
German Watchdog Challenges DeepSeek App Presence in App Stores, Urges Apple, Google to Take Action
The Chinese artificial intelligence model DeepSeek, which shook the entire AI sector by its launch, has found itself in trouble in one of the European countries. A German privacy regulator has issued a formal notice of compelled action to tech giants Apple and Google over the availability of the Chinese artificial intelligence app on their app stores.
The move reflects increasing anxiety in Europe about what Chinese tech services do with the personal data of people who use them, particularly when users have no idea how their information can be cross-referenced or pointed abroad.
"The AI app breaks data protection laws and will not be available in Berlin," Berlin Commissioner for Data Protection Meike Kamp said on Friday. Her office stated that DeepSeek did not reply to its earlier requests to take its app off the German market or ensure that the data of European users is safe. The main point of concern remains the potential for personal information collected from German users to be accessed by Chinese authorities, where these users do not have the same privacy rights as those guaranteed under EU law.
"Chinese authorities have very extensive access to personal data," Kamp explained. "EU citizens using DeepSeek also lack enforceable rights or protection in China."
In January, DeepSeek, a startup in Hangzhou, grabbed global attention with its R1 large language model. The company said its A.I. platform was equivalent to the best technology from OpenAI and Google except that it ran on less powerful chips (Nvidia H800s) and cost less to develop, under $6 million. Its promise of low cost and high efficiency has been hailed as game-changing in the AI world.
But now the app's ascent is getting regulatory pushback in Europe. The German regulator is invoking the EU's Digital Services Act (DSA) because DeepSeek has disregarded numerous requests for compliance. The law forces technology platforms, such as Apple's App Store and Google Play, to ensure illegal material, including apps posing data risks, is removed or restricted.
Apple and Google are now facing calls to reconsider the notification and intervene. Though Kamp said she could have issued a fine to DeepSeek, enforcement was an international challenge. And so the buck passes to the platforms that host the app.
It's not the first time that European regulators have taken aim at Chinese AI apps. Italy's privacy authority expressed similar concerns this year over the way Chinese services may treat sensitive information of European users.
Technology and international data governance are intersecting as geopolitical tensions rise and AI tools take over; they are also turning into flashpoints. Also, European nations are strengthening privacy rules that would protect their citizens from foreign surveillance or from having their data mishandled.

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When overseas, a simple piece of cake or a cup of coffee feels more worthwhile, partly because they may be cheaper. 'But here, those same items don't seem to carry the same value, and consumers are hesitant to spend the money to enjoy them. In other markets, restaurants with accolades are doing well. Cities like Bangkok, for example, offer a more vibrant scene at lower prices, reinforcing the perception that Singapore lacks the same value.' Global tensions – including uncertainties over trade and pending tariffs, the ongoing Russia-Ukraine war and Israel-Iran conflict – have made people cautious about spending. Mr Daniel Sia, 49, managing partner of The Coconut Club in Beach Road and culinary director of The Lo & Behold Group, says: 'We observe diners are more price-sensitive due to global uncertainties and the rising cost of living. Consumers are cutting back on their expenses and looking for more affordable options to stretch their dining dollar.' 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In June 2025, poultry supplier Toh Thye San Farm applied to the High Court to wind up The Banana Leaf Apolo. The application is scheduled to be heard in court in July, but the chain, started in 1974 with outlets in Race Course Road, Sixth Avenue and Little India Arcade, continues to operate. Mr Lian says there are also debt collection companies which will send someone to sit outside a restaurant until people pay up. Depending on how much is to be collected and how difficult it is to extract the money, the company gets a 20 to 50 per cent cut. Sometimes, the owner or chef simply vanishes, he says, adding that a Japanese chef running a restaurant in the Central Business District (CBD) left Singapore and a trail of debts behind him. Mr Alvin Gho and Mr Ian Lim, who run Raw Wine, which supplies hotels and restaurants, say they are hit on both sides. They also run Wine RVLT, a gastro wine bar in Carpenter Street. Wine RVLT and Raw Wine co-founders Alvin Gho (left) and Ian Lim are closing RVLT after eight years because the business had become unsustainable. As wine suppliers, they have also been hit by fewer orders and clients who do not pay on time. PHOTO: RVLT They have seen orders decrease across the board, and even luxury hotels are ordering less, and less expensive bottles, they add. 