{"id":253148,"date":"2022-05-06T17:54:28","date_gmt":"2022-05-06T09:54:28","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=253148"},"modified":"2022-05-06T17:55:43","modified_gmt":"2022-05-06T09:55:43","slug":"forma-singapore-review","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/forma-singapore-review\/","title":{"rendered":"Forma review: Fresh handmade pasta and hearty mains inspired by rural Italy"},"content":{"rendered":"

If you\u2019re one of the few folks that never managed to score a table at private diner Ben Fatto 95, we\u2019ve got good news. After teasing us with a few guest shifts, pasta wizard Lee Yum Hwa has joined hands with The Cicheti Group for a new Italian restaurant<\/a> in Singapore. Forma<\/a> is a charming new trattoria that breathes life into the quiet Tembeling Road at Joo Chiat<\/a>.<\/p>\n

Forma review: A hot new trattoria in Joo Chiat<\/h2>\n
\"Forma-singapore\"
Photography: Forma<\/figcaption><\/figure>\n

Seriously<\/em>, it was the only spot that stood out at night thanks to its quaint alfresco seating and a glass wall that lets you peek inside its pasta production kitchen. There were some onlookers during our tasting, but sadly they were turned away for dinner. Don\u2019t try your luck with walk-ins yet \u2013 we hear there\u2019s a one-month waiting list.<\/p>\n

Forma gathers the \u2018avengers\u2019 of The Cicheti Group \u2013 sfoglina Denise Tsi and executive chef Dylan Cheong of Bar Cicheti fame, and wine connoisseur Ronald Kamiyama. Together, they bring us a rotating pasta programme with a selection of pasta shapes from different regions of North to South Italy and the Islands.<\/p>\n

Not only do you get front row seats to the pasta-making action, but the menu also provides the origins of each pasta dish through a QR code.<\/p>\n

Antipasti, secondi, and dolci that are just as stellar<\/h3>\n
\"Forma-singapore\"
Left: Prosciutto di san daniele e melone; right: Polpette di baccal\u00e0. Photography: Forma<\/figcaption><\/figure>\n

We started the evening with cucielo vermouth ($12), an herbaceous blend of fine Italian wines and naturally sourced botanicals, before some familiar antipasti. Prosciutto di san daniele e melone ($24) is a salty-sweet combo of prosciutto crudo from a small village in Italy\u2019s northern region, plated with grilled philibon melon, jalape\u00f1o jam, aged balsamic and a dusting of fennel pollen.<\/p>\n

Carciofi con stracciatella di formaggio ($21) reminded us of how well The Cicheti Group does its veggies. Braised baby artichokes are tossed in rosemary, garlic, white wine and lemon. They\u2019re served with creamy stracciatella and balsamic braised blackcurrant, pine nuts, mint salsa verde and breadcrumbs for crunch. But the highlight has to be the polpette di baccal\u00e0 ($21), crispy breaded balls of flaky cod enhanced with mashed potato, garlic, chives, parsley, and dollops of creamy lemon aioli on top. It was probably one of the rare times we wished we weren\u2019t sharing.<\/p>\n

Discover unique pasta-making techniques and their origins<\/h3>\n
\"Forma-singapore\"
Photography: Forma<\/figcaption><\/figure>\n

Next, the moment we\u2019ve all been waiting for \u2013 pasta time! The tortellini in brodo ($34) is proof that the pasta does the talking here \u2013 it appears simple but a lot goes behind the creation of these meat-filled morsels. The egg pasta sheets are rolled out manually and each tortellini is hand-sealed with precision. Little is done to the clear chicken broth to let the tortellini shine. Definitely a brave decision (and not the most IG-worthy dish) but it works!<\/p>\n

\"forma-singapore\"
Tortellini in brodo. Photography: Forma<\/figcaption><\/figure>\n

