The latest concept under The Cicheti Group is a partnership with local pasta artisan and Ben Fatto 95 chef-founder, Lee Yum Hwa
Walk along Tembeling Road in Joo Chiat and your eyes will be immediately drawn to this upscale trattoria, fronted by a glass-enclosed pasta production kitchen. Here, you will witness pasta makers busily preparing the likes of linguine, spaghetti and tortellini from scratch, ahead of its official opening. This is Forma, the much-awaited Italian restaurant of The Cicheti Group and chef-founder of private dining outfit Ben Fatto 95, Lee Yum Hwa, which is set to welcome diners on May 3.
The contemporary trattoria was designed by Takenouchi Webb, which reimagined the cosy and rustic look of a traditional trattoria with exposed brick walls, contemporary furniture and light fixtures, and restaurateur Liling Ong’s personal collection of artworks framed on the walls.
Read more: How Lee Yum Hwa Became BenFatto 95—Singapore’s Foremost Pasta Artisan
The menu echoes the modern outlook of the restaurant. Executive chef Dylan Cheong—who trained in the kitchens of Osteria Francescana in Modena, Italy, as well as Osteria Mozza and Gattopardo in Singapore—worked closely with Lee to curate an inspired menu of traditional specialities transformed into beautiful and modern plates. Complementing these dishes is sommelier and managing partner Ronald Kamiyama’s extensive wine and beverage list, which also serves as an exploration of Italy’s diverse alcoholic offerings.
Do it like the Italians and start the meal with a shot of Cucielo Vermouth, just to wake up the palate, before digging into delectable appetisers. Want something rich and crunchy? The gnoccho fritto is a fried snack of leavened, lard-enriched dough enriched with slivers of lardo and pink peppercorns, which add a fruity and acidic kick. Other options include the smoked speck ham, cured and cold-smoked ham slices that are wrapped around pan-roasted medjool dates; and carciofi con stracciatella di formaggio; braised artichokes served in a pool of stracciatella enhanced with balsamic braised black currants, pine nuts, mint salsa verde and breadcrumbs.
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