FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
COMPARATIVE RESEARCH
REPORT
BAK KUT TEH
ENGLISH 2 (ENGL 0205)
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
Bak Kut Teh Restaurant
English 2 (ENGL 0205)
Assignment 2
Comparative Research Report
Daniel Yap Chung Kiat(0309100)
Lee Chee Ming(030895)
Yo Kai Sen(0310563)
Chew Jun Ming(0310173)
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
TABLE OF CONTENT
No. Content Pages
1 Research proposal 1-3
2 Chinese Cuisine 4
3 Chinese Herbal 4-5
4 Introduction of Bak Kut Teh 6
5 History of Bak Kut Teh 6-7
6 Ingredient of Bak Kut Teh 7
7 Similarities between Bak Kut Teh
Restaurant
8-10
8 Comparison between Bak Kut Teh
Restaurant
11-15
9 Conclusion 16
10 Appendix 17
11 Interview Question 18-20
12 Minutes 21-23
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
THE RESEARCH PROPOSAL
Name: DANIEL YAP CHUNG KIAT, CHEW JUN MING, LEE CHEE MING, YO
KAI SEN
Class: English 2
Period: MON & TUES/TUES &THURS
INTRODUCTION:
In this section, give a very short synopsis of what your research report is about.
The topic of our research report is about a Hokkien food, Bak Kut Teh. Bak Kut
Teh was introduced to Malaya in the 19th century by Chinese coolies and workers of
Hokkien origin. Bak Kut Teh is famous of its unique and numerous cooking styles. It has
three cooking styles in general, Cantonese style, Hokkien style, and Hoklo style. The
astonishing truth is Cantonese style is the major style and more preferable by young and
old in Malaysia although Bak Kut Teh is derived from Hokkien. In addition, a dry form
of Bak Kut Teh has also recently become increasingly popular within Malaysia,
especially in Klang town. 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. This shows that Bak
Kut Teh can be cooked in various ways, the ways the cook Bak Kut Teh is not important,
as long as it taste great and we can get satisfied.
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
RESEARCH QUESTIONS
List the research questions very clearly and concisely. Number each question.
1. Name of the owner
2. Age of business owner
3. How long of their business
4. Aim of business
5. Who handle the business?
6. What time is the most people come to visit?
7. Age range
8. What time start and end of his business
9. How much is one bowl Bak Kut Teh?
10. How to cook Bak Kut Teh?
11. Customer feedback
METHODOLOGY
List all your methods one at a time and provide details of when and how you expect to
carry out your research methods.
Online survey, visitation and also interview the owner. We will do the online survey first
about the “Bak Kut Teh” shop we want to visit and find some information about the
location of the shop. We will complete the visitation at the second time. During the
visitations, we will interview the owner of the shop about the questions that we had
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
prepared. After complete the visitations, we will find a time to gather and discuss about
the essay we are going to present
CONCLUSION
Briefly explain what you expect to accomplish through the above methods and the
information that you expect to obtain by carrying out your plan above.
We expect to collect the data and reflection of the business from the different
particular owner so that we can integrate it to a complete report so that we can refer it to
do our assignment according to what we have done in the previous time.
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
CHINESE CUISINE
Chinese cuisine has a long history in the world and it is one of the Chinese culture
treasures. It has become increasingly popular in parts in other parts of the world – from
Asia to Western Countries such as America, Australia, Western Europe, and Southern
Africa. It is categorized by fine selection of ingredients, precise processing, and particular
care to the amount of fire. To prepare a good Chinese food contain four main criteria
which are color, aroma, taste and texture. There are few local Chinese cuisines such as
Shandong, Szechuan, Huaiyang, Guangdong, Hunan, Fujian, Anhui, and Zhejiang.
Sometimes Beijing and Shanghai cuisine are also counted as local cuisine.
In addition, palace, vegetarian and medicinal dishes categorized as special cuisine
in China.