Struncatura ammollicata ($32) is a narrow, flat pasta made from rye (hence its bronze-like colour) – also known as a \u201cpoor man\u2019s pasta\u201d. Struncatura, which translates to scraps, crumblings or sawdust, was found in wheat milling operations and peddled to the underprivileged in Reggio Calabria in the past. Forma celebrates its roots by pairing it with Mediterranean flavours like anchovies, taggiasca olives, chilli and Mollica di Pane (saut\u00e9ed breadcrumbs that were known as \u201ccheese of the poor\u201d). This is great if you like your pasta on the more-than-al-dente side.<\/p>\n

\"forma
Left: Struncatura ammollicata; right: Pappardelle e coda alla vaccinara. Photography: Forma<\/figcaption><\/figure>\n

The pappardelle e coda alla vaccinara ($36) is done perfectly here with silky, hand-rolled flat pasta engulfed in a braised oxtail ragu of tomato, pecorino romano DOP and red wine. The dish is also derived from \u201ccucina povera\u201d, a poor cooking style that originated in rural Italy. The ragu was originally made by the lower class with underappreciated ingredients like spleen, intestines, tripe and brains.<\/p>\n

The mains that wowed us<\/h3>\n
\"forma-singapore\"
Left: Bistecca di tomahawk; right: Merluzzo alla scafata. Photography: Forma<\/figcaption><\/figure>\n

If you think the pasta shines at Forma, wait till you hear about the mains. Merluzzo alla scafata ($38) is a glorious plate of flaky pan-roasted blue cod with the crispiest skin ever \u2013 we had an ASMR moment as we grazed our knife over it. The dish is surrounded by a pool of cucielo vermouth-butter sauce and topped with fava beans, English peas, cipollini onions and prosciutto.<\/p>\n

Dining in a bigger group? It\u2019ll be a crime not to order the bistecca di tomahawk ($248). The 55-day dry-aged grass-fed tomahawk is elevated with pickled cabbage, a slow-roasted knob of garlic and a trio of steak sauce, porcini gremolata and mustard salsa verde (our favourite!).<\/p>\n

\"forma-singapore\"
Left: Crostata al limone; right: Torta della nonna. Photography: Forma<\/figcaption><\/figure>\n

If you\u2019re like us and possess a second stomach for dessert, you\u2019ll enjoy the Crostata al limone ($16). It\u2019s a tart with Amalfi lemon curd filling topped with fruit tea jelly and dots of Amalfi lemon gel. Something was familiar about the torta della nonna ($18), and after enquiring we found out why. Bite into the shortcrust pastry and you\u2019ll find layers of creamy ricotta, pine nuts and chestnut paste reminiscent of a Chinese yam pastry.<\/p>\n

Of course, Kamiyama\u2019s wine pairing carries the dinner, spoiling us with a selection of elite reds, whites and natural wines. We loved the 2020 Bergianti – San Vincent (Lambrusco di Sorbara), a refreshing pretty-in-pink bubbly, 2019 Frank Cornelissen Susucaru (Nerello Mascalese), a fragrant natural wine, and 2011 Querciabella Mongrana (Chianti Classico), a rich red.<\/p>\n

\"forma-singapore\"
Photography: Forma<\/figcaption><\/figure>\n

There\u2019s no doubt Forma satiated our appetite and mind with inspiration taken from the origins of rural Italy. Strap on for a scrumptious ride.<\/p>\n

Forma<\/a>, 128 Tembeling Road, Singapore 423638<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

If you\u2019re one of the few folks that never managed to score a table at private diner Ben Fatto 95, we\u2019ve got good news. After teasing us with a few guest shifts, pasta wizard Lee Yum Hwa has joined hands with The Cicheti Group for a new Italian restaurant in Singapore. Forma is a charming […]<\/p>\n","protected":false},"author":106162,"featured_media":253149,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[9744,6363],"tags":[145398,7642,60094],"acf":[],"yoast_head":"\nForma review: A taste of Italy in Joo Chiat | Honeycombers<\/title>\n<meta name=\"description\" content=\"Local pasta artisan from Ben Fatto 95 and The Cicheti Group present Forma, a new Italian restaurant in Joo Chiat. 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