This document summarizes a research report comparing two bak kut teh restaurants in Malaysia. A group of seven students chose to compare a bak kut teh restaurant in Klang, which has been a family business for generations, to a smaller family restaurant in Subang Jaya that is only eight years old. The group researched the history and origins of bak kut teh, conducted interviews at the two restaurants, analyzed their business strategies and competitive traits, and compiled their findings into a report and presentation.

1. School of Architecture, Building and Design
!Foundation in Natural and Built Environment
!!!!Presentation Title:
!Research Assignment Report (Bak Kut Teh Restaurant)
!Group Members:
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!Name
!Student ID
!Roles
!Joey Lau Xin Jun
!0322879
!Video editing
!Lee Fei Syen
!0323008
Comparative Analysis of the Buisiness’
Competitive Traits, Conclusion of analysis
!Ong Jie En
!0323835
!Video editing
!Sii Siaw Hua
!0322608
Photographer, Compilation of photos,
Recommendations for both businesses,
Presentation slides
!Tay Siew Wen
!0322879
Compilation of report’s information, Key
summary, Strategies employed by both
businesses, Minutes of meeting for both
businesses, Conclusion, presentation slide’s
cover page
!Vun Tze Lin
!0323301
!Methodology, History of Bak Kut Teh, Brief
description of both businesses
!Wong Mei Xin
!0323824
!Obstacles faced by new businesses, Nature of
their markets, Summary table to compare,
presentation slides

