trying her best to hire
more workers as they need more hand to
serve the customers especially during peak
hours.
The most popular food they sell is Laksa Johor, Briyani Ayam and Soto Ayam.
Laksa Johor has coconut milk, kerisik, dried prawns and spices. The gravy of the Laksa
Johor is a mix of two different fish, which is ‘Ikan parang’ and ‘ikan kembung’. The
garnishing comprises slices of onions, beansprouts (taugeh), mint leaves, coriander
(daun kesum), cucumber and pickled
white radish (caipo). Sambal belacan
which is a kind of chili paste and lime are
placed on the side of the dish. Just before
you eat it, you will have to squeeze the

lime. Laksa Johor has its own uniqueness as they used spaghetti instead of the normal
rice noodles.
Briyani Ayam is a mix of rice with different spices like ‘rempah ayam’ and also ‘rempah
kurma’. It is served with two different gravy, ‘Sambal telur’ (fried eggs cooked with chili
paste) and ‘Rendang’. The garnishing are ‘papadom’ (a thin crispy bread) and acar which
comprises slices of cucumber, tomatoes, chilies and onions.
Soto Ayam is a yellow spicy
chicken soup served with ‘nasi impit’
(compressed rice that is cut into
smaller pieces) or noodles. It is also
served with fried garlics, beansprout,
coriander, and ‘bergedil’ (mashed
potato compressed into a small round
patties mixed with spices and other ingredients). For those who likes spicy food, you can
add the black chilli paste in your Soto.
For desserts, they serve the best Tauhu
Bakar in town. Basically it is fried tauhu
stuffed with cucumber, carrots and
‘sengkuang’. Served with peanut sauce on
top and sprinkled with peanuts.

One of the drinks that caught our eye is the Sirap Bandung with soda. There are
steps on doing this, if you messes up on one step, it will not look as nice as this one. The
first step is to pour the syrup then followed by putting the ice cubes. Then, pour the milk
until it is three-quarter full, then only you pour in the soda.
The opening hours for this restaurant is from 7am to 5pm. In the morning, they will
have the breakfast promotion consists of nasi lemak and hot coffee or tea with the price
of RM2.00 for the working people. They also sells different variety of traditional desserts
for breakfast.

TABLE OF SIMILARITY
SIMILARITY
RESTORAN WOO LAN RESTORAN JSCOOZI
LOCATION SELANGOR
TYPE OF FOOD TRADITIONAL
CUSTOMER BASE OFFICE WORKERS & FOREIGN TOURISTS
BUSINESS
STRATEGY
GAIN POPULARITY BY DELICIOUS FOOD
TYPE OF BUSINESS FAMILY BUSINESS
CATERING FOR ALL EVENTS
NATURE OF
BUSINESS
PRODUCT VARIETY
&
MONOPOLISTIC COMPETITIVE
HYGIENE LEVEL VERY CLEAN
QUALITY OF FOOD FRESH AND TASTY

TABLE OF DIFFERENCES
DIFFERENCES
RESTORAN WOO LAN RESTORAN JSCOOZI
BUSINESS SIZE 90 PAX 70 PAX
ANNUAL PROFIT ≥ RM 100,000 > RM 80, 000
LOCATION BRICKFIELDS PUTRAJAYA
SEATING CAPACITY 100 PAX 80 PAX
IMMEDIATE
COMPETITORS
NONE NONE
ENVIRONMENT TOWN AREA DEVELOPING URBAN
BUILDING TYPE MODERN - ANTIQUE CONCRETE BUILDING
KITCHEN TRADITIONAL UTENSILS MODERN

BUSINESS OWNER 3RD GENERATION OF THE
FAMILY
1ST GENERATION OF THE
FAMILY

SPECIALITIES
RESTORAN WOO LAN
Restoran Woo Lan has its own speciality is by their delicious homemade dessert – TAU
FU FA. This dessert is actually made out of soy beans that has been cooked for a day
long. Noting that Ms. Carmen herself does it all the time for her customers as they enjoy
it so well. This dessert seems to be very common that everyone can get it anywhere but
in this restaurant, this dessert has its own unique taste and aroma as well.

