(That's Shanghai)
Updated: 2008-02-13 09:50

 

At the grand opening of Loft 98, the mixed-use space, home to Cantine,Shokaand Delishgourmet shop, we bumped into Cyrille Molle, formerly of Shikumen Bistro. He is now executive chef of Cantine - and from what we saw on a recent weekday lunch visit, his affordable French gastronomy has struck a chord with downtown diners.

Meanwhile,T8 also has a new executive chef. Hailing from Hungary,Jeno Friedlhas already taken charge of the restaurant's open kitchen. But don't expect Friedl to fit Patrick Dang's predefined mold; instead, the accomplished chef will present original dishes in his own expressive style.

Two months ago, Swiss chocolatier Lindt organized a blind chocolate tasting at Chartres. Able Lim, marketing manager for Hong Kong and the mainland, explained that premium chocolate is like fine wine: you must engage all five senses for a full 'tasting' experience. We didn't argue with her as we touched, smelled and sampled a range of chocolates.

The proliferation of gourmet and upscale deli shops in Shanghai is remarkable. Last month, we say hello to 360 Gourmet, located at the lobby level of the JW Marriot. From 6:30am -10pm daily, the shop offers wine, freshly baked breads, pastries and hard-to-find import items. In contrast,Planet Caviar, Xintiandi's new restaurant and shop, offers a narrower product range: Champagne, caviar, smoked salmon and a few spreads. Is it possible to be too niche-oriented for one's own good? Time will tell.

Next, congratulations are in order for Element Fresh, which has seized upon the opportunity to expand at Shanghai Center and, at the same time, redesign its interior. The homegrown favorite will now offer a split-level floor plan and additional al fresco seating. The grand re-opening will take place this month.

Finally,Family Li Imperial Cuisineis also celebrating this month. Its Tokyo outlet has received two stars in Michelin's recently released Tokyo guide. We are still waiting to see if Michelin will take on China, and we wonder what the group would make of the original Beijing restaurant, with its more humble trappings.