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

TOP PICKS

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
READ FULL ARTICLE