Forma
Nestled in the vibrant heart of Joo Chiat, the much-anticipated Italian restaurant, Forma, has been gracing the palates of Singapore's food connoisseurs since their opening last year. Behind this venture stands the renowned pasta artisan, Lee Yum Hwa of Ben Fatto 95, in collaboration with The Cicheti Group. After enduring a lengthy waiting period due to its initial surge in popularity, we took the plunge to experience what the buzz was all about, now that the initial hype has settled.
The evening began with Carciofi fritti ($21) – a delightful rendition of fried baby artichokes. Each piece, wearing a coat of light batter, fried to a perfect golden brown, set the tone for an evening of culinary elegance. The Prosciutto and figs ($32), a seasonal offering, balanced the sweet and savoury, a testament to Forma's dedication to seasonal ingredients.
The highlight, undoubtedly, was the pasta. The Linguine al Limone ($29) was a symphony of flavours - the Amalfi coast's lemons and Provolone del Monaco DOP cheese created an emulsified sauce that clung lovingly to the bronze-extruded linguine. Each bite was a testament to the culinary traditions of Mezzogiorno.
The Cecatelli Verdi con le Cozze e Fagioli Neri ($36) was a textural marvel – the seashell-shaped pasta, enriched with cime di rapa (a green vegetable with a hint of bitter from Southern Italy), melded with mussels and pancetta in a sauce enriched by black beans.
The Paternostri al Sugo di Pesce Povero ($36) paid homage to Apulia’s humble seafood – a medley of mackerel, anchovies, cod, and sardines in a sauce bursting with flavour.
The Mezze Paccheri al Sughetto di Zucchine e Seppie ($32) was a celebration of the sea and the land, with grilled squid, zucchini, and datterini tomatoes.
The Seafood Trenette ($98), a delicate, linguine-like pasta, was a medley of oceanic treasures – mussels, prawns, and white fish, each element singing in harmony.
The Bigoli co’ L’anara ($34) brought a rich, slow-cooked duck ragu together with Parmigiano Reggiano, showcasing the heartiness of Italian cuisine.
For meat lovers, the Cotolette di Maiale alla Zingara ($88) – a 25-day dry-aged, free-range Gooralie pork tomahawk from Queensland – was a testament to the quality of ingredients Forma prides itself on.
Dessert was a trio of delights. The Torta all’olio Extra Vergine di Oliva ($16) was a guilt-free indulgence, paired with EVOO gelato, candy fennel, and mascarpone mousse. The Cannoli ($16) and Archi Soffoca il Tiramisu ($16) were masterful executions of classic Italian desserts with unique twists.
While the pastas were impeccably executed, their portions seemed modest for the price tags. The service was impeccable, and the ambience, a blend of cosy and elegant, made for an unforgettable dining experience. The cherry on top? A 1-for-1 BYO corkage waiver for every bottle of wine purchased, a gesture that wine enthusiasts like myself deeply appreciate.
In conclusion, Forma is a culinary gem where tradition and modernity converge, offering an Italian dining experience that is as authentic as it is innovative.
Forma
128 Tembeling Road
Singapore 423638