CHINESE HERBAL
Chinese herbals were important to Chinese people. Chinese herbs have been used
for centuries. There are roughly 13000 medicinal used in China and over 100000
medicinal recipes recorded in the ancient literature. Some common Chinese herbal that
used in Chinese cooking are five spice powder, parsley, onion, garlic, and basil. Cooking
food with Chinese herbs can help to increase therapeutic and nutritional values and it has
become one of the most ancient and original principles in traditional Chinese cuisine.
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
Chinese herbal can get from part of plants or animals. In ancient, Chinese would
make full use of all parts of plant including the bark, seeds, stems, leaves, flowers and
fruits. These all parts can be used in cooking or creating medicine. Besides that, some
animal parts are also used as medicines such as penis of animals as therapeutic, snake oil
used to treat joint pain and others. Although some of the parts are strange to other people
but the Chinese think that it is useful and effective. However, there is no clinical evidence
proof that the Chinese herbals are fully effective.
Chinese herbal used in cuisine has a long history in China before. The cuIsine that
used Chinese herbal is based on the Chinese medical knowledge. Chinese herbal cuisine
is unique because it consider as healthy food by most Chinese people and it is also
delicious. To prepare a delicious Chinese herbal cuisine, the cook must know the
varieties of food and the function and uses of Chinese herbals. During the cooking of
Chinese herbal cuisine, slow cooking methods is important because it need to extract
more of the herbs‟ healing properties and shows the effectiveness to the person.
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
WHAT IS BAK KUT TEH?
Bak Kut Teh is a traditional Chinese cuisine. The word, Bak Kut Teh is directly
translated from Hokkien dialect which means “meat bone tea”. It is a type of Chinese
soup, which consists of meaty pork ribs simmered in a complex broth of herbs and spices.
This Chinese cuisine is popularly served in Malaysia and Singapore. This dish is
normally served with oolong tea, steamed rice and also You Tiao. The reason for serving
Bak Kut Teh with oolong tea is because tea is believed that it can help to dilute the
copious amount of fat consumed in this pork-laden dish. Although this dish consists of
several herbs that are known for their therapeutic properties, it is bad for our health if we
eat it too much because it is high in cholesterol. There are three different cooking styles
of Bak Kut Teh in the market, Teochew, Hokkien and Cantonese. Each cooking styles
have different specialties. Teochew style Bak Kut Teh is light in color and has uses more
pepper and garlic in preparing the soup. Hokkien style Bak Kut Teh is darker in color
beside more soy sauce is used in preparing the soup. Cantonese style Bak Kut Teh has
used some different herbs to make the soup has a stronger taste.
HISTORY OF BAK KUT TEH
There are two version of history about Bak Kut Teh that we found during our
research from internet and interview. The first version said that Bak Kut Teh started
around the Clarke Quay/ River Valley area back in the post war years. Back then, the
Chinese coolies had to offload the heavy item such as rice packs, stones etc., which was
considered as a backbreaking work. Therefore, the men needed to eat food that would
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
boost their energy to work. One enterprising Teochew man started selling soup made
from boiling pork ribs and bones with garlic and pepper. Thus was born the Bak Kut Teh.
The second version stated that the inventor of Bak Kut Teh is Lee Boon Teh. He
was a medical sensei from Klang. Besides that, he also worked as a part time pork rib‟s
soup trader in Klang. He started up a stall named Seng Huat to sell Bak Kut Teh. After the
dish, he served a pot of Chinese hot tea to his customer. The naming of Bak Kut Teh was
because of the same pronunciation with Bak Kut Tea in Hokkien dialect.
INGREDIENTS OF BAK KUT TEH
The ingredients of Bak Kut Teh are different from each cooking style and shops.
The most common ingredients are pork ribs, water, soy sauce, mushrooms, tofu puffs,
salt, garlic etc. Besides ingredients, spices are needed to favor the soup. Different spices
are used to prepare the soup such as Angelicae sinensis, Polygonatum Odoratum,
Cinnamomum, Pepper, Ginseng etc. These spices can be easily bought from Chinese
herbal shop.
