The document is a group presentation report that compares two Bak Kut Teh restaurants located in different geographical areas of Malaysia. It includes a table of contents, key summary, methodology, history of Bak Kut Teh, brief descriptions of the two restaurants, comparative analysis of their competitive traits, recommendations, and appendices. The group analyzed the restaurants, one located in Subang Jaya, Selangor and the other in Seremban, Negeri Sembilan, to compare factors like location, popularity, taste, and business strategies. They concluded that the Seremban restaurant was more commercially successful due to its food taste and strategies.

1. Bak Kut Teh

2. SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN
FOUNDATION IN NATURAL BUILD ENVIRONMENT
Presentation Title: A Comparative Analysis of 2 Businesses of Similar Industry
in Different Geographical Locations
GROUP MEMBERS:
Names Presentation / ResearchReport Roles.
Michelle Tung Man Kaye (0324175) Comparative Analysis of the Businesses’
Competitive Traits / Appendices / Interviewer
Boon Li Ying (0323839) Recommendation / Appendices / Interviewer
Foo Ji Sun (0323550) Comparative Analysis of the Businesses’
Competitive Traits / Video Editor
Gillian Chong Yeong Lin (0323941) Key Summary / Description of the history of the
business
Lee Xin Ying (0322432) Brief Description of Two Business
Sulaiman Idris (0321087) Methodology
Muhammad Faidh (0323712) Brief Description of Two Business
ENGLISH II / ENGLISH 2 (ELG 30605 / ENG 0205)
LECTURER: Mr. GopiGhantan MyIvaganam
SUBMISSION & PRESENTATION DATE: 15 Jan 2016

3. Table of Contents
No. Title Page number
1. Key Summary 1
2. Methodology 2
3. Description of the history of the business 3 - 4
4. Brief description of the business 5 – 8
5. Comparative Analysis of the Businesses’
Competitive Traits
9 – 12
6. Recommendation 13
7. Bibliography 14
8. Appendices 15 – 25
9. Attachment 26 - 32
10. References 33

4. Key Summary
Throughout our research, Bak Kut Teh restaurant is a common business
that is known everywhere in within the food industry in Malaysia. In this report,
we have chosen 2 Bak Kut Teh restaurants. Both Bak Kut Teh restaurants are
situated in two entirely different locations, the geographical difference between
the two create many differences in terms of the taste, texture and overall dish
altogether. This adds to our advantage as it creates multiple points of comparison
for us.
The first restaurant we visited is located at SS14 in Subang Jaya, Selangor
a bustling district well-known forits higher educational institutes around the area.
The restaurant is located facing the busy Persiaran Kewajipan and NPE Highway
in Subang Jaya, oppositeof SS15. The notable restaurant, Chuan Klang Bak Kut
Teh is a frequently packed during dinner hours and is quite well-knowned.
Secondly, the next restaurant we visited was Restaurant Tian Hoe Bak Kut The.
It is located in the small but growing city of Seremban, Negeri Sembilan. The
restaurant is located along a quiet area with just a few shops. Although it’s located
in a secluded place near an industrial and also housing areas, the exquisite
restaurant offers mouth-watering Bak Kut Teh. Therefore, in our opinion, Tian
Hoe Bak Kut Teh is more commercially successful because of its taste of food
and the strategies they used.

5. Methodology
Data collection was done through interviews which were conducted with
the managers and supervisors at each Bak Kut Teh restaurant through physical
visits on two separate occasions. We were readily equipped with the necessary
equipment such as a camera for video recording and taking photos, mobile phone
for additional voice recordings and stationary for jotting down notes. We were
well prepared and did not come across any major obstacles or difficulties. We
also printed out the interview questions and held sufficient discussions
beforehand to prepare us intellectually. Furthermore, language barriers did not
pose a challenge as we have a multi-lingual team, all of us can communicate
fluently in both Mandarin and Cantonese dialect as well as English and Bahasa
Melayu.
The data presentation by the end of this assignment for us to present a
written report as well as a verbal presentation. We collectively analysed the
similarities and differences between the two restaurants and divided the sub-
topics amongst ourselves to further analyse, tabulate and do more research on it
specifically. This method of delegation worked for us because it lessened the
burden on every member while ensuring a standard and uniform quality of work.
Lastly, we edited the report to ensure it contained the most accurate facts and
format before the submission. After completing most of the report, we then
started to summarize the information to place on the Powerpoint slides for our
oral presentation. Following that, we practiced and drilled our knowledge on our
own subtopics to present with the help of each other until we could present it
fluently.

