Japanese gas tanker giant Mitsui OSK sees difficulty buying Chinese vessels
[SINGAPORE] Mitsui OSK Lines, owner of the world's largest fleet of liquefied natural gas carriers, said it is hard to buy Chinese vessels for the time being as the US ramps up scrutiny of the Asian country's shipbuilding industry.
'It is difficult to purchase Chinese vessels under the current circumstances, because of the port entry fees' that the US is proposing for China-built ships calling at its ports, a spokesperson for the Japanese firm said.
Earlier on Friday (May 23), the Nikkei reported Mitsui OSK was planning to shift new orders from China to South Korea. But the plans have not yet been finalised, the spokesperson told Bloomberg News.
The Japanese firm is aiming to reduce risks, according to remarks made by president and chief executive officer Takeshi Hashimoto during an interview.
'We will wait and see about new business with the Chinese,' Hashimoto said in the report, which added that Mitsui OSK will not cancel any existing contracts with Chinese yards.
Washington has issued a flurry of measures under President Donald Trump's administration aimed at curbing China's maritime dominance and reviving its own flagging shipbuilding industry. The moves have shaken up the global shipping market, prompting shipowners to rethink where they want their vessels to be built in the future.
South Korean shipbuilders have sensed an opportunity. Last week, major shipbuilders HD Hyundai and Hanwha Ocean offered to help the US improve its shipbuilding capacity and restore its maritime dominance. South Korean builders have an 18 per cent share of ships under construction worldwide in deadweight tonnes terms, while the Japanese have 11 per cent, according to data from Clarksons Research.
Mitsui OSK owns a fleet of 97 LNG vessels, according to a 2024 corporate presentation. It also maintains the world's second-largest merchant fleet at 873 vessels.
Chinese shipyards make up two-thirds of the global orderbook. In January, state-run China State Shipbuilding was added to a US Department of Defense blacklist, which carries no specific penalties but discourages American firms from doing business with it. Other Chinese shipbuilders include privately-owned New Times Shipbuilding and Yangzijiang Shipbuilding. BLOOMBERG
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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. 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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.
