Final

SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN
Research Unit for Modern Architecture Studies in Southeast Asia
Foundation in Natural and Built Environments (FNBE)
ASSIGNMENT: A Comparative Analysis of 2 Business of Similar Industry in Different Geographical
Locations
REPORT TITLE: Cendol Stall
GROUP MEMBERS:
NAMES ROLES
ANG AVERLLEN (0321444) Analayze the Project Brief and Assign
Task
RACHAEL CHEONG KAH YEN (0319926) Prepare Presentation Slide
YEN WEI ZHENG (0320266) Description of Business for Cendol Stall
In Klang
TAN WUI XIANG (0321128) Description of Business for Cendol Stall
In Klang
TAN YOU LIANG (0320215) Description of Business for Cendol Stall
In Penang
LUCAS ONG (0319939) Description of Business for Cendol Stall
In Penang
LIM YANG KANG (0320538) Description of Business for Cendol Stall
In Penang
LIM JEY SHEN (0319796) Description of Business for Cendol Stall
In Klang
ENGLISH II [ELG30605]
LECTURER: MS CASSANDRA WIJESURIA
SUBMISSION & PRESENTATION DATE: 1 JUNE 2015

KEY SUMMARY
After our research, we found out that cendol stall are a recent and blooming trade. We have
chosen Teo Chew Cendol from Penang, George Town and also Cendol & Rojak Bandar Bukit Tinggi
In Klang. Both cendol shops have similar characteristics of owning a personal secret recipe to
making the cendol. Even with small stalls both of this two business can sell up to 500 bowl of
cendol per day. Although they’re having a heavy competition with other stalls, both of them have
tactics to stand out the crowd.

DESCRIPTION OF THE HISTORY OF THE BUSINESS
Malaysia doesn’t have 4 seasons compared to other country due to our country lays on the equator
line, which have wet or dry season only. In Malaysia the average temperature is around 32 to 33
degree Celsius and this concluded that the weather in Malaysia is extremely hot. So, Malaysian love
cendol or ais kacang, it helps quench down their thirst. Today, the cendol business had been widely
known and can be found around Malaysia.
This business or dessert dish is loved by all, including children, teenagers and even old people.
There are no age restrictions towards the sweet taste of cendol. That’s why this product is highly
demanded in the market. This kind of business doesn’t need a lot of capital to start off a new
business so this business has fewer barriers to entry for new business.
Cendol originated from Indonesia but became popular in Malaysia, Singapore and even in Thailand.
There are countless of stall all over the states in Malaysia or even near your neighborhood. Having
a few cendol stalls located at a very populated area makes it very convenient for consumer to get
this product. As a tourist in Malaysia, cendol is a must try dessert. Nowadays, cendol stalls are
increasingly popular as they provide a good taste and cold drinks under the hot sun.

BRIEF DISCRIPTION OF THE BUSINESS
Cendol & Rojak Bandar Bukit Tinggi
Cendol & Rojak Bandar Bukit Tinggi is in a form of stalls and concept of food truck. It is located at
Jalan Batu Nilam 2, Bandar Bukit Tinggi 41200 Klang, Malaysia. Cendol & Rojak Bandar Bukit Tinggi
owned by the owner alone, which is an Indian man. He bore in Klang.
The business first started off in the year of 2004. He started based on a stall after years of hard
work he finally manage to buy a food truck and started his business as a mobility stalls and look for
which location is the best to sell his home made cendol, and finally he settle down himself at
Bandar Bukit Tinggi.
Currently, Cendol & Rojak Bandar Bukit Tinggi only has one branch in Malaysia. He serves Rojak,
Cendol, Ais Kacang and so on. Cendol is the main attraction. It has a generous amount of gula
Melaka (palm sugar) and santan added into the cendol, which makes it delicious.
There are also rojak being serve over there which is the main and only dishes over there his mee
rojak contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs,
bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce.
The estimated number of customers that walk in and out of the shop and tasted their delicious
cendol varies between times of the year. During the beginning of the year, customers are mainly
from China, Thailand and Hong Kong. During school holidays, the Malaysian and even Singaporean
population is the main customers. However when none of these special days are present and it is
only a regular day, it is clear that majority of customers are from the capital of Malaysia, Kuala
Lumpur.

