Taipei Mayor Ko Wen-je (柯文哲) yesterday said that unless the “sky is falling,” he would not join the Democratic Progressive Party (DPP).
Ko made the comment in response to media queries about whether he would consider joining the party to fend off competition from potential DPP rivals in his re-election bid.
Ko, an independent, said he would keep his promise and not join any political party before his current term expires.
“Unless the sky is falling and the Earth is cracking open, I will strive to keep my word,” the mayor said.
Ko added that launching an election campaign for 2018 is a personal matter and that it does not constitute a reason for him to join the DPP.
DPP Legislator Pasuya Yao (姚文智) has been seen gearing up for the 2018 Taipei mayoral election.
Yao is organizing a forum slated for next month on Taipei’s “smart” infrastructure and e-commerce, and he has asked Minister Without Portfolio Audrey Tang (唐鳳) to speak on the topic.
Yao has hinted that he would run for Taipei mayor and the move is viewed as part of his preparations for the mayoral race.
Ko said Tang is a talent in the high-tech sector, so it is only natural that Yao has invited her to give a speech.
On whether he felt “threatened” by Yao, Ko said his greatest enemy is himself and that he would focus on his job for now.
The Ministry of Foreign Affairs (MOFA) yesterday voiced dissatisfaction with the Comprehensive and Progressive Agreement for Trans- Pacific Partnership (CPTPP), whose latest meeting, concluded earlier the same day, appeared not to address the country’s application. In a statement, MOFA said the CPTPP commission had "once again failed to fairly process Taiwan’s application," attributing the inaction to the bloc’s "succumbing to political pressure," without elaborating. Taiwan submitted its CPTPP application under the name "Separate Customs Territory of Taiwan, Penghu, Kinmen and Matsu" on Sept. 22, 2021 -- less than a week after China
ALIGNED THINKING: Taiwan and Japan have a mutual interest in trade, culture and engineering, and can work together for stability, Cho Jung-tai said Taiwan and Japan are two like-minded countries willing to work together to form a “safety barrier” in the Indo-Pacific region, Premier Cho Jung-tai (卓榮泰) yesterday said at the opening ceremony of the 35th Taiwan-Japan Modern Engineering and Technology Symposium in Taipei. Taiwan and Japan are close geographically and closer emotionally, he added. Citing the overflowing of a barrier lake in the Mataian River (馬太鞍溪) in September, Cho said the submersible water level sensors given by Japan during the disaster helped Taiwan monitor the lake’s water levels more accurately. Japan also provided a lot of vaccines early in the outbreak of the COVID-19 pandemic,
THE GOOD WORD: More than 100 colleges on both sides of the Pacific will work together to bring students to Taiwan so they can learn Mandarin where it is spoken A total of 102 universities from Taiwan and the US are collaborating in a push to promote Taiwan as the first-choice place to learn Mandarin, with seven Mandarin learning centers stood up in the US to train and support teachers, the Foundation for International Cooperation in Higher Education of Taiwan (FICHET) said. At the annual convention of the American Council on the Teaching of Foreign Languages held over the weekend in New Orleans, Louisiana, a Taiwan Pavilion was jointly run by 17 representative teams from the FICHET, the Overseas Community Affairs Council, the Steering Committee for the Test of Proficiency-Huayu, the
A home-style restaurant opened by a Taiwanese woman in Quezon City in Metro Manila has been featured in the first-ever Michelin Guide honoring exceptional restaurants in the Philippines. The restaurant, Fong Wei Wu (豐味屋), was one of 74 eateries to receive a “Michelin Selected” honor in the guide, while one restaurant received two Michelin stars, eight received one star and 25 were awarded a “Bib Gourmand.” The guide, which was limited to restaurants in Metro Manila and Cebu, was published on Oct. 30. In an interview, Feng Wei Wu’s owner and chef, Linda, said that as a restaurateur in her 60s, receiving an