Tucked away on the second floor of a shophouse along Duxton Road, Equatorial SG isn’t just another Pan-Asian restaurant—it’s a philosophy, a journey, and most of all, a labor of love.
It’s the kind of place that quietly disrupts, defying trends while staying deeply rooted in tradition. Here, flavors don’t just sit on the plate—they evolve, deepen, and whisper stories of the regions they hail from. And at the heart of this culinary symphony is Chef Caleb Ang, a craftsman obsessed with the art of aging, fire, and fermentation.
The Chef Behind the Flame
“I always thought I’d be a designer,” Chef Caleb admits. “My parents wanted something stable—something safe. But I was that rebellious kid. Eventually, I started as a baker—that was my real introduction to the world of food.”
That world pulled him deeper. From working in Michelin-starred Japanese kitchens to diving into the intricacies of fermentation and coffee culture, Chef Caleb’s journey reads like a study in relentless obsession. “At one point, I was spending $600 on coffee—just because I wanted to understand it,” he laughs.
But it was in the fire—the searing kiss of Binchotan charcoal, the slow alchemy of aging proteins—that he found his true medium.
“I don’t reinvent flavors. I refine them. The essence is already there—it’s just about elevating it,” he says.
A Menu Rooted in Time and Technique
At Equatorial SG, every dish is a study in patience and precision.
🔥 Binchotan Grilling & Hay Smoking
Equatorial’s open kitchen is anchored around Binchotan—a revered Japanese white charcoal that burns hot and clean, imparting an unmistakable depth to ingredients. Chef Caleb also employs hay smoking, a technique that layers an earthy, almost primal complexity onto his dishes.
🐟 Dry-Aged Sashimi – The Art of Time
One of the most striking offerings here is the Dry-Aged Bluefin Maguro—where pristine cuts of tuna are aged for up to 2.5 months, deepening in flavor and developing an almost buttery texture. Finished with black truffle, soy-cured yolk, and Sarawak black pepper, it’s a dish that demands reverence.
🌿 Matcha Curry Grilled Chicken Leg
This isn’t your typical grilled chicken. Infused with ceremonial matcha, kissed by Binchotan fire, and paired with a cooling yogurt raita, it’s an unexpected yet harmonious fusion of spice, umami, and smoke.
🥩 Rendang Serundeng Beef – A Luxurious Take on a Southeast Asian Classic
A dish that embraces the slow-cooked intensity of Indonesian rendang, this version elevates the traditional recipe with A4 Wagyu, MS6 Wagyu, and Argentine ribeye. The richness of the meat is balanced by the fragrant keffir lime leaf oil, adding depth and brightness to each bite. It’s familiar, yet deeply refined—comfort food reimagined for the modern gourmand.
🥥 Kaya Toast Mascarpone Cheesecake
A playful tribute to Singapore’s breakfast culture, this dessert transforms the familiar into something elegant. Onsen egg, coconut cream, and pandan syrup come together in a velvety cheesecake that feels both nostalgic and novel.
Craft Beverage Pairings
What sets Equatorial apart isn’t just the food—it’s the meticulous beverage pairings, curated by Singapore’s top sake and craft brew experts.
With our meal, we were served:
🍶 Imanishiki Tokubetsu Junmai – A versatile sake with a balanced profile, perfect for pairing with the aged sashimi.
🍯 Spiced Mead from Lion City Meadery – A unique fermented honey beverage that complemented the smoky, umami-rich mains.
🥂 Piccini 1882 Vino Spumante Extra Dry NV – A bright, crisp sparkling wine that brought a refreshing contrast to the desserts.
The synergy between the food and drinks was undeniable—each sip accentuating the layers of flavors Chef Caleb had meticulously crafted.
Why Equatorial? Why Now?
The decision to focus on Pan-Asian flavors rather than a single cuisine was intentional.
“We wanted to represent Asian food authentically—but using the best methods possible,” Caleb explains. “And yes, that means picking and choosing the influences that make the most sense.”
Take, for example, why Indonesian flavors feature more prominently than Malaysian ones on the menu.
“To me, Malaysian flavors are layered, but Indonesian spices hit differently—they speak louder,” he says. “And that’s what we’re going for. Bold, refined, unapologetic.”
Final Thoughts – A Place for Those Who Appreciate Craft
At a time when many restaurants chase fleeting trends, Equatorial SG takes a different approach—one that respects time, technique, and the quiet art of doing things well.
It’s a space where flavors are given the stage they deserve. Where fire and aging aren’t just techniques, but philosophies. And where a meal isn’t just a meal—it’s an ode to craftsmanship.
Would we come back? Absolutely.
📍 Equatorial SG, 60a Duxton Rd, #02-01
⏰ Thursday – Monday | 5:30PM – 11PM
📞 Reservations via Chope
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