Slides for English II Final Assignment Presentation

2. Group members
Khoo Ming Shen Yan Wai Chun Hiew Li Ming Tay Jit YingTey Thien Hee

3. Key Summary
• Both of them are located in Klang but at
different locations.
• Seng Huat Bah Kut Teh (under bridge bak kut
the)
• Klang Lek Bah Kut Teh

4. Location
SENG HUAT BAK KUT TEH KLANG LEK BAK KUT TEH
-ADDRESS: 27, Jalan Teluk
Pulai, Kawasan 6, 41100
Klang, Selangor
-ADDRESS: Jalan Besar, Kawasan 1,
41000 Klang, Selangor, Malaysia

5. KLANGLEK BAK KUTTEH
• This shop has been operated for about 44s.
• are about 600 more stalls/shops of Bah Kut Teh in Klang &
Port Klang.
• The owner of the shop is able to strive to be one of the best
Bah Kut Teh in town.
• This business was even featured in a few popular food books
and magazines.
• this business has expanded and the second branch is located
in Sentosa Klang

6. RESTORANT SENGHUAT BAK KUT TEH
• 70years of history in Bak Kut Teh
business.(1979)
• “Under the Klang Bridge Bak Kut Teh”
• Famous shop in Klang.
• They are friendly.

7. METHODOLOGY
• -HOW WE CONTACH THEM?
http://www.klanglek.com/
http://www.senghuatbakkutteh.com
• -HOW WE GO TO KLANG?
KTM & TAXI.
• -HOW WE DO THE SURVEY AND INTERVIEW?
research about “What question do we
usually ask during an interview (food).

8. Descriptionof Bak Kut Teh History
• Chinese soup.
• Originated in Klang.
• ‘’Meat bone tea’’.
• Oolong chinese tea – dilutes fat consumed.
• Served with white rice or yam rice, youtiao
• Three types of bak kut teh in Singapore
- Teochew
- Hoklo ( Hokkien )
- Cantonese
• Less fatty variation - Chik Kut Teh

9. Description of Business
Klang Lek Bak Kut Teh
• In 70’s, Oan Ah Lek started business in Teluk
Pulai,Klang.
• One of the best in town.
• Second branch in Sentosa Klang- elder daughter and her
husband
• Main branch – his son , Oan Chee Kian.
• Famous – pig innards.

10. SengHuat Bak KutTeh
• ‘’under the bridge bak kut teh’’
• Since 1979.
• Second branch – Kepong Utara, handled by John
Lee ,the third generation.
• Individual bowl or clay pot style.

11. ComparativeAnalysis
Klang Lek Bak Kut Teh Seng Huat Bak Kut Teh
i.Competitors • Dense of Bak Kut Teh at
3.7km away
• Four stores at 4.5km away
ii. Brief
competitors
1. Ah Her BaK Kut Teh
• Like food court
• Zinc roof
• Electric fanns
• Choose the cut you like
• Sold out before 8.30pm
1. Mo Sang Kor Bak Kut Teh
• Never dilute broth
• Stinginess in providing
extra broth
2. Ah Chee Bak Kut Teh
• Thick flavour
• Dry
• Fried stingray
2. Kee Heong Bak Kut Teh
• Childhood memory
• Aromatic fragrance
3. Weng Heong Bak Kut The
• Soup prepared in claypot
• Sea cucumber Bak Kut The
• However expensive

12. 4. Soong Seng Bak Kut The
• Uses portable stove
• Wet gravy for rice
• Meet were overcooked
• Not dry enough
5. Hok Lai Bak Kut Teh
• Chinese crullers is
abundant
• Soup isn’t too thick nor
watery
• Mushroom
• Fresh meat

13. 1. Pricing
iii.
Competition
Strategies
• RM15 to RM25
• Cheap
• RM20 to RM30
• Reasonable
2. Advertisment
• Internet, blog,
websites
• Favourite choice among
the neighbourhood
• Internet, blog,
websites
• Newspapers, tv
programme
• Local chinese
3. Signature Dish
• Pork intestine
• Chicken
• Traditional way
• Chinese herbs,
cinnamon, ginseng

14. 4. Quality of Service
• Owner is friendly • Pays full atention
iv.
Obstacles
faced by the
new business
owner
• Not willing to
wakes up early
• Lot effort to
achieve the taste
• Faced with tight
competitions
• Cheaper Price
• Own specialty

15. The Summary of The Similaritiesbetween two
restaurants
• Main Products Sell
• Workers
• Future Plan
• Current Branches

16. The Summaryof The Differencesbetweentwo restaurants
• Founder and History
• Locations
• Types of products sell
• Business hour
• Business operation
• Number of customers
• Media
• Combating competition
• Restaurant layout and atmosphere

17. Conclusion
• There are a lot of differences between
two shops
• Which shop has the better taste
• Competitors between two shops
• How they deal and solve the problem of
competitors
• Which has better business potential

18. Recommendation
Current area of improvement Recommendation
Restaurant hygiene - Kitchen and dining area must be
free from food debris
- bin lids must tightly closed
New coat of paint is needed - Facade of the restaurant should
coated with bright colour
Limited dishes in the menu - Introduce new recipes and dishes
in the menu regularly
A. KLANGLEKBAKKUTTEH

19. Current area of improvement Recommendation
Stuffy and cramped environment
- Expand their unit in order to
provide more spaces and well-
ventilated area
-Installing air-conditioning at the
dining area
Treatments of employees
- Restaurant owner shouldn't scold
them heavily even in front of the
customer
Short operating hours - Business may start from lunch
hour
B. RESTAURANTSENGHUAT BAH KUTTEH