Forma Review: Pasta Mastery Meets Culinary Brilliance in Joo Chiat

Forma: A Slice of Italian Paradise in Singapore

Picture this: a quiet lane in the vibrant Joo Chiat district turns into a culinary playground that’s almost too good to sprinkle with pizza sauce. Forma is the talk of the town, debuting in the second quarter of 2022 as the new hot‑spot for pasta aficionados.

Who’s Behind the Magic?

Local Flair: Started by The Cicheti Group, a homegrown hospitality club that knows how to pair great food with great vibes.
Italian Soul: The pasta wizard, Ben Fatto, brings a splash of Singapore’s finest pasta artistry to the table.

Design That Eats

The space was stitched together by Takenouchi Webb—a creative powerhouse that’s also credited with designing Esora and Potato Head Folk. Their touch? A harmonious blend of textures, colors, and a dash of handcrafted mood that screams “this isn’t just a restaurant; it’s an experience.”

Why You’ll Love It

Every plate feels like a home‑cooked hug from Italy.
The walls boast vibrant, artisanal patterns that put a smile on your face even before the first forkful.
There’s a quiet lane charm—perfect for a relaxed pizza date or a quick pasta sprint.

So, if you crave a bite that feels both exotic and familiar, Forma is ready to serve up pasta that’s as soulful as it is delicious.

Behind the Scene: The Pasta Playground

While the open‑air seating at Forma makes you feel like you’re dining with the breeze, the real show‑stopper is the kitchen that faces the street—an authentic pasta haven run by Chef Yum Hwa Lee, the brain behind Ben Fatto’s culinary vision.

Meet The Pasta Picasso

Yum Hwa Lee turns dough into edible art each day. Think of her as a carpenter of carbs, crafting fresh, flavorful strands that make you question why you ever settled for cafeteria noodles.

All Fresh, All the Time

Every plate of pasta is made from scratch, (so you’ll never find a stale–flavored bite here). It’s a reminder that when food is handmade, it carries a little extra magic and a lot of dedication.

Seasonal Shapes & Flavor Chemistry

Each quarter, new pasta shapes zip onto the menu—because variety is the spice of life.
These shapes are matched with top‑notch culinary pairings that refresh with them, turning everyday al dente into a rotating culinary adventure.

We found ourselves learning a lot from the meal—more on that whirlwind of pasta wisdom comes later!

Begin Your Dining Adventure with Gnocco Fritto

Craving a quick, flavor-packed bite? Grab the Gnocco Fritto – a handful of golden, lard‑kissed pockets that pop out of the fryer hotter than your Sunday morning alarm. Each treasure comes with chilling slices of lardo and a splash of pink peppercorn, turning your appetite into a full‑blown snack parade.

Warm & Hearty Options

Polpette di Baccalà – A trio of fried salted cod dumplings rolled in mashed potato, peppered with Aleppo chilli and finished off with a bright, lemon‑aioli drizzle. Think of it as a crunchy, tangy hug from the sea.

Star of the Starter Lineup

Carciofi con Stracciatella di Formaggio – Picture Sicilian, but on a plate: tender baby artichokes kiss a creamy stracciatella, all wrapped in a sweet, balsamic‑simmered black currant sauce. Add a sprinkle of pine nuts, a twist of mint salsa verde, and a crunchy breadcrumb crown. It’s so good even your non‑veg friends will be tempted to go green.

Foodie Fun: From Prosciutto & Melon Madness to Tortellini in Brodo

1⃣ Prosciutto di San Daniele e Melone – “The Ultimate Sweet‑and‑Savory Combo” ($24)

Prosciutto di San Daniele is the fancy way to say “premium pork cured from the picturesque village up north where the folks love good food.” It gets a glorious partner: grilled philibon melon, the ripe, buttery fruit that sings “summer.”

Now, the chef drops a butter‑so sweet dust of fennel pollen—young‑sters, who cares? The real star is the zesty jalapeño jam and a mellow aged saporoso balsamic, which bring the heat and the “whoa” factor.

Prosciutto – marinated, sliced, and silky.
Melon – grilled to caramelise.
Fennel pollen – optional, but adding that mingle of magic.
Jalapeño jam – brings the oomph.
Balsamic – the secret sauce that links everything together.

