Tucked away on the upper floor of a shophouse along Duxton Road, Equatorial SG is one of the city’s most compelling new takes on modern Asian dining. Helmed by a quartet of industry veterans — Chef Caleb Ang, sake importer and Sake Samurai Adrian Goh, Lion City Meadery co-founder Justin Herson, and District Brewers founder Stefan Koh — the 30-seater restaurant brings a bold, boundary-blurring approach to progressive pan-Asian cuisine. Their philosophy is rooted in reinterpretation rather than reinvention: respecting culinary traditions while refining them with better ingredients and more sophisticated techniques. The space itself is intimate and inviting, with a stylishly understated vibe and an open-concept kitchen that turns counter seats into front-row dining experiences.
Equatorial SG’s menu draws inspiration from across Asia, blending cultures and techniques with thoughtful confidence. Dishes like the Binchotan Grilled Madai Sashimi reflect Chef Caleb’s deep Japanese training, while the Seafood Yukhoe — a Korean-Japanese fusion of sashimi in ssamjang and sesame oil — exemplifies the kitchen’s flair for inventive pairings. Other standouts include the Matcha Curry Grilled Masala Chicken, which unexpectedly balances the earthy bitterness of green tea with Indian spice, and the Rendang Serundeng Beef, a satisfying, textural homage to the Nusantara classic. Even starters feel elevated — from the ikura-studded Ultimate Egg Mayo to the punchy Smashed Grilled Sheep Horn Pepper dip with century egg and belinjo crackers.
The drinks programme is no less adventurous, thanks to the team’s combined expertise in sake, mead, craft beer, and wine. The result is an eclectic, anything-goes approach that encourages diners to pair freely and drink what they enjoy, rather than follow rigid pairing rules. In a culinary landscape where pan-Asian often becomes a catch-all term, Equatorial SG confidently redefines it — striking a rare balance between innovation and reverence, surprise and substance. It’s a fresh and exciting addition to Singapore’s evolving food scene.