'They're all dragging with payment,' says Mr Gho, 44. 'Some go four to six months in being late. You find yourself having to chase for payme nt all the time. Sometimes, there are three or four invoices outstanding, and they pay one. Then you push again, and they pay one more.' He says this means he has to delay payments to the wineries whose wares he carries, but the company is reluctant to take away the credit it gives its clients. Mr Lim, 41, says: 'We work with a lot of the smaller guys. These are relationships we've built over the years. So we try to be flexible when we can. We understand their situation.' That is because both of them are living it. They are shutting Wine RVLT on July 12 after eight years. They did not renegotiate a new lease with the landlord, since operating costs have made the business unsustainable. What restaurant owners are wanting from their branding consultants has changed too. Ms Blokbergen-Leow says: 'The focus has shifted from long-term strategic planning and brand building to raising immediate awareness and media engagement.' In the high-stakes world of F&B in Singapore, a new restaurant needs to generate immediate buzz – in the media and on social media – to get bums on seats. She adds: 'The priority is to ensure media come through to experience the concept first-hand, and then share that experience on their platforms.' Reading the diner The word 'experiential' comes up a lot in conversations with restaurant owners and chefs. So does 'value'. Diners want well-priced whiz-bang. Bae's Cocktail Club in Tanjong Pagar has been hopping since it opened in July 2024. Named after a common Korean surname and slang for girlfriend, it opens until late, features craft cocktails, easy-to-eat food, a DJ, private and semi-private rooms, and high energy. Bae's Cocktail Club in Tanjong Pagar has been hopping since it opened in July 2024. PHOTO: THE PROPER CONCEPTS COLLECTIVE Cocktails are priced from $26, and the best-selling food offerings are Kimchi Bacon Fries, Fried Chicken and Wagyu Beef Ram-don, all priced at $24 a serving. Mr Leong Sheen Jet, 32, one of the partners, also heads The Proper Concepts Collective, which has shuttered Goho, its kaiseki restaurant; and Ms Maria & Mr Singh, its restaurant with Bangkok-based chef Gaggan Anand. He says that Rappu, the group's handroll and hip-hop restaurant in Duxton, is going strong. It is now spread out over two floors, having taken over the space vacated by Goho. He says of Bae's and Rappu: 'Both are high-energy concepts and offer truly differentiated experiences not found anywhere else in Singapore.' Baia, which opened in October 2024 on the rooftop of Esplanade Mall, offers that kind of experiential outing people are looking for. The 130-seat venue, which cost $3 million to set up, is part of the il Lido Group. Baia opened in October 2024 at the rooftop of the Esplanade Mall. PHOTO: BAIA Founder Beppe de Vito, 51, wanted to recreate the 'Las Vegas of the Roman Empire', which was what Baia, an Italian city about 30km from Naples, once was. He says: 'It's great for tourists, and the opening of the Registry of Marriages just one floor down makes it an attractive go-to for celebration meals and drinks.' Chef Rishi Naleendra, 39, of two-Michelin-starred Cloudstreet in Amoy Street, also runs Sri Lankan restaurant Kotuwa at New Bahru and sister restaurant Station By Kotuwa in Boon Tat Street. The interior of Station By Kotuwa in Boon Tat Street. PHOTO: STATION BY KOTUWA He used to run Fool Wine at the Boon Tat Street space before turning it into Station in March 2025 . 'Kotuwa has been amazing,' says the chef of the restaurant, which serves the vibrant food of his heritage, together with cocktails built around Sri Lankan and other spirits. Diners can also order a $68 a person snack-to-dessert feast featuring the restaurant's greatest hits. 'We wanted to see if that success could translate, and we built a CBD version of Kotuwa, and that has been doing really well for us.' He says his fine-dining restaurant Cloudstreet has had its ups and downs. 'Having a diverse portfolio of restaurants helps. It allows us to balance out the slow months with the stronger ones.' Mr Russell Yu, 39, runs casual Japanese chain Nozomi, with outlets at Millennia Walk and Star Vista; and The Horse's Mouth gastrobar at Millenia Walk. He says business at Nozomi has improved since a tough spell from December 2024 to February 2025. 