Chef Simone is back in Shanghai for her celebrated pop-up at EGG and this time the theme is 'Slow Foods'. It's anything really that has taken its time being prepared - whether cured, marinated, pickled, fermented, braised or confited. As you take some time out from the busy lifestyle of Shanghai to enjoy dinner, remember to gently savor some of the culinary highlights, which include slow-cooked lamb shoulder with fermented chilies and fennel and 24-hour chicken curry with pickled chilies.

Chef Simone is an Australian native who’s spent the past decade working in London, and more recently in Beijing. Simone is passionate about all things pickled, fermented, cured, confited, braised and infused.