BAHKUTTEH Full report compilation

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
2

Table of Contents
No.
Title
Page number
1.
Artistic cover
1
2.
Cover page
2
3.
Table of contents
3
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

Key Summary
4
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.

Research Report
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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

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.

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.
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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.

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

- 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.
15
- 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.

16
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.

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

Differences
Ah Ping Bak Kut Teh
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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.

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.
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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
bringabout significant profit.
Regularity of dish choices in the existing menu. .
Restaurant chefs could introduce new dishes to create
morevariety 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.

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.
Close up of the front entrance or side opening of Ah Hock Bak Kut Teh Restaurant
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I. Photos
Yu Kee Bak Kut Teh
Restaurant, one of Ah
Hock’s nearby
competitors.

A panoramic shot of Ah Hock Restaurant’s interior atmosphere –
rather informal and traditional
Some articles taken from
newspaper complimenting
and promoting the
restaurant's well-known
Seafood Bah Kut Teh.
26

27
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.

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.

32
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

33
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:
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)

34
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.

35
DATE: 23rd November 2014
TIME: 4:23 PM
VENUE: E3.11, Taylor’s University Lakeside Campus
DETAILS:
MEETING CALLED BY: Amos Tan
SUBJECT: Regarding Preparation of Trip to IKV Business on 24/11/14 and
25/11/14
ATTENDEES:
MINUTES
2. Discussion
of business
Business located and interview appointed. Discussion and creation of
itinerary. (See Table 3.1 and Table 3.2)
3 Delegation
of Duties
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.

36
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

37
DATE: 29th November 2014
TIME: 2:45 PM
VENUE: E3.09, Taylor’s University Lakeside Campus
DETAILS:
MEETING CALLED BY: Amos Tan
SUBJECT: Regarding Compilation of Data and Report Writing
ATTENDEES:
MINUTES
2. Discussion
of situation
Details of current situation discussed, problems addressed. (See
Table 4.1)
3 Delegation
of Duties
4. Work Report writing and compiling undertaken.
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.

38
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

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
39

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