2⃣ Tortellini in Brodo – “Pasta So Cozy, You’ll Crave It” ($34)

Singapore’s crusty tortellini? Usually small and chunky, and they come first on men‑u in only a handful. Ben Fatto at Forma flips the script, proving that history isn’t a dust‑y relic but a living legend.

The tale goes that a daring innkeeper in Emilia‑Romagna once slapped together a pattied bite inspired by the “navel of Venus.” Fast forward; we have thumb‑size pasta filled with a porky trio—Mortadella di Bologna, Prosciutto Crudo, and the “holy” Parmigiano Reggiano DOP—served in a gentle broth that’s sure to warm your soul.

Pasta shell – sweet, thin, and ready to soak.
Filled with classic meats – Mortadella, Prosciutto, Parmesan.
Light broth – that’s the heart‑warming base.

If you’re a meat a lad & soup aficionado, this dish hits every delicious note—flavor, texture, nostalgia, and that satisfying “wow.” So, next time you crave something that feels like a hug on a plate, grab the Prosciutto & Melon or the Tortellini in Brodo, and enjoy the mouth‑watering adventure. Happy eating!

Vegetarian Delights & Mouth‑watering Mains

Veggie‑Friendly Plate Choices

Linguine al Limone – $29. A silky pasta that dances with a gentle, emulsified sauce made from Amalfi lemons and smooth, semi‑aged Provolone del Monaco DOP. Perfect for anyone looking to feel that Roman legacy on their plate.
Busiate con Pesto alla Trapanese – $28. Long, helical pasta, each strand crafted by hand with a thin ‘ferro’ rod. It’s kissed with a tomato pesto that’s been around since ancient Sicily – the port town of Trapani has its own secret sauce recipe that never fails.

Star‑Studded Protein Picks

Merluzzo alla Scafata – $38. Fresh blue cod fillets from New Zealand, pan‑roasted to a crisp, almost crackling skin. Served with a “Cucielo” vermouth‑butter sauce, a bright, springtime Umbria staple, blended with fava beans, English peas, cipollini onions, and prosciutto. The result? Juicy, flavorful flakes glistening with richly seasoned skin.

Whether you’re a veggie lover or a protein fan, this place has you covered. Grab a fork and dive in – the flavors will laugh at how easy it is to enjoy them!

Form: Where the Beef Talks, the Vino Responds

The Butcher’s Bazaar

Step into the “Ask the Butcher” section and you’ll discover cuts so premium they’re practically a family heirloom. Dry‑aged for 55 days on a grass‑fed Bistecca di Tomahawk (1 kg, $248) straight from Little Joe Farm in southern Australia, this steak has it all—juiciness, tenderness, and the kind of aroma that makes your nose go “wow.”

The beef is guaranteed a minimum marbling score of four, so even the crunchier edges stay buttery tender. We like our steak just salt & black pepper, but if you’re in the mood for a splash of flavor, the menu offers sauce options such as mustard salsa verde or porcini gremolata for only $5 each.

Wine: A Love Letter to Italy

Forma’s wine program is a culinary diary edited by the Group Sommelier and manager partner Ronald Kamiyama. The list spans 150 wines from 20 Italian regions, spotlighting rare varieties that would make even a seasoned sommelier swoon.

Vermouths, $12 each, a perfect digestivo after a hearty meal.
The “Bergianti San Vincent Frizzante” lambrusco ($80) adds a bubbly start to your feast.
Pair the Pievalta Verdicchio dei Castelli di Jesi Classico Superiore DOC—floral, mineral, and absolutely perfect with pasta.

Where to Find Us

Address: 128 Tembeling Road, Singapore 423638
Phone: +65 6513 2286
Hours: Tue‑Sat 6 pm–10.30 pm (Closed Mon & Sun)

Not‑to‑Miss:

For those craving fresh vibes, check out the “Restaurant review: Marguerite blossoms with whimsical spring menus at Gardens by the Bay”—a perfect companion read.

All this came from City Nomads. Enjoy, savor, and let the steak and wine tell their story!”

Forma Review: Pasta Mastery Meets Culinary Brilliance in Joo Chiat – Lifestyle News