Translation - English Singpoli Group's third big experiment in the restaurant industry leaves the oven
Reporter Guangli Chen / Reporting from Los Angeles
March 2, 2016, 6:01 am
Chef Kini's Kin Hui traveled everywhere in search of great cooking before he finally found three seasoned chefs up to the task. (Reporter Chen Guangli / Photograph)
Chef Kini, in line with a developing trend among mainstream chain restaurants, has hired chefs specializing in Chinese, Korean, and Japanese cuisines to run its kitchens, creating delicious food that can only be eaten at Chef Kini. Kin Hui sampled food from everywhere and eventually chose the experienced Joseph Kwon to serve as head chef. Kin Hui praised the chef of Korean descent, saying: "I was able to judge his level of skill just by trying his fried rice. Chinese cuisine is great and profound, but Joseph Kwon won me over with only one plate of fried rice."
Joseph Kwon said in an interview that Chef Kini preferred to hire a Korean chef as a starting point. Even with a mix of Chinese and Japanese dishes, he still favored the Korean style due to the menu selections and cooking methods. For example, when making sushi, the Japanese measure the ratio between the length and width of the fish and rice very precisely, but the Koreans cut the fish very finely, making sure that the rice is covered entirely.
In addition to Korean food, Kin Hui still did not forget his great responsibility to promote Chinese cuisine, which he entrusted to Zhang Bingyi (Bini Chang). Zhang hails from a cooking family in Taiwan. His father taught him cooking since he was fifteen years old. Later, Zhang Bingyi emigrated to the US with his family and became a chef in a Monterey Sichuanese restaurant. In the1980s, his father founded the Fuxing Sichuanese restaurant in the San Gabriel Valley, which Zhang Bingyi runs to this day.
Kin Hui chose Zhang Bingyi, because he is very accomplished in Sichuanese cuisine, making delicious Sichuanese dishes which have garnered endless praise, such as kungpao chicken, garlic fried shrimp, and beef noodles. According to Kin Hui's plans, he intends to satisfy the connoisseurs who will visit Chef Kini.
Chef Kini will give control over the Japanese cuisine to the Korean chef Kenny Kang Ho Lee. Lee has abundant experience. He served as the Master Sushi Chef of ShoKum, Hurusato, and Chapman Japanese restaurants, as well as the main chef at Zen Sushi and New Kyoto. He also opened a restaurant named Marita with a Japanese-style cuisine, so he is very skilled at making Japanese cuisine with a Korean twist.
Chinese to English: Culinary 2 General field: Art/Literary Detailed field: Cooking / Culinary
Chef Kini: Ample Servings of Fresh and Delicious Asian Cuisine
Reporter Chen Guangli / Los Angeles
Cheng Baoli Group, which started off in the real estate business, has diversified its operations in recent years, moving from new media to the restaurant industry. Triple 8 China Bar & Grill, Chef Kini, and Monkee Restaurant & Bar are Chairman Jian Xu’s three large brands in the making. The Group plans to gain a foothold in Los Angeles, has its eyes set on the west coast, and eventually hopes to become a fully national chain, spreading to both urban and rural areas.
In a talk yesterday about his business strategy, Jian Xu said: "My three brands have separately captured the high, medium, and low-price markets, by selecting the best ingredients and inviting famous chefs, so when you can walk into the shop you can eat a large, satisfying meal." Among them, Monkee Restaurant & Bar is in the high price range. Quality control is in the hands of a heavy-weight chef, who was in charge of the Diaoyutai Islands state banquets. He is over sixty years old, but is still full of energy, creating all kinds of famous dishes to satisfy the demands of connoisseurs.
Triple 8 China Bar & Grill is in the medium price range. Customers are mostly coming from the neighboring LA Live area. They have just finished watching a ball game or performance, and wish to eat something fresh. The store is full of food that is representative of Chinese fine cuisine, with flavors that suit Western tastes. It has a stable source of customers, and has been praised widely.
On February 14 of this year, Chef Kini, Cheng Baoli’s third big brand, came out. The first outlet is located on 8th Street in Koreatown. Jian Xu believes that if he could win over picky Korean diners, he would be able to easily take over all of Los Angeles. Afterwards, he could expand the business further. Therefore, regardless of the combined costs from the three big brands, and the money to be spent on new equipment and fresh seafood, the prices will have to be lowered as much as possible, including offering Korean soju for $1, sushi platters for $15, and most dishes with a full portion size for $9.99.
As Koreatown is its first ‘food front’, Chef Kini is devising its own unique battle plan. First, it will lower the prices, while maintaining a high standard for ingredients. Second, it will use famous chefs to serve as human billboards. Third, it will develop delicious dishes that will cater to the hip, flashy tastes of younger age groups. For example, by taking out their smart phones in the store to order a bottle of beer or soju, customers will be able to receive a free serving of Korean mochi dessert. At the same time, the store also strives to operate various types of social media, such as WeChat, Facebook, and Instagram, in order to increase its web visibility.
