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Japan will release an additional 20 days’ worth of oil reserves from May as Tokyo tries to shield domestic fuel supplies from continued disruption in the Middle East and reduce its exposure to shipments that pass through the Strait of Hormuz. Prime Minister Sanae Takaichi told a cabinet meeting on April 10 that the move would come from the public stockpile, adding to emergency releases already under way since mid-March.

The decision marks a further escalation in Japan’s energy contingency response at a time when the Strait of Hormuz remains under severe strain despite a two-week ceasefire between the United States and Iran. The waterway is one of the world’s most important oil chokepoints, and its disruption has hit Japan especially hard because the country depends on the Middle East for about 95% of its oil imports. Takaichi’s government has been racing to prevent shortages, stabilise prices and reassure refiners, transport operators and households that fuel will continue to flow.

Tokyo had already moved ahead on March 16 with the release of reserves equivalent to 50 days of consumption, combining privately held stocks with state reserves and supplies jointly held with producing nations. That initial step was announced before a formal coordinated action by the International Energy Agency, underscoring the urgency felt by Japanese officials as tanker traffic through Hormuz became severely constrained. The new plan adds another layer of insurance rather than replacing the earlier programme, signalling that authorities believe the market shock may last longer than first expected.

Officials say Japan still has considerable room to act. As of April 7, the country held reserves covering 228 days, including 143 days in the public stockpile. That buffer gives policymakers flexibility, but it also reflects the scale of the threat they see. Refiners have already been forced to adjust operations as crude availability tightens, and the government is attempting to manage not only total supply but also how fuel is distributed across the country. Concerns have centred on keeping essential sectors supplied first, particularly healthcare, transport, agriculture, fisheries and livestock production.

Japan’s strategy goes beyond drawing down reserves. Takaichi said the government expects that by May more than half of oil imports will be secured through routes that do not involve the Strait of Hormuz. That shift is central to Tokyo’s effort to avoid becoming hostage to a single maritime corridor while conflict risk remains elevated. Officials have not identified every supplier publicly, but the Ministry of Economy, Trade and Industry has indicated that Japan is seeking alternative barrels from a wide range of countries, including Malaysia, Azerbaijan, Brazil, Nigeria and Angola.

The United States is set to play a larger role in that reshaping of supply. A ministry document cited by Reuters said oil imports from the US in May would be four times higher than a year earlier. Japan imported about 189,000 barrels a day from the US in May last year, equal to roughly 8% of total crude purchases for that month. Tokyo is also drawing on Middle East supplies that can bypass Hormuz, including shipments from Saudi Arabia’s Red Sea outlet at Yanbu and from Fujairah in the United Arab Emirates. Those routes do not eliminate vulnerability, but they reduce reliance on the narrow strait at the centre of the crisis.

Domestic politics and inflation pressures are also shaping the response. Takaichi has paired the reserve releases with fuel price measures meant to keep retail gasoline around a nationwide average of ¥170 a litre, even if crude prices remain elevated. Officials have warned that a prolonged supply shock could otherwise push pump prices much higher and strain households as well as businesses already dealing with cost pressures. Finance Minister Satsuki Katayama has also flagged the fiscal burden of existing subsidy measures, suggesting that energy security is becoming not only a supply issue but a budgetary one.

DIAFA, the Abu Dhabi-based luxury hospitality investment platform affiliated with IHC Group, has completed a majority investment in Richard Caring’s hospitality portfolio in a deal described as ten-figure, placing a value of at least £1 billion on a collection of some of London’s best-known restaurants and private members’ clubs. The transaction brings The Ivy Brasseries, Caprice Holdings and The Birley Clubs under DIAFA’s control, while Richard Caring […]

A frantic hunt for oil cargoes that can be delivered at once has tightened the global crude market, even as headline prices have swung with every turn in the fragile ceasefire around Iran and the Strait of Hormuz. Behind the moves in futures, traders, refiners and state buyers have been competing for physical barrels from the North Sea, West Africa, the United States and anywhere else supplies […]

China has announced 10 measures aimed at signalling goodwill towards Taiwan after a rare meeting between President Xi Jinping and Cheng Li-wun, chairwoman of Taiwan’s main opposition Kuomintang, offering easier tourism, broader trade access and a possible new party-to-party contact channel even as Beijing kept its conditions on sovereignty unchanged.