6. Description of the history of the business
Klang, a popular shipping hotspot, not only that everyone who has been there would
say that the best Bak Kut Teh is served here and those who have not been here would be eager
to go and have a bite. It still remains a debate on whether it is the best Bak Kut Teh that is
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 the 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 starting their backbreaking tasks for the day. To describe
in detail, 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 are 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’s own variant of Bak Kut Teh, is usually in a dry form and has also recently
become increasingly popular, especially in Klang. 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 is 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,

7. 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 restaurants 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. 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 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
every day, to keep the intense flavours from the day before inside the pot, thereby making it
even more mouth-watering.

8. Brief Description of the Business
Business 1: Chuan Klang Bak Kut Teh
Current Location: No.66, SS14/2, 47500, Subang Jaya, Selangor.
Business hour: 10.45am – 12am
Number of branches: 0
Number of employees: 7
Main products sold: Klang bak kut teh, braised pork’s leg, chicken wine soup, black pepper
stomach soup, home steamed fish head
Estimated current number of customers: <100
Chuan Klang Bak Kut Teh was founded by Ivy Chong, whom we managed to interview
and has been established since 2006. The design of this restaurant looks like a normal restaurant,
there is no any special design.
The capital required to start their business is around RM100,000. Their business’ annual
revenue figure is not more than RM500,000. There have no any specialized field of knowledge

9. they need to run this business. They only learn some medicinal materials that are related to bak
kut teh. The reason of they chose this location to start the business is because it is near to their
house and it will be more convenient to them in running this business. They have no any others
branches and this is the only shop they have.
Their target customers consist of family, students and office workers. This restaurant
has 6 competitors in the same area. Nevertheless, the feature of this restaurant is they will not
use any strategies to compete with their competitors. The reason is all of them use different
medicinal materials in cooking the bak kut teh. They will discuss together if one of them want
to increase the price and they will increase the price together if one of them decides to do this.
No matter how, it is an illegal activity for them to do that.
The most challenging part in this business is when the business is bad. They have no
any recent development and also will not often release a new product.
Products sold by Chuan Klang Bak Kut Teh:
 bak kut teh
 braised pork’s leg
 chicken wine
 black pepper stomach soup
 home steamed fish head

10. Business 2: Tian Hoe Bak Kut Teh
Current Location: 347, Taman Yoon Fook, Jalan Tampin 70450, Seremban, Negeri Sembilan.
Business Hour: 9.30am – 2.30pm (Closed on Monday)
Number of branches: 0
Number of employees: 4 (Tuesday to Saturday), 5 (Sunday)
Main products sold: bak kut teh, braised pork’s leg, chicken wine soup, clay-pot chicken rice,
herbal tea
Estimated current number of customers: > 150
Tian Hoe Bak Kut Teh was founded by Siew Kon Sin in 1981. The person who accepted
our interview is Siew Kon Sin’s son, Ken Siew. Their restaurant looks like a traditional shop,
there are a lot of medicinal materials arranged orderly in a glass frame cabinet. This restaurant
is well equipped with different sizes of cooker along with a hygienic place.

11. The capital required to start this business is around RM20,000. Their business’ annual
revenue figure is approximately RM200,000. The thing that they need to run this business is
good interpersonal relationship. They also need to have the knowledge about some medicinal
materials. The current location of this restaurant is the first shop of them and they have no any
branches.
This restaurant is specialized in traditional favour of bak kut teh. Their target customers
is family and office workers. They are famous and sometimes, will have some Hong Kong
Stars come and taste their cooking.
They are the only one restaurant sells bak kut teh in this area so they have no any
competitor sell the same types of food with them. Their competitors are nearby food court and
tea restaurant. The most challenging part in their business is the location of their restaurant.
They located at a remote area, not in the centre of a town or city. They have no any recent
development but they have plan to renovate their restaurant like paint and do some interior
decoration.
Products sold by Tian Hoe Bak Kut Teh:
 bak kut teh
 braised pork’s leg
 chicken wine
 clay-pot chicken rice
 herbal tea

