Asus fends off bid to ban US laptop imports in Lenovo patent dispute
Lenovo has accused Asus' computers of infringing patents related to wireless communications, diagonal touchpad scrolling and other technology. PHOTO: UNSPLASH
Asus fends off bid to ban US laptop imports in Lenovo patent dispute
WASHINGTON - Taiwanese electronics maker Asus on June 20 defeated rival Lenovo's bid to block American imports of Asus' Zenbook laptops and other computers as part of a patent dispute between the two companies.
The ruling by the US International Trade Commission was a defeat for Hong Kong-based Lenovo in a patent fight with Asus that extends to California federal court and Europe's Unified Patent Court.
Lenovo has accused Asus' computers of infringing patents related to wireless communications, diagonal touchpad scrolling and other technology.
The commission's order on June 20, which upheld an ITC judge's preliminary decision from February, can be appealed to the Washington-based US Court of Appeals for the Federal Circuit.
Spokespeople for Lenovo and Asus did not immediately respond to requests for comment on the decision.
Lenovo, the world's largest PC maker, sued Asus in San Jose, California, and at the ITC in 2023, alleging that technology in Asus' Zenbook Pro and Zenbook Flip 14 laptops infringed a variety of its patents.
Lenovo asked the California court for an unspecified amount of monetary damages, including lost profits and royalties, and an order permanently blocking the alleged infringement.
The California lawsuit was paused during the ITC proceedings. REUTERS
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Straits Times
4 hours ago
- Straits Times
Tastemakers: Three-Michelin-starred Benu in San Francisco has new Singaporean head chef
Singaporean chef Sebastian Wong is the new chef de cuisine of Benu in San Francisco. PHOTO: COREY LEE SINGAPORE – Chef Sebastian Wong has just joined a very small fraternity: Singaporean chefs who are heading three-Michelin-starred restaurants. The 34-year-old was recently promoted to chef de cuisine at Benu, Korean-American chef Corey Lee's three-Michelin-starred restaurant in San Francisco. He joins Yeo Sheng Xiong of Odette in Singapore; Jimmy Lim, chef-owner of JL Studio in Taichung, Taiwan; Kenneth Foong of Noma in Copenhagen, Denmark; and Mathew Leong of Re-naa in Stavanger, Norway. Chef Wong, who was part of the opening teams at modern French restaurant Odette and Japanese fine-dining restaurant Esora in Singapore, tells The Straits Times he took time to think about it, when he was offered the post in February 2025 . He was due back in Singapore to attend a friend's wedding, and was expected to give an answer on his return. 'I never thought in my life or career that I would be in this position,' he says over Zoom from San Francisco. 'For most of my life, I never thought I was really good. So, when chef Corey offered me this, I was surprised.' He told his parents, whom he says were supportive, and his friends. 'A lot of my peers in the industry told me, 'Oh yeah, it's about time.' It was comforting to hear it from them, that maybe I have what it takes for this role.' Odette's chef Yeo, 34, says of his friend and former colleague: 'He deserves it 100 per cent. He is someone who strives for perfection and consistency. One of the most passionate and focused individuals I have worked with.' Chef Wong first worked at Benu for a month in 2020, after leaving Esora in 2019. The Covid-19 pandemic cut short his time there and he returned to Singapore. During the pandemic, he returned to Odette and later put in a year at La Dame de Pic before returning to Benu in March 2022. It took three years to rise from sous chef to chef de cuisine at the 40-seat establishment, a destination restaurant that has held its three Michelin stars since 2014. Benu serves Korean and Cantonese-inflected tasting menus priced at US$390 (S$500) a person. Before he opened it in 2010, chef Lee was chef de cuisine at The French Laundry, the storied restaurant in Napa Valley. Chef Lee, 47, says: 'Chef de cuisine appointments are as much about character and potential as they are about experience. I like chefs who are immensely talented and immensely humble. 'Three years are not that short. I myself spent only two years as a sous chef before becoming chef de cuisine of The French Laundry. Promotions in my kitchen are based on merit, not seniority.' Fancy instant noodles Chef Sebastian Wong was part of the opening teams at modern French restaurant Odette and Japanese fine-dining restaurant Esora in Singapore. PHOTO: COREY LEE And yet, chef Wong grew up sporty rather than cheffy. He went to school at St Joseph's Institution and Anglo-Chinese Junior College, and was into track and field and ultimate frisbee. Both his parents worked and he learnt to cook for himself in secondary school, making instant noodles and such. 'I realised I could not just cook instant noodles,' he says. 'I'd always put something in it. Vegetables or an egg.' On weekend trips to the market and supermarket with his mother, he would sneak spices, seasonings and other ingredients into the shopping. 'It could be sansho pepper, shichimi togarashi or Chinese olive vegetables,' says the chef, who has an elder sister. 