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 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
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

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 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
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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Paul Yip

Paul Yip

Paul Yip is the founding director of the Centre for Suicide Research and Prevention at the University of Hong Kong, and a professor at the university's Department of Social Work and Social Administration. His interests include suicide prevention, population health and poverty research. He serves as the secretary general of the Asian Population Association and the research chair of the Family Planning Association of Hong Kong. He was a part-time member of the Central Policy Unit and a member of the Hong Kong government's Steering Committee on Population Policy.