Teo Chew Chendul
The name of the stall Teo Chew Chendul. It is a located at 27, Lebuh Keng Kwee, Georgetown,
10100 George Town, Penang. In George Town. The owner’s father starting the business was as
simple just wanted to earn some money to survive. Teo Chew have 14 franchise currently, he
wasn’t expecting to be so success today.
The business first started during the year 1936 until today it already continue for 79 years which
almost a century. In 1977 Tan Teik Fuang passed on his business to his sixth son, Tan Chong Kim.
The main attraction of his chendul shop is his chendul, which consists of same as others Kidney Red
Beans, Gula Melaka, Santan and green jellies. The main attractions of his chendul are his personal
home made gula Melaka causes his chendul became so famous. The secret of his ingredients of
making the gula Melaka can’t be reveal, it is private and confidential.
The owner said everyday they could sell up to 2000 bowls of chendul per day and when its public
holiday or weekends it could be more .The number how they could sell per day the owner wanted
to keep it as a private information and it’s not comfortable to exposed.

Number of Competitors
CHENDUL AND ROJAK (KLANG) TEO CHEW CENDOL (PENANG)
Claims that there are a few competitors
nearby, some are just next to his truck stall
and also located along the same street as
him.
Located at 27, Lebuh Keng Kwee,
Georgetown, 10100 George Town, and
Penang. In George Town, there are about 50
competitors in the market and about 8
competitors within the area.
Competitors
I) Rojak & Cendol Deen
RVD serve the same food and have a high
rating in online reviews, not to mention in
the list of recommended dishes in Klang. The
recipes of their cendol and rojak are
different from the Bandar Bukit Tinggi
cendol. Thus, a different taste, not so
favorable by some customer. They are the
primary competitors because they also
provide a catering service.
-Cendol Macalister
The stall is just approximately four minutes
of walking distance from Teo Chew.
Moreover, this business has a history of over
50 years. The price for each bowl of cendol is
RM2.00 and ABC for RM2.20. All in all, the
gula Malacca is the main reason that creates
the fragrance of sweetness in the bowl of
ice, also they provide extra green jellies for
customers upon their requests without
applying extra charges.
Cendol Pulut which is at the corner of
Persiaran Batu Nilam. It started in the year
of 2000 and its operating hours is from
11am to 7pm every day. The price of its
cendol is set at RM2.30 per bowl and
RM2.50 for a cup take-away. It is located at
Penang Road Famous Chendul, which
located at the opposite of Teo Chew at
Lebuh Keng Kwee. Not only cendol, it
provides variety of products, for instance
herbal tea, ABC as well as “aiyu jelly”.
Furthermore, the unique taste of its kidney

a strategic location which is next to the
market at Bukit Tinggi, Klang. Apart from
that, it’s famous for the balance of
ingredients in a bowl of cendol. It was just
right with the cool and icy coconut milk
sweetened by gula melaka, interspersed
with fluffy chunks of glutinous rice (pulut),
green noodle jelly and kidney beans.
red beans tasted differently from any other
cendol stalls. This is due to his own method
of marinating the red beans instead of
buying it from the suppliers. Along with their
friendly services provided for the customers,
it attracted not only local customers but also
tourists
-Cendol Pulut, which is at the corner of Jalan
Chowrasta and Jalan Penang. The price of its
cendol is set at RM2.30 per bowl and
RM2.50 for a cup take-away. It is located at a
strategic location, which is next to the
market at Jalan Chowrasta. Apart from that,
it’s famous for the balance of ingredients in
a bowl of cendol. It was just right with the
cool and icy coconut milk sweetened by gula
Melaka, interspersed with fluffy chunks of
glutinous rice (pulut), green noodle jelly and
kidney beans.
HOW DO THEY COMPETE WITH COMPETITORS
-Strategic location, located in the heart of a
commercial area, easy to be notice.
-They kept their price range low to attract
more customers.
-Price is not affected by GST
-The local customers are their key of
advertisement, spreading the word from one
to another like wild fire.
- Mr. Tan found an area that doesn’t serve
food similar to his.
-He has his own flavor and secret recipe of
doing the gula Melaka and santan
- Providing faster services as well as offering
lower prices.
-Provide variety of food for the customers,
such as ABC, Asam Laksa and Rojak instead
of Cendol only.
-Mr. Tan did expand his business by selling
franchise.

