1.
English II
Report Title: Coffee Shops
Group members:
Atiqah Syasya Janathan ­ 0320566
Hazel Crisostomo ­ 0320152
Gabriel Chin ­ 0320370
Allester Shaun ­ 0320250
Charel Fernando ­ 0320106
Lecturer: Ms. Cassandra

2. Key Summary
From our research we conducted in Penang and Bangsar. We have chosen to
interview the food industry specifically Laksa, We decided to choose Bangsar
Lucky Garden Sarawak Laksa and Penang Road Famous Laksa. Laksa is not all the
same, they contain different ingredients and styles but very well known by the
public. Despite having many competition from the other food stalls in the
surrounding environment, what’s interesting are the tactics and secret recipes
passed down by generations which they applied to make them more special from
the rest.

3. DESCRIPTION OF THE HISTORY OF THE
TRADE
Food is an essential part of our lives, which is why the way it is grown,
processed and transported is worth understanding and improving. Broadly, the food
industry consist of a complex combination of networks of activities connect to the
supply, comsumption , and catring of food and sergices across the world. Finished
food products and partially prepared ‘instant’ food packets are also a part of the
food industry. The food industry employs a massive number of skilled and
unskilled workers. In 2006 alone, the food industry accounted for over 1.5 million
jobs in the US and 4 million jobs in Europe. However, the food industry excludes
subsistence farmers who use their produce for self consumption.
Coffeehouses and Coffeshops basically serves espresso and other hot
beverages. A café may be similar to a bar or restaurant, however it is more similar
to a cafeteria. As the name proposes, cafés concentrate on giving espresso and tea
and in addition to light snacks. Numerous cafés in the Middle East, and West Asian
outsider areas in the Western world, offer shisha, seasoned tobacco smoked
through a hookah. Espresso bar is a kind of café that serves different types of
coffee. The café provides a spot to gather, talk, read, or relax, whether separately
or in gatherings.
In Malaysia, coffeehouses are called "KOPITIAM". The word starts from a
chinese dialect, Hokkien. Coffeehouses in Malaysia are very much different from
the espresso shops that you see on social networking, it rather depicts a more
conventional spot where individuals come to eat and drink. Coffeehouses is an
astounding culture in Malaysia. Individuals from all races meet up either for
“chit­chatting”, or just to get a quick drink. Cafés can be seen all over Malaysia​.

4. Penang Road Famous Laksa
/ Joo Hooi
​ ​It was established out of love for family when its founder, Tan Teik Fuang
learned making and began selling Chendul at Penang Road back in 1936. Believing
that his business will help make a living for his family, he established it with
diligent hands that prepared Chendul passionately. He ensured that its quality is
always good while remaining humble and friendly to his loyal customers​. ​He
believed that a local favorite can stand the test of time and will be loved by many.
By the year 1977, Tan Teik Fuang's sixth son ­ Tan Chong Kim fully took
charge of improving their business. Having a business minded and innovative will,
he continued developing their product quality while maintaining its authenticity
and providing faster and friendly service. True enough, the favorite local dessert
has become popular while its original location is still found at Lebuh Keng Kwee
and only later known as Penang Road Famous TeoChew Chendul.
Through the years Penang Road Famous TeoChew Chendul has managed not
just to live its rich history but create it; from a roadside Chendul stall to Penang
Asam Laksa, to Rojak, to opening Chendul outlets and much more.Today, it is

5. better known as Penang Road Famous Laksa. It opens up at 10am ­ 5pm and is
usually crowded with customers. The laksa costs Rm5 per bowl.

6. Nam Chuan, Lucky Garden Bangsar, Aunty
Christina’s Sarawak Laksa
Nam Chuan, Lucky Garden located in Bangsar is famed due to its famous
Sarawak delicacies, none other than the popular Sarawak Laksa. This business was
started by Aunty Christina approximately around 10 years ago. When Aunty
Christina first moved to Kuala Lumpur she worked in a Magnum 4D shop which is
where gambling is legalized. She worked at the counter of this gambling site for a
short period of time due to the risk of the job that came with it. Gambling is plague
that is incurable, thus she was in fear due to the unethical and rude attitude the
customers was giving her, she felt frighten and decided to leave her job. She then
decided to start her own business. Tracing back to her origins she decided to
introduce the people of Kuala Lumpur to something new that has not been heard of
at that time called Sarawak Laksa. Throughout the hardship Aunty Christina faced,
she never gave up and preserved on to achieve something. Nobody knew about
Sarawak Laksa at that moment, so she had to start from scratch to introduce this
Sarawak dish to customers. They too didn’t even know how it was made, because
instead of using a curry paste for the soup, Sarawak Laksa uses spicy shrimp paste
as its base for the soup. After introducing this new dish to the public slowly it
managed to climb its way to fame and glory due to the popularity among her

7. customers, as news spread so did the growth of her business. More customers are
coming to her stall and trying her famed Sarawak Laksa.
As usual their operating hours are usually from 8 A.M till 2 P.M. So Aunty
Christina gets her ingredients fresh from her supplier and cooks them early in the
morning. She has mastered the skill to cook prawns to red juicy tender perfection
to compliment the great Sarawak Laksa. She has one employee working for her
currently. Her business approximately has around 150­250 customers per day due
to strategic location of her stall in the coffee shop, she too is smart to use social
media to promote her business. Her business shines especially during Lunch hours
where everybody from different walks of life come to have lunch. The whole place
was packed and everybody was enjoying her Sarawak Laksa even myself i could
not help but to try this famed Sarawak Laksa. Aunty Christina too provides
catering services to the old folks home, they make orders from her and she cooks
them and her employee will deliver it.
Having the title of best Sarawak Laksa in Kuala Lumpur she has gained fame and
achieved success due to her hard work and determination. Aunty Christina has
plans to expand her business by trying to introduce other Sarawak authentic dishes
and maybe start a restaurant of her own food.