2. Key Summary
! In this research assignment, we, as a group of 7, are required to write a report regarding the comparison of 2
different companies of the same business industry. We are to compare the businesses’ competitive behaviours, to
research and analyse the results. We chose to compare two Bak Kut Teh restaurants, which one is in Klang, and the
other one is in Subang Jaya. Through our researches, we found out that the restaurant we interviewed in Klang is
different from the restaurant in Subang Jaya in the sense that the one in Klang is a family business with a few branches
in Selangor, whereas the one in Subang Jaya is a small family business with no branches.
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3. METHODOLOGY
Why we choose Bah Kut Teh? We choose Bak Kut Teh over so many other foods is because
sometimes Bak Kut Teh could be tasted differently. There are numerous variants
of bak kut teh with its cooking style closely influenced by the prevailing Chinese enclave of a
certain geographical location.There are three types of Bak Kut Teh.which is
The Teochew style, which is light in color but uses more pepper and garlic in the soup.
The Hoklo (Hokkien), uses a variety of herbs and soy sauce creating a more fragrant, textured and
darker soup. The Cantonese, with a soup-drinking culture, add medicinal herbs as well to create a
stronger flavoured soup. Other than that a dry form of bak kut teh has now recently become
increasingly popular within Malaysia, especially in Klang town. Although called dry, the broth is in
fact reduced to 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 an herbal stew than the classical broth. It is often recommended
locally in Malaysia as an excellent hangover cure. But Seng Huat restaurant doesn’t have the dry
Bak Kut Teh while restaurant chuan has the dry Bak Kut Teh.
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4. HISTORY OF BAH KUT TEH
Bak-kut-teh is a herbal soup dish consists of meaty pork ribs simmered in a complex broth of herbs
and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds andgarlic) for hours and it
is developed in Malaya among Hokkien immigrant communities. The name Bak Kut Teh literally
translates as "meat bone tea", the Chinese word bak (肉), which means meat (or more specifically
pork), is the vernacular pronunciation in Hokkien, but not
in Teochew (which pronounced it as nek), suggesting an original Hokkien root. It is popularly
thought to have originated in Klang,where it was claimed that a Chinese sinseh developed the dish
in the 1930s. The Teochew variant was developed in Singapore and was sold in
the Clarke Quay and River Valley areas after World War II. The dish is reported to supplement the
meagre diet of port coolies and as a tonic to boost their health. The main
visual difference between the Hokkien and Teochew version of bak kut teh is that the Hokkiens use
more dark soy sauce and thus the soup base is characteristically darker in colour.
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5. Brief description of Seng Huat Bah Kut Teh
I. The restaurant we went to interviewed named Seng Huat Bak Kut Teh in Klang. Semg Huat
Bak Kut Teh is also popular known among Klang floks as “Under the Bridge Bah Kut Teh ‘,
because os its close proximity to the bridge.
II. According to their story, Seng Huat was the very first Bah Kut Teh stall which was set up
just after the World War II
III.The founder’s name was Lee wen Di and he started up his first Bah Kut Teh Stall with selling his
mix of pork bone soup and then he became famous that everyone calls the dish after him.
They started to call it Rou Gu di which the Hokkien dialect is pronouncded Bah Kut Teh.
IV.They only have this shop by now; they don’t really set up branches but just the brothers and
sisters setting up the restaurants with same Bak Ku Teh recipe. The first shop is set up by the
grandfather; it’s just at the opposite side of the road.
V.Seng huat is not originated China yet it was started by their grandfather in Malaysia with their
own recipe. They used to cook with charcoal in the past but for now is gas.
VI.Their main dishes are pork’s hock, pork spare ribs and pork intestine. They also serve traditional
Bak Kut Teh side dishes such as soy sauce tea eggs and soy sauce tofu and chinese donut.
VII.Started from the 2
nd
and 3
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generation, they made change for their Bak Kut Teh from wet to
dry, from traditional to the modernized versions, and served in porcelain bowls, to claypot.
VIII. In the past, they won “The Best Ten Bak Kut Teh” in town.
IX. The trick they used to manage their business is cook the Bak Ku Teh by their selves
instead of asking the workers to do it.
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6. Brief description of Chun Bah Kut Teh
I. The another Bak Kut Teh restaurant we went to interview is Restaurant Chuan which is
located at ss14.
II. This restaurant doesn’t have a long time history like Seng Huat’s. They only started their
business 8 years ago from now. Which mean this shop got only 8 years history.
III.This group of people is the first generation of restaurant Chuan. So far, they don’t have any other
branches yet.
IV.The Bak Kut Teh recipe they have now was invented by their own. They cook by using gas.
V.Same with most of the Bak Kut Teh shop, tbey also serve dished like pork’s hock, pork
spare ribs and pork intestine and side dishes like chinese donut.
VI.Their taste is a bit different compare with Seng Huat’s and their Bak Kut Teh is come with one
big clay pot, different from Seng Huat’s which is come with small bowls.
VII.Dry Bak Kut Teh can be said to be their signature dishes. Most of their customers recommended
their dry Bak Kut Teh, even we did also.
VIII.The way they used to manage their business is that they have their own secret recipe and
formula of cooking the soup base.
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7. Strategy employed by Seng Huat Bak Kut Teh
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!Strategy
! Description
!Pricing
!The prices of the food sold in Seng Huat Bak Kut Teh are reasonable
and standardized as it depends on the amount you order.
!Products served
!The waiters in Seng Huat Bak Kut Teh are extremely busy as the
restaurant is very famous so they seldom entertain their customers. All
of the foods are served in small clay pots, the pork meat and the
intestines will be separated. The soup has a very strong herbal taste.
Unfortunately, they do not serve the dried Bak Kut Teh. Overall, the
Bak Kut Teh is very well cooked and goes extremely well with the
fried garlic rice and some fried bread sticks as the side dish.
! Quality of Service
!The waiters in Seng Huat Bak Kut Teh are extremely busy as the
restaurant is very famous so they seldom entertain their customers.
Although the restaurant is very successful now, the boss is still the
one who prepares all the dishes on his own.
!Advertising
!Seng Huat Bak Kut Teh is often being complimented by the customers
and are spreaded around that the Bak Kut Teh is really tasty. Seng
Huat Bak Kut Teh had won several prices too. The name itself is
making it popular and demanded.

8. Strategy employed by Restaurant Chuan Chiew
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!Strategy
!Description
! Pricing
!The prices of Bak Kut Teh are affordable and reasonable.
!Product served
!Restaurant Chuan Chiew serves both dry and soup version of
Bak Kut Teh. The soup Bak Kut Teh is served with plentiful of
ingredients, all mix together in a clay pot, this includes the
innards as well as the thick 3 layer pork. Unfortunately, the soup
is a little salty and it does not have that strong herbal taste.
!Quality of service
!The workers in Restaurant Chuan Chiew provides good services
to the customers. The workers there will welcome the customers
politely and take orders immediately. Orders come fast and
correctly. This is probably because there are less customers there.
!Advertising
!Restaurant Chuan Chiew has yet won an award.

