Yang Chi-hua, owner of Taiwan’s Din Tai Fung restaurant chain, stands next to piles of bamboo steamers in December 2007, in Taipei. Photo: AFP
Paul Yip
Opinion

Opinion

Paul Yip

What famed Taiwanese dumpling restaurant Din Tai Fung can teach Hong Kong about managing tourists and keeping service quality high

  • Paul Yip says the Taiwanese restaurant chain prizes quality and sustainability over the short-term bottom line, an approach that Hong Kong’s tourism industry would do well to emulate

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Yang Chi-hua, owner of Taiwan’s Din Tai Fung restaurant chain, stands next to piles of bamboo steamers in December 2007, in Taipei. Photo: AFP
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Mainland tourists board a bus in Tuen Mun as protesters make their feelings known. Photo: Felix Wong

We don’t want your money: Chinese shoppers told to spend cash elsewhere by frustrated Hongkongers who just want some peace and quiet

  • Tuen Mun protest groups urge tourists to stay at home as anti-mainland sentiment grows
  • Visitors are a ‘nuisance’ who are forcing small businesses out of the area, claims concern group
Topic |   Anti-mainland China sentiments

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Mainland tourists board a bus in Tuen Mun as protesters make their feelings known. Photo: Felix Wong
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