12. Comparative Analysis of the Businesses’
Competitive Traits
Item Chuan Klang Bak Kut Teh Tian Hoe Bak Kut Teh
1. Competitors There are four competitors in
the area:
(a) Da De Bah Kut Teh
(b) Chuan Chiew Bah Kut
Teh
(c) Ming Siang Bak Kut
Teh
(d) Yu Kee Bak Kut Teh
There are two competitors in the
area:
(a) Restoran Seremban
Garden
(b) Kedai Sin Thow Yuen
2. Brief of
Competitors
(a) Da De Bah Kut Teh
-Their main products is
Bah Kut Teh
-Also one of the oldest
Bah Kut Teh restaurant
in that area
-Their restaurant is
much more newer due to
renovation.
(a) Restoran Seremban
Garden
- This is “kopitiam”
which they sell different
kind of food such as toast,
economic rice and so on.
(b) Chuan Chiew Bah Kut
Teh
-Their main products is
Bah Kut Teh and some Chicken
rice.
(c) Kedai Sin Thow Yuen
-Their main products is
seafood and also
famous for its “Siew
Pao”
(c) Ming Siang Bak Kut
Teh
-Their main products is
Bah Kut Teh and also Curry
Fish Head
(d) Yu Kee Bak Kut Teh
-Their main product is
Bah Kut Teh and also
braised pork’s feet

13. 3. Competition
strategies
Pricing
-they discuss together to ensure
the prices are the same
-they set its prices higher than
the other competitors
Advertising
-advertised via word of mouth -advertised via word of mouth
Product variety
- 100% Klang Bak Kut Teh
- Dry Bah Kut Teh
- Braised Pork’s Leg
- Chicken Wine Soup
- Black Pepper Stomach Soup
- Home Steamed Fish Head
- Bah Kut Teh
- Chicken Wine Soup
- Braised Pork’s Leg
- Clay-pot chicken rice
Taste of Food
-the taste of the Bah Kut Teh
soup is quite tasteless
-the taste of the Bah Kut Teh soup
is much more heavy compare to
the other
4. The obstacles
faced by new
business
Need to have a large amount of
capital to start the business. It is
difficult to overcome the
obstacle because the standard of
living is very high nowadays.
The location is not crowded. It is
difficult to overcome the obstacle
because it doesn’t increase the
annual revenue of the business.
5. Nature of
their Markets
Perfectly competitive
Chuan Klang Bak Kut Teh is
operating at place full of
competitors. If they increase
their price of products, they will
lose a lot of the customer.
Oligopoly
Their competitors will not have a
very big impact to their business.
6. Summary table to compare the similarities and differences between the two
business.
Chuan Klang Bak Kut Teh Business (Similarities) Tian Hoe Bak Kut The

14. Bah Kut Teh Main products sold Bah Kut Teh
None Branches None
Chuan Klang Bak Kut Teh Business (Differences) Tian Hoe Bak Kut Teh
Ivy Chong (First generation) Founder Ken Siew (Second generation)
No.66, SS14/2, 47500, Subang
Jaya, Selangor.
Location 347, Taman Yoon Fook, Jalan
Tampin 70450, Seremban,
Negeri Sembilan.
7 Employees 4 on Tuesday to Saturday
5 on Sunday
Less than 100 Customers More than 150
Different age of people Targeted Customer Older age of people
10.45am – 12am (midnight)
Everyday
Business Hour 9.30am – 2.30pm
Closed on Mondays
Less than 500,000 Annual Revenue More than 200,000
7. Conclusion
Based on our analysis, these two business are different in many ways. Chuan Klang
Bak Kut Teh need to broaden their knowledge in the area of medicinal materials, so that
they can improve their taste of food. Besides that, they have a lot of competitors in the same
area, they need to create more new products to compete with their competitors. They can
cut off the number of employees when the normal and only hire more employees in the
weekend to reduce their salary expenses.
As for Tian Hoe Bak Kut Teh, their shop need to be relocated in a more strategic place.
This can help them to increase their income and it is more accessible for their customer.
Not only that, they also need to create a new product in the future, so that they can attract
more customer come and try their new product. In terms of its prices, they should decrease
their price of products. These improvements can help them to increase their income and the
customer will more willing to come again to their restaurant.
Therefore, in both restaurant, we certainly believe that Tian Hoe Bak Kut Teh is more
commercially successful. The reason is because Tian Hoe Bak Kut Teh their restaurant is
more delicious. This is the main reason why the customer will come again to their restaurant.
The design of their restaurant will give the customer a traditional feel and is more eye-
catching than Chuan Klang Bak Kut Teh. They also used the right way to reduce their
expenses which are hire one more employee on Sunday only. This is because usually