'And when I cooked rice or noodles, I'd add these things and I realised they tasted good. When my friends came over to play street soccer, I would cook them noodles and they liked what I made.' He would also watch shows by British chef Gordon Ramsay and American author and TV personality Anthony Bourdain while eating dinner in front of the television. And in junior college, when he had his own computer, he began to watch cooking videos on YouTube and a world of fine dining opened up. Knowing his grades were not good enough to become a doctor or a pilot like his parents wanted him to be, he broached the subject of becoming a chef with his mother, who works in human resource. She suggested that he get a job in a restaurant during the nine-month window he had before starting national service. In 2009, with zero experience, he got a job in a now-defunct restaurant, The French Kitchen, in Magazine Road. The chef-owner, Jean-Charles Dubois, now culinary director of Marina Bay Sands, took him under his wing. He ended up staying for about seven months. Chef Wong says: 'He was very nurturing and he always gave me small pieces of advice, like how to hold a knife a certain way so I can cut shallots or garlic faster. Then one day, he told me, 'Starting today, you learn from me how to cook all the hot things.' 'I told my mum that I really liked the job and I could see myself doing this as a career. I made up my mind and I've never looked back.' After NS, he enrolled in ITE College West for a 2½-year course in culinary arts and restaurant management that the college offers in partnership with Institut Lyfe, formerly known as the Institut Paul Bocuse. He graduated in 2014. He says: 'They taught us all the classical French dishes and mother sauces, all these things that are kind of irrelevant in today's world of cooking. But I think this helped me learn the techniques behind the classic dishes, like making a sabayon.' Growth spurt Those skills would stand him in good stead when he joined the opening team for Odette in 2015, starting out in the pastry department and then rotating through the different stations. He says: 'Suddenly going to a fine-dining restaurant and doing high-level pastry was a huge learning curve. You really have to respect the recipes in pastry. It's like chemistry.' The restaurant's chef-owner Julien Royer, 42, says: 'I knew he'd go far. He really stood out from other young chefs with his discipline and focus. He never took shortcuts. He understood early on that he needed to make sacrifices to climb and learn. I'm glad he did. I'm very proud of him.' At the Odette kitchen, he got to know chef Shigeru Koizumi, who was working there before setting up Esora, his fine-dining restaurant in Mohamed Sultan Road. Both are part of the Lo & Behold restaurant group. Chef Wong left the French restaurant to join the opening team for Esora in 2018 and added Japanese techniques to his skill set. After 18 months, however, he thought it was time to move on and broaden his repertoire. A chef he knew when he did a stage at Hibiscus in London had done a stint at Benu in San Francisco, and chef Wong asked for help getting a foot in. 'I was always intrigued by what chef Corey was doing at Benu,' chef Wong says. 'He was the first Asian chef to take Asian food to a three-star level. He is able to execute Asian food at such a high level.' On his return to Benu in 2022 after the pandemic cut short his time there in 2020, he says he struggled for the first year. The restaurant runs a tough kitchen. Chef Wong says: 'Things are very thorough at Benu. Everything has a reason for being. There is pretty much nothing that hasn't been thought about before it is put in place and, because of that, there's a lot of responsibility to be shared by everyone. 'There's also consistent effort and attention to tiny details, the drive for continuous improvement and progress, all of which I think is integral to the longevity of a restaurant and when it comes to nurturing people.' He describes chef Lee as someone who demands a lot of everybody. 'He never settles for anything less. He's at work every day, without fail, unless he's not in town. He's always there for the guests, always there for the team. 'His work ethic is very inspirational for the team, it sets the tone in the kitchen for everybody. When you step into the kitchen, you see everyone working. Chef Corey is working, the executive chef is working, the chef de cuisine is working, everybody is working. ' That first year, he says he had to get used to the way the kitchen did things. How chefs would have to plan the mise en place, which involves organising and preparing ingredients and equipment so that things go smoothly when the orders come in. 'A lot of times, I would miss the checkpoints,' he says, referring to the checks chefs need to make on whether portions of protein and other ingredients are properly prepared. 'We go to service and you realise the fish is cut wrong. So, I got into a lot of trouble. But it's through failure that you learn.' He says what got him through that year was the desire to want to improve and be better. 