RESTORAN JSCOOZI
Tauhu bakar is basically made from soybean. It is then burnt on a grill and cut into cubes,
filled with mainly cucumber and peanuts. After that it is to be dipped into special sauce.
This particular dish is not easily found anywhere else in the country. Thus, not everyone
can mimic the original taste of the tauhu bakar other than a true Johor born and raised
individual. In a nutshell, Jscoozi Johorian cuisine restaurant truly stands out of the crowd
by having this special dish served in their restaurant. This dish is served all the time as
regular customers and people from other places come to this restaurant to just taste this
dish. At the same time, the palatable taste of this dish makes everyone to always more
than once.

RECOMMENDATION
For future possible competitors, JScoozi should add more variety of food in their menu
like for example, western food because nowadays, the demands for western food are
increasing and it could attract foreigners too. Likewise, they should also do a promotion
in their menu like offering sets during lunch and dinner hours because there are many
people hunting for food at those times and customers usually go for sets to save money.
They only open the shop until 5pm therefore, we recommend that they should make the
opening hours longer until night time, exceeding the business hours so that they could
attract more customers since most people nowadays ten to eat outside for dinner.
For Woo Lan Restaurant, we would recommend them to lower down their food prices so
that everyone could afford to eat there and therefore, would increase foot traffic. They
could also try to promote their restaurant on social media like creating a Facebook page
or a website because nowadays, a lot of people are using those social medias to connect.
They could consider doing advertisements on the television and the internet as well such
as Youtube or maybe in the newspaper. Youtube is a universal website so it could attract
customers all over the world.

BIBLIOGRAPHY
1)Chinese cuisine - http://en.wikipedia.org/wiki/Chinese_cuisine
2)Malaysian chinese cuisine –
http://en.wikipedia.org/wiki/Malaysian_Chinese_cuisine#Chinese_guo
3)Malaysian cuisine - http://en.wikipedia.org/wiki/Malaysian_cuisine
4)Johorian cuisine -
http://www.johor.gov.my/en/pelancongan/page/makanan_dan_hidangan
5)Putrajaya - http://www.putrajaya.gov.my/
6)Brickfields - http://kuala-lumpur.attractionsinmalaysia.com/Little-India-
Brickfields.php
7)Report - http://en.wikipedia.org/wiki/Report
8)Business report - http://en.wikipedia.org/wiki/Business_reporting
9)Tripadvisor - http://www.tripadvisor.com.my/Restaurants-g293951-
Malaysia.html

APPENDICES
RESTORAN WOO LAN

RESTORAN JSCOOZI

QUESTIONAIRE – RESTORAN WOO LAN
INTERVIEWER : MUSTAQIM CHOO
INTERVIEWEE : Ms. CARMEN
Q1. WHEN WAS THE BUSINESS FOUNDED?
A1 . 1981 ABOUT 34 YEARS AGO
Q2. WHEN DID THIS BUSINESS START?
A2. IT WAS ACTUALLY FOUND BY MY GRANDFATHER. HE STARTED THIS
BUSINESS BY HAVING A SMALL STALL NEARBY THE CATHEDRAL WHERE HE
ONLY HAD 5 DISHES TO SELL. AFTER THE YEARS OF GOOD BUSINESS, THE
CHOICES OF DISHES INCREASED. TODAY WE HAV MORE THAN 100 DISHES TO
BE SERVED.
Q3. WHAT ARE THE MOST DEMANDING DISHES THAT IS ALWAYS ORDERED BY
YOUR CUSTOMERS?
A3. THE MOST POPULAR DISH WOULD BE THE BBQ PORK RIBS, CRAB CURRY,
OYSTER EGG AND OUR VERY SPECIAL DESSERT, THE TAU FU FA – WHICH IS
MADE BY ME.
Q4. ARE YOUR CUSTOMERS REGULAR?
A4. MOST OF MY CUSTOMERS ARE VERY REGULAR CUSTOMERS AS THEY ARE
ALL OFFICE WORKERS.