8. Penang Laksa
Location: 475, Jalan Penang, ​George Town​, 10000
Operation Hours: 10:00am to 5:00pm
Founder: Tan Teik Fuang
Owner: Mr Leuw Bon Hock (third generation of family business)
Opened since 1973 (43 years in the business)
Price per bowl: Rm5.50 ­ Rm6
This dish is very strong in flavour and taste it is quite spicy, the thick fishy
broth with the prawn paste it become more delicious. The noodles were well
cooked as they are soft but firm.

9. Sarawak Laksa
Location: 2­4, Lorong Ara Kiri 2, Lucky Garden, Kuala Lumpur, ​Bangsar​, 59100
Operation Hours: 7.00am­2.00pm
Owner: Christina
Opened since: 2001 (more than 10 years)
Price per bowl: RM5 (small), RM6 (large), RM7 (special)
This dish is more or less the same as Penang Laksa. What makes it really
special is the taste of the prawns which enhanced the taste of the laksa.

10. Challenges Faced By Both Coffee Shops
Penang Road Famous Laksa
Bangsar Lucky Garden Sarawak Laksa
The Penang Road Famous Laksa and the Bangsar Lucky Garden Laksa
coffee shops are quite crowded. There are not enough tables nor chairs to fit in.
Furthermore, the coffee shops are quite warm and stuffy, even though both coffee
shops are open­air. Also, we find that there are no enough workers to attend to the
customers.

11. Recommendations for Aunty Christina’s Sarawak Laksa
Future plans
Aunty Christina is very determined and passionate about making the best
Sarawak Laksa, East Malaysia has tasted. She even has gained famed on blogs and
food critics in Kuala Lumpur giving her a good rating on her delicious Sarawak
Laksa. She hopes she can expand her business from just a stall to a small restaurant
selling Sarawak authentic food. She is too willing to take another step by
promoting herself by printing flyers, publishing her stall in the daily newspaper to
attract customers with her interesting menu of Sarawak Laksa.
Expansion of Aunty Christina’s Sarawak Laksa
Aunty Christina’s Laksa is differed from the rest of the Laksa out there, she
retains the originality of how actual Sarawak Laksa should taste. I too am from
Kuching, Sarawak and when I tasted her Laksa it felt like home, a nostalgic feeling
that brought me back to my childhood memories when i would always eat Laksa
for breakfast every weekend. Aunty Christina should consider to expand and
promote her food not only in Kuala Lumpur but other states in Malaysia.
Sustain
Maintains a great and friendly relationship with her customers, tries to meet
and satisfy the needs of her customers. Partner Networks. The outside partners and
alliances that help me make or sell my products or services.

12. Recommendations for Penang Road Famous Laksa
Future plans
Mr. Liew Bon Hock expresses his determination of maintaining his
successful food chain business thus keeping gratitude in check towards his regular
and newly profound customers. His business has appeared on various newspaper
columns which in return has gained him a lot of attention from people from all
over Malaysia. Social media has also been a huge benefit for him as his business is
one of the tourist attraction in Penang. He hopes of expanding more franchise
internationally as he has successfully franchised his business nationally.
Expansion of Penang Road Famous Laksa
Penang Laksa has a distinct taste that not all can create another significant
meal which is why their business can be expanded internationally.
Sustain
Mr. Liew has always been a friendly and a humble owner according to few
of his customers that we interviewed. Most had great feedback about the quality of
his stall and also not to mention how he has great capability of sustaining a
comfortable and close relationships to his regular and newly profound customers.

13. Survey Questionnaire & Results
Bangsar Lucky Garden Sarawak Laksa
1.When did the business start?
Somewhere in 2001.
2. ​Who founded this business?
Aunty Christina started this business and is the only share holder to this small
business
3. ​What inspired you to do this business?
At that moment nobody knew about Sarawak Laksa and Aunty Christina decided
to give it a try to introduce Sarawak Laksa in Kuala Lumpur hoping it would
blossom to a good business. She too also had a hard time with her previous job.
4. ​What are the ingredients do you use in your dishes?
Minced chicken meat , freshly cook prawns and a spicy prawn paste as the base for
the soup
5. ​What is the pricing of the Sarawak Laksa?
RM 5 for a small bowl, RM6 for large and RM 7 for special
6. ​Was it hard for you to start this business?
Yes it was hard at that time I lacked the resources and contacts. But after several
hard years of working hard she is very popular now in Bangsar, Kuala Lumpur for
her authentic Sarawak Laksa

14. Penang Road Famous Laksa
1.When did the business start and how long has it been?
In the year of 1973, it has been 43 years.
2. ​Who founded this business?
Tan Teik Fuang
3. ​What are the ingredients do you use in your dishes?
Fish gravy topped with generous amount of shredded fish.
4. ​What is the pricing for your Penang Laksa?
RM5.50 to RM6 per bowl.
5. ​How did this business start?
It started from selling chendol, then slowly expanding by adding a new dish to the
menu which is asam laksa..