-He also did advertisement through the
internet
( http://www.chendul.my/index.html ) as
well as social media such as Facebook.
SIMILARITY
Main Product
-Cendol, Rojak
Main Product
- Cendol, ABC
Workers
- 5 employees including the owner.
Workers
- Over 30 employees with 2 business
partners
Future Plans
- Short-sighted
Future Plans
- Hope it will continue to pursue its best
quality with rich history to bring Chendul to
the world.
Current Branches
- Only one
Current Branches
- A lot
There are a total of 14 branches in Malaysia.
In Penang, it has a total of 5 branches in
Komtar Walk, Prangin Mall, Sunshine Farlim,
All Season Place, Gurney Paragon Mall,
There are 3 branches in Kuala Lumpur,
which are at Quill City Mall, Cheras Leisure
Mall and Publika. A total of 5 branches in
Selangor, they are in Paradigm Mall, Sunway
Pyramid, MainPlace, Setia City Mall and The
Mines. In Johor it has one branch as well,
located in City Square.
MEDIA
- TV8, Astro Channel
MEDIA
- Taiwan and UK Programmed
- The Star newspaper

DIFFERENCES
Founder and History
- The owner of Cendol & Rojak Bandar
Bukit Tinggi wishes to keep his name
and some personal details
confidential. The owner is an Indian
man in his late forty, he startup his
business by himself, he is the first
generation of his own business. His
business has been going on for about
10 years and a half.
Founder and History
- Tan Teik Fuang learned making and began
selling Chendul at Penang Road back in 1936.
- By the year 1977, Tan Teik Fuang's passed
on his business to his sixth son, Tan Chong
Kim
- Until today He is going to pass down this
business to his son soon and it is the third
generations.
Location
- Jalan Batu Nilam 2, Bandar Bukit
Tinggi, 41200 Klang, Malaysia.
Location
 27 & 29 Lebuh Keng Kwee,
10100 Georgetown, Penang.
Type of Product sold
-Cendol
-Rojak
-ABC
- Ice-kacang
Type of Product sold
-Cendol
-ABC
-AsamLaksa
-Rojak
Business Hour
 Tuesday to Sunday 11am-6pm
 Rest on Monday
Business Hour
 Mon-Fri - 10:30am - 7pm
Sat-Sun - 10am - 7:30pm
Business Operation Business Operation

Started off as a family business in 2004, his
wife and kids help out with the business.
Currently run by the owner himself and
helped by a few employees.
Started off by his own, passed on to his sixth
son and currently run by his family. Staffs are
hired with over 14 branches in local.
Targeted Market
Locals
Targeted Market
Mainly are the Locals and Tourists.
Combating Competition
- Have a tent for hot and sunny day
- More tables and chairs provided.
- Takeaway is fast and available.
-He provide variety of food to his customers
mainly rojak mee that cheaper than all of his
competitor
- He also provide options for customer that
request for take away either in cups or
plastic bag
-He also maintain and make sure all his
worker is friendly
-He doesn’t welcome salesman at his stall
which disturb the customer
Combating Competition
-Doesn’t raise the price of its product
significantly over these years.
-Provides more variety of products such as
ABC, Asam Laksa and Rojak instead of
Cendol only.
-Providing faster services that he could
prepare a bowl of chendul in 16 seconds.
-Expand his business by selling franchise.
-He also did advertisement through the
internet.
Stalls Layout and Atmosphere
Just a roadside stall, tables and chairs are
setup beside his stall. His food truck allows
him to transport his items easily. Most of the
time it is crowded and there is a long queue
of customer.
Stalls Layout and Atmosphere
A roadside stall, provided with chairs and
tables prepared at the side. Some customers
might not get seated. There’s also a shop
next to his stall, with ceiling fans and more
seats provided.