Q5. HOW DO YOU GET INTERNANTIONAL CUSTOMERS TO VISIT YOUR
RESTAURANT?
A5. THE REASON BEHIND IT BECAUSE, MOST OF THE TIME FOOD BLOGGERS
COME HER OFTEN TO ENJOY THE DISHES AT THE SAME TIME THEY SHARE
THE PICTURES AND SPREAD THE WORD THROUGH SOCIAL MEDIAS ABOUT MY
RESTAURANT. NOT ONLY THAT, RECENTLY, MY RESTAURANT HAS BEEN
LISTED AS 5 STAR RESTAURANT ON TRIP ADVISOR.
Q6. WHAT IS YOUR ANNUAL REVENUE?
A6. APPROXIMATELY MORE THAN RM100,000 EVERY MONTH
Q7. DO YOU HAVE ANY COMPETITORS AROUND BRICKFIELDS?
A7. NO, WE DO NOT HAVE ANY AS WE ARE THE ONLY RESTAURANT WHO
SELLS THIS TYPE OF TRADITIONAL FOOD. WHICH IS WHAT MAKES US UNIQUE.

QUESTIONAIRE – RESTORAN JSCOOZI
INTERVIEWER : MUSTAQIM CHOO
INTERVIEWEE : PN. KHADIJAH
Q1: WHEN WAS THE BUSINESS FOUND?
A1: IT WAS FOUND IN THE YEAR 2011
Q2: WHO ARE THE KEY FOUNDERS?
A2: INTIALLY I WAS THE KEY FOUNDER BUT ALONG THE WAY MY ELDEST AND
SECOND DAUGHTER CAME IN TO HELP
Q3: WHAT PROMPTED YOU TO START THIS BUSINESS?
A3: BEFORE THIS, I WAS ALSO A BUSINESS WOMAN IN THE PAST AND I DID
NOT WANT TO JUST END MY CAREER AS A BUSINESS WOMAN TO JUST END
WITH NO AIM. IT WAS ALSO PART OF MY RETIREMENT PLAN.
Q4: WHAT ARE YOU MAIN PRODUCTS?
A4: MY MAIN PRODUCTS ARE LAKSA JOHOR, SOTO AYAM, BRIYANI AYAM AND
TAUHU BAKAR

Q5: WHO ARE YOUR CUSTOMERS?
A5: THE CUSTOMERS THAT I USUALLY GET ARE THE PEOPLE WHO ARE
WORKING IN THE OFFICE NEARBY, STUDENTS AND PEOPLE FROM JOHOR
Q6: WHAT IS THE ANNUAL REVENUE FIGURE?
A6: IT IS AROUND RM 80,000 ANNUALLY.
Q7: CAN YOU PROVIDE ME A BRIEF HISTORY ON YOUR BUSINESS?
A7: I WAS FROM JB, I STARTED THE BUSINESS FROM HOME AND THEN I
MOVED TO CYBERJAYA WITH MY FAMILY. THEN THE IDEA OF OPENING A
RESTAURANT CAME TO MY MIND. AFTER THAT, I WENT SHOP HUNTING IN
CYBERJAYA SINCE IT CLOSE TO WHERE I LIVE. I STARTED OFF THE
RESTAURANT IN GLOMAC, CYBERJAYA BUT THEN THE BUSINESS WAS NOT
GOOD ENOUGH AND I DECIDED TO SHIFT TO THE CURRENT LOCATION WHICH
IS CYBERJAYA BUSINESS DISTRICT 2.
Q8: DOES THE BUSINESS HAVE ANY COMPETITION?
A8:NO, BECAUSE MY RESTAURANT IS THE ONLY RESTAURANT AROUND THIS
AREA THAT ACTUALLY SELLS FILLING FOOD TO THE CUSTOMERS THERE.
Q9: GENERALLY DO YOU FIND IT HARD TO ENTER THIS MARKET?
A9: WELL, THERE IS NEVER ANYTHING THAT COMES EASY IN LIFE, THERE WILL
ALWAYS BE COMPETITION AND CHALLENGES THAT WE WILL HAVE TO FACE.