9. Competitors of Seng Huat Bak Kut Teh
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1. Restoran Nan Feng
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Restoran Nan Feng is located in Jalan Raja Bot. It is approximately 1.7km away from Seng
Huat Bak Kut Teh. We are not really sure about how long is this restaurant has run but as the
people said, Nan Feng Bak Kut Teh is the one which sells the best dried bak kut teh in town.
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2. Klang Lek Bak Kut Teh
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This restaurant is located at Jalan Teluk Pulai, which is 2.9km away from Seng Huat Bak
Kut Teh. Back in the 70s, the owner of this restaurant, Oan Ah Lek started a modest bak kut
teh (meat bone tea) business in Teluk Pulai, Klang, a Chinese soup popularly served in
Malaysia. Today, the business has expanded and the second branch is located in Sentosa

10. Klang, handle by his elder daughter and her husband, while the main branch by his son, Oan
Chee Kian.
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Strategy employed by Restoran Nan Feng
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Strategy Description
Food Variety There are more choices at Restoran Nan Feng than Seng Huat
Bak Kut Teh. Other than the traditional clay pot “soup
version”, Restoran Nan Feng also serves dry version of bak
kut teh. One that is cooked by reducing bak kut teh soup, dark
soya sauce, and enhanced with dried chili, okra, and
sometimes dried cuttlefish. Other than that, fried shallots
which added in Bak Kut Teh rice at here is one of the special
part of it. Meanwhile, Seng Huat Bak Kut Teh sells only one
kind, which is traditional bowl of Bak Kut Teh. People will
choose to go for more choices as they can try variety types of
Bak Kut Teh from all along the way.
Pricing The prices of Bak Kut The here are affordable and
reasonable.
Advertising As for this part, Nan Feng Bak Kut Teh did not did well in
advertising like Seng Huat Bak Kut Teh do. Seng Huat does
good in advertising through newspaper, competition awards
and many more. They also sell packaging of Bak Kut Teh
soup. At the same time, Restoran Nan Feng do not own an
official website but Seng Huat do. This will reduce the
chances to let people know about Restoran Nan Feng and also
its delicious dried Bak Kut Teh.
Quality of service Restoran Nan Feng provides good services to its customer.
Workers at here always take orders from customers
immediately once they found their seats. Orders and foods did
not mistaken and served in hot as it according to what
customers’ need.

11. Strategy employed by Klang Lek Bak Kut Teh
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Strategy Description
Food Variety Food choices in Klang Lek Bak Kut Teh is also more then
Seng Huat Bak Kut Teh do. They provide dried version of
Bak Kut The as well. As they said, the must orders are Pig
Intestine and Pai Kuat (ribs), the Pork broth was strong and
deep with Pork flavor.
Pricing The prices of Bak Kut The here are affordable and
reasonable.
Advertising In fact, Klang Lek Bak Kut Teh is as well known as Seng
Huat Bak Kut Teh. Both of them has run more than 30 years
of Bak Kut Teh business in Klang and gained more than 5
awards in competitions. They both own official webpage to
introduce their foods and history, which also included contact
number and shop address. (customers may reserve for seats
before they came).
Quality of service Klang Lek Bak Kut Teh provides good services to its
customer. Workers at here always take orders from customers
immediately once they found their seats. Orders and foods did
not mistaken and served in hot as it according to what
customers’ need.

