[Review] Equatorial SG: Modern Pan-Asian Cuisine Presented in an Open Binchotan and Hay Kitchen

Nestled on the second floor of a Duxton Road shophouse, Equatorial SG is a newly launched, semi-fine dining restaurant in a cosy, relaxed setting.

At first glance, the setup looks simple but basic, but on closer inspection, there are various elements like the craft beer taps and the open Binchotan kitchen that were incorporated to add a touch of customisation to the dining experience.

Helmed by a quartet of industry veterans, Chef Caleb Ang, Adrian Goh, Justin Herson, and Stefan Koh, this establishment offers a local take on Pan-Asian cuisine, blending traditional Singaporean and Asian flavours with modern techniques and premium ingredients.

Justin, the founder of Lion City Meadery and Stefan, the founder of District Brewers, met through their mutual love for craft beer, while Chef Caleb Ang works with the trio to concoct dishes that best complement the beers and meads. Adrian is a connoisseur of Japanese rice wine. Equatorial is their combined labour of love.

For those who know me, I do not usually drink much, but I was tempted to sample the local craft beer and mead presented at Equatorial to go with the food pairing:

Equatorial SG focuses on intimate, ingredient-driven dining with a nostalgic touch. The quartet chose to settle on Pan-Asian cuisine because of its broad appeal and diversity in flavours. These could be easily paired with the wide array of locally brewed alcohol they have on their menu.

One key highlight is the restaurant’s open Binchotan kitchen, where dishes are prepared using high-quality white charcoal that imparts a clean, smoky flavour without overpowering the natural taste of the ingredients.

Chef Caleb also employs hay smoking to add an earthy depth to his creations, resulting in a multi-dimensional dining experience. We enjoyed the theatrical aspect of it all as we witnessed our dishes being prepared right in front of us with all the smoke and fire.

During our invited dinner tasting last week, we had the opportunity to savour a wide range of their dishes, presented by Chef Caleb himself, who passionately walked through the origin of each dish and how best to enjoy them.

The dishes were thoughtfully broken down into four courses – Starters, Raw Seafood (Appertisers), Binchotan & Hay (Mains) and Desserts, each designed to showcase the culinary specialty at Equatorial.

Starters

We kicked off our meal with the Smashed Grilled Sheep Horn Pepper with Century Egg ($15).

This dish was a delightful mix of textures and flavours, with the smoky grilled pepper complemented by the creamy homemade aioli and the unique crunch of belinjau crisps.

The century egg added a rich, homely depth that tied everything together. This was a fun dish to whip up an appetite.

Next, we sampled the Seafood and Melon Salad ($17), a refreshing combination of prawns, surf clams, muscat grapes, and beef tomato granita.

The sweetness of the melon and grapes balanced well with the tangy granita, making it a light yet satisfying starter. Go for this if you prefer lighter, zesty flavours.

Raw Seafood (Appertisers)

Chef Caleb first earned his chops in the culinary world with Japanese cuisine and it is hence no surprise that he added Japanese sashimi to his offerings at Equatorial.

The Binchotan Skin Grilled Madai Sashimi ($26) was one of our favourite dish for the night, showcasing the use of the open Binchotan kitchen.

The aged red sea bream was lightly kissed by Binchotan charcoal, enhancing its natural flavours. The black garlic aioli and house soy added a mellow sweetness and complexity, while the roasted rice tea brought a subtle nuttiness to the dish.

We also tried the Fish Yukhoe ($32), a Korean-inspired dish featuring chirasu sashimi, ssamjang, soy-cured yolk, and nashi pear.

The combination of the tender sashimi, spicy ssamjang, and sweet pear created a harmonious blend of flavours that was both rich and refreshing.

Binchotan & Hay

For the main course, we tried the Matcha Curry Grilled Masala Chicken ($24).

The fresh whole leg of chicken was infused with ceremonial matcha and served with a creamy yogurt raita. The matcha added a unique, earthy bitterness that paired beautifully with the aromatic curry spices.

According to Chef Caleb, Equatorial is the only restaurant in Singapore offering matcha curry on its menu. While the combination seems unique, it is a dish that can be found in Japan, but less commonly so elsewhere.

We also sampled the Rendang Serundeng Beef ($48), featuring A4 Wagyu, MS6 Wagyu, and Argentine ribeye.

The beef was tender and flavourful, with the kaffir lime leaf oil and coconut cream adding a fragrant, tropical twist to the traditional rendang.

Desserts

The Kaya Toast Mascarpone “Cheesecake” ($11) was a playful reinterpretation of the classic kaya toast. The onsen tamago, coconut cream, and pandan syrup created a creamy, indulgent treat with a hint of nostalgia.

The flavours are so familiar, yet you know it is something different. This is worth ordering for the surprises it packs.

We also tried the beautifully presented Hokkaido Milk Pudding ($15), made with holm oak honey and served with seasonal Japanese fruits. This will be a hit with the ladies and the little ones for its bright colours and natural sweet notes to round up the meal.

The Verdict

Equatorial SG is quick to jump on the recent Pan-Asian trend and is presenting something authentically theirs which also seeks to push culinary boundaries with bold experimentations. Kudos to the team for the latter as it comes with risk, especially when reinterpreting traditional favourites where you can easily piss off food purists.

We appreciate the dedication from the team, in particular, Chef Caleb for their culinary passion. They are operating Equatorial in the very competitive Duxton area and would need all the added promotional push and publicity at launch, given that they are located on a less visible second floor unit.

Overall, we had a good experiment and a check on the menu shows pretty reasonable pricing in comparison with the food and drinks quality you are getting.

Equatorial SG is a testament to the passion and resilience of its founders, proving that even in challenging times, great food and drink will always find a place at the table.

Equatorial SG

Address:
60a Duxton Rd, #02-01, Singapore 089524

Opening Hours:
Thursday to Monday, 5:30 PM to 11:00 PM

Reservations:
Available via Chope

Contact:
+65 8960 6202

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