Where to Eat this Week
CONTENT: Yiew Kai Jie
Singapore’s uber-competitive dining scene has seen a multitude of restaurants closing down, yet many new establishments have opened up, and other places have refreshed their menu to offer a fresh perspective with beloved classics to diners.
From the newly opened Equatorial in Duxton, to the popular unagi restaurant from Japan, Violet Oon’s newest location at Dempsey and Singapore’s newest hotpot destination Broth & Beyond, there’s something for every palate.
Equatorial
Amid Singapore’s competitive dining scene, Equatorial SG emerges as a new bold contender, blending heritage and innovation under one roof. Nestled in a Duxton Road shophouse, this semi-fine dining spot reimagines Pan-Asian cuisine through premium ingredients and expert craftsmanship. Spearheaded by industry veterans—Chef Caleb Ang, Saké Samurai Adrian Goh, mead innovator Justin Herson, and brewer Stefan Koh—the team champions a collaborative approach, pairing locally crafted meads and beers with dishes that balance nostalgia and modernity.
Step inside to discover an open Binchotan kitchen, where white charcoal grilling and hay smoking infuse dishes with subtle smokiness and earthy depth. This meticulous technique lets ingredients shine, from dry-aged sashimi to charcoal-kissed seafood. Standouts include the Matcha Curry Grilled Chicken Leg, where tandoori-spiced poultry meets ceremonial matcha and yogurt raita, and the Rendang Serundeng Beef, filled with high quality A4, MS6 Wagyu and Argentine Ribeye beef and topped off with Keffir Lime leaf oil.
The menu’s creativity extends to luxe offerings like Dry Aged Fish Yukhoe crowned with black truffle and soy-cured yolk, and Binchotan Skin Grilled Madai Sashimi accentuated by black garlic aioli. For desserts, the Kaya Toast Mascarpone “Cheesecake” reinvent local breakfast classics with pandan and coconut.
In a climate of rising costs and fleeting trends, Equatorial SG stands out by prioritizing craftsmanship and intimacy. Its unassuming yet sophisticated vibe, coupled with expertly paired beverages, makes it a beacon for diners seeking substance over spectacle.
Equatorial SG is located at 60A Duxton Rd, #02-01, Singapore 089524.
Unagi Yondaime Kikukawa
Dive into centuries of Japanese culinary heritage at Unagi Yondaime Kikukawa, Nagoya’s famed eel specialist making its local debut at Shaw Centre. With roots tracing back to 1932, this Michelin-listed brand brings over 90 years of expertise as a legacy unagi wholesaler, now led by fourth-generation master Chef Kikukawa Yuhei. Each dish celebrates Japan’s Edo-period tradition of savoring eel for its nourishing richness, perfected through meticulous selection of live, plump specimens grilled over binchotan charcoal.
The magic lies in their uncompromising standards: only the finest live eels are handpicked for optimal size and thickness, ensuring succulent, firm flesh that withstands intense heat. Skilled artisans sear each fillet à la minute over white charcoal, achieving a crackling caramelized crust while preserving tender, buttery meat within. The crowning touch? A dip in their generational tare sauce—a secret recipe balancing savory depth with subtle sweetness.
Don’t miss the Kabayaki Ippon Unagi Set, featuring a whole premium eel grilled to smoky perfection and served in Edo-era Minoyaki pottery that locks in heat. For a Nagoya classic, the Hitsumabushi Set offers three experiences: savor the unagi’s crisp skin solo, pair it with wasabi and nori, or transform it into a comforting dashi broth rice bowl. Each bite showcases the harmony of technique and tradition.
Unagi Yondaime Kikukawa is located at Shaw Centre #01-12, 1 Scotts Road, Singapore 228208.
Jiak Bar
For CBD workers looking to unwind after work, Jiak Bar by Jiak Ba Food Heaven delivers a good balance betweenTaiwanese izakaya charm with wallet-friendly flair. Nestled on China Street, this dual-concept spot morphs from a daytime eatery dishing braised pork rice into a lively evening hub for xiao chao (small plates) and creative cocktails—all thanks to a Singaporean founder’s passion for Taiwan’s street food culture.
