FORMA, ITALIAN RESTAURANT IN SINGAPORE
ABOUT FORMA
To form, shape, mould
Forma is an Italian restaurant nestled in Singapore’s colourful Joo Chiat estate with a dedicated 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.
Our menu embodies a traditional trattoria style, celebrating each season’s slate of pasta plates with regional specialities and Italian wines from every corner of the boot-shaped peninsula that is Italy. All set against a lovingly restored shophouse along charming Tembeling Road, 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
“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 Summer Season
Calamarata con Pesce Spada alla Ghiotta
Bronze-extruded short wide tubes with poached swordfish, Sicilian pistachios, oregano and capers
Linguine al Limone
Bronze-extruded linguine with a light and bright sauce made using Amalfi lemons and Provolone del Monaco D.O.P.
Ciccioneddos al Sugo d'Agnello
Short pasta made with semola and water, rolled over a pettine, and paired with a hearty lamb sugo and smoky shavings of Fiore Sardo D.O.P.
Spaghetti alla Nerano
Bronze extruded long pasta with zucchini, basil and Provolone del Monaco D.O.P.
Struncatura Ammollicata
Bronze-extruded long rye pasta with anchovies, taggiasca olives, chilli and breadcrumbs
Minchiareddi al Nero di Seppia con Sugo di Granchio
Short squid ink pasta made with semola and water pressed over a wire, or “lu fierru”, paired with a light tomato sugo made from Alaskan king crabs
Trenette allo Scoglio
Bronze-extruded long pasta with a medley of seafood including tiger prawns, mussels, manila clams, scallops, and grilled calamari, cooked in a lobster butter sauce