Spices used to cook Bak Kut Teh
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
SIMILARITIES BETWEEN LI YUEN BAK KUT TEH AND CHAO KIAT BAK
KUT TEH
There are also similarities between Li Yuen Bak Kut Teh and Chao Kiat Bak Kut
Teh. Both of them had opened their business for more than 25 years. In these 25 years
they work very hard for it and they are also learned a lot experience from their business
so their business can continue until now. Besides that, they opened their business is not
relevant to their interest but for their life. They are work to earn money. They believe that
to learn a craft by open their business is stable for their life. Not only that, from our
interview, we found that they two are also same by 12pm to 1pm is the most people
visited to their restaurant because 12pm to 1pm is normally lunch time for other workers.
Many nearby worker will go their restaurant for lunch so it will be very busy on this 1
hour. Moreover they are also same age range to them. They two age range are 4 to 70,
Chao Kiat Bak Kut Teh Bak Kut Teh
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
this shows that Bak Kut Teh business is not only old people will do it but young people
also will do it. There is no age control to do Bak Kut Teh so it is suitable for young and
old people to do it. From the business, they two are also same opened their business in
early morning. They two have to wake up early morning to prepare for their business.
They two everyday open their restaurant by 7am and finished it by 3pm. It is around 8
hours. In these 8 hours they have finished selling their Bak Kut Teh. These mean their
Bak Kut Teh business is really not bad. It is enough for them to earn money and live for
their life.
SIMILARITIES BETWEEN LI YUEN BAK KUT TEH AND LIEONG KEE BAE
GOOD TEH
From the other side there is also similarity between Li Yuen Bak Kut Teh and
Lieong Kee Bae Good Teh .They are also same opened their business more than 25 years.
They continue doing their business until now is just live for their life and to earn money.
It is same by not relevant to their personal interest. From we see that Bak Kut Teh
traditional businesses are not just doing by their interest but for their earning money.
They are earning for their life. They are also same age range between them. That is also 4
to 70 age range. Any of age also can do the business. From this point we can know that
Bak Kut Teh traditional businesses got young and old people are doing. This mean now
Bak Kut Teh business is not just have old people doing but for young also starting to do it.
They two are also same start doing their business by early morning. They are same have
to wake up in the morning by 7am doing their business until 3pm. After 3pm they are not
continue by doing it. It is also same 8 hours, maximum hours for their business. Another
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
similarity for Li Yuen Bak Kut Teh and Lieong Kee Bae Good Teh is they are also
learned to cook Bak Kut Teh from their parents. From the food, Li Yuen and Lieong Kee
Bae Good Teh have their own special taste by using their parents‟ traditional method to
cook it. They are hand down from their ancestors so they are continuing doing their Bak
Kut Teh until now. Without their parents traditional method they are hard to do their Bak
Kut Teh business.
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
COMPARISON BETWEEN LI YUEN BAK KUT TEH AND CHAO KIAT BAK
KUT TEH
Both Li Yuen Bak Kut Teh and Chao Kiat Bak Kut Teh are a bak kut teh shop
which located at Klang, a place where „crowded‟ of Bak Kut teh. This simply means that
Klang is full with various type of bak kut teh shop. Though they both located at Klang but
this does not mean that they are same in aspect. They differ in different aspects.
For instances, the most common and obvious different aspects among them is the
owner. So, what is the owner‟s name for Li Yuen and Chao Kiat Bak Kut Teh? From the
given signboard, I can predict that the owner of the Li Yuen Bak Kut Teh is namely Li
Yuen… Although this is just my assumption but I try to prove it afterward and eventually
I got the answer that is consistent with my answer. On the other hands, I use the same
method to estimate the name owner of Chao Kiat Bak Kut Teh but unfortunately I am
mistaken because not all the signboards are derived from the name of the owner. This
really teaches me a lesson. So, the name of the owner is named Li Siew Fen, which is
totally not relevant to the signboard.
Besides that, Li Yuen is a man who is 75 years old while Li Siew Fen is a woman
who is 63 years old. Although Li Yuen is the founder of Li Yuen Bak Kut Teh but he said
that his son is the person to be in charge and take over his business. He claims that he is
already old and has a limited energy to run a business so what he can do is merely assists
and offers help to his son. Besides that, Li Siew Fen is still handing her business on her
own although she is already 63 years old. She says that she is interest in exercise and thus
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
she exercise regularly. That‟s the prime reason for her to sustain and run such a business
with her old age.
