Taipei’s Tsai Wan Hsing gets digital update
台北蔡萬興老店獲得數位更新
| TAIPEI (Taiwan News) — After decades of handwritten orders, classic Taipei eatery Tsai Wan Hsing is digitizing its operations to survive a changing world.
Third-generation owner Hung Tzu-ching (洪慈卿) is steering the transformation, facing pandemic-era shifts in dining habits, higher prices, and persistent labor shortages, per CNA. She has leaned into low-carbon ideas to keep the business strong while protecting the environment. Hung grew up making tangyuan (glutinous rice balls) and singing a catchy song that her family wrote to attract customers. However, it was not until her mother fell ill 15 years ago that she returned to run the business, intent on carrying on the family legacy. The restaurant’s story dates back to 1953 when Hung’s grandparents started selling small Zhejiang dishes from a street cart before building up Tsai Wan Hsing’s reputation. Despite its loyal following, the grueling hours and stress made it difficult to pass the restaurant down to the next generation. A turning point came in 2023 when Hung applied for the economic ministry’s “Excellent Taiwanese Old Shop” program. Although she failed the first year, she was selected the following year, and judges then recommended the restaurant for a smart low-carbon subsidy. That funding allowed Hung to roll out online ordering, digital inventory, and e-invoicing, tackling the waste problems the restaurant had struggled with. Hung admitted that change was not easy after years of handwritten orders, but believes effort supports carbon reduction and is worth it. Looking ahead, Hung is working to tailor the new system to the restaurant’s operations while honoring its traditional flavors, blending modern tools with a respect for Tsai Wan Hsing’s roots. |
|
| Michael Nakhiengchanh Taiwan News, Staff Writer | |
| 2025-07-01 |