12. Competitors of Restaurant Chuan
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1. Restoran Yu Kee Bak Kut Teh
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Restoran Yu Kee is located approximately 200m away from Restaurant Chuan. The shop is
located along with the many other Bah Kut Teh
shops in SS 14 right across the SS 15. These
shop lots here were designed in such both the front and back of the shop is accessible. This
welcomes customers from both direction and ensures good ventilation in the restaurant.
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2. Restaurant Ah Ping Bah Kut Teh
It is located 100m away from Restoran Chuan. Ah Ping on SS14 has been hailed as one of
the oldest on the street, thus having a steady stream of customers at all times,
even spilling out into the street. Their dishes are definitely crowd pleasers, and would be the
first choice for anyone bringing a whole group of friends or family.
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13. Strategy employed by Ah Ping Bah Kut Teh
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Strategy employed by Restoran Yu Kee Bak Kut Teh
Strategy Description
Food Variety Ah Ping Bah Kut Teh provides variety choices of foods like
dry bak kut teh, traditional bowl of bak kut teh, curry
vegetables and braised chicken feet and more. In fact, the dry
bak kut teh served by Ah Ping was not as impressive as the
others, comprising of mostly pork, bits of dried squid, and
lots of savoury sweet sauce.
Pricing The prices of Bak Kut Teh here are affordable and reasonable.
Advertising Same as Yu Kee did, they did not put a lot of effort on
advertising. It is hard research about it from google. It does
not provides an official website but only facebook page.
Quality of service Provides good services to its customer. Workers at here
always take orders from customers immediately. Orders and
foods did not mistaken and served in hot as it according to
what customers’ need. The very different part is, Bak Kut The
at SS14 will arrange seats for customers.
Strategy Description
Food Variety At Yu Kee, you’ll find that their restaurant doesn't skimp on
the flavour in their dishes. The bak kut teh soup here was
unapologetically herbal, far more so than its other contenders,
which is what continues to draw the crowds in. Those who
love their un-commercialised taste relish the strong medicinal
broth that Yu Kee uses, which emanates into every component
of the dish. One of the highlights at Yu Kee was their sour
spicy dish of Chinese mustard greens.
Pricing The prices of Bak Kut Teh here are affordable and reasonable.
Advertising Yu Kee Bak Kut Teh did not put a lot of effort on advertising.
It is hard research about it from google. It does not provides
an official website but only facebook page.
Quality of service Provides good services to its customer.
Workers at here are very polite and friendly. Always take
orders and serve customers in time. Orders and foods did not
mistaken and served in hot as it according to what customers’
need. The very different part is, Bak Kut Teh at SS14 will
arrange seats for customers.

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Competitor Analysis Summary Table
Competitive Traits Restoran Chuan Bak Kut The
(Subang SS14)
Seng Huat Bak Kut The (Klang)
1.Number of
Competitors
10-20 30-70
2.Barrier to Entry Strong barriers to entry.
Entering the market of Bak Kut
The in Subang SS14 is difficult
due to these factors:
1. There are a lot of Bak Kut
Teh restaurants can be
found in Subang Jaya
especially SS14.
2. Variety food choices to
choose in SS14 and SS15,
such as burgertory, Asia
Café, Lim Fried Chicken,
Gold Chili and more.
People will choose other
food more than choose
Bak Kut The since it
usually eat by a large
amount of people
(gathering etc).
Strong barriers to entry.
Entering the market of Bak Kut
The in Klang is more difficult than
in Subang Jaya SS14 due to a few
of factors:
1. There are too many Bak Kut
Teh restaurants in Klang
since this area famous of its
Bak Kut Teh. The
competitive between each
shop lot is strong.
2. Most of the Bak Kut Teh
restaurant has been opened
for more than ten years, they
are experienced and famous,
gained a lot of old and loyal
customers.
3. Seldom people will drive all
along the way just for
having Bak Kut Teh as their
meal. Bak Kut Teh is just
too mainstream for Klang
people.
3.Differentiated or
Standardized
Products.
Standardized products Standardized products
4.Pricing Power Price taker. They have the weak
pricing power because the
businesses have no ability to
charge a higher price than the
market price unreasonably. This
will turn customer to other
competitors.
Price taker. They have the weak
pricing power because the
businesses have no ability to charge
a higher price than the market price
unreasonably. This will turn
customer to other competitors.

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5.Other
Characteristics
Restoran Chuan focuses on three
versions of Bak Kut The which is
dry Bak Kut Teh, Traditional
bowl and Clay Pot of Bak Kut
Teh. They also provide side
dishes such as stir fried
vegetables and Marinade Pig
Trotter and more. Workers at here
are all very polite and being
helpful. They will always find a
seat for customers and avoid
them from waiting outside.
Compare to Restoran Chuan, Seng
Huat only focus on one kind of Bak
Kut Teh which is traditional bowl
of Bak Kut Teh. Other than that,
their side dishes provide lesser
choice then Restoran Chuan do.
Quality of food is better than
Chuan Restoran and it is more
tasty. Workers at here are all very
polite and being helpful.
Verdict Monopolistic Competitive Monopolistic Competitive