The restaurant’s secret weapon is its unheard of menu. Chef Joseph Kwon adopted an original approach, using different combinations of ingredients to create a seemingly endless number of original dishes, such as the pasta and rice dressed in sea urchin sauce, the sweet shrimp in red wine glasses, the uniquely flavored and scented orange beef, as well as concepts derived from Guapo such as the Chinese Taco cake, all highly-experimental but delicious dishes brought right to the table.
Chef Kini's name has already become widely known among gourmands. The shop is located on 2748 W. 8th St., Ste 107, Los Angeles, CA. There is an adjacent free underground parking lot, hours of operation are 11:30 to 22:00, and the phone number is 2133888985.
Iced, sweet shrimp in red wine glasses. (Reporter Chen Guangli / Photography)
Korean mochi ice cream. (Reporter Chen Guangli / Photography)
Sea urchin rice dressed in sea urchin sauce, one of Chef Kini’s exclusive dishes. (Reporter Chen
Li / photography)
The richly-flavored Sashimi Salad with a little Korean-style sauce, priced at less than $10, has won critical acclaim. (Reporter Chen Guangli / Photography)
The Pasta mixed with sea urchin dressing. Chef Kini’s cuisine creates something new from Western cuisine, showcasing its chefs’ creativity and ingenuity. (Reporter Chen Guangli / Photography)
Hebrew to English: Contract Law Theory General field: Law/Patents Detailed field: Law: Contract(s)
Source text - Hebrew Please contact me for original.
Translation - English aGabriela Shalev
Several years ago, I wrote an article entitled, “What Remains of Freedom of Contract” ? That title, like titles in general, was intended to interest the reader and draw his attention to the article. It even indicated that not much was left of freedom of contract. Nonetheless, in that article, I wanted to argue that the principle of freedom of contract is the most important principle in contract law, and despite the onset of its erosion, it remains an illuminating and organizing principle in the contract law of Western states. And thus, I wrote in the second edition of my book, Contract Law: “Despite the notable drop in its status, the strength of the principle of freedom of contract has yet to diminish. We must make it match, as we would any other long-standing principle, a new social order with a dynamic economy and commerce as prevail in the State of Israel” .
Much ink has been spilled since those words were written, in verdicts and in the legal literature, on different principles that trump the principle of freedom of contract, and thus, the principle of freedom of contract is fading away before our eyes. The most prominent and significant trend recently in contract law is the undermining of the principle of freedom of contract and its rejection in favor of principles based on other values. In this short article, we will deal with the manifestations—both numerous and complex--of this trend.
B. What is the principle of freedom of contract?
The principle of freedom of contract is still the most significant principle in contract law. This principle not only determines the freedom to enter into contracts and design their content, but also their periods of validity and their power and the defense provided to them by the legal system. The principle of freedom of contract validates the free will of both sides and requires abstention from involvement in a contract made with this intention.
The principle of freedom of contract was described in a verdict, even before the legislation of the Basic Laws, as one of the foundational principles of our legal and social frameworks . Although the Basic Laws: Human Dignity and Liberty doesn’t explicitly mention freedom of contract, and thereby doesn’t contain an explicit defense of freedom of contract, in the verdict regarding the Mizrahi Bank, the Supreme Court adopted the loose interpretation that Prof. Weisman granted the term “property” in Article 3 of the Basic Laws: Human Dignity and Liberty (which determines that “it is not permitted to infringe upon man’s right to property”) that it also includes contractual rights that contain the right to property .
Professor Aharon Barak, in his book on legal interpretation and in his articles, draws the principle of freedom of contract directly from Human Dignity and Liberty, as he views the autonomy of the individual will as “…an essential foundation of human dignity and liberty” . In his view, both freedom of entering contracts and freedom of design—the two essential sides of the principle of freedom of contract —are integral parts of human dignity and liberty, and thus the freedom of contract is a basic constitutional right.
That position—according to which the freedom of contract is anchored in the Basic Laws: Human Dignity and Liberty—was also adopted by Supreme Court verdicts . Professor Hillel Somer voices an alternative, contrasting position in his article on rights that aren’t enumerated. He believes that freedom of contract isn’t a constitutional right: “The meaning of freedom of contract is very far from the original meaning of the term ‘human dignity,’ such that it makes no sense to expand the meaning of ‘human dignity’ to encompass freedom of contract” .
Anyhow, whether the freedom of contract is a fundamental constitutional right or not, everyone agrees that the principle of freedom of contract is an important principle, second to none, in the field of contract law. This principle embodies many important values and interests: the value of fulfilling contracts, the value of honoring promises; the value of legal certainty and stability; free will; and legitimate authority and expectations.