15. Monday to Saturday will not have too much customer but Sunday will have more customer
compare to another six days.

16. Recommendation
Based on our analysis regarding to the two restaurants, Chuan Klang Bak Kut Teh and Tian
Hoe Bak Kut Teh, we have provided a few recommendations on improving the competitiveness
of each business.
Chuan Klang Bak Kut Teh
Current Area of Improvement Recommendation
Enhance the taste of food The owner should concentrate more on the
taste of the Bah Kut Teh soup. This way, it
will have their own uniqueness of taste and
also can increase the number of customer.
Expansion of the space Owner should upgrade and expand the space
of the restaurant. So that the customer have a
better environment and a comfortable place
for them to enjoy their meal.
Employ Chinese workers Owner should employ Chinese workers
which they can more easily to communicate
and understand what the customer needs.
Tian Hoe Bak Kut Teh
Current Area of Improvement Recommendation
Location of the restaurant Owner should have change their location or
have another branch, so that it’s more
convenient for the people to access their
restaurant.
Increase number of workers During our interview with Mr. Ken, we found
that they have only 4 employees including
himself. Mr. Ken should increase the number
of workers. The reason for it is allow its
system to be more organized, where all of
their employees will have their own
specialized jobs. Thus, when peak hours it’s
enough worker to help around.
Renovation Owner should renovate the restaurant
although it is full with traditional feel. This
will provide a more comfortable environment
to the customers.

17. Bibliography
1. Terry. T. (2003). Shiok! Exciting Tropical Asian Flavors, Joo Seng Road, Singapore:
Priplus Edition (HK) Ltd
2. Robyn, E. (2008). Food & Drink. Australia, AUS : Kuala Lumpur, Melaka & Penang.
3. James. P. (2010). Seafood Handbook. Hoboken, New Jersey : John Wiley & Sons, Inc.

18. Appendices
A compilation of some pictures, survey questionnaire and results, interview notes in the process
of studying and comparing the two Bak Kut Teh restaurants and also minutes of the group
meetings.
(1)Chuan Klang Bak Kut Teh
I. Pictures
The entrance of Chuan
Klang Bah Kut Teh
The menu of
main dishes
We’ve tried some of the main dishes as
shown in the picture. 100% Klang Bah
Kut Teh, Dry Bah Kut Teh and also a
famous side dish called “you tiao”

19. These are Chuan Klang Bah Kut Teh’s nearby competitors, Da De Bah Kut Teh, Chuan Chiew
Bah Kut Teh, Ming Siang Bah Kut Teh and Yu Kee Bah Kut Teh.
II. Survey Questionnaire and Results
1) When was the business founded?
Answer: The business founded in 2006.
2) Who are the key founders?
Answer: Ivy Chong
3) What prompted the founders to start this business?
Answer: The main reason is to earn money.
4) How much capital is required to start this business? What, if any, specialized field
of knowledge do you need to run this business?
Answer: The capital required is one hundred thousand. We have no any specialized
field of knowledge, but we need to know some medicinal materials that are related
to Bak Kut Teh.
5) Why did you choose this location to start this business?
Answer: I am living nearby this area, this location is more convenient to me.
6) What are your main products?
Answer: Bak Kut Teh

