At a time when the dining industry faces mounting challenges, a group of industry experts has come together to defy the odds. Equatorial SG, a cozy semi-fine dining concept on the second floor of a Duxton Road shophouse, blends time-honoured Pan-Asian flavours with modern interpretations, offering a fresh yet deeply rooted approach to cuisine.
Behind this venture are four key players: Chef Caleb Ang, known for his deep culinary expertise and innovative techniques; Adrian Goh, Singapore’s first Saké Samurai and a connoisseur of Japanese rice wine; Justin Herson, the force behind Lion City Meadery; and Stefan Koh, brewer and founder of District Brewers. Together, they are reimagining familiar flavours through premium ingredients, unique cooking methods, and an emphasis on craftsmanship. Craft meads and beers, developed in collaboration with local and regional brewers, further enhance the dining experience with distinctive beverage pairings that complement the menu’s bold and refined flavours.
Blending the Old with the New
Equatorial SG takes a departure from the current wave of casual dining and mass-market concepts. Instead, it embraces a return to intimate, ingredient-focused dining with a touch of nostalgia. The space itself creates an unassuming, inviting atmosphere where guests can experience the art of cooking firsthand.
“Equatorial is about reinterpreting the familiar, respecting tradition while exploring new possibilities. It’s not about reinventing Pan-Asian cuisine—it’s about refining it, highlighting its essence through better ingredients and techniques,” says Chef Caleb.
The Menu
Equatorial SG’s signature experience begins with an open Binchotan kitchen, where precision charcoal grilling enhances depth and smokiness in every dish. Binchotan, a highly regarded form of white charcoal, burns at an exceptionally high heat while imparting a clean, subtle smokiness, allowing ingredients to shine without overpowering their natural flavours.
Chef Caleb also employs hay smoking to bring a distinctive, earthy depth to his dishes, enhancing both flavour and texture. This technique adds a rich, subtly sweet complexity, resulting in a refined, multi-dimensional taste that aligns with Equatorial’s commitment to craftsmanship and culinary excellence.
Signature dishes such as the Matcha Curry Grilled Masala Chicken, a fresh whole leg of chicken infused with ceremonial matcha and paired with a creamy yogurt raita, exemplify the balance between bold flavours and refined techniques. Another standout is the Sliced Ribeye Bulgogi, featuring thinly sliced ribeye marinated in ssamjang and sesame dressing, complemented by nashi pear and garlic slices for a rich depth with a hint of sweetness.
The menu is further elevated by dry-aged sashimi, with seasonal fish aged for up to two and a half months to intensify flavour and texture. This technique is masterfully showcased in the Dry Aged Bluefin Maguro, where slices of aged maguro are topped with black truffle, soy-cured yolk, and Sarawak black pepper, delivering a luxurious, full-bodied dish.
Another notable dish is the Binchotan Skin Grilled Madai Sashimi, where aged red sea bream is lightly kissed by binchotan charcoal, intensifying its natural flavours, while black garlic aioli adds a mellow sweetness and roasted rice tea brings a subtle nuttiness. The dish is finished with a house soy blend, carefully crafted from three distinct varieties sourced from Japan and China, adding a complex balance of 
salinity and depth.
For those seeking comfort in rice-based dishes, the Mini EQ Shiok Don offers a luxurious take on a Japanese rice bowl, combining chumi ikura, delicate black truffle slices, and a signature Equatorial rice blend for a deeply savoury bite. To finish on a sweet note, the Hokkaido Milk Pudding, made with holm oak honey and seasonal Japanese fruits, brings a delicate sweetness and creamy texture to round off the meal. Another innovative reinterpretation is Kaya Toast Mascarpone “Cheesecake”, a reimagined classic featuring onsen tamago, coconut cream, pandan syrup for a playful dessert take on a local breakfast favourite.
A Testament to Passion and Resilience
Singapore’s dining scene has seen significant shifts in recent years, with rising costs and changing consumer habits posing challenges for new establishments. However, the team behind Equatorial SG remains undeterred. Their collective expertise, passion, and commitment to quality signal a refreshing defiance of the current climate. Rather than chasing trends, they are carving out a space for those who appreciate craftsmanship, thoughtful dining, and the beauty of well-executed simplicity.
With its fusion of traditional and contemporary influences, Equatorial SG is more than just a restaurant—it’s a statement. A statement that even in uncertain times, great food, great drink, and great company will always have a place at the table.