The next issue I going to discuss is quite interesting because I beg that most of the
people will concern about this problem. Of course this is something relevant to money,
the price of the bak kut teh. You can have a bowl of bak kut teh from Li Yuen shop with
just RM 8 and RM 10 for Chao Kiat Bak Kut Teh. It is undeniable that the price is
reasonable and I belief that many people will get satisfy since Li Yuen bak kut teh is high
quality foods with a low price. If I apply the economy concept here, it state that the
higher the quality of the products, the higher the price will be. When the quality products
sell at the low price, the demand of the products will increase greatly. Of course, the
demand for Li Yuen Bak Kut Teh is high because his tea market is always crowed by
people. It can be tourists and local nations. The low price is not the only factors that
cause a rise in high demand.
However, the method to cook bak kut teh is also a decisive factor that should be
taken as consideration because the method to cook bak kut teh will directly influence the
taste as well as the smell of bak kut teh. This is important because people will look at the
appearance of the food, then the smell and subsequently the taste of the food before they
eat. Li Yuen is still using the traditional method that was passed from his parents while Li
Siew Fen uses Cantonese style and Hokkien style. These styles are different in its taste,
smell and the material used. For Cantonese style, Cantonese style is a soup-drinking
cultur, add medicinal herbs to create a stronger flavored soup while Hokkien style uses
more soy sauce resulting in a darker soup.
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
COMPARISON BETWEEN LI YUEN BAK KUT TEH AND LIEONG KEE BAE
GOOD TEH
After compare the two bak kut teh shop where it located at Klang as I mentioned just
now, I would like to choose one of them to contrast with another bak kut teh shop where
it located in Kepong at this moment. This is an interesting issue because the differences
between them seem to be Klang versus Kepong. So, the bak kut teh shop that I going to
choose is Li Yuen Bak Kut Teh, which I think is representative compared to Chao Kiat
Bak Kut Teh. The bak kut teh shop that I selected in Puchong is Lieong Kee Bae Good
teh, one of the most famed bak kut teh shop in Kepong with its distinctive bak kut teh.
The owner of Lieong Kee Bae Good Teh is namely Leong Kee Fong but his daughter,
Leong Mei Fen is the person who in control of the shop presently in fact. She is a
successful married woman and she is now 36 years old and obviously the owner is
namely Li Yuen for Li Yuen Bak Kut The. This is a clear difference in the name and sex
between both of them. Besides that, the person who takes charge of the business is also
different among these shops.
Lieong Kee Bae Good Teh
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
Currently, Mei Fen still runs her business although she was married. She told me that this
is not indigestible because a business women are generally more aggressive compared to
another woman. Secondly, she makes a confession that she is an outgoing person, that‟s
why she wants to run a business so that she has a legitimate reason to avoid restraint from
her children as possible. On the other hands, Li Yuen has handed over his business to his
son because he is already old and unable to keep the business runs regularly with his
limited energy. So, he has the responsible to keep the business runs and function
regularly.
Mei Fen claims that her bak kut teh shop is always crowded with bunch of people all the
times. It is verified that this is not an exaggeration because I used to experience it before
when we visit her shop. We can only found an empty seat after hovering for a few
seconds in front of the shop, it is really impressive. The best is yet to come, the customers
always queue up in a straight line before she opens her shop and the shop will remain
crowded until she closes her shop, it is from 7am until 3pm. As for Li Yuen Bak Kut Teh,
it also start at 7am until 3pm but the difference among them is Li Yuen Bak Kut Teh can
only reach the maximum customers at about 12pm until 1pm, since it is lunchtime. This
means that the shop will be crowded by customers about one hour.