OBSTACLES FACED BY NEW BUSINESS
COMPETITION
Cendol is one of the most desirable traditional desserts in Malaysia. In addition, Malaysia’s weather
benefits from a tropical climate with high temperatures throughout the year. Therefore many
Cendol stall could be found almost everywhere especially in Klang where they are often famous in
Cendol and as well for Penang where commonly known as the place of food paradise.
In addition, it is very challenging to compete to those existing shops some are already around for
quite some time as they gain more trust and loyalty from customers. In Oder to overcome this
problem, they must either have some unique feature or recipe that seems different from others
and make your dessert stand out among the other competitors so that u could attract more
customers and to persuade more newcomers.
ATTRACTING AND RETAINING CUSTOMERS
Small businesses usually find it more difficult to attract and retain customers because they usually
don’t have large enough marketing budgets to compete with the advertising spending that other
larger business can spend.
You need to be creative and strategic enough to attract new customers. Online marketing, search
engine optimization and social media are great ways to attract and retain customers especially
during the 21st century, if you have a smaller budget.
Here’s a key If you are not sure who the members of your target market are and what they like or
dislike about your dessert, start by polling your existing customers and consider doing additional
market research.
QUALITY
Usually those businesses that provide normal services of food quality seldom improve their sales or
popularity. It’s hard to maintain the original unique taste, as it’s hard to train come of your
employees to get the right taste. Therefore it’s a must to maintain the original unique taste of your

dessert for a long period.
HIRING EMPLOYEES
Being able to find talented individuals with the right skill set is key for businesses wanting to grow is
just the first step, businesses need to provide a working environment that is desirable in order to
retain talent.
Usually a small business like Cendol needs an individual who is talented and well known the
processes of making the dessert. The major concern for a small businesses in now days is hiring
such employees that can really help out your business to grow and willing to service non-stop, a
long line of customer during lunch break between 12.00 noon to 2.00 pm.
Worse comes to worst when u have such limited funds it’s even harder to compete with the larger
business for the same talent. The key is to motivate them of ‘desire’ to build and grow the business
with you.

Conclusion
Through this assignment, we have undergone various researches and thoughts, which have allowed
us to make certain comparisons which bring to light the similarities and contrasts of both Cendol
shops. Although the Teo Chew Chendul and Cendol & Rojak Bandar Bukit Tinggi stall both sell
Cendols, they have fundamental differences, which leads to a different level of success. Through
our analysis and interviews we have concluded that the more successful business is the business
ran by Teo Chew Chendul.
The reason we have come to such an insightful conclusion is because Teo Chew Chendul actually
sell his franchise to others, which help to promote his name. What actually happen which is Teo
Chew Chendul can sell up to 1000bowl of Chendul per day. The location of the businesses adds on
to the factors that affect our conclusion. The location of Teo Chew Chendul is far more popular
than the location Cendol & Rojak Bandar Bukit Tinggi. In fact, Penang Famous Road is also a tourist
attraction, which will also bring most tourists to it.
Although there are many factors involved in determining which shop is more successful, we have
ruled out the minor factors and considered the major factors for our analysis. Therefore, those are
the reasons as to why we have come to the deduction that Teo Chew Chendul is more successful
than Cendol & Rojak Bandar Bukit Tinggi.

5.1 Recommendations.
Both the Cendol businesses have much potential to grow and improve. The primary
recommendation suitable for the improvement of Teo Chew Chendul is to have a more sitting area
with roof top for everyone so that they could sit down and enjoy their chendul. Furthermore, there
will be a need to form an organizational structure to manage all the employees. The presence of an
organizational structure can help delegate tasks to the employees according to their individual set
of skills. This will result in greater productivity from the employees. Not just that, with new
franchises placed at different locations, the customer base will eventually increase. With the
surplus of customers, the profit and the reputation of the business will bloom as well.
For Cendol& Rojak Bandar Bukit Tinggi it need to promote its cendol and have more employees
helping with shaving the ice or even mixing the ingredients because after I observe the situation
over there his worker just taking down orders and cleaning up dirty plates which preparing the
cendol is done by the owner alone. So he needs a trustable worker who can help with the preparing
the cendol and also collect money from the customer. So he could take more orders at a time.
For Both stalls they need to have an electronic device that allow the customer and click and select
what they wanted to less man power is needed and to avoid order mistakes occur to provide an
efficient and fast services.
Q&A of Cendol & Rojak Bandar Bukit Tinggi (Klang)
1. Introduction of the owner (name, age,)
Not available

