Comparative Research: Bak Kut Teh

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. 1 2 3 4 5 6 7 Content Research proposal Chinese Cuisine Chinese Herbal Introduction of Bak Kut Teh History of Bak Kut Teh Ingredient of Bak Kut Teh Similarities Restaurant 8 Comparison Restaurant 9 Conclusion 16 between Bak Kut Teh 11-15 between Bak Kut Teh Pages 1-3 4 4-5 6 6-7 7 8-10
10
Appendix
17
11
Interview Question
18-20
12
Minutes
21-23
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.
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
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.
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.
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.
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
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 ribs 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
Chao Kiat Bak Kut Teh
Bak Kut Teh
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,
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
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.
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 owners 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
she exercise regularly. Thats 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.
Lieong Kee Bae Good Teh
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.
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, thats 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
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.
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 doesnt 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. Thats 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.
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-beachroad.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
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
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
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
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 Discussion idea Lee Chee Ming Daniel Yap Chung Kiat, Chew Jun Ming Yo Kai Sen Lee Chee Ming, Daniel Yap Chung Kiat, Yo Kai Sen, Chew Jun Ming
TYPE OF MEETING
FACILITATOR
NOTE TAKER
TIMEKEEPER
ATTENDEES
Agenda topics
0.5 hours
DISCUSSION
place to interview
lee chee ming
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. Some members go to Klang area to estimate the walking journey and search for Bak Kut Teh shop.
CONCLUSIONS
ACTION ITEMS
PERSON RESPONSIBLE
DEADLINE
Go to the area to estimate the journey and search for the Bak Kut Teh shop. Do research about the Bak Kut Teh shop in Klang area
Lee Chee Ming, Daniel Yap Chew Jun Ming, Yo Kai Sen
15/01/2013
11/01/2013
0.5 hours
DISCUSSION
Selection of old bak kut teh shop
daniel yap
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 Ask the business owner for interview
Lee Chee Ming Daniel Yap, Chew Jun Ming
16/01/2013 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
DISCUSSION
How to do report
Chew jun ming
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 Report compilation
Daniel Yap Jun Ming
24/01/2013 24/01/2013
OBSERVERS
Resources online
RESOURCE PERSONS

Comparative Research: Bak Kut Teh

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Comparative Research: Bak Kut Teh

Uploaded by

Copyright:

Available Formats

COMPARATIVE RESEARCH REPORT BAK KUT TEH

ENGLISH 2 (ENGL 0205)

FNBE SEPT 2012 - ENGL 0205 English 2

Bak Kut Teh Restaurant

FNBE SEPT 2012 - ENGL 0205 English 2

FNBE SEPT 2012 - ENGL 0205 English 2

FNBE SEPT 2012 - ENGL 0205 English 2

FNBE SEPT 2012 - ENGL 0205 English 2

FNBE SEPT 2012 - ENGL 0205 English 2

FNBE SEPT 2012 - ENGL 0205 English 2

Spices used to cook Bak Kut Teh

FNBE SEPT 2012 - ENGL 0205 English 2

Chao Kiat Bak Kut Teh

Bak Kut Teh

FNBE SEPT 2012 - ENGL 0205 English 2

FNBE SEPT 2012 - ENGL 0205 English 2

Lieong Kee Bae Good Teh

FNBE SEPT 2012 - ENGL 0205 English 2

FNBE SEPT 2012 - ENGL 0205 English 2

FNBE SEPT 2012 - ENGL 0205 English 2

FNBE SEPT 2012 - ENGL 0205 English 2

FNBE SEPT 2012 - ENGL 0205 English 2

Discussion about the English research assignment

lee chee ming

FNBE SEPT 2012 - ENGL 0205 English 2

Selection of old bak kut teh shop

approach the business owner and book a time for interview.

Lee Chee Ming Daniel Yap, Chew Jun Ming

old Bak Kut teh shop outside klang area

Go to ask for interview

Lee Chee Ming, Chew Jun Ming

Chew jun ming

the members in charge the different parts of essay.

Cover page design Report compilation

Daniel Yap Jun Ming

FNBE SEPT 2012 - ENGL 0205 English 2

You might also like