The price for Lioneg Kee Bae Good Teh is RM10 per bowl while it is just cost RM8 for
one bowl of Li Yuen Bak Kut Teh. Now, a funny thing comes to the surface, according to
the economic principle, the higher the price, the lower the demand, but the demand for Li
Yuen Bak Kut Teh is lower and it is shown through the crowdedness of customers as we
mention just now. So, how can it be? It is based on the place they choose to run their
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
business. This is because different place has different population. A place with higher
population can generate higher profit and vice versa. This principle can apply in this
situation because Mei Fen has choose a strategic place to run the business where it
located at urban center while Li Yuen Bak Kut Teh is currently placed at the remote area
in Klang. This means that the population determines their profit at the very start.
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
CONCLUSION
In conclusion, Li Yuen Bak Kut Teh is better than Chao Kiat Bak Kut Teh from the
feedback given by the customers in many aspects. First of all, the customers state that the
taste of the Li Yuen Bak Kut Teh is pretty good but the taste for the Chao Kiat Bak Kut
Teh is not bad. If a rank is given, Li Yuen Bak Kut Teh is worth 4 stars while Chao Kiat
Bak Kut Teh is just worthy 3 stars. Although there are some similarities between them but
it doesn‟t affect their quality of food and demand of bak kut teh. The quality of Li Yuen
Bak Kut Teh is higher compared to Chao Kiat Bak Kut Teh, not only that but the price of
Li Yuen Bak Kut Teh is also lower than Chao Kiat Bak Kut Teh. These are the main
reasons that cause different demand among them. That‟s why the demand for Li Yuen
Bak Kut Teh is higher. As for Lieong Kee Bah Good Teh, it is not losing to Li Yuen Bak
Kut Teh, but superior to it instead. Although their rank is the same according to the
feedback from the customers but there is a critical difference among them. The decisive
difference is place. A place can determine the profit generated by the owner all the times
because different place has different population. Obviously a place with higher
population can generate more profit compared to the lower ones. That is why the Lieong
Kee Bah Good Teh is always crowded by customers while Li Yuen Bak Kut Teh is only
crowded by customers at lunchtime.
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
APPENDIX
1. http://www.tourmalaysia.com/2009/09/23/bah-kut-teh-is-a-truly-malaysian-dish/
2. http://ieatishootipost.sg/2011/07/seng-huat-bak-kut-teh-restoran-origins.html
3. http://ieatishootipost.sg/2007/06/outram-park-ya-hua-bak-kut-teh-short.html
4. http://www.foodcanon.com/2012/08/auntie-rubys-bak-kut-teh.html
5. http://www.noobcook.com/klang-bak-kut-teh/
6. http://kyspeaks.com/2012/12/12/ky-eats-chow-kiat-bak-kut-teh-klang/
7. http://olivepotato.wordpress.com/2013/01/06/leong-kee-klang-bah-kut-teh-
%E6%A2%81%E8%AE%B0%E8%82%89%E9%AA%A8%E8%8C%B6-
%E5%B7%B4%E7%94%9F-pre-dinner-geylang-lorong-11/
8. http://www.sgfoodonfoot.com/2011/09/leong-kee-klang-bak-kut-teh-beach-
road.html
9. http://www.chinatoday.com/culture/chinese_food_cuisine.htm
10. http://www.kwintessential.co.uk/articles/china/chinese-cooking-herbs/1816
11. http://www.ethicsfoodsco.com/China/ChineseMedicineCuisines.htm
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
INTERVIEW QUESTION
Klang
Li Yuen Bak Kut Teh
Name of the owner: Li Yuen
Age: 75
How long of their business: more than 25 years
Aim of business: To earn money, not relevant to his personal interest
Who handle the business: His son
What time is the most people come to visit: 12pm until 1pm, since it is lunchtime
Age range: 4 to 70, this shows that bak kut teh is suitable for young and old
What time start and end of his business: 7am until 3pm, it is around 8 hours
How much of one bowl Bak Kut Teh: generally RM8
How to cook: Traditional method from his parents, it is hand down from his ancestors
Customer feedback: Good, traditional method is really deserve the reputation
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
Klang
Chao Kiat Bak Kut Teh
Name of the owner: Li Siew Fen
Age: 63
How long of their business: more than 25 years
Aim of business: To earn money, not relevant to his personal interest
Who handle the business: Li Siew Fen
What time is the most people come to visit: 12pm until 1pm, since it is lunchtime
Age range: 4 to 70, this shows that bak kut teh is suitable for young and old
What time start and end of his business: 7am until 3pm, it is around 8 hours
How much of one bowl Bak Kut Teh: generally RM10
How to cook: Common Cantonese style with a soup-drinking culture, add medicinal
herbs to create a stronger flavoured soup and Hokkien style which use more soy sauce
resulting in a darker soup.
