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.”
“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.”
“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.”
“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.”
“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.”
OUR PASTA PROGRAMME
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