20. 7) Who are your customers?
Answer: Any age, such as family, students and office workers.
8) What is the business’ annual revenue figure?
Answer: Less than five hundred thousand.
9) How many branch offices/stores do you have (if applicable)?
Answer: We have no any branches.
10) Can you provide us a brief history of your business and its most recent
developments?
Answer: No history can be provided and we have no any recent development.
11) Do you have many competitors? Who are they? Who are your top 3 competitors?
Answer: Yes, there have 6 Bak Kut Teh restaurants in this area. The top 3
competitors is Da De Bak Kut Teh, Chuan Chiew Bak Kut Teh and Ming Siang
Bak Kut Teh.
12) How big is your market share as well as your top competitors?
Answer: I don’t know.
13) Is the business constantly facing strong competition from other competitors? What
strategies have they used to compete with you?
Answer: No, usually we discuss together the method to increase the customer and
if any one of us want to increase the price of products, we will increase it together.
14) How do you compete with your competitors (i.e. what strategies do you employ to
divert customers away from your competitors?
Answer: We have no use any strategies. We will solve the problem together.
15) Are your pricing decisions strongly affected by your competitors?
Answer: No, because all of us have almost the same price of products, we will no
increase or decrease the price before discuss with each other.
16) Generally, do you feel it is easy or hard to enter this market? Why?
Answer: Hard, because there are a lot of sellers and you are difficult to earn a higher
profit.
17) What are the most challenging part in your business?
Answer: When the business is bad.

21. 18) How often do you release a new product (note: this assume the business sells
differentiated products)?
Answer: We have no release the new product in a certain time.
19) What do you think of this business as the need to improve it?
Answer: Yes, but it needs some times to reach the target.
20) What are the goals that you want to attain in the future?
Answer: Increase my annual revenue.
III. Interview Notes
IV. Name Card

22. (2)Tian Hoe Bak Kut Teh
I. Pictures
The entrance of Tian
Hoe Bah Kut Teh
The menu of Tian
Hoe Bah Kut Teh
We’ve tried some of the famous
dishes like “Chicken wine” and also
the must try dish “Bah Kut Teh”

23. These are Tian Hoe Bah Kut Teh’s nearby competitors, restoran seremban garden and kedai
Sin Thow Yuen.
II. Survey Questionnaire and Results
1) When was the business founded?
Answer: The business founded in 1981.
2) Who are the key founders?
Answer: Siew Kon Sin
3) What prompted the founders to start this business?
Answer: Main reason is to earn money.
4) How much capital is required to start this business? What, if any, specialized
field of knowledge do you need to run this business?
Answer: The capital required is twenty thousand. We only need to know some
medicinal materials and the most important thing is we need to have a good
interpersonal relationship.
5) Why did you choose this location to start this business?
Answer: Because we have a lot of customer are in this area.
6) What are your main products?
Answer: Bak Kut Teh
7) Who are your customers?
Answer: Any age, but the most is older people.
8) What is the business’ annual revenue figure?

24. Answer: Approximately two hundred thousand.
9) How many branch offices/stores do you have (if applicable)?
Answer: We have no any branches.
10) Can you provide us a brief history of your business and its most recent
developments?
Answer: We have no any recent development.
11) Do you have many competitors? Who are they? Who are your top 3 competitors?
Answer: Yes, there are some restaurant around this area but we are the only one
Bak Kut Teh restaurant.
12) How big is your market share as well as your top competitors?
Answer: Sorry, I don’t know.
13) Is the business constantly facing strong competition from other competitors?
What strategies have they used to compete with you?
Answer: No, it depends on customer favour.
14) How do you compete with your competitors (i.e. what strategies do you employ
to divert customers away from your competitors?
Answer: I set a higher price than other restaurant.
15) Are your pricing decisions strongly affected by your competitors?
Answer: No.
16) Generally, do you feel it is easy or hard to enter this market? Why?
Answer: Hard, because nowadays if you want to open a restaurant, it needs a lot
of capital and you must have a good interpersonal relationship.
17) What are the most challenging part in your business?
Answer: My shop is located far from the city.
18) How often do you release a new product (note: this assume the business sells
differentiated products)?
Answer: We usually no release a new product.
19) What do you think of this business as the need to improve it?
Answer: We will try to improve the taste of food and have a renovation in the
future.

