ENGLISH II ASSIGNMENT #02

FNBE APR 2014 – ENGLISH II ( ELG 30605 / ENG 0205) 1

SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN

FOUNDATION IN NATURAL BUILD ENVIRONMENT

PRESENTATION TITLE: MALAYSIAN TRADITIONAL CUISINE

GROUP MEMBERS:

ENGLISH II / ENGLISH 2 (ELG 30605 / ENG 0205)

LECTURER: CASSANDRA WIJESURIA

SUBMISSION & PRESENTATION DATE: THURSDAY ( 15 JANUARY 2015 )

Names Presentation / Research Report Roles.

DARSHIINI VIG

LEADER / PHOTOGRAPHER

FINDINGS ON TRADITIONAL FOOD

MUSTAQIM CHOO

PRESENTATION SLIDES EDITOR

PREPARES QUESTIONAIRES & INTERVIEWER

ILHAMI IBRAHIM

ANIMATION EDITOR, MINUTES OF MEETING

REPORTER

NURINA AIDA VIDEO RECORDER, PREPARES COMPARATIVE

ANALYSIS

CAROLINA PREPARES ARRANGEMENTS FOR INTERVIEW


TABLE OF CONTENT

NO. CONTENTS PAGE NO.

1. KEY SUMMARY 2 - 4

2. METHODOLOGY 5

3. INTRODUCTION ABOUT TRADITIONAL CUISINE 6

4. TRADITIONAL CHINESE CUISINE 7 - 11

5. TRADITIONAL JOHORIAN CUISINE 12 - 15

6. TABLE OF SIMILARITY 16

7. TABLE OF DIFFERENCES 17 - 18

8. SPECIALITIES 19 - 20

9. RECOMMENDATION 21

10. BIBLIOGRAPHY 22

11. APPENDICES 23 - 34

12. ATTACHMENTS 35 - 37

13. REFERENCE 38


KEY SUMMARY

(A)DISCUSSION

Firstly we studied the brief and discussed on which type of business to focus on. Through

this process we have done research and getting all the information on family business,

which is the type of business that we have chosen after the discussion. We also studied

on the most suitable locations and times to carry out our interview. After doing that, we

have also listed some important questions relating to the interview requirements.

Continuously, we also planned on what transportation method are we going to use. Lastly,

we summarized the remaining problems that we have to face and solved it professionally

and accordingly. After a few more discussion sessions, we briefed every group member

on what is going to happen before, during and after the interview and ensuring everyone

is clear on their duty.

(B)INTERVIEW

We have chosen JScoozi Restaurant and Woo Lan Restaurant for our interview. Before

carrying out the interview itself we have received permission from both owners of the

restaurant. Firstly to obtain permission we introduced ourselves and mentioned that we

are from Taylor’s University and that the interview purpose is for an assignment given to

us by our lecturer. We will asked the questions listed and record down the answers given.

After the interview is done we will take photos of the restaurants and also a group photo


along with the owner of the restaurant (Shop owners who are too shy or reluctant to take

group photos will not be forced).

(C) CONCLUSION

After completing this particular assignment, we gained more knowledge on the different

kinds of foods, history and culture behind these two special restaurants. Not only that, we

understood in more detail through research and referencing that has been done

throughout the assignment. Lastly, with great effort and teamwork from all the group

members we are able to produce a fully-fledged report on time for submission.


METHODOLOGY

In a group of 5 to 6 members, we are to :

1. Select 2 businesses in the same industry for research purposes.

2. Conduct preliminary research – books, internet, newspaper, etc by gathering

information on our chosen business before the interview.

3. Interview question has to be prepared carefully.

4. Given guidelines are to be followed as mentioned in the brief in order to complete

this research report.

5. Contact and obtain permission of interview from the relevant people to conduct a

face-to-face interview and on site observations 1 week prior to the interview.

6. Submit a research report consisting from 2500-3000 words based on the chosen

research site.

7. Show our findings in a 20-25 minute verbal presentation.

8. The sources of information obtained will be obtained from personal interviews, on-

site observations and others. There is no limit on relying on only one source.


ALL ABOUT TRADITIONAL FOOD

Traditional Foods are foods consumed in the way our ancestors ate them. The basis of

Traditional Foods is that the food you consume be as nutrient dense and nourishing as

possible. Traditional Foods goes beyond just avoiding packaged and processed foods.