2. Years of working, years he worked in that current location
10 and half years, the location will be adjusted according to the current places economic.
3. Do you ever have complements and praise from the customer?
Yes, because of the experience making the cendol.
4. Has any mass media before ever interviewed you? If yes, where did it come out? (TV,
newspaper, magazine article, internet)
From Astro channel and some local social media.
5. How about the everyday routine for preparing the food?
Prepare the stuff at 5am and start the business at 11am to 6 or 7pm.
6. Do they have a long queue of customer each day?
Yes, including the take away customers.
7. What is the average bowl of cendol sold each day?
Approximately 500 bowls.
8. Is business busier on weekend and public holidays?
Yes, can sell more about 100 bowls cendol.
9. Who is their primary customer? (Age, race, gender, local, tourist)
Everybody but more on Chinese teenagers and Malay adults.
10. Is it a family business? Which generation has it reached?
Yes it is. The owner is the first generation.
11. Do you have any other branch besides this one? Have you ever consider opening one?
Only have current stalls, not thinking about to open new branches.
12. Competitions?
Not yet participate in any competition.
13. What is your best seller?
Cendol pulut and Rojak mee.
14. Time of business open and rest day
Start business at 11am to 7pm every day.
15. What do you think of the current state of your business?
Satisfied.

16. How do you describe the restaurant business?
It reached the owner’s goal, or maybe can higher.
17. Anything in your mind that you might take in consideration to improve? Like the menu or
the accommodation for customer, expansion.
Yes, about the expansion of the table and chair.
18. Over the year, the price for a bowl of cendol, has it been increase or is it maintain in that
amount ever since?
It has been increase in very little due to the economics status.
19. Is it your life goal to open up a number 1 cendol store in Penang? Try and go for Malaysia’s
number1.
The owner has the idea, but it is only a dream.
20. What are the obstacles you face? If it rains, do you still have business?
Yes, the sunny day will be better for selling the cendol.
21. Is your cendol a secret recipes?
Yes, it is.
22. If you weren’t running this business, what will you be doing?
The owner thinks that selling the cendol is meaningful for him.
23. Any hobbies? What will you be doing on free time?
The owner will take the time with his family.
Q&A of Cendol & Rojak Bandar Bukit Tinggi (Penang)
1. Introduction of the owner (name, age,)
Mr. Tan Chong Kim, 53.

2. Years of working, years he worked in that current location
38 years, since 1977 and the location never been adjusted.
3. Do you ever got complements and praise from the customer?
Yes, majority from the local and foreign tourists.
4. Has any mass media before ever interviewed you? If yes, where did it came out? (TV,
newspaper, magazine article, internet)
From Taiwan and United Kingdom Food channel, mostly from foreign country.
5. How about the everyday routine for preparing the food?
Prepare the stuff at 4am and start the business at 10am to 7pm.
6. Do they have a long queue of customer each day?
Yes, from starting the business until they close their stall.
7. What is the average bowl of cendol sold each day?
Approximately 1000 to 2000 bowl.
8. Is business busier on weekend and public holidays?
Yes, especially the tourists will come on holiday.
9. Who is their primary customer? (Age, race, gender, local, tourist)
Everybody but more on local and foreign tourists.
10. Is it a family business? Which generation has it reached?
Yes it is. The owner is the second generation, the first generation found this business since
1936.
11. Do you have any other branch besides this one? Have you ever consider opening one?
Yes and currently they have branches mostly in Penang, Selangor and Johor.
12. Competitions?
Not yet participate in any competition.
13. What is your best seller?
The Original Cendul.
14. Time of business open and rest day
Start business at 10am to 7pm every day.
15. What do you think of the current state of your business?

Satisfied.
16. How do you describe the restaurant business?
It reached the owner’s goal, or maybe can higher by opening the new branches.
17. Anything in your mind that you might take in consideration to improve? Like the menu or
the accommodation for customer, expansion.
Yes, about the expansion of the new branches.
18. Over the year, the price for a bowl of cendol, has it been increase or is it maintain in that
amount ever since?
It has been increase in very little from 2sen since 1936, and become RM 2.50 now.
19. Is it your life goal to open up a number 1 cendol store in other local states? Try and go for
Malaysia’s number1.
The owner has the idea to become successful in other local states too.
20. What are the obstacles you face? If it rains, do you still have business?
Yes, the sunny day will be better for selling the cendol.
21. Is your cendol a secret recipes?
Yes, it is and every franchise needs to buy the recipes from the main Penang stall.
22. If you weren’t running this business, what will you be doing?
The owner thinks that selling the cendol is better to continue his family succession.
23. Any hobbies? What will you be doing on free time?
The owner will take the time to planning with his business, such as to continue his cendol
business by his son, the third generation.
24. How fast can you make a bowl of chendul?
According to timekeeper I can make a bowl of chendul in 16seconds.

