This document appears to be a group assignment for a comparative report on different Bak Kut Teh restaurants in Malaysia. It includes sections on the history of Bak Kut Teh trade, descriptions of three different Bak Kut Teh businesses, and a comparative analysis of the competitors. The three restaurants analyzed are Seng Huat Bak Kut Teh, Pao Xiang Bak Kut Teh, and Wang Shi Fu Bak Kut Teh. The document discusses the origins and backgrounds of each business, and notes that while they differ in flavors and tastes, they each have a history dating back to their founding families. It also analyzes factors like price, promotions, service, location, and food quality that the restaurants compete on.

1. English2 (ENGL0205) Project 2- Comparative ReportFNBE April 2013
SCHOOL OF ARCHITECTURE, BUILDING &
DESIGN
Foundation in Natural and Built Environment (FNBE)
English 2 (ENGL 0205)
English project 2- Comparative Report
FNBE April Intake 2013
Group Name:
Chua Jia Cheng (0315160)
Chua Jiu Xin (0314025)
Chew Ung Heng (0315151)
Edy Phung (0314846)
Tsang Hao Ren (0315151)
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2. English2 (ENGL0205) Project 2- Comparative ReportFNBE April 2013
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3. English2 (ENGL0205) Project 2- Comparative ReportFNBE April 2013
CONTENT
Page
1. Key Summary……………………………………………………
2. Research Report
(a) Description of History of trade……………………………….
(b) Description of Business………………………………………
(c) Comparative Analysis……………………………………….
3. Recommendation ………………………………………………..
4. Bibliography……………………………………………………..
5. Appendices………………………………………………………
6. References………………………………………………………..
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4. English2 (ENGL0205) Project 2- Comparative ReportFNBE April 2013
History of Trade
"Bak Kut Teh" is a Chinese soup popularly served in Malaysia and
Singapore where most of the "Hokkiens" and "Teochew" community stay. The
name is directly translate from the work "Meat Bone Tea" and it consist of pork,
herbs and spices, However, additional ingredients may include offal, varieties of
mushroom, choy sum, and pieces of dried tofu or fried tofu puffs.
Additional Chinese herbs may include "yu zhu" and "ju zhi" , which give
the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also
added to the soup during cooking, with varying amounts depending on the variant the "Teochews'" version is lighter than the "Hokkiens'" version.
The dish can be garnished with chopped coriander or green onions and a
sprinkling of fried shallots. "Bak Kut Teh" is normally served with chinese donuts,
it is also usually eaten with rice or noodles, and often served with "youtiao" or
"yau char kwai". Chilli padi and minced garlic is always taken together with soy
sauce to make the dish more tasty and yummy. The "Bak Kut Teh" culture also
brings in the culture of tea-drinking.
"Bak Kut teh" was introduced to Malaya in the 19th century by chinese
coolies and workers of "Hokkien" origin. The dish is used as a boost for the people
health because there are lots of herbs and nutrition which make people more health
and strong. The "Teochews' Bak Kut Teh" who came later then the "Hokkiens" has
a different visual difference because the "Hokkiens" use dark soy sauce to cook
"Bak Kut Teh" thus the soup is different in colour.
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5. English2 (ENGL0205) Project 2- Comparative ReportFNBE April 2013
Description of Business
Nowadays business is a more and more trendy and a lot of people have
started their own business in different category for example tourism, services, food,
and many more. I am more interested in this food business which is "Bak Kut Teh".
I believe everybody in Malaysia is familiar with the name "Bak Kut Teh". This
"Bak Kut Teh" name is literally translate as meet bone tea and it consist of pork
with soy sauce, spices, and some chinese herbs. This dish is most popular and
original from Klang. In this assignment me and my group mates which are Chew
Ung Heng, Tsang Hao Ren, Edy Phung, and Sean Chua were given the opportunity
to taste the best "Bak Kut Teh" in Malaysia and getting to know the secret of their
business.
We started our journey to the secret of "Bak Kut Teh" on 4th of January. We
went to try 3 "Bak Kut Teh" which are "Seng Huat Bak Kut Teh", "Pao Xiang Bak
Kut Teh" and "Bak Kut Teh". Although all of them have different flavour and taste
but all of them have a history to the business. "Seng Huat Bak Kut Teh" is a family
business it started from the great grandfather of the current owner Mr Lee Man Teh.
He started the business when he reached Malaysia and was more and more popular
for the unique and special recipe he get from China. The business continue to grow
and the owner claim that the name "Bak Kut Teh" was original called "Bak Kut
Soup" and is changed into "Bak Kut Teh after his great grandfather Mr Lee Man
Teh. The business is started under the bridge and currently is still located there this
is because the owner wanted to keep the owner wanted to keep the originality of
the business started by his great grandparents. "Pao Xiang Bak Kut Teh" on the
other hand have a amazing background that nobody would ever thought of. The
founder of this successful "Bak Kut Teh" business was once selling chicken rice
and nasi lemak in food stall. The founder Mr Wu Qing
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6. English2 (ENGL0205) Project 2- Comparative ReportFNBE April 2013
Zong switch from selling chicken to pork after he got inspired by an old man that
sells "Bak Kut Teh" in year 2006. The old man told him the flavour that he miss
the flavour of his mother's cooking the original "Bak Kut Teh" made Mr Wu to
made up his mind on switching business. The old man give him some tips on
making "Bak Kut Teh" and after some improvement and changes the business
started to get up and continue going up even till now it went overseas and turn into
a international business. While the Wang Shi Fu Bak Kut Teh was started by a
retired old man. He miss the flavour of Bak Kut Teh cooked by his mom when he
was young. The taste that he will never forget and he use the same recipe left by
his family and make it into a family business and the business continue to expand
successfully until now it is still running.
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Competitors
Three of the ‘Bak Kut Teh’ restaurant is highly competitive with respect to
price, value and promotions, service, location, and food quality. There are a
substantial number of restaurant operations that compete with us for customer
traffic, some of which have significantly greater resources to aggressively market
to consumers, which could result in our concepts losing market share. Consumers
are highly focused on value and if other restaurants are able to promote and deliver
a higher degree of value, our guest traffic levels may suffer, impacting
revenues. In addition, with improving product offerings at quick-service
restaurants and grocery stores, coupled with the present state of the economy,
consumers may choose to trade down to these alternatives, which could also
negatively affect revenues.
Not only that, there are many factor that affect how well a business does.
Although Pao Xiang Bak Kut Teh restaurant run a monopolistic business by
having no total control over the market price and having consumers compare the
prices, they do have their differences. Pao Xiang Bak Kut Teh has taken a more
personal approach to the business. Giving your customers a fantastic experience
when they visit your restaurant is a way to get a good reputation. The amount of
people know them are increasing because they want the taste that made by them.
There is a lot of secret recipe for making a delicious Bak Kut Teh. The amount of
competition in the area is extreme and has come up with their own ways to fight
the competition. Even if it’s individual efforts in improving the business, a little
can help a lot. With this, they feel almost threat to the business as they have
already established a well-known name and they have many regular customers.
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8. English2 (ENGL0205) Project 2- Comparative ReportFNBE April 2013
Getting more and more renown Bak Kut Teh restaurant compete at the same place,
Kuala Klang.
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