16. Obstacle Faced By New Business
Lack of Capital to Start Business
Starting a new Bak Kut Teh shop requires a huge sum of money and does not guarantee profit.
Therefore, it is difficult to find businessman who could locate an institution which is willing to be
explored. If businessmen use their own savings, they might need to go through many years of
hardship. Sometimes the new restaurant is forced to close down when there is no profit to cover up
the expenses.
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Big Market
Bak Kut Teh restaurant are abundant in Malaysia, especially in Selangor area. If consider open a
new Bak Kut Teh restaurant , a lot of competitors are already to conquer your business as there are
many shops selling the same Bak Kut Teh. On the other hand, the old restaurant does not need any
form of advertising to attract customers while newly restaurant need to greatly promote and sale
their food. Hence, Bak Kut Teh restaurant will have a hard time competing with other Bak Kut Teh
restaurant for customers. To tackle this problem, a Bak Kut The restaurant must possess unique
selling point to make it stand out from competitors around it.
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Unique Selling Point
A tasty Bak Kut Teh is not easy to be made. It requires great skills and experience to bring out and
bring out the real taste of Bak Kut Teh. As all people have thoer own different preference towards
the taste of Bak Kut Teh, they also need to reconsider the taste of the Bak Kut Teh, whether their
customers can acceptable the heavy flavour of herbs and spices, saltiness of dishes. Apart from
food, they have to provide good services such as always have a smiling face on their face when they
serve their customer, have a good environment and comfortable condition, take care of the
cleanliness of restaurant, and serve food faster as well.
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Management and Staffs
The restaurant owner needs to carefully hire staff and the right employees. They cannot just simply
hire a foreigner worker and ask them to cook and manage the whole kitchen while the owner just sit
on the cashier area tell them to serve the customers or even ask them to be a waiter and serve
customer. There will be a miscommunication if a foreigner worker who does not know Mandarin is
hired as a waiter as mostly a Bak Kut Teh restaurant their customers are mostly Chinese.
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17. Nature of Their Market
Both Bak Kut Teh shops are in a competitive market because there many Bak Kut Teh shops in the
same area. They have to set the price to a standard and fixed price because they do not have ability
to charge a higher price than the market price unreasonably. Therefore, having a good services and
good quality food with a reasonable price is essential and important to bring back trustworthy
customers.
Summary Table to Compare
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Seng Huat Bak Kut Teh Similarities Restaurant Chuan
Bak Kut Teh Main Product Sold Bak Kut Teh
Lead by owner Leader Lead by owner
1 Founder 1
Home based Business Operation Home based
Providing quality food and
services
Strategy Providing quality food and
services
Seng Huat Bak Kut Teh Differences Restaurant Chuan
1979 Found Years 2008
3 Generations 1
No.9, Jalan Besar, 41000
Klang, Selangor Darl
Ehsan
Location 18, Jalan 14/2, Subang
Jaya, 47500, Petaling Jaya,
Selangor
13 Number of Employees 10
More Number of Customer Less
More Seats Provided Less
5-15 shops Number of Competitor 15-30 shops
7.30am-12.30pm
5.30pm-8.30pm
Opening Hour 8am-10pm
No Off Day Tuesday
3 Award Gained 0

18. Conclusion of Analysis
Based on the comparative analysis, it has been concluded that Seng Huat Bak Kut Teh in Klang is
more commercial successful as compared to Restoran Chuan Bak Kut Teh in Subang SS14.
First, the average number of customer for Seng Huat is greater than Chuan Bak Kut Teh and in fact
Seng Huat is more famous than Chuan Bak Kut Teh do. Since years ago, Seng Huat has won
different kind of awards in food competition and gained good repetition. The Bak Kut Teh business
of Seng Huat is much more longer and tradition than Chuan Bak Kut Teh does. Although Seng Huat
sell only one kind of Bak Kut Teh, but the taste of its food especially Bak Kut Teh soup is more
tasty and delicious than Chuan Bak Kut Teh do. Both of them have the same amount of branches
but the quality of food in Seng Huat Bak Kut Teh makes customers dying to come back and even
introduce to their friend to try their food.
Based on Seng Huat longer business, they have more experiences and loyal customers. As we can
see that, there is one of a customer in Seng Huat who has already been their loyal customers more
than 3 generations. Good reputation of Seng Huat Bak Kut Teh show advantages because it attracts
more customers. The price of both businesses are almost the same, which is not too costly and the
customers are willing to pay for it.
In conclusion, Seng Huat Bak Kut Teh has been through all of its barriers and has become more
commercially successful than Chuan Restoran due to the supporting reasons as stated above which
includes a higher average of customers and quality of food.
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19. Recommendations
Based on our analysis on Restaurant Seng Huat Bak Kut Teh and Restaurant Chuan Chiew Bak Kut Teh, these are the
recommendations we propose to improve their businesses’ competitiveness.
The area where both businesses located at are full with business competitors which almost up to 15 to 30 businesses
competing with them but both owners seem to be unawareness. According to the interview that we have conducted,
both current owners do not have knowledge about their competitors which is important for the future development of
the business.
Although both businesses are pioneers in Bak Kut Teh industry, they should analyse their competitors. By analysing
their competitors, they will get a better insight of them as well as where their business stands at in the market.
Seng Huat Bak Kut Teh
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Areas for Improvement (current
situations)
Recommendation
Spaces Issue Owner should consider expanding the store as there will be more space for
people to walk or wait for table. During peak hours, customers and workers
hardly can move and the services become slower.
Hygiene Issue Owner should consider hiring a few more employees that in charge of hygiene.
During peak hour, tables are simply cleaned and rubbish rolled over the floor.
Messy and unhygienic
environment issue
Owner should refurbish their shop as the shop itself is old and the arrangement
of the shop is messy so it is unavoidable that it appears dirty and unpleasant.

