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ONE63 European Bistro & Bar in Downtown Johor Bahru

I was thrilled when Mandy from ONE63 European Bistro & Bar invited me to visit as I am happy to see more and more higher end restaurants enter the increasingly exciting Johor food scene. So, soon after ONE63 opened for business, I popped by for a simple lunch.


ONE63 bistro is located in a pair of refurbished heritage shop houses along the historic Jalan Ngee Heng. 

Singaporean foodies would be happy to note that ONE63 is just 5-7 minutes walk from City Square Mall - just head north along Jalan Wong Ah Fook, once you exited City Square. ONE63 bistro is easy to locate as it is right next to the prominent Hotel Tropical Inn building.


Inside, ONE63 is well appointed though neither lavish nor pretentious - contemporary European chic, I would say. This is the drinks section on the ground floor. Also on the ground floor, ONE63 has an al fresco dining area. Upstairs, ONE63 has a large dining room as well as an alcova (sheltered balcony) area. 


ONE63 bistro also has a cosy private dining room that comfortably seats 10 people.

ONE63 European Bistro & Bar specialises in Italian and French cuisine.

Smoked Duck Salad Appetiser RM23

As I an a fan of smoked duck, I asked for this Smoked Duck Salad appetiser. Tossed with slices of house smoked duck, mix mesclun (leafy greens) salad, caramelised shallot rings, marinated cherry tomatoes, and balsamic vinegar.


ONE63 bistro is the only restaurant in Johor I know that house smoked their ducks. The thin slices of smoked duck were tender, smooth and savoury. The savoury smooth duck blends well with the refreshing greens bathed in tangy balsamic vinegar. 

Squid Ink Vongole RM28

I wanted something interesting and yet not too heavy, so I picked Squid Ink Vongole. This a popular spaghetti dish made with linguine pasta, fresh squid ink, white wine reduction sauce, little neck clams, chili, and parsley


Ahh.. I love those al dente spaghetti enveloped in that exquisitely savoury squid ink and clam gravy. Delicious, delicious. hehehe.... I order squid ink spaghetti whenever a restaurant offers this dish :)

Tiramisu RM16.30

To wrap up the simple lunch, I had ONE63 bistro's tiramisu for dessert. I was expecting the usual frumpy, chunky slice of cake but was pleasantly surprised that ONE63 serves the classic dessert creatively in an elegant cocktail glass. Made with Italian mascarpone cream and coffee, and lightly blanketed with cocoa powder. Sweet and lovely as good tiramisu should be, and Mandy confirmed that it is alcohol free :)

Sangria Smooth RM13

For drinks, I had this Sangria Smooth suggested by Mandy. It's a pulpy, icy blend of blueberry, strawberry, orange juice, apple juice, and lime with finely crushed ice. I love it.


After lunch, Mandy introduced me to ONE63 bistro's Executive Chef Kelvin Lee. Beneath Kelvin's friendly and warm demeanour is an eye popping résumé.

Kelvin, originally from Kuala Lumpur, has experience in not one but two 3 Michelin Star restaurants in France. They are Le Jardin Des Sens in Montpellier and Michel Bra in Laguiole. Kelvin was also the Group Executive Chef / Chef Consultant of Gusttimo World and was the Head Chef of San Marco at The Lighthouse, Fullerton Hotel, Singapore before coming to Johor Bahru.

Kelvin graciously made me a dessert :)


Food? Art? Food artistry by Executive Chef Kelvin Lee.


Delectable chocolate mousse with house made ice cream. Oh my, since when did I developed a sweet tooth?!

hehe I already made appointments with Mandy to come back for ONE63's set lunch and dinner :)


Restaurant name: ONE63 European Bistro & Bar
Address: 163, Jalan Ngee Heng, Johor bahru
GPS: 1.465643,103.760075
Hours: 11:00am to 12:00 midnight daily
No pork, no lard, alcohol served

Date visited: 28 Jun 2013

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  1. Thanx 4 recommendation! Good food.

    You can find smoked duck & salmon at Ros Marino, to me still the beat Italian restaurant in JB.

  2. I think Le Jardin Des Sens has dropped to 2 star now (mayb still 3 star when Chef Lee was working there) while the other one should be Michel Bras, referring to the 60+ years old chef frm Gabriac.

    1. Thanks DieHardX. You are counting the stars closely :D


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