It is about choosing the best food options available for your budget, individual chemistry

& location and consuming it in a

way that allows your body to

extract the maximum nutrition from

that item. As we all know, Malaysia

is a country with 3 different races

and different types of wholesome

food. Nevertheless, traditional food

is very famous in this country. We have decided to chose this topic on traditional food due

to nowadays, the solid taste of traditional

food is deteriorating. Hence, we chose 2

different choices of traditional food –

Chinese and Malay. The reason behind this

2 choice of the same business trade is that

these 2 restaurants is still holding onto their

traditional recipes.


TRADITIONAL CHINESE

RESTORAN WOO LAN, BRICKFIELDS,

KUALA LUMPUR

MAP TO RESTORAN WOO LAN


Restaurant Woo Lan, is one of the most famous and oldest traditional cuisine

restaurant located in Brickfields, Kuala Lumpur. This restaurant has turn out the to be the

most recommended restaurant because of their wonderful authentic dishes. They have

many types of dishes as this restaurant was started

of by the interviewer – Ms, Carmen’s Grandfather.

It was just a small kiosk food stall that had only

been serving 5 dishes about 34 years ago (1981),

and so the business grew so well that they manage

to get a restaurant all by themselves to cook and

serve more.

After getting a new

restaurant, from only 5 dishes that they were only selling at

start for 12 years, they manage to come with new recipes

consisting of more than 50 types of dishes. Being the one

and only Sinhua restaurant from the Hokkien clan has made

them to be so successful for the past 3 generations.

MS. CARMEN’S GRANDFATHER

MS. CARMEN


Restoran Woo Lan has its very own regular customer. Day and night, a lot of people come

over to have their food. Especially, people who are working nearby that restaurant. Being

able to always deliver what their customers need, Ms, Carmen said that her customers

are always very tempted to have their meal. Not only that, this restaurant receives a lot

of international customers coming to try out their food. The restaurant has also been listed

as a 5 STAR RESTAURANT on TRIP ADVISOR - world's largest travel site, enabling

travellers to plan and have the perfect trip.

ARTICLES OF THE RESTAURANT


Due to their uniqueness, they do not have any competitors throughout the years of having

this business. The uniqueness of their food is

very different from other type of restaurants is

because they have some traditional

ingredients that they have been cooking with

for a very long time. They have so many types

of dishes that always customers who come to eat would order the same dishes – most

popular all the time. They are the bbq pork ribs, crab curry, tiger skin stewed pork and

also the salted egg chicken. All the food prepared in this restaurant have their own recipes

as it is never the same as other restaurant.


Ms. Carmen who was previously studying accounting, she was the one who has been

taking care of the accounts of this business. The revenue per annum is normally about

RM100,000.


TRADITIONAL MALAY

RESTORAN JSCOOZI,

CYBERJAYA, SELANGOR

J Scoozi is a restaurant which serves traditional Johorian food. The owner of the

restaurant is Puan Khadijah. The business started in June 2011. The purpose of this

restaurant is not only to sell traditional Johorian food, but also as a future investment for


her (Puan Khadijah) grandchildren. Recipes of the traditional food are all by the owner

itself. She added a twist to the normal recipes to make it her own.

At first, this restaurant were located in Glomac Cyberjaya near TMnet. After two

years of operating business, they moved to a new location which is in Cyberjaya Business

District. It is approximately 1.5 kilometre distance from the old location. J Scoozi’s owner,

Puan Khadijah are planning to open a new

shop in Putrajaya and Bangi. At the moment,

there are only 5 workers for this restaurant.

But the owner are trying her best to hire

more workers as they need more hand to

serve the customers especially during peak

hours.

The most popular food they sell is Laksa Johor, Briyani Ayam and Soto Ayam.

Laksa Johor has coconut milk, kerisik, dried prawns and spices. The gravy of the Laksa

Johor is a mix of two different fish, which is ‘Ikan parang’ and ‘ikan kembung’. The

garnishing comprises slices of onions, beansprouts (taugeh), mint leaves, coriander

(daun kesum), cucumber and pickled

white radish (caipo). Sambal belacan

which is a kind of chili paste and lime are

placed on the side of the dish. Just before

you eat it, you will have to squeeze the


lime. Laksa Johor has its own uniqueness as they used spaghetti instead of the normal

rice noodles.