'I don't live far from the restaurant, so I walk to and from work,' he says. 'On nights when I've had a really rough day, I'd think about it on the walk home. Today, I made this stupid mistake, what can I do tomorrow and in the future to prevent all these mistakes?' Together with chef Lee, he makes Benu's signature xiao long bao, the only two people in the kitchen who do it. They split the task in half, with each making 50 dumplings. To master the pleating, chef Wong says he practised before and after work for a year before he could make a dumpling good enough to serve. He is still refining his technique. He can make 28 to 30 pleats on each dumpling, although chef Lee thinks 21 to 24 is sufficient. A xiao long bao at Din Tai Fung has 18 folds. The best is yet to be Asked how he celebrated his promotion, chef Wong says: 'I feel I shouldn't be celebrating yet.' After all, there is work to be done. New dishes to create. A team of 18 to 20 to manage now. He adds: 'I prefer to lead by example. I think it's important for the team to know that the chef is not worried about getting his hands dirty if he has to and that he has everyone's back.' Chef Lee adds: 'He has been a great example for staff to calibrate their work ethic, organisational skills and commitment. But I feel his greatest impact is yet to come.' If chef Wong had not left Singapore, where would he be right now? 'Perhaps I might be the head chef of some restaurant,' he says. 'But I also think I most probably would have left Singapore in time to come.' So, does a Singaporean chef need to leave the country to come into his own? Chef Wong says: 'I think Singapore as a society needs to look inwards and realise the intrinsic value of the things we have. Things like our local hawker food should really be more appreciated and perceived the same way as a bowl of ramen or a plate of pasta. 'Why is it that we demand that our local food be dirt cheap when it is more labour-intensive to make, but we are willing to fork out more for a plate of pasta that comes from a plastic package? I think everyone should try cooking a bowl of laksa at home from scratch and see what it takes to make that humble bowl of noodles with broth and toppings. 'If Singapore society is able to change that mindset and be more like the Japanese, who value their own culture and heritage, then Singaporean chefs and food will be more valued and appreciated.' He cites restaurants such as Belimbing by chef Marcus Leow and Mustard Seed by chefs Gan Ming Kiat, Wu Shin Yin and Desmond Shen as those doing a 'good job of progressing what we have in Singapore'. Eventually, he might join them in taking Singapore food to a new level. He sees himself working at Benu for three to four years, and he would like to come back to Singapore. 'Singapore is home,' he says. 'I see and feel the difference between home and over here. Family and friends are very important. They bring me joy and keep me going in life.' If he does open a restaurant in Singapore, it is likely to be an Asian one. In fact, he is looking at working in a Chinese restaurant kitchen to broaden his skills. The chef, whose father is Hainanese and mother is Hokkien, says: 'At the end of the day, it's important to cook your own cuisine. When I was young, I went to learn how to cook French cuisine. 'It was only when I got a bit older that I realised it's more important to learn your own cuisine. You don't want to be a yellow person cooking white man food.' 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.
Straits Times
5 hours ago
- Straits Times
Asus fends off bid to ban US laptop imports in Lenovo patent dispute
Lenovo has accused Asus' computers of infringing patents related to wireless communications, diagonal touchpad scrolling and other technology. PHOTO: UNSPLASH Asus fends off bid to ban US laptop imports in Lenovo patent dispute WASHINGTON - Taiwanese electronics maker Asus on June 20 defeated rival Lenovo's bid to block American imports of Asus' Zenbook laptops and other computers as part of a patent dispute between the two companies. The ruling by the US International Trade Commission was a defeat for Hong Kong-based Lenovo in a patent fight with Asus that extends to California federal court and Europe's Unified Patent Court. Lenovo has accused Asus' computers of infringing patents related to wireless communications, diagonal touchpad scrolling and other technology. The commission's order on June 20, which upheld an ITC judge's preliminary decision from February, can be appealed to the Washington-based US Court of Appeals for the Federal Circuit. Spokespeople for Lenovo and Asus did not immediately respond to requests for comment on the decision. Lenovo, the world's largest PC maker, sued Asus in San Jose, California, and at the ITC in 2023, alleging that technology in Asus' Zenbook Pro and Zenbook Flip 14 laptops infringed a variety of its patents. Lenovo asked the California court for an unspecified amount of monetary damages, including lost profits and royalties, and an order permanently blocking the alleged infringement. The California lawsuit was paused during the ITC proceedings. REUTERS Join ST's Telegram channel and get the latest breaking news delivered to you.