The package, unveiled on Sunday at the close of Cheng’s visit to China, includes moves to restore more flights across the Taiwan Strait, permit some residents of Shanghai and Fujian to visit Taiwan, ease standards affecting food and fishery imports, and allow selected Taiwanese television dramas, documentaries and animation to be broadcast on the mainland provided they meet Beijing’s content requirements. Chinese state media also said officials would explore a regular communication mechanism between the Communist Party and the KMT.

The announcement followed Cheng’s meeting with Xi at the Great Hall of the People in Beijing on Friday, a politically sensitive encounter that stood out because China has refused to engage with Taiwan’s President Lai Ching-te, branding him a separatist. During the talks, Xi repeated Beijing’s long-held position that both sides of the strait belong to “one China”, said Taiwan independence was the main threat to peace, and called for efforts toward what he described as reunification. Cheng, presenting her trip as a peace mission, said people on both sides wanted stability, development and more balanced exchanges.

That combination of outreach and warning is central to the significance of Sunday’s measures. Beijing appears to be trying to show Taiwanese voters that practical benefits may be available through engagement with the opposition, while keeping pressure on the ruling Democratic Progressive Party and preserving the political precondition that any improvement in ties must rest on opposition to formal independence. The trade and tourism sweeteners may carry appeal for sectors in Taiwan that have long depended on mainland visitors and mainland demand for agricultural and aquatic products, both of which have been disrupted by years of political tension, pandemic-era restrictions and Chinese import curbs.

Taipei’s response was sharply critical. Taiwan’s Mainland Affairs Council said Beijing’s unilateral concessions were “poisoned pills” dressed up as generous gifts and argued that healthy cross-strait exchanges should not be tied to political conditions. That reaction underscored the core divide between the two governments: China says the issue is domestic and insists on a one-China framework, while Taiwan’s administration says only the island’s people can decide their future and that Beijing should talk directly to its democratically elected government rather than sidestepping it.

The KMT, by contrast, welcomed the package and cast it as beneficial to ordinary people in Taiwan. That stance is consistent with the party’s longstanding preference for deeper economic and diplomatic engagement with the mainland than the ruling DPP supports. Cheng’s trip was the first by a KMT leader to China in a decade, making it symbolically important as well as politically divisive at home, where critics say opposition outreach risks strengthening Beijing’s narrative while weakening Taiwan’s bargaining position.

Any goodwill message from Beijing has also been complicated by events in the skies and seas around Taiwan. Reuters reported that Chinese military activity around the island continued during Cheng’s visit, and Taiwan’s defence ministry said warplanes were detected near the island as Xi met the opposition leader. That has allowed Lai’s administration and its supporters to argue that China is offering conciliation in public while maintaining coercion in practice. The contrast has sharpened a broader political argument inside Taiwan between those who say deterrence and defence spending are indispensable, and those who believe dialogue must have a larger role in reducing risk.

Washington has added another layer to the story. Raymond Greene, the top United States diplomat in Taiwan, said Beijing should abandon threats and military pressure and keep communication open with all of Taiwan’s political parties, especially leaders elected by the Taiwanese people. His remarks reflected a familiar United States position: support for dialogue across the strait, opposition to unilateral changes to the status quo, and insistence that talks cannot be divorced from the balance of deterrence.

Dubai Aerospace Enterprise and Blackstone Credit & Insurance have launched a new aircraft investment platform, branded Equator, targeting about $1.6 billion in annual deployments into jets already on lease to commercial airlines, as institutional capital pushes deeper into aviation finance. The programme will focus on what the companies described as key markets, with DAE sourcing aircraft from third parties and managing them through its Aircraft Investor Services […]

Service My Car and PlusX Electric have formed a partnership aimed at making life easier for households in the UAE that own both petrol-powered vehicles and electric cars, as mobility providers race to adapt to a market that is adding EVs faster than the after-sales ecosystem has traditionally been built to handle. The agreement links a mainstream digital servicing platform with an EV-focused charging and support business, […]

By K Raveendran Election regulation in India is trapped in a contradiction that has become harder to defend with each passing cycle. The Election Commission continues to apply old assumptions about influence, persuasion and voter exposure to a media and political environment that has been transformed by technology, scale and the permanent visibility of public […]

The article Election Commission Applies 19th Century Thinking To 21st Century Realities appeared first on Latest India news, analysis and reports on Newspack by India Press Agency).

