Customers’ Perception of the Authenticity of a Cantonese Restaurant

Pearl M.C. Lin, Lianping Ren, Chen Chen

Research output: Journal article publicationJournal articleAcademic researchpeer-review

13 Citations (Scopus)


The term ‘authenticity’ is becoming increasingly precious in this world full of hyper reality. Authenticity has been an important attribute of the tourism industry as well as the food sector. This study explores diners’ perception of authenticity of Cantonese cuisine, with Shang Palace of the Kowloon Shangri-La Hong Kong as the study base. This study draws on a triple data source, composed of in-depth interviews, online comments and participant observations. Systematic content analysis performed using NVivo 10 leads to findings that food, ambience, and environment, as well as staff members, are important factors that influence customers’ perception of authenticity in the restaurant. Comparative analysis of the data confirms the importance of customers’ knowledge and experience of Cantonese cuisine as a factor that influences their perception.

Original languageEnglish
Pages (from-to)211-230
Number of pages20
JournalJournal of China Tourism Research
Issue number2
Publication statusPublished - 3 Apr 2017


  • Cantonese cuisine
  • content analysis
  • Culinary authenticity
  • diners’ perception
  • Shang Palace

ASJC Scopus subject areas

  • Cultural Studies
  • Language and Linguistics
  • Linguistics and Language
  • Tourism, Leisure and Hospitality Management


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