Briyani Ayam is a mix of rice with different spices like ‘rempah ayam’ and also ‘rempah

kurma’. It is served with two different gravy, ‘Sambal telur’ (fried eggs cooked with chili

paste) and ‘Rendang’. The garnishing are ‘papadom’ (a thin crispy bread) and acar which

comprises slices of cucumber, tomatoes, chilies and onions.

Soto Ayam is a yellow spicy

chicken soup served with ‘nasi impit’

(compressed rice that is cut into

smaller pieces) or noodles. It is also

served with fried garlics, beansprout,

coriander, and ‘bergedil’ (mashed

potato compressed into a small round

patties mixed with spices and other ingredients). For those who likes spicy food, you can

add the black chilli paste in your Soto.

For desserts, they serve the best Tauhu

Bakar in town. Basically it is fried tauhu

stuffed with cucumber, carrots and

‘sengkuang’. Served with peanut sauce on

top and sprinkled with peanuts.


One of the drinks that caught our eye is the Sirap Bandung with soda. There are

steps on doing this, if you messes up on one step, it will not look as nice as this one. The

first step is to pour the syrup then followed by putting the ice cubes. Then, pour the milk

until it is three-quarter full, then only you pour in the soda.

The opening hours for this restaurant is from 7am to 5pm. In the morning, they will

have the breakfast promotion consists of nasi lemak and hot coffee or tea with the price

of RM2.00 for the working people. They also sells different variety of traditional desserts

for breakfast.


TABLE OF SIMILARITY

SIMILARITY

RESTORAN WOO LAN RESTORAN JSCOOZI

LOCATION SELANGOR

TYPE OF FOOD TRADITIONAL

CUSTOMER BASE OFFICE WORKERS & FOREIGN TOURISTS

BUSINESS

STRATEGY

GAIN POPULARITY BY DELICIOUS FOOD

TYPE OF BUSINESS FAMILY BUSINESS

CATERING FOR ALL EVENTS

NATURE OF

BUSINESS

PRODUCT VARIETY

&

MONOPOLISTIC COMPETITIVE

HYGIENE LEVEL VERY CLEAN

QUALITY OF FOOD FRESH AND TASTY


TABLE OF DIFFERENCES

DIFFERENCES

RESTORAN WOO LAN

RESTORAN JSCOOZI

BUSINESS SIZE 90 PAX 70 PAX

ANNUAL PROFIT ≥ RM 100,000 > RM 80, 000

LOCATION BRICKFIELDS PUTRAJAYA

SEATING CAPACITY 100 PAX 80 PAX

IMMEDIATE

COMPETITORS

NONE NONE

ENVIRONMENT TOWN AREA DEVELOPING URBAN

BUILDING TYPE MODERN - ANTIQUE CONCRETE BUILDING

KITCHEN TRADITIONAL UTENSILS MODERN


BUSINESS OWNER 3RD GENERATION OF THE

FAMILY

1ST GENERATION OF THE

FAMILY


SPECIALITIES

RESTORAN WOO LAN

Restoran Woo Lan has its own speciality is by their delicious homemade dessert – TAU

FU FA. This dessert is actually made out of soy beans that has been cooked for a day

long. Noting that Ms. Carmen herself does it all the time for her customers as they enjoy

it so well. This dessert seems to be very common that everyone can get it anywhere but

in this restaurant, this dessert has its own unique taste and aroma as well.


RESTORAN JSCOOZI

Tauhu bakar is basically made from soybean. It is then burnt on a grill and cut into cubes,

filled with mainly cucumber and peanuts. After that it is to be dipped into special sauce.

This particular dish is not easily found anywhere else in the country. Thus, not everyone

can mimic the original taste of the tauhu bakar other than a true Johor born and raised

individual. In a nutshell, Jscoozi Johorian cuisine restaurant truly stands out of the crowd

by having this special dish served in their restaurant. This dish is served all the time as

regular customers and people from other places come to this restaurant to just taste this

dish. At the same time, the palatable taste of this dish makes everyone to always more

than once.