25. 20) What are the goals that you want to attain in the future?
Answer: We can have more customer visit our restaurant.
III. Interview Notes
IV. Name Card

26. Minutes of Group Meetings (1)
DATE 28TH December 2015
TIME 01:30PM-02:30PM
VENUE Library, Taylor’s University Lakeside Campus
NAMES OF GROUP
MEMBERS
TUTORIAL GROUP
Boon Li Ying Friday
Foo Ji Sun Wednessday
Gillian Chong Yeong Lin Friday
Lee Xin Ying Friday
Michelle Tung Man Kaye Friday
Sulaiman Idris Friday
Muhammad Faidh Friday
NO ACTIVITY ACTION TAKEN BY
1. Discuss about the interview location and
time
Boon Li Ying
Michelle Tung Man Kaye
Foo Ji Sun
Gillian Chong Yeong Lin
Lee Xin Ying
Sulaiman Idris
Muhammad Faidh

27. Minutes of Group Meetings (2)
DATE 10TH JANUARY 2016
TIME 01:30PM-05:30PM
VENUE E3.12, Taylor’s University Lakeside Campus
NAMES OF GROUP
MEMBERS
TUTORIAL GROUP
Boon Li Ying Friday
Foo Ji Sun Wednessday
Gillian Chong Yeong Lin Friday
Lee Xin Ying Friday
Michelle Tung Man Kaye Friday
Sulaiman Idris Friday
Muhammad Faidh Friday
NO ACTIVITY ACTION TAKEN BY
1. Recommendation Boon Li Ying
2. Comparative analysis of the business’
competitive traits
Michelle Tung
3. Video editing Foo Ji Sun
4. Key Summary and description of history Gillian Chong Yeong Lin
5. Brief description of the business Lee Xin Ying

28. Minutes of Group Meetings (3)
DATE 14TH JANUARY 2016
TIME 10am – 1pm
VENUE E3.11
NAMES OF GROUP
MEMBERS
TUTORIAL GROUP
Boon Li Ying Friday
Foo Ji Sun Wednesday
Gillian Chong Yeong Lin Friday
Lee Xin Ying Friday
Michelle Tung Man Kaye Friday
Muhammad Faidh Friday
Sulaiman Idris Friday
NO ACTIVITY ACTION TAKEN BY
1. Combine report Boon Li Ying
Michelle Tung Man Kaye
Gillian Chong Yeong Lin
Lee Xin Ying
2. Power Point

29. Attachment
Bak Kut Teh
Group Members:
• Lee Xin Ying 0322432
• Boon Li Ying 0323839
• Michelle Tung Man Kaye 0324175
• Gillian Chong Yeong Lin 0323941
• Foo Ji Sun 0323550
• Sulaiman Idris 0321087
• Muhammad Faidh 0323712
Study two trades or businesses of the same category and
type in any parts of the Peninsula, and more
specifically, Klang Valley.
The Assignment
Data collection was done through interviews which
were conducted with the managers and supervisors at
each Bak Kut Teh restaurant through physical visits on
two separate occasions.
Methodology
What is Bak Kut Teh?
How do they come from?
Description of the history of the business
•History of Bak Kut Teh
Bak Kut Teh is believed to have originated from the
Fujian province of China
•Bak Kut Teh in Malaysia
The introduction of the dish to Singapore and Malaysia
is attributed to the Hokkien immigrants who moved to
this region in the 19th century
•What is Bak Kut Teh?
A soup based dish consisting of different cuts of pork
meat simmered in a herb based broth for hours
Normally use pork ribs, but they are also known to
include other cuts of pork into the herbal broth as
well

30. •What is in the Broth?
Normally star anise, cinnamon, cloves, female ginseng
(locally known as dong guai), fennel seeds and garlic,
which are boiled for hours together with the selected
cuts of meat.
Brief Description of Two Business
• Chuan Klang Bak Kut Teh
• Tian Hoe Bak Kut Teh
Tian Hoe Bak Kut Teh
Seremban
Chuan Klang Bak Kut Teh
Klang Valley
Chosen Restaurants
Chuan Klang Bak Kut Teh
Klang Valley
Current Location: No.66, SS14/2, 47500, Subang Jaya, Selangor.
• Founded by Ivy Chong in 2006
• Number of branches : 0
• Number of employees : 7
• Capital required to start their business : RM100,000
• Estimated current number of customers : <100
• Recent development : None
• Design of restaurant : normal restaurant
About Chuan Klang Bak Kut Teh

