||The disastrous fire at the Taipei Grand Hotel (was under reconstruction)
||The completion of the refurbishment of the Taipei Grand Hotel. It was reopened on June 23rd. In the same year, all airport restaurant and in-flight catering services were terminated.
Mr. Koo Chen-Fu served as the third Chairman, with Yan Chang-Shou and Niu Xian-Yue as the General Manager successively.
||Held the “Creative Eco-friendly Christmas” event for the first time.
||Won the 2000 Gold Awards from the Pacific Asia Travel Association.
Won the 2000 Best Corporate Image Prize from the Public Relations Foundation.
The People First Party was official established at the Grand Hotel.
Held the first “Manner-training Summer Camp for Little Ladies and Gentlemen (children)” in Taiwan as a tourist hotel.
||Dispatched members of the hotel to Shenyang, China to exchange ideas on Chinese culinary art with local hoteliers.
||Zong Cai-Yi served as the fourth Chairman with Mr. Li Yuan-Yi as the General Manager.
||Received honorable guests from a 2003 summit for leaders from seven nations in central America.
||Held the inauguration banquet for the 11th president and vice president of the Republic of China (Taiwan).
||Established a wireless Internet network with collaborative efforts from Chunghwa Telecom Co. Ltd. This is one of the pioneering wireless networks at five-star hotels in Taiwan.
||Established the Yang Ming Ocean Culture and Art Museum with collaborative efforts from Yang Ming Marine Transport Corp. The OCAM is a perfect example of culinary art and culture integrated and presented within the same exhibition space.
||The Commencement of the direct flight between the cross-straits. The first group of Mainland China tourists stayed in the Grand Hotel. Secretary of the Tourism Bureau, Lai Se-Zhen hosted a welcome dinner here at the Grand Hotel.
Zhang Xue-Lao served as the fifth Chairman, with Mr. Jiang Tsu-Hsiung as the General Manager.
The second Cross-Strait Consultation was held at the Grand Hotel where the Chairman of the Straits Exchange Foundation, Chiang Pin-Kung, met with the President Chen Yun-Lin of ARATS.
||Mr. Huang Da-Zhou served as the sixth Chairman.
The Yuan Shan Club of Taipei completed the construction of leisure facilities and commenced open recruitment for members.
||Lee Chien-Rong served as the seventh Chairman.
The Grand Hotel as responsible for the “Centennial National Day State Banquet”.
||The Grand Hotel passed the“Five Star Accreditation”evaluation done by the Tourism Bureau.
To commemorate the 60th anniversary of the Grand Hotel, the hotel promoted“the Grand Hotel Jiazihong”and“the Grand Hotel Jiaziqing”with Kinmen Kaoliang Liquor Inc.
Held the inauguration banquet for the 13th President and Vice-President of the Republic of China.
Voted for the“Most Traditional Hotel”by“Hotel Club”, an international corporation in Australia.
“The Grand Hotel Souvenir Shop” was opened in August.
||The 100th head of state received by the Grand Hotel--President Christopher J. Loeak of Republic of the Marshall Islands.
The Grand Hotel held a commemorative exhibition for the 10th anniversary of the passing of Madam Chiang.
The renovation of rooms on 7th to 9th floor and the Prestige VIP Lounge on the 10th floor was launched in October.
The renovation of rooms of Chi-Lin Hall and Golden Dragon Restaurant was launched in December.
||Grand Hotel promoted the commemorative wine of the 62nd anniversary of the hotel, Jiazi Double Blessings with Kinmen Kaoliang Liquor Inc.
The renovation of rooms on 7th to 9th floor and the Prestige VIP Lounge on the 10th floor was completed in May.
A lighting ceremony for the completion of Golden Dragon Banquet Room and Chi-Lin Hall was held on May 27.
The renovation of Golden Dragon Restaurant was completed on May 29, and an opening ceremony was held in the Grand Hotel to celebrate it.
An evening banquet for winners of “Tang Prize,” also known as Oriental Nobel Prize, will be held in the Grand Hotel on September 18. The banquet will promote a “Tang Prize feast” with Tang poetry, Taiji and local food ingredients by advisers of the prize, Guo-Yao Su and Zheng-Jie Zhang and chef Bo-Hua Ye.