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HONG KONG, CHINA – Media OutReach Newswire – 8 April 2026 – Lee Kum Kee Sauce (“Lee Kum Kee”), the global leader in Asian sauces and condiments, organised a three-week culinary programme for eight young Bhutanese chefs from the De-suung Skilling Programme (DSP) from 1-19 March 2026. Supported by the Chinese Culinary Institute (CCI) in Hong Kong, the programme empowers youth career development through vocational training and international exposure.

Dasho Tashi Wangyal, an Eminent Member of the National Council of Bhutan and a member of the De-suung Skilling Programme (DSP) Steering Committee (front row, sixth from left), Dasho Zimpon Wom Sonam Thinley, Deputy Chamberlain to His Majesty the King, the Executive Director, Skilling Programme, DSP and a member of the DSP Steering Committee (front row, seventh from left), James HP Yap, Principal of Hotel and Tourism Institute, Chinese Culinary Institute, and International Culinary Institute (front row, eighth from left), and Dodie Hung, Executive Vice President – Corporate Affairs of Lee Kum Kee Sauce (front row, fifth from left), celebrate with the young Bhutanese chefs upon completion of their culinary exchange
Dasho Tashi Wangyal, an Eminent Member of the National Council of Bhutan and a member of the De-suung Skilling Programme (DSP) Steering Committee (front row, sixth from left), Dasho Zimpon Wom Sonam Thinley, Deputy Chamberlain to His Majesty the King, the Executive Director, Skilling Programme, DSP and a member of the DSP Steering Committee (front row, seventh from left), James HP Yap, Principal of Hotel and Tourism Institute, Chinese Culinary Institute, and International Culinary Institute (front row, eighth from left), and Dodie Hung, Executive Vice President – Corporate Affairs of Lee Kum Kee Sauce (front row, fifth from left), celebrate with the young Bhutanese chefs upon completion of their culinary exchange

The cohort of eight Desuup chefs, currently working in hotels and DSP initiatives, participated in an intensive, hands-on upskilling programme. Participants completed 10 days of professional training at CCI, with focused modules on the Eight Major Cuisines of China, selected Western cooking techniques, and signature Cantonese dishes. Additional sessions covered Hong Kong local specialties and pastry techniques as well as food presentation and plating — all led by instructors from CCI, International Culinary Institute (ICI), Star Chef Management School and Lee Kum Kee.
Beyond classroom learning and cooking, the young chefs explored Hong Kong’s food culture and heritage. Activities included visits to local eateries such as a traditional Cha Chaan Teng, and guided culinary tours across the city. The group also travelled to Xinhui and Zhuhai in mainland China to learn more about sauce production and Guangdong’s culinary culture. The experiences further inspired their culinary perspectives and creativity.
The young chefs also showcased their skills at an exclusive VIP lunch and the Bhutan Flavour Fair, attended by DSP officials and Lee Kum Kee Sauce representatives.

Young chefs are inspired through systematic hands-on learning and exploration, discovering local delicacies, and experiencing Hong Kong’s heritage and contemporary landscape
Young chefs are inspired through systematic hands-on learning and exploration, discovering local delicacies, and experiencing Hong Kong’s heritage and contemporary landscape

Young chefs showcase their skills at an exclusive VIP lunch and a Bhutan Flavour Fair
Young chefs showcase their skills at an exclusive VIP lunch and a Bhutan Flavour Fair


Dasho Tashi Wangyal
, an Eminent Member of the National Council of Bhutan and a member of the DSP Steering Committee, said, “Our young chefs are receiving valuable exposure at the Chinese Culinary Institute through immersion in professional Asian cuisine, modern culinary techniques and global kitchen standards. I would like to extend our heartfelt appreciation to Lee Kum Kee for the vision, partnership and commitment to nurturing the next generation of culinary professionals.”

