Tucked away on the second floor of a Duxton Road shophouse, Equatorial SG isn’t trying to reinvent the wheel, it aims to refine it. In an age of fast concepts and flashier-than-thou restaurants, this cozy semi-fine dining spot takes an ingredient-driven approach that feels like a much-needed exhale.
The team behind Equatorial are four close friends who have bonded through their love for food. At the helm is chef Caleb Ang, whose culinary philosophy leans into the essence of pan-Asian cooking: heritage, harmony and heat. He’s joined by sake savant Adrian Goh, craft mead pioneer Justin Herson and Stefan Koh, the brewer behind District Brewers.
At the heart of Equatorial is its binchotan charcoal kitchen. The binchotan, a unique charcoal prized for its clean burn, imbues dishes with a subtle smokiness that enhances flavours without being too overpowering. Ang’s use of hay-smoking adds another layer of sophistication, imparting earthy depth and nuanced sweetness.
Our time here begins with a matcha curry grilled masala chicken ($28++), where a whole chicken leg is infused with ceremonial matcha and grilled to juicy perfection, then served with cooling yogurt raita. Then there’s the sliced ribeye bulgogi ($38++), a luscious take on the Korean classic, where ssamjang and sesame dressing coat tender beef slices, sweetened with nashi pear.
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The raw dishes at Equatorial SG are just as compelling. Bluefin maguro (from $48++) is dry-aged for up to 2½ months, giving the tuna an umami-rich depth that’s further elevated with black truffle, soy-cured yolk and Sarawak black pepper. The binchotan skin-grilled madai sashimi ($28++), meanwhile, is a perfect combination of smoke and salt; paired with a black garlic aioli and roasted rice tea, the dish is delicately complex.
If comfort is what you’re after, check out the Mini EQ Shiok Don ($18.90++). A signature rice blend is combined with chumi ikura and truffle slices for a compact bowl of serious umami.
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Desserts here are playful yet elevated; take for instance Ang’s take on Singaporean breakfast culture in the kaya toast mascarpone “cheesecake” ($11++). Layered with onsen egg, coconut cream and pandan syrup, one might not immediately see the reference in this complicated dish — but it’s certainly something the owners are proud of.
The way the four men behind Equatorial see it, the restaurant is their love letter to the region. This is a space where they can each offer their tribute to craftsmanship, while quietly rebelling against the ever-changing trends in the F&B industry.
Equatorial SG
60A Duxton Road, #02-01
Singapore 089524
Tel: +65 8960 6202
Opening hours: Thursday to Monday, 5.30pm – 11.00pm
