Yelling, cursing and fine food: Secrets from the world's toughest dining scene

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Hong Kong, with its shifting preferences, fierce rivalry, and ugly economics, is one of the hardest places to run a restaurant.

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Publicist Geoffrey Wu is involved with at least half of its top restaurants.

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Geoffrey Wu promotes Hong Kong's strongest tables.

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He worked in food and beverage marketing for many years.

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He sometimes yells at customers who make mistakes or journalists who don't do their homework.

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Since 2009, social media, the local culinary community, and Michelin Guide have transformed Hong Kong's F&B business.

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