Dasho Zimpon Wom Sonam Thinley, Deputy Chamberlain to His Majesty the King, the Executive Director, Skilling Programme, DSP and a member of the DSP Steering Committee, said, “I’m proud of the Desuup chefs’ aspirations, and I hope they will build on the prestige of Lee Kum Kee and the Chinese Culinary Institute – their mentors – to further develop their careers in the culinary world.”
James HP Yap, Principal of Hotel and Tourism Institute, Chinese Culinary Institute, and International Culinary Institute, said, “Hong Kong is a vital platform that brings together global culinary cultures. Through this exchange, I’m confident the young Bhutanese chefs have not only deepened their understanding of the essence of Chinese and Western culinary flavours, but also have acquired valuable cooking techniques, plating skills, as well as developed a deeper appreciation of the richness of Chinese culinary culture.”
Dodie Hung, Executive Vice President – Corporate Affairs of Lee Kum Kee Sauce, said, “At Lee Kum Kee, we believe in the power of culinary culture to connect people and create lasting opportunities. It has been a joy to see the passion and growth of these chefs throughout this programme. We look forward to continuing our collaboration with CCI and DSP to nurture the next generation of culinary talent and strengthen the ties between our communities through the art of food.”
Since 2025, Lee Kum Kee has engaged in a strategic partnership with DSP to support culinary training in Bhutan, bringing international standards, signature flavours and professional expertise into DSP’s training programmes.
Lee Kum Kee is dedicated to promoting Chinese culinary culture worldwide. Through its Global Youth Culinary Immersion initiative, the company has provided culinary education, scholarships and exchange opportunities for aspiring young chefs in China, Malaysia, South Korea, Vietnam, UK, Canada and USA.

Hashtag: #LeeKumKee #LKK

The issuer is solely responsible for the content of this announcement.

About Lee Kum Kee

Lee Kum Kee is the global gateway to Asian culinary culture, dedicated to promoting Chinese culinary culture worldwide. Since 1888, it has brought people together over joyful reunions, shared traditions and memorable meals. Beloved by consumers and chefs alike, Lee Kum Kee’s range of more than 300 sauces and condiments sparks creativity in kitchens everywhere, inspiring professional and home chefs to experiment, create and delight. Headquartered in Hong Kong, China and serving over 100 countries and regions, Lee Kum Kee’s rich heritage, unwavering commitment to quality, sustainable practices and “Constant Entrepreneurship” combine to enable superior experiences through Asian cuisine for people worldwide. For more information, please visit .

About De-suung Skilling Programme

The De-suung Skilling Programme (DSP) is a Royal Project initiated by His Majesty The King of Bhutan in 2021. As envisioned by His Majesty, DSP imparts a series of short-term high-quality trainings to unemployed Bhutanese youths who have mostly completed high school and are in their early or mid-20s. These youths have all undergone the De-suung training, which is a valued-based personal development programme intended to encourage active citizenry in the process of nation-building. DSP provides short-term training in various fields to Bhutanese youths entering the job market with varying degrees of educational qualification. For more information, please visit .

About Chinese Culinary Institute

The Chinese Culinary Institute (CCI) is one of the 14 member institutions of Vocational Training Council (VTC). It was established in 2000 as one of the Millennium Projects of the HKSAR Government. CCI endeavours to provide systematic training in Chinese cuisine for beginners and practicing chefs who wish to obtain or upgrade their professional qualifications. It also aims to elevate the professional standard and status of Chinese Chefs in order to strengthen Hong Kong’s reputation as the “Culinary Capital of Asia”. Furthermore, CCI strives to establish Hong Kong as a regional training and accreditation centre in Chinese cuisine by introducing “One Trade Test Two Certificates” system. To promote the deep-rooted heritage of the Chinese culinary art, CCI offers culinary interest courses for locals and tourists alike. For more information, please visit .

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