New & Noted: Egg

What: All-day breakfast from the founder of Shanghai Supperclub
Where: 12 Xiangyang Lu, near Changle Lu. Email: [email protected]
Why: For when you really want to “put an egg on it”
Egg is the new venture by Camden Hauge, the seemingly indefatigable superwomancum-entrepreneur behind Shanghai Supperclub; a private dinner party that aims to bring a new and interesting mix of people together around one table for chef collaborations at interesting and changing locations.
After quitting her corporate job over a year ago to pursue her passion and make a name for herself in Shanghai’s ever developing food and beverage industry, it has been a bit of a bumpy road. After initially founding Shanghai Supperclub and building momentum behind the ever-popular dinner parties, Hauge was ready to tackle her all-day breakfast dining concept. Unfortunately, the execution took a little longer than expected.
However, luckily for Shanghai ren who want to eat breakfast for lunch and dinner on any day of the week, Egg
finally broke onto the scene last month. The chic and newly renovated restaurant space is set across two levels, with a small second floor hovering above the downstairs kitchen. Sunlight streams through the storefront and reflects off the whitewashed walls and beachwood furniture, which makes guests linger and graze on the menu for a little while longer.
Egg is still in its “super soft” opening phase, and the simple but wholesome menu is scrawled out on the large blackboard on the ground floor for all to see. We sampled a few dishes including the avo toast (RMB 55 - but we decided to “put an egg on it” for an additional RMB 10), which was straightforward, fresh and garnished with a selection of seasonal herbs. We also enjoyed the spring shakshouka (RMB 65), presented in the skillet it was cooked in. The eggs were poached in a broth chockfull of fresh spring vegetables and served with a slab of bread to mop up all the juicy goodness. Our favourite dish on the menu was the corn fritters (RMB 55).
The fritters were topped with salsa and a side of rocket leaves. The thick cinnamon toast (RMB 25), oozing with butter and cinnamon sugar, was our naughty ending to an otherwise saintly-healthy meal.
Hauge has big plans for the future of the restaurant, including adding meat to the menu (extra electricity was being supplied to the venue as we went to print, so that the restaurant could finally work their griddle, toaster and waffle iron). The upcoming, fleshed-out, menu will also include quirky dishes such as ginger fried rice waffles with spam and poached eggs, and a selection of alcoholic drinks. Hauge will also start the Chef ’s Table Dinner on Thursday nights, which will be similar to Supperclub - catering for dinner parties with rotating chefs for eight to ten people - but a lot more intimate and cheaper. Seats will need to be booked in advance for the Chef ’s Table Dinner, however, so make sure you email the restaurant for more information.
Visit Egg to eat breakfast for dinner and become familiar with the dining-style of one of Shanghai’s newest, up-andcoming, female restaurateurs.