ABOUT FORMA
To form, shape, mould
Forma is an upscale trattoria with a fresh, handmade pasta programme by The Cicheti Group and Ben Fatto. Four seasons a year, we master the form of a selection of traditional pasta shapes using original methods of fabrication. We dive into the culinary anthropology that shaped each pasta’s storied history, along with the sauces and broths that enamoured entire regions.
We mould a full-fledged trattoria-style menu that celebrates each season’s slate of pasta plates with regional specialities from course to course, and Italian wines from every corner of its boot-shaped peninsula. All set against a lovingly restored shophouse off the colourful Joo Chiat estate, with thoughtful touches of its artisanal past and present in every turn.
YOUR MEAL AHEAD
Eat and drink your way through the rich mosaic of Italy’s gastronomic identity, where familial ties and warm friendships are kindled around convivial dining occasions. The kind that opens with traditional pasta shapes being made right before your eyes, enrobed with sauces inspired by each native region’s past and present, and complemented with a daily selection of dry-aged cuts from the local specialist butcher. Celebrate “La Bella Vita” at our dining table with dishes and wines that take you on a journey through Italy’s astounding culinary regional diversity.
“The beauty of living in a connected world is that with enough dedication and heart, anyone anywhere can make authentic cuisine from any culture. One might even say there’s now a little corner of Italy in the heart of Joo Chiat.”
– CNA Lifestyle
“Forma is more than just a pasta paradise. It aims to provide a multi-course introduction to the hearty flavours of Italy. An almost transportive experience extends beyond the plate to the wine glasses and the four walls.”
– The Peak Singapore
“Forma nails the trifecta of a vibey location, food that is just as comforting as the atmosphere and a cult favourite: precisely prepared pastas.”
– High Net Worth
“Some matches are made in heaven. This one just happens to offer some really delicious handcrafted pasta.”
– Spirited Singapore
“With its premium selection of authentic Italian dishes, my night at Forma was unlike any other I’ve experienced. This high-end trattoria certainly gave me a taste of Italy that I will never forget.”
– Yahoo Singapore
“Compact dining areas (that) bring out the comfort and warmth of a traditional trattoria, staying true to the commensality found in Italian and Singaporean culture.”
– Design Anthology
“Be sure to ask for a table near the pasta production kitchen. Just as omakase diners sit at the bar to watch the preparation, the same kind of exclusivity and intimacy is shared in this upscale trattoria.”
– Elle Singapore
“It’s hard to miss this restaurant at first glance with its storefront revealing the pasta-making room, i.e. where all the meticulous kneading happens.”
– Vogue Singapore
“There is also a lengthy wine list, spanning 150 or so wines that cover the best of Italy’s 20 wine regions. Ask the sommelier Ronald for recommendations if he’s around – he’ll know what matches a hearty beef ragu pasta or buttery fish fillet perfectly.”
– Time Out Singapore
OUR PASTA PROGRAMME
Discover our Winter Season
Tortellini in Brodo
Pork, mortadella, and prosciutto di parma-filled egg pasta in a clear, slow-simmered chicken brodo
Tagliatelle con Ragù alla Bolognese
Flat egg noodles with a sauce made from minced beef, minced pork, pancetta, meat stock, white wine, soffritto, milk, and tomato puree
Tordelli Lucchesi
Egg pasta stuffed with pork, beef, mortadella, soffritto, cheeses, breadcrumbs, swiss chard, and eggs. Served in a meat sauce.
Umbricelli alla Norcina
Handmade long ropes of eggless pasta with crumbled pork sausage, Pecorino Romano D.O.P. Crosta Nera, black winter truffles
Spaghetti alla Puttanesca con Tonno
Bronze extruded long pasta with a red sauce of tomato passata, olives, capers, parsley, anchovies and fresh tuna
Raschiatelli con Ragù alla Potentina
Short pasta made using heritage organic durum wheat dressed with a sugo of veal and pork. Garnished with peperoni cruschi, freshly grated horseradish and Canestrato di Moliterno I.G.P.
Rigatoni Lisci con Sugo alla Norma
Bronze extruded short pasta with a Sicilian eggplant-tomato sauce, basil and ricotta salata
Lorighittas al Sugo di Polpo
Semola-based short pasta with a sugo of octopus, tomatoes and shellfish stock
Orecchiette al sugo d'agnello
Ear-shaped short pasta in a braised lamb shank sugo
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