The various aspects of the principle of freedom of contract have been recognized by Israeli law, both in Clause 24 of the Law on Contracts (General Section), 1973 (“The General Law on Contracts” from here on,) in explicit form, and Article 3 of the Basic Laws: Human Dignity and Liberty, in implicit form. The courts have also recognized time and again the principle of freedom of contract as establishing a fundamental constitutional right . In a long series of verdicts, the Supreme Court declared the principle of freedom of contract a guiding principle and implemented it in its broad recognition of contracts that were made in free will and its enforcement of the obligations entailed in them .
Chinese to English: Singpoli Proposes Investment in Monterey Park Towne Center General field: Art/Literary Detailed field: Construction / Civil Engineering
Source text - Chinese Please ask me for original as it as a newspaper clipping.
Translation - English Article 1
Text in the box at the top of the page:
Wednesday, August 12, 2015
Text in the bubble above the picture:
Monterey Park Towne Center Project. Cheng Baoli Group hopes to become a shareholder. (Reporter: Gao Xinyuan / Photo)
Heading: Cheng Baoli Proposes Investment in Monterey Park Towne Center
Developer waits for approval
In negotiations for business partner
Hopes to start work by October
Reporter: Gao Xinyuan / Reporting from Monterey Park City
Work on the proposed development in Monterey Park Towne Center, in the heart of Monterey Park’s Central District, was originally expected to start in September, when procurement of the construction permit was revealed. However, the developer hasn’t obtained the permit yet, and progress on the project has apparently slowed down.
On August 11, developers and municipal officials replied that the project is still moving forward, but that the two sides were in disagreement in the close-out phase of payment on a bill. The municipal government is currently reviewing the issue, and the Chinese-owned Cheng Baoli Group is also very interested in the project. Currently, both sides are already in negotiations over collaboration, and both sides are optimistic about their outcome.
Project Manager Dave Jiang revealed that in the past few years, there has been continuous preparatory work and progress on the project due to active cooperation between the developer and the municipal government. The developer might have gotten the permit last month, but because of disagreement on a bill to the municipal government, the two sides had to restart negotiations.
He said that the municipal bill the developer received totaled about $1.5 million, including various fees and expenses for construction permits. Because the developer believes that it might have been double-charged, the municipal government is currently reviewing the details of the bill. Due to the relatively large number of departments involved, progress has been rather slow. At the present time, as the city government reviews the bill, the developer is looking for a contractor, and has a few options, but a final deal requires further exploration.
Michael Huntley, the Director of the Monterey Community Department of Economic Development, indicated that progress on the project is currently completely on course, and that the municipal government and the developer have continuously maintained a close relationship, communicating via mail the previous day. The municipal government is currently doing a comprehensive audit of the developer, and believes that it will be completed soon. Furthermore, the developer is also waiting for Edison Co.’s certificate of approval to remove the transformer box.
Presently, there is a community rumor that Cheng Baoli Group, the Chinese-funded developer, is very interested in the project, and that it might become a joint shareholder. Cheng Baoli Chairman Mr. Jian Xu, Monterey Department of Development Director Huntley, and the current Towne Centre Development Project Manager Dave Jiang have all directly stated that negotiations are taking place, and are optimistic about their outcome.
Mr. Jian Xu, currently in mainland China, replied that while the two sides are indeed in negotiations over the Towne Centre Project, there was no outcome and he would not comment further. Mr. Huntley said that he heard that Cheng Baoli Group is currently negotiating with the current developer, but that that there is no written indication yet that the two sides have reached an agreement. He pointed out that Cheng Baoli Group’s reputation and strength were impressive, and that the municipal government was optimistic about this cooperative venture.
When discussing the possibility of cooperation with Cheng Baoli Group, Dave Jiang indicated that discussions with Cheng Baoli Group have been ongoing for over a month, and that both sides would become joint shareholders upon success of the negotiations. Cheng Baoli group has abundant experience in construction, and its construction teams work extremely fast. If negotiations will succeed, he believes that after receiving the building permit, the first stage of the project could be completed before the rainy season at the start of October. Even if cooperation fails, the developer will have the construction tem start work as soon as possible.
The Monterey Park Towne Centre Project has been under development for the ten years since 2005, and is Monterey downtown’s showcase project. Each serving city councilman hopes that the project will be successfully carried out. Dajian Lin, a Monterey City Councilman elected this year, indicated that the Monterey Park Town Centre can be considered the ‘face of the city’, and that seeing an empty piece of land in the center of a prosperous commercial district makes each happy resident of Monterey feel uncomfortable.
This time, he really hopes that the developer will obtain the permit soon, and is facilitating cooperation between Cheng Baoli Group and Mr. Huang, so that the project will be carried out as soon as possible.
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