This document discusses ways to promote dim sum restaurants in Kuala Lumpur to a group of elderly German tourists with health complications. It suggests using a Rogerian approach to reassure the tourists that dim sum can be enjoyed safely by choosing foods carefully. Specifically, it recommends choosing dim sum low in fat and rich in carbohydrates, consuming half a plate of boiled vegetables, moderate amounts of steamed salty dim sum, and less fried options. It also suggests avoiding soup and having low-fat dairy later. The goal is to earn the tourists' confidence that dim sum won't harm their health.