AsiaLIFE

As the establishment matures from a late-night cocktail bar to more multi-purpose space, Nora Lindstrom sits down with Marc Salvetti and head chef Chansophorn Norng to talk about exciting developments on the food front.

“We’re working towards a more complete menu,” says Equinox’s French owner Marc Salvetti. Over the years, this now 3-year-old establishment has developed both in size and atmosphere. When Marc, or Marco as he is also known, switched from being a sleeping partner to taking over the management reins some 10 months ago he decided it was time to expand the menu from snacks and quick munchies to more serious dishes.  “We now have a rolling menu with inventive specials changing every two to three weeks, and the mains menu has been extended,” he says. “We also have a real breakfast menu – the eggs benedict (US$3.50) in particular has been very popular. There’s one guy who comes here every day for it.”
Marco hopes these changes will make people think of Equinox as a daytime café and restaurant, as well as gallery space with regularly changing exhibitions, and not just only a night-time bar.

Integral to the wider and more sophisticated set of dishes has been the arrival of Chansophorn Norng as head chef, as well as the increase in kitchen staff from one to four. It is the 28-year old’s first time in charge of a kitchen, not that he lacks confidence. “I believe in myself, I want to show my ability,” he says. Sophorn, whose life-long dream has been to work in the food industry, began learning the trade at Friends NGO, before taking on an internship at the InterContinental Hotel. He then moved on to Le Duo restaurant from where Marco snapped him up. “It’s my first time as head chef, but I have good experience,” he says. “I’ve learnt from some of the best in the industry.” Despite his confidence, he admits his new position is not without its challenges. “The most difficult thing is teaching staff and making sure everything runs smoothly in the kitchen,” he says, emphasising the importance of hygiene in food preparation. “When I was learning, I promised myself I have to become a chef, so I tried to work really hard,” he says. Despite aspiring to establishing his own restaurant in the future, for the moment he is happy at Equinox. “My life is good, and I can understand about food from around the world,” he says. “Here, I can do what I want to do, and I want to support the restaurant so it can be successful and I can be too at the same time.”

The menu at Equinox is heavily Mediterranean-oriented, with pasta, crêpes, and pizza dominating. Both Marco and Sophorn however see room for improvement, and are currently working on new ideas for a soon-to-be published extended menu. “We want to offer more choice, more variety,” says Marco. “I would like to add home-made lasagne to the menu, as well as some other home-made pasta,” says Sophorn, who used to specialise in pasta and pizza whilst at Le Duo. “In Cambodia; French and Italian food are very popular just now,” he adds. Marco is also keen to see customers tucking into more fresh food, as well as sipping fresh juices.

The changes at Equinox are gradual, and Marco hopes for customer feedback as the establishment develops. “We’ve had the new breakfast menu for a while, but not so many people know about it yet,” he explains. “Before we start advertising something new we want to make sure we’ve got it right.” Both agree one of the current top dishes is the aptly titled ‘Marco’s Beefsteak’, though Sophorn says his favourite dish is the grilled fish. Naturally, both of these will remain on the revamped menu. “Our food is delicious, and we have a good relationship between staff and customers, so people come again and again and again,” Sophorn says. The establishment’s central location and laid-back atmosphere add to the place’s popularity. Many come regularly to use the WiFi, which is available for US$5 per week, with no minimum purchase. “It’s a bit like an ‘open office’ sometimes,” Marco says.

Equinox also offers free delivery service between 8am and 10pm, though food is available at the restaurant from 7am all the way until midnight.

Equinox, 3A Street 278. Tel: 092 791 958