[CLOSED] 63Celsius (Paragon)

Star rating : ⭐⭐⭐ Was at Paragon today and tried out a coffee at 63 celcius on level 4. Lovely bistro | bar that houses a charcoal oven in the open kitchen. The coffee was well made by the barista Edmund. It was a darker roast which was of course less acidic but lacked the flavours that I normally like from a light to medium. Yet a nicely crafted coffee.

Really pricy for the portion, the noodles didn’t taste like pasta, more towards the yellow noodles kinda taste..

House Made Capellini Pasta, Chicken Wanton, Dried Shrimps, Chili, Lava Egg, Kale, Salmon Roe.

Went all out at 63 Paragon a while ago; tried the Char Siew Noodles which comes at a hefty S$25.00++ on the menu to check out what it is all about.

Incorporating their own style of fusion into local cuisine, the Char Siew Noodles here marries western cooking techniques into our local everyday fare with their own creative input. Starting with the noodles, the house made Capellini comes tossed with an umami sauce which featured pork lard and dried shrimp amongst other ingredients; a little softer than you usual egg noodles with less springiness and bite, though perhaps more suited for local taste buds considering how most would prefer softer noodles here. Moving on to the Char Siew, the Char Siew features pork belly that is all tender and melt-in-the-mouth; mostly fatty but disintegrates in the mouth without much need of a chew — the exterior being coated with a sweet and sticky glaze that comes with a slight crisp as well which was pretty flavourful and gave it a bit of texture. Preferred the Chicken Wantons in the soup than the fried one plated atop the noodles; the former carrying a more savoury flavour within the soup, while the skin was silken and smooth without being too thick nor thin; the fried version, whilst fried till golden-brown and crisp on the outside, tasted a little bland for me. The Wanton were well-filled, but interestingly included chicken soft bones (?) for a crunch that mimics that of water chestnuts included in dumplings. Onsen egg came with a molten yolk inside, while the Salmon Roe adds that umami popping sensation for more texture.

Wouldn't say I would pay $25.00++ again on Char Siew Noodles; the price tag is rather hefty despite the efforts going into this bowl, but definitely did not mind giving this a try.

Not really sure what to say about it though as it was Super oily and jelat after a few bites..... the leafy greens on top were bitter and didn’t add any flavours to the dish. I enjoyed the cheese and the mushrooms but they were just drowning in too much oil. 😞 #burpple #burpplesg

Given at its location in Orchard Paragon, this is definitely the best choice and value for money in town. The food was delicious and of high quality, and it includes,
A4 Hokkaido Wagyu - House made Capellini with scallion oil, burnt onion and salmon fish roe.

Modern Rojak - Siphon prawn paste, rose apple, pineapple green mango, dough sticks & peanuts.

Hainanese Pork Chop - Tawaraya fried rice, pickle achar, salmon fish roe and ginger chilli.

Ice Cream Uncle - Vanilla & Chocolate Ice Cream, rainbow bread and waffle biscuits. House-made ice cream with truffle taste.

Oh ya, they have impeccable service and the manager even shared with me on how to get further discounts, which I'll share with all of you.

Simply just mention the secret word "Charcoal Grill" to get a 10% discount.

The char flavour didn’t really come through and there wasn’t enough seasoning. Expected alot more from that price.