MINUTES OF MEETING
DATE: 5th January 2015
TIME: 11 am – 1 pm
VENUE: E3.13, Taylor’s University
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Darshiini Vig Leader / Report Editor
Mustaqim Choo Presentation Slides
Editor / Interviewer
Ilhami Ibrahim Thursday Class Video Editor / Audio
Editor
Nurina Aida Report Editor /
Audiographer
Carolina Bondarenko Report Editor /
Videographer
NO. ACTIVITY ACTION TAKEN
BY
1. Introduction
- Brief introduction about this project to the group
members
Darshiini Vig
2. Choosing the business
- We voted on what type of business to interview for
this project and settled for food & beverage
businesses
All group
members
3. Choosing the restaurant
- We choose one place in Kuala Lumpur, Restoran
Woo Lan and Restoran J Scoozi in Cyberjaya
All group
members

TIME: 4 pm – 6pm
VENUE: E3.13, Taylors University &
Restoran Woo Lan, Kuala Lumpur
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Editor
Audiographer
Videographer
NO. ACTIVITY ACTION TAKEN BY
1. Discussion
- Had a discussion on what questions to ask
to the owner of the restaurants
All group members
2. Site Visit
- All of us went for the first interview in
Restoran Woo Lan in Kuala Lumpur
All group members
3. Meeting
- To recheck on the video and audio footage
whether it’s clear and valid for the video
presentation
All group members

TIME: 4 pm – 6 pm
VENUE: Restoran J Scoozi, Cyberjaya
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Editor
Audiographer
Videographer
BY
1. Site Visit
- We went to the second restaurant which is Restoran J
Scoozi in Cyberjaya to interview the owner about this
restaurant
All group
members
2. Meeting
- To recheck on the video and audio footage whether
it’s clear and valid for the video presentation
All group
members

TIME: All Day
VENUE: E3.13, Taylors University
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Editor
Audiographer
Videographer
BY
1. Video and Audio
- The transferring process of the video and audio from
the camera and phones.
Ilhami Ibrahim
Mustaqim Choo
2. Video Editing
- The video editor, started editing the video and the
audio then compile it together as one presentation
video
Ilhami

TIME: 12 pm – 6pm
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Editor
Audiographer
Videographer
BY
1. Dividing the task
- The group leader divides the task between each
members so that the process of doing the report is
faster
Darshiini Vig
2. Start doing the report
- We discussed with each other on what to write so that
its similar and not off the point
All of the group
members
3. Halfway done
- For day one on doing the report, we managed to finish
half of the report and will continue on the next day
All group
members

TIME: 12pm – 6pm
NAMES OF GROUP
MEMBERS
TUTORIAL
GROUP
ROLE
Editor
Audiographer
Videographer
NO. ACTIVITY ACTION TAKEN BY
1. Continuing doing the report
- We continue from where we left off on the day before
and started doing it
All group members
2. Done with the report
- By 5.30pm, we are done with the report.
All of the group
members

ATTACHMENTS

REFERENCE
1. Pride, W.M, 2008. Foundations of Business. 2nd ed. U.S: South Western
Educational Publishing .
2. Chinese style restaurant, (2013). Straits Publishing & distributing Group/Fujian
Science & Technology Pub.
3. Jennings, M, 2013. Foundations of the legal environment of business. 2nd ed.
U.S: Mason, OH : South-Western/Cengage Learning.
4. restaurant business . 2014. restaurant business. [ONLINE] Available at:
http://www.restaurantbusinessonline.com/. [Accessed 06 February 14].
5. TED. (2012). lessons in business . [Online Video]. 05 June. Available from:
http://www.ted.com/talks/jeff_smith_lessons_in_business_from_prison#t-46861.
[Accessed: 05 June 2012].
6. Swanson,S.(2012). How to open a Chinese restaurant & cook Chinese food.
English Press.
7. Ridgers, B, 2012. Book of Business Quotations. 2nd ed. Hoboken, NJ:
Economist Books..
8. Ming-Jer Chen. 2003. Inside Chinese Business: A Guide for Managers
Worldwide. [ONLINE] Available at: http://www.amazon.com/Inside-Chinese-
Business-Managers-Worldwide/dp/1591393272. [Accessed 02 October 12].
9. Galloway, P, 2009. The Little Black Book of Business . 1st ed. Hoboken, N.J:
Wiley.
10.Bhaskaran Raman. 2004. How to Write a Good Report . [ONLINE] Available at:
http://www.cse.iitk.ac.in/users/braman/students/good-report.html. [Accessed 19
May 06].

Final presentation-report

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