31. Business hour :
10.45am – 12am (Open Everyday) Main Products Sold :
• bak kut teh
• braised pork’s leg
• chicken wine
• black pepper stomach soup
• home steamed fish head
Tian Hoe Bak Kut Teh
Seremban
Current Location: 347, Taman Yoon Fook, Jalan Tampin 70450, Seremban, Negeri Sembilan.
About Tian Hoe Bak Kut Teh
• Founded by Siew Kon Sin in 1981
• Number of branches : 0
• Number of employees : 4 (Tuesday to Saturday), 5 (Sunday)
• Capital required to start their business : RM20,000
• Estimated current number of customers : > 1,500
• Recent development : None
• Design of restaurant : traditional restaurant

32. Business Hour :
9.30am – 2.30pm (Closed on Monday) Main Products Sold :
• bak kut teh
• braised pork’s leg
• chicken wine
• clay-pot chicken rice
• herbal tea
Comparative Analysis of the Businesses’
Competitive Traits
Da De Bah Kut Teh
Chuan Chiew Bah Kut TehMing Siang Bak Kut Teh
Yu Kee Bak Kut Teh
Chuan Klang Bak Kut Teh Tian Hoe Bak Kut Teh
Restoran Seremban GardenKedai Sin Thow Yuen
Competitors
Pricing
Chuan Klang Bak Kut Teh
• they discuss together to ensure the prices are the same.
Tian Hoe Bak Kut Teh
• they set its prices higher than the other competitors.
Advertising
• they both advertised via word of mouth
Competitors Strategies

33. Chuan Klang Bak Kut Teh
• Need to have a large amount of capital to start the business. It is
difficult to overcome the obstacle because the standard of living is
very high nowadays.
Tian Hoe Bak Kut Teh
• The location is not crowded. It is difficult to overcome the obstacle
because it doesn’t increase the annual revenue of the business.
Obstacles faced by new business
Chuan Klang Bak Kut Teh
• operating at place full of competitors.
Tian Hoe Bak Kut Teh
• Their competitors will not have a very big impact to their
business.
Nature of their Markets
• Both sells Bah Kut Teh
• No other branch
Similarities
Chuan Klang Bah Kut Teh Tian Hoe Bah Kut Teh
First generation
- Ivy Chong
Founder Second generation
- Ken Siew
No.66,SS14/2,47500,SubangJaya,
Selangor.
Location
347,TamanYoon Fook,JalanTampin
70450,Seremban,Negeri Sembilan.
7 Employees 4 onTuesday to Saturday
5 on Sunday
Less than 100 Customers More than 150
Different age of people Targeted customer Older age of people
10.45am – 12am (midnight)
Everyday
Business Hour 9.30am – 2.30pm
Closed on Mondays
Less than 500,000 Annual Revenue More than 200,000
Differences
• Tian Hoe Bak Kut Teh is more commercially successful
• Taste of food is more delicious
• The design of their restaurant will give the customer a traditional feel
and is more eye-catching than Chuan Klang Bak Kut Teh
• Used the right way to reduce their expenses
Conclusion

34. • Based on our analysis regarding to the two restaurants,
Chuan Klang Bak Kut Teh and Tian Hoe Bak Kut Teh,
we have provided a few recommendations on
improving the competitiveness of each business.
Recommendation
Expansion of The Space
• Upgrade and expand the space of the
restaurant
• Customer have a better environment
and a comfortable place for them to
enjoy their meal
Chuan Klang Bak Kut Teh
Employ Chinese Workers
• so that more easily to communicate
and understand what the customer
needs
Chuan Klang Bak Kut Teh
Increase Number of Workers
• increase the number of workers
because they have only 4
employees including Mr. Ken
himself so that enough worker to
help around when peak hours
Tian Hoe Bak Kut Teh

35. Renovation
• renovate the restaurant because
will provide a more comfortable
environment to the customers
although it is full with traditional
feel
Tian Hoe Bak Kut Teh
REFERENCES
1. http://eresources.nlb.gov.sg/infopedia/articles/SIP_1800_2011-03-18.html
2. http://www.smokywok.com/2011/12/bak-kut-teh-chinese-herbal-broth-with.html

36. References
1. Bak kut teh. (n.d.). Retrieved January 10, 2016, from
http://eresources.nlb.gov.sg/infopedia/articles/SIP_1800_2011-03-18.html
2. Bak kut the. (n.d.). Retrieved January 10, 2016, from
http://www.smokywok.com/2011/12/bak-kut-teh-chinese-herbal-broth-with.html