Minutes of the meeting 1
Date: 29th April 2015
Time: 4-6pm
Venue: D3.07, Taylor’s University
Group members:
Names Tutorial group Roles
Ang Averllen Friday 8am Leader
Ivan Tan You Liang Friday 12pm Site Analysis
Lim Yang Kang Friday 8am Recording
Lim Jey Shen Friday 8am Research Penang area
Ong Tun Cheik Friday 8am Site Analysis
Rachael Cheong Kah Yen Friday 8am Preparing Interview
Tan Wui Xiang Friday 8am Research Klang area
Yen Wei Zheng Friday 8am Research Klang area
Meeting:
No. Activity Details
1) Introduction Read and understanding through the brief.
2) Discussion of
business
Interview appointed and questionnaire prepared. Better
understanding in business location and surrounding.
3) Delegation of
duties
We are all clearly instructed in our own duties.
4) End Meeting ended

Date: 2nd May 2015
Time: 10-11am
Venue: Lobby Penang Continental, Continental Hotel
Group members:
Ivan Tan You Liang Friday 12pm Recording
Lim Jey Shen Friday 8am Research Penang area
Tan Wui Xiang Friday 8am Research Penang area
Yen Wei Zheng Friday 8am Research Penang area
Meeting:
1) Introduction Brief of current situation.
2) Discussion of
business
Prepared the interview question and find the location.
3) Delegation of
duties
We prepared our own duties tools like note and camera
recording.
4) End Meeting ended after interview the cendul owner in
Penang.

Date: 9th May 2015
Time: 10-12pm
Venue: E3.08, Taylor University
Group members:
Ivan Tan You Liang Friday 12pm Recording
Lim Jey Shen Friday 8am Research Klang area
Tan Wui Xiang Friday 8am Research Klang area
Yen Wei Zheng Friday 8am Research Klang area
Meeting:
2) Discussion of
business
Prepared the interview question and find the location.
3) Delegation of
duties
We prepared our own duties tools like note and camera
recording.
4) End Meeting ended after interview the cendul owner in
Klang.

Date: 23th May 2015
Time: 10-12pm
Venue: Lobby Library, Taylor University
Group members:
Ang Averllen Friday 8am Finalize the report and
slide
Ivan Tan You Liang Friday 12pm Prepare the information
Lim Yang Kang Friday 8am Insert the media
Lim Jey Shen Friday 8am Compile the media and
info
Ong Tun Cheik Friday 8am Research and report
Rachael Cheong Kah Yen Friday 8am Finalize the report and
slide
Tan Wui Xiang Friday 8am Research and report
Yen Wei Zheng Friday 8am Research and report
Meeting:
2) Discussion of
business
Compile all the media and information found during the
interview.
3) Delegation of
duties
We research again the missing information and prepare
the comparison table in report and presentation slides.
4) End Meeting ended after finish the report.

References
 Rice, O. (Ed.). (2015). 8 best places for Cendol in Penang.
 Chew, T. (Ed.). (2012). Penang Road Famous Teo Chew.
 LLP, B. (1995). Business Strategy Theories.
 Star, T. (n.d.). Sweet rivalry for cendol sellers. Sweet Rivalry for Cendol Sellers.
 Asia, A. (2014). Around Malaysia in 5 Weeks: Penang & Langkawi. Teo Chew Cendol.
 Plus, G. (2012). Microscopasia Journal. The Famous Teo chew Cendol, Penang Road.
 Places, G. (2015, March 3). Popular Spots in Malaysia For the Best Cendol and Ais Kacang.
Best Cendol and Ais Kacang Confections.
 Lam, C. (2008). Penang Best Hawker food to Restaurant. Penang Ice Ball, Ais Kacang and
Cendol.
 Misstamchiak.mag. (2011). 10 Must Try Hawker Food in Penang.
 Easy Corner Magazine. (2014). Teo Chew Cendol Tracking, p. 22.

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