In this edition you are invited to eavesdrop on Shanghai's top kitchens and learn chefs' predictions for 2007 and their thoughts on Shanghai’s burgeoning food scene.

What will be the most inter-esting developments in the dining scene this year?

Sean Jorgensen, Finestre: People are becoming more educated about different types of food. I'm predicting a birth of mid-range restaurants where people can get good food at a lower price. Stephen Stiller, Mimosa: There have been massive amounts of new restaurants and bars. Existing places have to prove their place and their quality. It will be very competitive.

Tell us about menu updates you have planned.

Jorgensen: I'm planning to extend service and the menu. I'd like to lower prices so that people don't have to feel that because it's on the Bund they must pay high prices. Jereme Leung, Whampoa Club: Almost every month guests will be able to try new seasonal products. One new dish I have in mind is braised pork knuckles. We will braise and then deep-fry it: It will look like a rolled up Western terrine, but Chinese in its heart and soul. Fabio Camilloni, Casanova: We will change maybe 70 percent of our menu this month. In the past we haven't worked with dry pasta, [but] now we can get very good pasta in Shanghai. We've also found good Angus beef, and we can get fresh mozzarella every week now. Patrick Dong, T8: The old chef's food was more French-British. I [will] try to get a more local flavor. For example, at a recent dinner I reinvented dim sum by crossing ingredients, substituting quail for pork.

What are the greatest plea-sures and challenges of being a chef here in Shanghai?

Leung: As a Chinese restaurant chef, one challenge is how we can encourage Chinese restaurant cooks to have a higher level of professional respect. It is still common to see chefs smoking and spitting while in uniform and having low self esteem. There's still room for improvement compared to their counterparts in many other parts of Asia. Stiller: Searching for the best product is a challenge. Maintaining the quality of staff. Learning to deal with the Chinese mentality. Dong: The greatest pleasures? It's like a playground for a chef. People are trying to open their minds and experiment.

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