RECOMMENDATION For future possible competitors, JScoozi should add more variety of food in their menu

like for example, western food because nowadays, the demands for western food are

increasing and it could attract foreigners too. Likewise, they should also do a promotion

in their menu like offering sets during lunch and dinner hours because there are many

people hunting for food at those times and customers usually go for sets to save money.

They only open the shop until 5pm therefore, we recommend that they should make the

opening hours longer until night time, exceeding the business hours so that they could

attract more customers since most people nowadays ten to eat outside for dinner.

For Woo Lan Restaurant, we would recommend them to lower down their food prices so

that everyone could afford to eat there and therefore, would increase foot traffic. They

could also try to promote their restaurant on social media like creating a Facebook page

or a website because nowadays, a lot of people are using those social medias to connect.

They could consider doing advertisements on the television and the internet as well such

as Youtube or maybe in the newspaper. Youtube is a universal website so it could attract

customers all over the world.


BIBLIOGRAPHY 1)Chinese cuisine - http://en.wikipedia.org/wiki/Chinese_cuisine

2)Malaysian chinese cuisine – http://en.wikipedia.org/wiki/Malaysian_Chinese_cuisine#Chinese_guo

3)Malaysian cuisine - http://en.wikipedia.org/wiki/Malaysian_cuisine

4)Johorian cuisine - http://www.johor.gov.my/en/pelancongan/page/makanan_dan_hidangan

5)Putrajaya - http://www.putrajaya.gov.my/

6)Brickfields - http://kuala-lumpur.attractionsinmalaysia.com/Little-India-Brickfields.php

7)Report - http://en.wikipedia.org/wiki/Report

8)Business report - http://en.wikipedia.org/wiki/Business_reporting

9)Tripadvisor - http://www.tripadvisor.com.my/Restaurants-g293951-Malaysia.html

http://en.wikipedia.org/wiki/Chinese_cuisine

http://en.wikipedia.org/wiki/Malaysian_Chinese_cuisine#Chinese_guo

http://en.wikipedia.org/wiki/Malaysian_cuisine

http://www.johor.gov.my/en/pelancongan/page/makanan_dan_hidangan

http://www.putrajaya.gov.my/

http://kuala-lumpur.attractionsinmalaysia.com/Little-India-Brickfields.php

http://kuala-lumpur.attractionsinmalaysia.com/Little-India-Brickfields.php

http://en.wikipedia.org/wiki/Report

http://en.wikipedia.org/wiki/Business_reporting

http://www.tripadvisor.com.my/Restaurants-g293951-Malaysia.html

http://www.tripadvisor.com.my/Restaurants-g293951-Malaysia.html


APPENDICES

RESTORAN WOO LAN


RESTORAN JSCOOZI


QUESTIONAIRE – RESTORAN WOO LAN

INTERVIEWER : MUSTAQIM CHOO

INTERVIEWEE : Ms. CARMEN

Q1. WHEN WAS THE BUSINESS FOUNDED?

A1 . 1981 ABOUT 34 YEARS AGO

Q2. WHEN DID THIS BUSINESS START?

A2. IT WAS ACTUALLY FOUND BY MY GRANDFATHER. HE STARTED THIS

BUSINESS BY HAVING A SMALL STALL NEARBY THE CATHEDRAL WHERE HE

ONLY HAD 5 DISHES TO SELL. AFTER THE YEARS OF GOOD BUSINESS, THE

CHOICES OF DISHES INCREASED. TODAY WE HAV MORE THAN 100 DISHES TO

BE SERVED.

Q3. WHAT ARE THE MOST DEMANDING DISHES THAT IS ALWAYS ORDERED BY

YOUR CUSTOMERS?

A3. THE MOST POPULAR DISH WOULD BE THE BBQ PORK RIBS, CRAB CURRY,

OYSTER EGG AND OUR VERY SPECIAL DESSERT, THE TAU FU FA – WHICH IS

MADE BY ME.

Q4. ARE YOUR CUSTOMERS REGULAR?

A4. MOST OF MY CUSTOMERS ARE VERY REGULAR CUSTOMERS AS THEY ARE

ALL OFFICE WORKERS.


Q5. HOW DO YOU GET INTERNANTIONAL CUSTOMERS TO VISIT YOUR

RESTAURANT?

