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TAMAN ENG ANN IS AN HOUSING AREA SITTING IN THE BUSY TOWN OF KLANG.

WITH THE EXCELLENCE


OF ITS LOCATION, RESIDENTS HAVE THE PRIVILEDGE OF EXCELLENT CONNECTIVITY TO TOWN SUCH AS
SUBANG JAYA, PETALING JAYA AND KLANG CITY CENTER.AS THIS NEIGHBOURHOOD IS SITUATED CLOSE TO
THE CITY CENTER, RESIDENTS OF TAMAN ENG ANN ARE PAMPERED WITH WIDE RANGE OF LIVING FACILITIES
ESPECIALLY THEY HAVE DIFFERENT KING OF RESTAURANTS THERE.
1. ingredient
kee heong’s kitchen is located at the end of the restaurant. it is open up,
hence customers could have a glimpse of the preparation of bah kut teh.
the nice smell coming from the bah kut teh soup also easily attract
customers. open kitchen layout also can encourage interaction between
the cheft and the customers.

food preparation
seating area

semi-open
cooking

due to the complexation of the recipe for bah kut teh, cooking
require its own space. while workspace is for the continuos
cooking + workspace steps such as cutting of meats after the cooking part is done.
in kee heong, the counters for the preparation of bah kut teh are
join together with the workspace and form a continuos l shape counters.
workspace hence it is easier for the cheft to carry out the sequence of the
preparation of bah kut teh smoothly without any obstacle.
while there is another square counter that focus mainly for the
preparation of the side dishes such as cha quay .
nasi lemak taman eng ann also have an open kitchen for
the preparation of foods. customers not only can witness
how the nasi lemak is prepared, but they get to choose their
own side dishes.

indoor siting area indoor siting area

food preparation

outdoor kitchen area

open
cooking
in taman eng ann, nasi lemak stall is placed along the five
foot walkway due to the lightness of the preparation of the food.
the stall includes cooking area, workspace
and lastly it is also use to display the food such as the side
dishes for nasi lemak. the display and workspace along the
walkway encourage the interaction of the cheft and customers.
due to its open layout, customers are allowed to choose their
own side dishes as well as to require even more specific
of how should their food to be done. while for fried chicken
workspace + display cooking that used high heat of boiling oil is take place in the restaurant
to unsure the safety of the pedestrian.
while for the food preparation in burger king, it is locates behind the counter in an
enclosed area.

food preparation

seating area

private
cooking
+
workspace
cooking
+ in burger king, their preparation of food take place in a private
workspace space. the preparation of foods do not require specific kitchen
that involves high skill, hence the cooking space and workspace
are normally combine together. the counters are placed in a linear
form that ease the sequences of the preparation. After every food
workspace has deen done, it will first go to the workspace behind the order
counter before it is being distribute to the customer. Hence, the
formation of the counters are in an order ans systematic formation .

counter
conclusion

OPEN CLOSE

THROUGH THE RESEARCH, I REALIZE TRADITIONAL RESTAURANTS HAVE MORE MUCH OPEN KITCHEN LAYOUT COMPARED TO THE MODERN RESTAURANT.
AS TO ENSURE THE QUIALITY OF THEIR FOOD TO THE CUSTOMER ,ONE OF THE WAY TO DO IT IS THROUGH VISUAL CONECTIVITY. WHEREAS FOR MODERN
RESTAURANT SUCH AS FAST FOOD RESTAURANT, A SYSTEMATIC AND ORGANIZE KITCHEN LAYOUT IS TO EASE THE PREPARATION OF FOOD IN TERM OF
QUANTATIVE AS THE PREPARATION OF MODERN FOOD IS EASIER COMPARED TO TRADITIONAL FOOD.

HARDLY OBTAIN EASILY OBTAIN

WHILE FOR THE CHOICE OF MATERIALS, MODERN FOODS REQUIRE INGREDIENTS THAT ARE EASILY OBTAINED AND COOKED COMPARE TO TRADITIONAL
FOOD. BESIDES THAT, THE TIMES AND SKILL REQUIRED TO PREPARE MODERN FOODS ARE ALSO LESSER, HENCE MAKING IT THE REASON WHY PEOPLE
NOWADAYS CHOOSE TO HAVE MODERN FOOD SMORE COMPARED TO TRADITIONAL AS THEIR LIFESTYLE ARE BUSIER AND MORE COMPACT ESPECIALLY
FOR THOSE STAYING IN THE CITY.
conclusion

Food preparation is a heritage that is descended from one generation to another generation.This is a privilege of every race in Malaysia. The question is whether
it still stands to this day. The pressure of modern culture through such modernity food is an issue that should be taken into account. How to combine efforts
between tradition and modernity in the food industry is a challenge and a more specific study should be done.Modernity consumption relationship and how it
affects the traditional pattern of food intake could not be neglect.Eating habits may be a symbol of cultural, religious, social economic and level of economic
growth in a country .research may contribute to understanding the differences in eating habits between different generations with regard to their
consumption of Malaysian traditional food in the future.Eating traditional food has become a way of remembering our past history and acknowledging the
Malaysian heritage and culture, hence this research would perhaps help to sustain the originality and continued existence of traditional food for future
generations. When youngsters are aware of and realizethe importance of traditional food, the chances that they will have more positive attitudes towards it.
references

http://dailycookingquest.com/by-ingredient/tofu/bak-kut-teh-pork-ribs-in-spices-and-herbal-soup
http://johorkaki.blogspot.com/2017/02/best-klang-bak-kut-teh-list-kee-heong.html
https://i.pinimg.com/originals/98/1b/4d/981b4d7004781d3ae8f0022d6814740d.jpg
http://tinyadventurejournal.tumblr.com/post/135265787909/i-feel-weirdly-self-conscious-about-writing-about