
Intel CEO Tan Lip-Bu 'engaging' with US government to clarify concerns after Trump demands resignation
"We are engaging with the administration to address the matters that have been raised and ensure they have the facts," Tan said in a note sent to all Intel Corporation employees on Thursday (Aug 7).
He said there has been "a lot of misinformation circulating" about his past roles at Walden International and Cadence Design Systems.
"I want to be absolutely clear: Over 40+ years in the industry, I've built relationships around the world and across our diverse ecosystem - and I have always operated within the highest legal and ethical standards," Tan added.
"My reputation has been built on trust – on doing what I say I'll do, and doing it the right way. This is the same way I am leading Intel."
Walden International, a venture capital firm, was founded by Tan in 1987. Through the company, he became a seed investor in Semiconductor Manufacturing International Corp, China's largest chip foundry.
From 2009 to 2021, Tan was the CEO of Cadence Design Systems, a chip design software firm.
Trump on Thursday demanded that Tan resign "immediately" after Republican Senator Tom Cotton raised national security concerns over his links to firms in China.
Cotton alleged that Tan controls dozens of Chinese companies and holds stakes in hundreds of Chinese advanced manufacturing and chip firms.
The US senator also noted that Cadence Design Systems recently "pleaded guilty to illegally selling its products to a Chinese military university". While heading the company, Tan transferred "its technology to an associated Chinese semiconductor company without obtaining licences", Cotton said.
The Malaysia-born tech industry veteran was raised in Singapore and is now a naturalised American citizen.
In his note to employees, Tan said the US has been his home for more than 40 years and he is "profoundly grateful for the opportunities" it has given him.
Intel's success is essential to US technology and manufacturing leadership, national security and economic strength, Tan said
"I fully share the president's commitment to advancing US national and economic security," he added.
"I appreciate his leadership to advance these priorities, and I'm proud to lead a company that is so central to these goals."
Tan also said that the Intel board is "fully supportive" of the work that his team does to transform the company.
Intel is one of Silicon Valley's most iconic companies, but its fortunes have been dwarfed by Asian powerhouses TSMC and Samsung, which dominate the made-to-order semiconductor business.
Tan took the helm at struggling Intel in March. He has previously said it "won't be easy" to overcome challenges faced by the company.
The company was also caught by surprise with the emergence of Nvidia as the world's preeminent AI chip provider.
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When you shake their hands, they're rough and filled with wine stains,' Lim explained, charmed by the warmth an authenticity of the natural wine makers he met. Gho's wine interest was seeded in hospitality school but like Lim, his knowledge was mainly self-taught after he gained little real insight from lecturers and industry colleagues. 'I started reading about wine, buying magazines, et cetera. There were so many new things to learn daily,' he said. From Morten's Steakhouse, he became Raffles Hotel's head sommelier. Subsequently he took on roles at The American Club Singapore, Jean-Georges in Shanghai where he had relocated to for a time, and then Daniel Boulud's db Bistro Moderne at the Marina Bay Sands. RVLT'S BEGINNINGS Gho and Lim started hanging out after work. They could not find many places with good music, wine and ambience that were opened after 11pm. The idea of setting up a space together remained a casual discussion until a mutual friend invited them to use his restaurant in a shophouse at Killiney Road. 'He had a space but no concept; we had a concept but no space. So we agreed,' explained Goh. And so RVLT opened in 2006. The name is an abbreviation of the word 'revolution', chosen because of natural wine's resurgence in the modern wine scene just before the pandemic. Natural wine refers to wine made without chemicals and industrial processes – the way it was done before the 1950s and the onset of mass production. One of RVLT's ideas was to replace the wine list with a 'wine wall' to make wine selecting less intimidating. 'Out of 10 people, eight will stare at the wine list and not know what to do with it. But with this wine wall or retail shop format, people recognise a label although they don't know the wine producer's name. Many would say, 'Oh! I know this wine; I had it last time and liked it. Can I have it?'' said Gho. Many of Lim and Gho's regulars discovered natural wine at RVLT. 'At first, it was just for fun, for the two of us to hang out after work. Then it was starting to become a business so we thought we should look at investors and start a proper space with a kitchen,' said Gho on the Killiney Road shop. THE UPS OF THE BUSINESS RVLT's second iteration at 38 Carpenter Street opened just over half a year later, offering a food menu as well. Malaysia-born chef Sunny Leong came on board, first as sous chef before taking on the head chef position soon after. For three months, chef Kenneth Foong worked with Leong before heading to Copenhagen to work at Noma (and later became the Michelin-starred restaurant's head chef). 'He gave Sunny direction with the menu design. Sunny had never done bar food, being from traditional fine-dining Chinese restaurants like Sky on 57 and Corner House. There were times we told him his food was 'too pretty' and asked him to 'mess it up a bit',' chuckled Gho. Leong's nuggets become one of RVLT's signatures that continue to be served at Revolution. Business initially boomed. RVLT also expanded to Taipei when Gho relocated to the city for a time. 'It was amazing during the pandemic, as soon as the initial uncertainties were over,' he said. He recalled having to turn customers away as the wine bar in Singapore was too packed. Customers could not travel overseas and so came to RVLT for respite from the stresses of the pandemic and being confined at home. 'It was impossible to book [a table] during that time. People would just linger; I would also stay for six, seven hours,' Reicherl recalled. WHEN THE BUZZ FADES When the borders opened after the pandemic, the wine bar emptied out as customers started travelling with a vengeance. Those who visited RVLT in their 20s and early-30s got married, had kids, drank less and stayed home more. 'Our replacement rate was not one to one because the next generation of young people do not drink or go out as much,' lamented Gho. Those who came would rush to leave by 10.30pm to catch the bus or train as taxi fees surged. The rise of online meetings, shrinking expat budgets, cautious tourist spending, and higher transport costs all contributed to fewer customers and reduced spending. The continued fervour of online gaming from pandemic times did not help. 'During COVID, people were stuck at home and started buying nice gaming chairs, sound systems; they began socialising online instead of at bars or other social places,' observed Gho. 'One Thursday night in December last year, we looked around at 8.34pm and RVLT was empty. That was scary,' Lim remembered. The business became unsustainable, and the pair decided to call it quits – until Reicherl came in with the perfect collaboration. SAME BUT DIFFERENT Revolution, Gho stressed, is not RVLT version 2. 'We kept some signature dishes but generally, we wanted to be different from the RVLT brand. We are no longer a wine bar but a restaurant. We want to have the same energy, spirit and hospitality. But everything else is different – from the uniforms to the look of the space.' Chef Leong's cuisine is now modern comfort food with a playful twist, influenced by seasonal produce. Currently, it is opened daily for lunch. It will open in September for dinner as well with a five-course tasting experience. 'I wish for Revolution to get a Michelin star because Sunny is a very good chef. He should get the recognition because he was 'forced' to make bar food for the last seven years and now he has a platform; it's time for him to shine,' said Lim earnestly. For now, the duo is happy to continue having a space to hang out. Their regulars at RVLT are similarly glad. Gho recalled looking around during Revolution's opening party and saying to Lim, 'We changed the location and the space looks nicer now. But it's the same people.'