A5. THE REASON BEHIND IT BECAUSE, MOST OF THE TIME FOOD BLOGGERS

COME HER OFTEN TO ENJOY THE DISHES AT THE SAME TIME THEY SHARE

THE PICTURES AND SPREAD THE WORD THROUGH SOCIAL MEDIAS ABOUT MY

RESTAURANT. NOT ONLY THAT, RECENTLY, MY RESTAURANT HAS BEEN

LISTED AS 5 STAR RESTAURANT ON TRIP ADVISOR.

Q6. WHAT IS YOUR ANNUAL REVENUE?

A6. APPROXIMATELY MORE THAN RM100,000 EVERY MONTH

Q7. DO YOU HAVE ANY COMPETITORS AROUND BRICKFIELDS?

A7. NO, WE DO NOT HAVE ANY AS WE ARE THE ONLY RESTAURANT WHO

SELLS THIS TYPE OF TRADITIONAL FOOD. WHICH IS WHAT MAKES US UNIQUE.


QUESTIONAIRE – RESTORAN JSCOOZI

INTERVIEWER : MUSTAQIM CHOO

INTERVIEWEE : PN. KHADIJAH

Q1: WHEN WAS THE BUSINESS FOUND?

A1: IT WAS FOUND IN THE YEAR 2011

Q2: WHO ARE THE KEY FOUNDERS?

A2: INTIALLY I WAS THE KEY FOUNDER BUT ALONG THE WAY MY ELDEST AND

SECOND DAUGHTER CAME IN TO HELP

Q3: WHAT PROMPTED YOU TO START THIS BUSINESS?

A3: BEFORE THIS, I WAS ALSO A BUSINESS WOMAN IN THE PAST AND I DID

NOT WANT TO JUST END MY CAREER AS A BUSINESS WOMAN TO JUST END

WITH NO AIM. IT WAS ALSO PART OF MY RETIREMENT PLAN.

Q4: WHAT ARE YOU MAIN PRODUCTS?

A4: MY MAIN PRODUCTS ARE LAKSA JOHOR, SOTO AYAM, BRIYANI AYAM AND

TAUHU BAKAR


Q5: WHO ARE YOUR CUSTOMERS?

A5: THE CUSTOMERS THAT I USUALLY GET ARE THE PEOPLE WHO ARE

WORKING IN THE OFFICE NEARBY, STUDENTS AND PEOPLE FROM JOHOR

Q6: WHAT IS THE ANNUAL REVENUE FIGURE?

A6: IT IS AROUND RM 80,000 ANNUALLY.

Q7: CAN YOU PROVIDE ME A BRIEF HISTORY ON YOUR BUSINESS?

A7: I WAS FROM JB, I STARTED THE BUSINESS FROM HOME AND THEN I

MOVED TO CYBERJAYA WITH MY FAMILY. THEN THE IDEA OF OPENING A

RESTAURANT CAME TO MY MIND. AFTER THAT, I WENT SHOP HUNTING IN

CYBERJAYA SINCE IT CLOSE TO WHERE I LIVE. I STARTED OFF THE

RESTAURANT IN GLOMAC, CYBERJAYA BUT THEN THE BUSINESS WAS NOT

GOOD ENOUGH AND I DECIDED TO SHIFT TO THE CURRENT LOCATION WHICH

IS CYBERJAYA BUSINESS DISTRICT 2.

Q8: DOES THE BUSINESS HAVE ANY COMPETITION?

A8:NO, BECAUSE MY RESTAURANT IS THE ONLY RESTAURANT AROUND THIS

AREA THAT ACTUALLY SELLS FILLING FOOD TO THE CUSTOMERS THERE.

Q9: GENERALLY DO YOU FIND IT HARD TO ENTER THIS MARKET?

A9: WELL, THERE IS NEVER ANYTHING THAT COMES EASY IN LIFE, THERE WILL

ALWAYS BE COMPETITION AND CHALLENGES THAT WE WILL HAVE TO FACE.