20. Restaurant Chuan Bak Kut Teh
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Areas for Improvement (current
situation)
Recommendations
Beverage issue
Owner should be more careful about the quantity of ingredients and
recipe of cooking bak kut teh as the bak kut teh served us during the
interview tasted salty.
Advertising issue
Owner should customize a new signboard as it is old and dirty. During
night, the signboard hardly can be seen. Owner should also create an
official website or Facebook page that is easier to notice by people and
convenient for people to find their information.
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Interior arrangement issue
Owner should efficacious rearrange their shop interior to be more
spacious and tidy. Owner should have a store room to keep those spare
tables, chairs or other equipment so the shop will appear more pleasant.

21. Interview Questions with answers
Restoran Seng Huat Bak Kut Teh
Date: 3 January 2016
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Time: 11.30am – 12.00pm
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Location: Jalan Besar, Kawasan 1, Klang, Selangor, Malaysia
Interviewed Person: Madam Lee
Job Position: Owner
Q: How long have you been operating this Bak Kut Teh restaurant?
A: It’s about 30 to 40 years for this shop.
Q: Since when did your Bak Ku Teh become famous?
A: It is already famous since the first day operating, because this business actually started from my
husband’s grandfather, it’s really long time ago.
Q: How many generation has it been passing on?
A: We are the third generation.
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Q: How many branches are there in total?
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A: By now, we only have one.
Q: Is this the first shop?
A: The first shop is set up by the grandfather, it’s just at the opposite side of the road. We didn’t
actually set up branches, but just the brothers and sisters setting up the restaurants with same Bak
Kut Teh recipe.
Q: How many workers do you have ?
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A: We have 13 workers in total?
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Q: Who is the establisher? Is it Seng Huat?
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A: The establisher is the grandfather, his name is Lee Wen Di.

22. Q: Which food do you usually recommend for the customers?
A: This is depends on the customers, some of them likes to eat the fatty part, some of them will
prefer the lean part.
Q: How do you manage to maintain your business?
A: We usually cook the Bak Ku Teh by ourselves instead of asking the workers to do it. We enjoy
doing what we do, we put a lot of efforts in it, maybe that’s why customers like it.
Q: How many bowl is your highest selling record?
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A: Highest record is about 12-13 pots, one pot can fill about 100 bowls.
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Q: Have you won any prize for your Bak Ku Teh?
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A: We won the ‘Ten Best Bak Ku Teh’ in town before.
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Q: Is your Bak Ku Teh originated from China?
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A: No, It was started by the grandfather, by that time he is already at Malaysia.
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Q: What is your method of cooking it? Is it by charcoal or by gas?
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A: We used to cook by charcoal, but for now is gas.
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Q: Has your restaurant ever been visited by any artist?
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A: Yes, there are some from Singapore, some from Hong Kong, and also some from Taiwan.
Q: How long is your operating hours?
A: We start our business from 7.30am until everything is sold out, usually before afternoon. Then
we will continue again at 5.30pm, until about 8pm.
!
!
!
!
!