Customer feedback: OK, not bad
Kepong
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
Lieong Kee Bae Good Teh
Name of the owner: Leong Kee Fong
Age: 36
How long of their business: more than 25 years
Aim of business: To earn money, not relevant to his personal interest
Who handle the business: Leong Mei Fen
What time is the most people come to visit: all the time until the shop closes
Age range: 4 to 70, this shows that bak kut teh is suitable for young and old
What time start and end of his business: 7am until 3pm, it is around 8 hours
How much of one bowl Bak Kut Teh: generally RM10
How to cook: Traditional method from his parents, it is hand down from his ancestors
Customer feedback: This place serves really good Bak Kut The, must go and try it out
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
Discussion about the English research assignment
Minutes 07/01/2013 3.30pm-4.15pm library discussion room 4.2
MEETING CALLED BY Daniel Yap Chung Kiat
TYPE OF MEETING Discussion idea
FACILITATOR Lee Chee Ming
NOTE TAKER Daniel Yap Chung Kiat, Chew Jun Ming
TIMEKEEPER Yo Kai Sen
ATTENDEES Lee Chee Ming, Daniel Yap Chung Kiat, Yo Kai Sen, Chew Jun Ming
Agenda topics
0.5 hours place to interview lee chee ming
DISCUSSION
Discuss about the area in Klang we want to interview. First area is the area in front of
the KTM station.
Second area is the area where Mydin Mall is located.
CONCLUSIONS
Some members go to Klang area to estimate the walking journey and search for Bak Kut
Teh shop.
ACTION ITEMS PERSON RESPONSIBLE DEADLINE
Go to the area to estimate the journey and search for the
Bak Kut Teh shop.
Lee Chee Ming, Daniel
Yap 15/01/2013
Do research about the Bak Kut Teh shop in Klang area Chew Jun Ming, Yo Kai
Sen 11/01/2013
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
0.5 hours Selection of old bak kut teh shop daniel yap
DISCUSSION
The Bak Kut Teh shops such as Seng Huat, Chow Kiat, and Li Yuan etc have been listed
down. How to
approach the business owner and book a time for interview.
CONCLUSIONS Select Chow Kiat Bak Kut Teh shop and Li Yuan Bak Kut Teh shop as our interview target.
ACTION ITEMS PERSON RESPONSIBLE DEADLINE
Drives the group members to the shop Lee Chee Ming 16/01/2013
Ask the business owner for interview Daniel Yap, Chew Jun
Ming 16/01/2013
0.5 hours old Bak Kut teh shop outside klang
area yo Kai sen
DISCUSSION
Which areas have old age Bak Kut Teh shop? Puchong area, Subang area or Kepong
area? Which shops
we choose to interview.
CONCLUSIONS The Bak Kut Teh at Sunway area, Kepong area and Puchong area have been chosen.
ACTION ITEMS PERSON RESPONSIBLE DEADLINE
Go to ask for interview Lee Chee Ming, Chew Jun
Ming 19/01/2013
1 hours How to do report Chew jun ming
DISCUSSION
What is the format of report? The different part of essay in charge by different
members. The person in
charge of the cover page design.
FNBE SEPT 2012 - ENGL 0205 English 2
Names of group members: Daniel Yap Chung Kiat, Lee Chee Ming, Yo Kai Sen, Chew Jun Ming
CONCLUSIONS
The cover page design is in charge by Daniel Yap and the report compilation is in charge
by Jun Ming. All
the members in charge the different parts of essay.
ACTION ITEMS PERSON RESPONSIBLE DEADLINE
Cover page design Daniel Yap 24/01/2013
Report compilation Jun Ming 24/01/2013
OBSERVERS -
RESOURCE PERSONS Resources online