MINUTES OF MEETING

DATE: 5th January 2015

TIME: 11 am – 1 pm

VENUE: E3.13, Taylor’s University

NAMES OF GROUP MEMBERS

TUTORIAL GROUP

ROLE

Darshiini Vig Leader / Report Editor

Mustaqim Choo Presentation Slides Editor / Interviewer

Ilhami Ibrahim Thursday Class Video Editor / Audio Editor

Nurina Aida Report Editor / Audiographer

Carolina Bondarenko Report Editor / Videographer

NO. ACTIVITY ACTION TAKEN BY

1. Introduction - Brief introduction about this project to the group

members

Darshiini Vig

2. Choosing the business - We voted on what type of business to interview for

this project and settled for food & beverage businesses

All group members

3. Choosing the restaurant - We choose one place in Kuala Lumpur, Restoran

Woo Lan and Restoran J Scoozi in Cyberjaya

All group members



TIME: 4 pm – 6pm

VENUE: E3.13, Taylors University & Restoran Woo Lan, Kuala Lumpur


TUTORIAL GROUP

ROLE







1. Discussion - Had a discussion on what questions to ask

to the owner of the restaurants

All group members

2. Site Visit - All of us went for the first interview in

Restoran Woo Lan in Kuala Lumpur

All group members

3. Meeting - To recheck on the video and audio footage

whether it’s clear and valid for the video presentation

All group members



TIME: 4 pm – 6 pm

VENUE: Restoran J Scoozi, Cyberjaya


TUTORIAL GROUP

ROLE







1. Site Visit - We went to the second restaurant which is Restoran J

Scoozi in Cyberjaya to interview the owner about this restaurant

All group members

2. Meeting - To recheck on the video and audio footage whether

it’s clear and valid for the video presentation

All group members



TIME: All Day

VENUE: E3.13, Taylors University


TUTORIAL GROUP

ROLE







1. Video and Audio - The transferring process of the video and audio from

the camera and phones.

Ilhami Ibrahim Mustaqim Choo

2. Video Editing - The video editor, started editing the video and the

audio then compile it together as one presentation video

Ilhami



TIME: 12 pm – 6pm



TUTORIAL GROUP

ROLE







1. Dividing the task - The group leader divides the task between each

members so that the process of doing the report is faster

Darshiini Vig

2. Start doing the report - We discussed with each other on what to write so that

its similar and not off the point

All of the group members

3. Halfway done - For day one on doing the report, we managed to finish

half of the report and will continue on the next day

All group members



TIME: 12pm – 6pm



TUTORIAL GROUP

ROLE







1. Continuing doing the report - We continue from where we left off on the day before

and started doing it

All group members

2. Done with the report - By 5.30pm, we are done with the report.

All of the group members


ATTACHMENTS


REFERENCE

1. Pride, W.M, 2008. Foundations of Business. 2nd ed. U.S: South Western

Educational Publishing .

2. Chinese style restaurant, (2013). Straits Publishing & distributing Group/Fujian

Science & Technology Pub.

3. Jennings, M, 2013. Foundations of the legal environment of business. 2nd ed.

U.S: Mason, OH : South-Western/Cengage Learning.

4. restaurant business . 2014. restaurant business. [ONLINE] Available at:

http://www.restaurantbusinessonline.com/. [Accessed 06 February 14].

5. TED. (2012). lessons in business . [Online Video]. 05 June. Available from:

http://www.ted.com/talks/jeff_smith_lessons_in_business_from_prison#t-46861.

[Accessed: 05 June 2012].

6. Swanson,S.(2012). How to open a Chinese restaurant & cook Chinese food.

English Press.

7. Ridgers, B, 2012. Book of Business Quotations. 2nd ed. Hoboken, NJ:

Economist Books..

8. Ming-Jer Chen. 2003. Inside Chinese Business: A Guide for Managers

Worldwide. [ONLINE] Available at: http://www.amazon.com/Inside-Chinese-

Business-Managers-Worldwide/dp/1591393272. [Accessed 02 October 12].

9. Galloway, P, 2009. The Little Black Book of Business . 1st ed. Hoboken, N.J:

Wiley.

10. Bhaskaran Raman. 2004. How to Write a Good Report . [ONLINE] Available at:

http://www.cse.iitk.ac.in/users/braman/students/good-report.html. [Accessed 19

May 06].

ENGLISH II ASSIGNMENT #02

Education

Transcript of ENGLISH II ASSIGNMENT #02