Business Times
5 hours ago
- Business Times
Trump pledge of quick China magnet flows has yet to materialise
[HONG KONG] Almost 10 days since US President Donald Trump declared a 'done' trade deal with Beijing, US companies remain largely in the dark on when they will receive crucial magnets from China, and whether Washington, in turn, will allow a host of other exports to resume. While there has been a trickle of required permits, many American firms that need Chinese minerals are still waiting on Beijing's approval for shipments, according to sources familiar with the process. China's system is improving but remains cumbersome, they said, contrary to Trump's assurances rare earths would flow 'up front' after a Jun 11 accord struck in London. The delays are holding an array of American industries hostage to the rocky US-China relationship, as some firms wait for magnets and others face restrictions son elling to China. That friction risks derailing a fragile tariff truce clinched by Washington and Beijing in Geneva last month, and triggering fresh rounds of retaliation. Interviews with multiple Western buyers, industry insiders and officials familiar with discussions revealed frustration over vague policies in both countries and lingering confusion about what level of magnet approvals from China would trigger Trump to abandon his tit-for-tat export curbs. 'Even if export approvals accelerate, there are so many unknowns about the licensing regime that it's impossible for companies to have a strong sense of certainty about future supply,' said Christopher Beddor, deputy China research director at Gavekal Research. 'At a minimum, they need to factor in a real possibility that talks could break down again, and exports will be halted.' In response to China's sluggishness on magnets, Trump last month restricted US firms from exporting chip software, jet engines and a key ingredient to make plastic to China until President Xi Jinping restores rare-earth exports. Companies subject to Washington's curbs have halted billions of US dollars in planned shipments as they wait for players in unrelated sectors to secure permits from Beijing, which could take weeks or even months to process, given the current pace. BT in your inbox Start and end each day with the latest news stories and analyses delivered straight to your inbox. Sign Up Sign Up Corporate chiefs affected by the export-control spat have sought clarity from the administration on its strategy, according to sources familiar with the matter. The Commerce Department, which administers the rules, has offered few details, they added. Oil industry executives have tried to convince Trump officials that blocking exports of ethane – a gas used to make plastics – is contrary to US national security interests, according to sources familiar with the deliberations. Business leaders have asked for export restrictions to be removed but that's been unsuccessful so far, the sources said. Energy and chemical giant INEOS Group Holdings has one tanker full of ethane waiting to go, while Enterprise Products Partners has three to four cargo ships stuck in limbo, according to a source familiar with the matter. That's particularly galling because China has adequate ethane supplies in reserve and can switch to using naphtha from the Middle East and other regions for much of their production, the sources said. Representatives from the companies did not respond to requests for comment. Industry figures have consistently told the Trump administration the ethane export restrictions are inflicting more pain on US interests than on China, according to the sources. China's Ministry of Commerce, which administers export licenses, has not responded to Bloomberg's questions on how many for rare earths have been granted since the London talks. At a regular briefing in Beijing on Thursday, spokesperson He Yadong said Beijing was 'accelerating' its process and had given the go-ahead to a 'certain number of compliant applications'. Access to rare earths is an issue 'that is going to continue to metastasise until there is resolution,' said Adam Johnson, chief executive officer of Principal Mineral, which invests in US mineral supply chains for industrial defence. 'This is just a spigot that can be turned on and off by China.' China only agreed to grant licenses, if at all, for six months, before companies need to reapply for approvals. Firms doing business in the US and China could see recurring interruptions, unless the Commerce Ministry significantly increases its pace of process applications. Adding an extra layer of jeopardy for US companies, Chinese suppliers to America's military-industrial base are unlikely to get any magnet permits. After Trump imposed sky-high tariffs in April, Beijing put samarium – a metal essential for weapons such as guided missiles, smart bombs and fighter jets – on a dual-use list that specifically prohibits its shipment for military use. Denying such permits could cause ties to further spiral if Trump believes those actions violate the agreement, the terms of which were never publicised in writing by either side. That sticking point went unresolved during roughly 20 hours of negotiations last week in the UK capital, sources familiar with the details said. Complicating the issue, companies often buy magnets from third-party suppliers, which serve both defence and auto firms, according to a person familiar with the matter. That creates a high burden to prove to Chinese authorities a shipment's final destination is a motor not a missile, the source added. Beijing still has not officially spelt out the deal's requirements, nor has Xi publicly signalled his endorsement of it – a step Trump said was necessary. 