23. Minutes of the Meeting of Business 1:
!
!Minutes of the Meeting of Business 2:
!
!
!!!!!!!!
!Date
!3rd January 2016
!Time
!9:47a.m – 1p.m
!Venue
!Restaurant Seng Huat Bak Kut Teh, No. 9,Jalan
Besar, 41000 Klang, Selangor Daru Ehsan,
Malaysia.
!Date
!10th
!Time
!6:08p.m – 7:30p.m
!Venue
!Chuan Chiew Restoran, 18, Jalan SS14/2, Subang
Jaya, Selangor, Malaysia.
Names of Group Members Tutorial Group Role
Tay Siew Wen Wednesday 4:00-6:00pm Group Leader
Sii Siaw Hua Wednesday 4:00-6:00pm Group Member
Lee Fei Syen Thursday 6:00-8.00pm Group Member
Wong Mei Xin Wednesday 6:30-8:30pm Group Member
Vun Tze Lin Thursday 6:00-8:00pm Group Member
Ong Jie En Wednesday 6:30-8:30pm Group Member
Joey Lau Wednesday 6:30-8:30pm Group Member

24. !!
Photos and Captions
!
!
!
!
!
!
!
!
!
!
During
peak
hours,
the
shop
is
at
full
house,
we
have
to
stand
aside
and
wait
for
empty
table.
Restaurant
Seng
Huat
Bak
Kut
Teh
located
beside
a
bridge.
Fried
bread
sBx
and
hot
water
are
prepare
well
and
customer
can
self
service.

25. !
!
!
!
A
group
photo
before
having
delicious
Bak
Kut
Teh.
Washing
tea
cups
with
hot
tea
is
a
tradiBonal
cultural
of
eaBng
Bak
Kut
Teh.
AFer
one
of
the
table
is
cleared,
they
served
tea
and
fried
bread
sBx
to
us.
We
need
to
choose
a
type
of
tea
from
the
basket.

26. !
!
!
!
!
!
!
!
!
!
!
!
!
!
We
ordered
5
bowls
Bak
Kut
Teh,
4
boiled
eggs,a
bowl
of
InsBncBve
and
a
plate
of
vegetable.
The
food
tasted
delicious!
Owner
was
ready
the
Bak
Kut
Teh
to
be
served.
The
workers
were
standing
aside
waiBng
it.
AFer
interviewed
with
shop
owner,
we
also
conduct
two
interview
with
2
regular
customers.

27. !
!
!
!
!
!
!
!
!
!
!
!
!
!
Restaurant
Chuan
located
at
a
street
in
SS14.
Chinese
New
Year
is
coming
and
Restaurant
Chuan
is
ready
to
salute
it.
A
worker
was
preparing
Bak
Kut
Teh
for
us.
Bak
Kut
Teh
is
a
Bme
consuming
dish
that
need
pay
more
aQenBon
when
cooking
it.

28. !
!
!
!
!
!
!
!
!
!
!
!
!
!
TradiBonal
Chinese
tea
set
and
hot
tea
are
considered
as
a
Bak
Kut
Teh
eaBng
cultural.
We
ordered
one
pot
soup
Bak
Kut
teh,
one
pot
dry
Bak
Kut
Teh,
one
bowl
soup
intensive,
one
small
pot
aweet
and
sour
pork
meat
and
a
plate
of
vege.
A
group
photo
before
starBng
to
enjoy
our
Bak
Kut
Teh
dinner.

29. !
!
!
!
!
!
Everyone
can’t
wait
to
dig
in!
AFer
finished
our
meal,
the
night
fell
and
we
began
to
conduct
our
interview
with
the
owner.

30. !Conclusion
!Based on the comparative analysis, it has been concluded that Seng Huat Bak Kut The in Klang is more commercially
successful as compared to Restaurant Chuan Chiew in SS14, Subang Jaya.
!Firstly, the average number of customers for Seng Huat Bak Kut Teh is greater than Restaurant Chuan Chiew. Seng
Huat Bak Kut Teh has a few branches but Restaurant Chuan Chiew has none. The quality of food of Seng Huat Bak Kut
Teh makes their customers want to go back and even introduce their friends to try their food.
!Secondly, Seng Huat Bak Kut The has been in business longer than Restaurant Chuan Chiew. Seng Huat Bak Kut Teh
has more experiences and loyal customers. The herbal taste of the Bak Kut Teh soup is really unforgettable, this shows a
strong advantage because it is able to attract more customers. The prices of both businesses are almost the same, which
is not costly and are affortable.
!In conclusion, Seng Huat Bak Kut Teh is more commercially successful than Restaurant Chuan Chiew due to the
supporting reasons as stated above which includes a higher average of customers and quality of food.