Kick off with the Golden Kimchi, a pumpkin-fermented twist on the classic, balancing sweet butteriness with tangy crunch. Heat seekers will love the Claypot Mala Tofu Stew, where silken tofu and pig intestines simmer in a 22-spice broth infused with Sun Moon Lake tea leaves. For comfort, the Naked Pepper Chicken Soup offers subtle warmth from skinned Taiwanese peppers, while the Pineapple & Bitter Gourd Soup surprises with sweet-sour harmony.
Sip on Drunken Boba, a boozy milk tea laced with whisky and chewy pearls, or the Warm Red Date Wine, blending plum wine and red dates for a spiced-nightcap vibe. The Fruity Sipper cuts through the heat with watermelon, orange, and gin—ideal for heaty Singapore evenings.
Jiak Bar is located at 22 China St, #01-01, Far East Square, Singapore 049564.
Violet Oon Dempsey Hill
Step into Violet Oon’s grandest venture yet-a 6,000 sq ft heritage space at Dempsey Hill where Peranakan grandeur meets modern elegance. The black-and-gold dining room dazzles with antique Nyonya tiles salvaged from redeveloped homes, hand-beaded chandeliers, and lush greenery from its edible garden (think torch ginger and blue pea flowers). Private rooms filled with intricate tile ceilings and a pet-friendly veranda, complete this ode to Singapore’s culinary roots and Violet’s own legacy.
Some of the star dishes to try on the Dempsey exclusive menu are the Kerabu Kacang Botol, a fiery crunch of winged beans tossed in sambal belacan, lime, and toasted coconut-tangy, spicy, and layered with dried shrimp umami. The Fuyong Hai Crab highlights a silky egg omelette cooked to perfection, stuffed with lump crab meat and char siew, best wrapped in crisp lettuce leaves for a refreshing texture contrast. One of the new signature dishes is the Daging Panggang Sambal Hijau, which involves a 200-day grain-fed ribeye grilled to pink perfection, crowned with piquant green sambal and crispy garlic-a bold interplay of heat and richness. The Assam Nanas Barramundi uses a very generous portion of succulent barramundi with charred skin, paired with pineapple-ginger compote for a sweet-tangy kick.
One of their must-try desserts is the Gula Melaka Tea Cake with Coconut Ice Cream, do not be fooled by its simple facade, this Peranakan rendition of a classic apple a la mode will win the hearts of many with its simple but rich sweet sweet-tasting flavour!
For guests who might find some of the dishes a tad spicy, fret not as the new cocktails aren’t just drinks- they were crafted to curb the spice and complement bold Nyonya flavors. The Tropics of Kin is the establishment’s rendition of a piña colada—creamy coconut meets jackfruit-infused rum and galangal, softened by pandan-coriander syrup. A Batida-inspired sip that’s like sunshine captured through a Peranakan lens. For the bold drinkers, the Ho Mia is a literal translation of “Life is good” in Negroni form: rojak gin (infused with laksa spices) dances with lemongrass-forward vermouth.
Violet Oon Singapore at Dempsey Hill is located at 7 Dempsey Rd, #01-05, Singapore 249671.
Broth & Beyond Hotpot
Singapore welcomes a new hotpot concept offering all-natural broths crafted from premium ingredients, flown in from the highlands of Yunnan, China, and fresh produce sourced from local suppliers.
Located at Chijmes, Broth & Beyond offers nourishing and flavourful dining experience with your own individual hotpot. Here they use only high-quality, all-natural ingredients along with premium Yunnan produce. No MSG and no preservatives.
Must-try soup base include the Signature Black Truffle & Eight-Mushroom Broth, Signature Golden Fungus Chicken Broth and the refreshing Signature Coconut Chicken Broth. Diners can feast on top-grade ingredients like melt-in-your-mouth Miyazaki A5 Wagyu, Australia MBS 7 Short Ribs, and live seafood including Boston lobster, Turbot fish, and abalone.
To complete your meal, there’s delectable starters and sides as well as the Buffet Market Table for just an additional $4.99. This has a fabulous spread that features over 50 sauces, condiments, appetizers, fresh fruits, and desserts, including crowd-pleasers such as ice jelly with panda marshmallows and soft serve.
In conjunction with its grand opening, Broth & Beyond will be offering 50% off all items (excludes soupbase), from 12 to 15 May 2025. For late night hotpot cravings, they open till 2:30am (last order at 2:00am)
Broth & Beyond is located at 30 Victoria St, #B1-01/02 CHIJMES, Singapore 187996
