An invitation to visit the House of Tin Hau was always accepted with great pleasure among Asian and European royalty, world leaders, society people, financial tycoons and movie stars. Guests, who generally arrived at Hong Kong's international airport, were immediately flown by a huge executive helicopter to a landing pad just outside the temple complex. High state officials or those of a special elite status were carried by water on Qin Shang's incredible two-hundred-foot floating mansion, actually the size of a small cruise ship, which he designed and built in his own shipyard. Upon arrival the guests were met by a staff of servants who would direct them to luxurious vans for the short drive to their sleeping quarters, where they were assigned their own private maids and valets during their stay. They were also informed about dinner schedules and asked if they preferred any special dishes or particular wine.

Properly awed by the scope and splendor of the rebuilt temples, the guests relaxed in the gardens, lounged around the swimming pools or worked in the library, which was staffed with highly professional secretaries and specially equipped with the latest publications, computers and communications systems for businessmen and government officials so they could remain in convenient contact with their various offices.

Dinners were always formal. Guests gathered in an immense antechamber that was a lush tropical garden with waterfalls, reflection ponds filled with vividly colored carp and a light perfumed mist that filtered from jets in the ceiling. Women, to protect their hairstyles, sat under artistically dyed silk umbrellas. After cocktails, they gathered in the great hall of the temple that served as a dining room and sat in massive chairs exotically carved with dragon legs and armrests. Flatware was optional—chopsticks for Oriental guests, gold-plated utensils for those used to Western tastes. Instead of the traditional long rectangular table with the host seated at its head, Qin Shang preferred a huge circular table with the guests comfortably spaced around the outer circumference. A narrow aisle was cut in one section of the table so gorgeous, svelte Chinese women in beautiful, form-fitting silk dresses with thigh-high slits in the skirts could serve a multitude of national dishes conveniently from the inside. To Qin Shang's creative mind, this was far more practical than the time-honored method of serving over a guest's shoulder.

After everyone was seated, Qin Shang made his appearance in an elevator that came up through the floor. He usually wore the expensive silk robes of a mandarin lord and sat on an ancient throne elevated two inches above the chairs of his guests. Irrespective of status or nationality, Qin Shang acted as if every meal was a ceremonial occasion and he was the emperor.