'The Geneva and London talks made solid progress towards negotiating an eventual comprehensive trade deal with China,' White House spokesperson Kush Desai said. 'The administration continues to monitor China's compliance with the agreement reached at Geneva.' China's Commerce Ministry is working to facilitate more approvals even as it asks for reams of information on how the materials will be used, according to sources familiar with the process. In some cases, companies have been asked to supply data including detailed product designs, one of the sources said. Morris Hammer, who leads the US rare-earth magnet business for South Korean steelmaker Posco Holdings, said Chinese officials have expedited shipments for some major US and European automakers since Trump announced the agreement. China's Advanced Technology & Materials said on Wednesday it had obtained permits for some magnet orders, without specifying for which destinations. The company's customers include European aerospace giant Airbus SE, according to data compiled by Bloomberg. Around half of US suppliers to Toyota Motor, for example, have had export licenses granted, the company said – but they're still waiting for those materials to actually be delivered. It's likely some of the delays are transport-related, one of the sources said. Even with permits coming online, rare-earth materials are still scarce because overseas shipments were halted for two months starting in April, depleting inventories. Trump's agreement 'will allow for rare earths to flow out of the country for a short period of time, but it's not helping the auto industry because they are still talking shutdowns', Hammer said. 'Nobody trusts that this thaw is going to last.' For many automakers, the situation remains unpredictable, forcing some to hunt for alternatives to Chinese supplies. Two days after Trump touted a finalised trade accord in London, Ford Motor chief executive officer Jim Farley described a 'day-to-day' dynamic around rare-earths licenses – which have already forced the company to temporarily shutter one plant. General Motors has emphasised it's on firmer footing in the longer term, because it invested in domestic magnet making back in 2021. The automaker has an exclusive deal to get the products from MP Materials in Texas, with production starting later in the year. It has another deal with eVAC of Germany to get magnets from a South Carolina plant starting in 2026. In the meantime, GM and its suppliers have applied for permits to get magnets from China, a source familiar with the matter said. Scott Keogh, the CEO of Scout Motors – the upstart EV brand of Volkswagen – told Bloomberg Television his company is re-engineering brakes and drive units to reduce the need for rare earths. Scout is building a plant in South Carolina to make fully electric and hybrid SUVs as well as trucks starting in 2027. Until the rare-earth supply line is reopened to Washington's satisfaction, Trump has indicated that the US is likely to keep in place its own export restrictions. Senior US officials have suggested the curbs are about building and using leverage, rather than their official justification: national security. Commerce Secretary Howard Lutnick said the measures were used to 'annoy' China into complying with a deal US negotiators thought they'd already reached. Restrictions on sales to China of electronic design automation (EDA) software for chipmaking are emblematic of the standoff. Those EDA tools are used to design everything, from the highest-end processors for the likes of Nvidia and Apple to simple parts, such as power-regulation components. Fully limiting China's access to the best software, made by a trio of Western firms, has been a longtime priority in some Washington national security circles – and would build on years of US measures targeting China's semiconductor prowess. While some senior Trump officials specifically indicated the administration would relax some semiconductor-related curbs if Beijing relents on rare earths, EDA companies still lack details on when, and whether, their China access will be restored, said industry officials who requested anonymity to speak candidly. Even if that happens, there's a worry that heightened geopolitical risks will push Chinese customers to hunt for other suppliers or further develop domestic capabilities. 'The risk is there for the London deal to fall apart,' said Alicia Garcia Herrero, chief economist for Asia-Pacific at Natixis. 'Because rare earths is a very granular issue and mistakes can be made.' BLOOMBERG