'The stronger performance likely comes down to price point and value. With an average spend of $38 to $43 a diner, and a focus on quality ingredients, we may take a hit on margins, but we continue to offer strong value to guests , and that's resonating with them . 'Restaurants that offer strong value are generally holding steady, but those with an average spend at or above $60 a head are facing greater challenges. The recent closures of several relatively high-profile establishments have been surprising. But for many of us operators, the situation has been, and remains, precarious.' It might become even more precarious when the Rapid Transit System (RTS) linking Johor Bahru (JB) and Singapore starts operating in end-2026. People will be able to travel from Woodlands North MRT station to JB's Bukit Chagar station in five minutes. Jewel Coffee's Mr Khong says: 'I would imagine the bulk of JB visitors now are car owners. But with the RTS, non-car owners will not hesitate to go to JB. If I were a Woodlands resident, between a five-minute ride to JB and a 30-minute MRT ride to Orchard, it's a no-brainer. Johor will win hands down in terms of cost savings on food, groceries and other shopping .' Hope springs eternal Where some see more strife for the F&B scene, others see opportunity. Mr Geoffrey Tai, 51, manager of Temasek Polytechnic's School of Business, says: 'With the RTS enhancing connectivity, we may see more joint ventures, supply partnerships or pop-up concepts between Singapore and JB operators.' He says the goal is not to compete directly, but for entrepreneurs to 'complement and co-create opportunities across both sides'. 'While many Singaporeans will continue visiting JB for affordable food and services, not everyone will make that leap regularly,' he adds. 'Food safety regulations, convenience and strong brand loyalty remain key reasons many still choose to dine locally.' There are other reasons to be hopeful, say some. Il Lido's Mr de Vito says: 'It's definitely not doom and gloom. It's a time of recalibration. The scene is evolving, and that always brings some level of discomfort, but also opportunity. We have to adapt and thrive.' Mr Christopher Millar, 57, senior director of international business development for 1-Group, which runs some 30 restaurants, cafes and bars – including Italian restaurant Monti , with views of Marina Bay, and rooftop bar 1-Arden , at CapitaSpring in the CBD – says: 'We remain optimistically cautious for the rest of 2025 . The upcoming Formula One Grand Prix season, major concerts and events are certainly positive drivers for tourism, which directly benefits our F&B sector. 'We anticipate a rebound in domestic spending in the latter half of the year , especially with SG60 this year and festive periods like the year-end holidays. Our focus will be on delivering exceptional value and experiences to both local and international diners, adapting our offerings to evolving preferences.' Despite the never-ending struggles with rent, manpower and cost of ingredients, some are opening new restaurants. Mr Vadim Korob, 34, managing director of Altro Zafferano, an Italian restaurant at Ocean Financial Centre, says there are plans to expand the portfolio, which now includes Griglia Open Fire Italian Kitchen in Craig Road. He will soon open a steakhouse in Amoy Street, and intends to add two more restaurants down the road. He says sales have increased for the existing restaurants. Altro Zafferano pivoted to more casual dining, with flexible menus that include sharing dishes. 'We are hopeful for 2026,' he says. 'With the upcoming steakhouse launch and plans for two additional concepts in the pipeline, we are looking forward to a strong year ahead.' Chef Joel Ong, 37, who runs Enjoy Eating House & Bar in Stevens Road and The Canteen by Enjoy in Jalan Besar, recently opened Heartland by Enjoy in Tampines, a n all-day cafe serving nasi lemak (priced from $12.90) and zi char dishes. It opens at 10.30am on weekdays and 9.30am on weekends, and closes every day at 2am. With most dishes priced under $20, the average spend a person is about half that of his other restaurants. He says: 'We want to maximise our earning potential, even if it means sacrificing our own time.' Nasi Lemak with beef rendang at Heartland by Enjoy. PHOTO: HEARTLAND BY ENJOY Neither Enjoy nor Canteen are doing well day to day, he says, adding that salaries make up the bulk of costs. He says: 'We chose to open a new restaurant without hiring many staff, and we pull everyone together to work harder, in the hopes of increasing revenue. 'It seems counter-intuitive when we say we have opened another restaurant in order to survive, but it is true.' Heartland by Enjoy in Tampines is an all-day cafe serving nasi lemak and zi char dishes. PHOTO: HEARTLAND BY ENJOY Tan Hsueh Yun is senior food correspondent at The Straits Times. She covers all aspects of the food and beverage scene in Singapore. Check out ST's Food Guide for the latest foodie recommendations in Singapore.